Category: Desserts

You’ll love these Chocolate Peanut Butter Rice Krispies Treats if you like Butterfingers, or any other chocolate & peanut butter combo candy bar!

Oh where has this magnificent treat been hiding all my life? This is over the top great.

Though good warm, the consistency is much better after being refrigerated for a couple hours, so I recommend making them ahead and chilling for a bit.

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Chocolate Peanut Butter Rice Krispies Treats

Ingredients

• 1 cup corn syrup
• 1 cup sugar
• 1 cup smooth peanut butter
• 6 cups Rice Krispies
• 2 cups mini chocolate chips divided

Instructions

1. Line a 13 x 9 inch baking pan with foil. Lightly spray the foil with vegetable spray.
2. Mix the sugar and corn syrup in 3 quart sauce pan until mixture boils. Remove from heat. Stir in peanut butter; mix well until melted. Add the Rice Krispies, stirring until all are coated.
3. Add 1 cup of mini chocolate chips and stir to distribute throughout. (Don't worry if they melt).
4. Press into pan. Sprinkle remaining cup of chocolate chips over the top and press down slightly.
5. Cool. Lift foil out of pan and cut into squares.
6. I have found a pizza cutter works great for cutting them.

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Recipe based on one by Marg
Photo by Marg

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This Cheesecake Factory Pumpkin Cheesecake is so good! One of the best cheesecakes I’ve ever had. A great alternative to pumpkin pie, especially if you’re a cheesecake fan like me!

It’s the perfect fall dessert. Especially for Halloween, Thanksgiving and Christmas when the pumpkin spices are calling!!

It’s not the dense, 2 ton cheesecake we’re used to from Brooklyn or NYC; rather, it’s almost mousse-like in consistency, super smooth and creamy, deceivingly airy but plenty rich.

What can I say; this is a keeper.

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The Cheesecake Factory Pumpkin Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons butter melted
• 1 cup sugar plus
• 1 tablespoon sugar
• 3 8 ounce packages cream cheese
• 1 teaspoon vanilla
• 1 cup canned pumpkin
• 3 eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• whipped cream

Instructions

1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
3. Put foil partway up the outside part of an 8-inch springform pan.
4. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake.
5. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
6. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
7. Pour the filling into the pan.
8. Bake for 60-70 minutes.
9. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.
10. When the cheesecake has come to room temperature, put it into the refrigerator.
11. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.

Recipe Notes

Serve with a generous portion of whipped cream on top.

Enjoy!

You might need:

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Recipe based on one by Michele7
Photo by Delicious as it Looks

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This Old Fashioned Pecan Pralines Recipe is Southern decadence at its finest! Same as Mama’s Kitchen in New Orleans. The best New Orleans pecan candy!

They are just sweet enough and super delicious! Enough to make a New Orleans native homesick.

This is a simple, easy pecan praline recipe and yet it yields a very satisfying Praline. Not as sweet as some but delicious!

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Old Fashioned Pecan Pralines Recipe

Prep Time

10 mins

Cook Time

25 mins

Cool

20 mins

Total Time

55 mins

 

This Southern treat is really hard to beat!

Course: Appetizer

Cuisine: Southern

Keyword: Old Fashioned Pecan Pralines Recipe

Servings: 4

Calories: 375 kcal

Ingredients

• 1 cup pecans
• 1/4 cup heavy cream
• 1/4 cup unsalted butter
• 1 cup light brown sugar plus
• 2 tablespoons light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon Bourbon optional

Instructions

1. Preheat your oven to 325 degrees.

2. Spread the pecans on a cookie sheet and place in the oven for 3 minutes. Stir and bake for 3 more minutes (Watch them closely so they don't get over toasted).

3. Line a cookie sheet with parchment paper.

4. Fit a heavy-bottomed saucepan with a candy thermometer.

5. Over high heat, cook the cream, butter, and brown sugar to 240 degrees (soft ball). If necessary, stir once to help dissolve the sugar. Remove from the heat and let sit for 15 seconds.

6. CAREFULLY stir in the vanilla, bourbon, and toasted pecans. (It might spit and sputter) Stir until the mixture looks creamy and slightly thickened.

7. Drop by tablespoonfuls onto the prepared cookie sheet.

8. Cool for 20 minutes.

Enjoy!

Tips And Tidbits About This Old Fashioned Pecan Pralines Recipe

Don’t Double the Recipe – The problem with doubling the recipe is that you can’t drop the pralines fast enough before the syrup gets too cool and hard in the pot.

Since a batch of pralines only takes fifteen minutes or so to make, it’s better to just do multiple batches if you’re cooking for a crowd.

Up Next: 

Chewy Evil Oatmeal Raisin Coconut Cookies

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Recipe based on one by Malriah
Photo by PaulaG

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Butterscotch Salted Peanut Bars are fabulous, awesome, terrific… get the picture?? Great for the peanut lover. Very simple to put together and so good!

This is one of the best bar recipes!! Great combo of sweet & salty!!

Make sure to use only salted peanuts, and leave them whole — these peanut bars freeze well.

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Butterscotch Salted Peanut Bars

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

This is one of the best peanut bar recipes I've ever tasted!!

Course: Dessert

Cuisine: American

Keyword: Butterscotch Salted Peanut Bars

Servings: 6

Calories: 345 kcal

Ingredients

• 3 1/4 cups salted peanuts

Crust

• 1 1/2 cups flour
• 3/4 cup brown sugar
• 1/2 teaspoon salt
• 1/2 cup butter softened (no subs please!)

Topping

• 1/2 cup corn syrup
• 2 tablespoons butter
• 1 tablespoon water
• 1 cup butterscotch chips

Instructions

1. Preheat oven to 350 degrees F.

2. Line a 15 x 10-inch baking sheet with parchment paper.

3. Combine all the crust ingredients, and press into the bottom of the pan.

4. Bake for 10-12 minutes (do not overbake).

5. Remove from oven then sprinkle the peanuts evenly over crust.

6. In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).

7. Pour the hot mixture over the nuts, and return to the oven.

8. Bake for 15 minutes or until golden.

9. Cool completely before cutting into bars.

Enjoy!

Up Next:

Molten Chocolate Cherry Baby Cakes

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Recipe based on one by Kittencal
Photo by NcMysteryShopper

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These I Want to Marry You Cookies are at the top of my list of the best cookies I have ever made and I’ve made a lot of cookies.

These are easy to make and taste fantastic.

The chocolate chunks worked perfectly in the large, lovely cookies.

Everyone loves them with or without nuts. By giving these cookies away, you may need to be prepared for a marriage proposal on the spot.

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I Want to Marry You Cookies

Prep Time

30 mins

Cook Time

20 mins

Chill Time

40 mins

Total Time

1 hr 30 mins

 

Offer these cookies up and you might expect a marriage proposal.

Course: Dessert

Cuisine: American

Keyword: I Want To Marry You Cookies

Servings: 6

Calories: 365 kcal

Ingredients

• 1 cup butter
• 1 cup dark brown sugar may add up to 1/4 cup more if desired
• 1/2 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 2 cups flour
• 1 cup uncooked rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup white chocolate chips
• 1 cup chocolate chips I like dark

Instructions

1. In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
2. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
3. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
4. Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together. Stir in the white chocolate chips and chocolate chips.
5. Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet. Chill for at least 30 minutes.
6. Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.

Enjoy!

Up Next:

Skillet Baked Chocolate Chip Cookies

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Recipe based on one by Sharon123
Photo by golfnfood

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This Grasshopper Pie is especially wonderful in the summer. It was a huge hit with all of my friends. You can also use a store-bought Oreo cookie crust.

A delicious treat that your back yard BBQ friends will enjoy!

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Grasshopper Pie

Prep Time

10 mins

Cook Time

7 mins

Freeze

5 hrs

Total Time

5 hrs 17 mins

 

An extremely delicious pie that has a green color and minty flavor!

Course: Dessert

Cuisine: American

Keyword: Grasshopper Pie

Servings: 6

Calories: 445 kcal

Ingredients

• 2 cups chocolate wafer crumbs
• 1/3 cup unsalted butter melted
• 5 cups chocolate mint chocolate chip ice cream
• 1/4 cup creme de menthe

Instructions

1. Preheat oven to 425°F

2. Place the wafer crumbs in a large bowl, then stir in butter until evenly moist. Firmly press over bottom and up sides of a 9-inch pie plate.

3. Bake in center of oven until firm, 5-7 minutes.
4. Place in the freezer to cool for about 20 minutes.
5. When the crust is cool, place the ice cream in a large bowl, and cut into small chunks. Stir in the liqueur as best you can, but don’t let the ice cream melt completely.
6. Spoon into the cooled crust and spread evenly.
7. Tightly cover with plastic wrap and freeze until firm, at least 4 hours.

Enjoy!

Up Next:

Apple Dapple Cake – Family Favorite

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Recipe based on one by *Alia*
Photo by May I Have That Recipe

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Rice Krispies Ice Cream Sandwiches are favorite for children and grown ups alike. A combination of corn syrup, peanut butter, and Rice Krispies with your choice of ice cream sandwiched in between.

No baking required!

These are super easy to make. I like cookie dough ice cream in my sandwiches.

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Rice Krispies Ice Cream Sandwiches

Ingredients

• 1/2 cup corn syrup
• 1/2 cup peanut butter
• 4 cups Rice Krispies
• 2 cups ice cream half of a l liter container or 2 cups frozen yogurt, very slightly softened (half of a l liter container)

Instructions

1. In a medium bowl, stir together the corn syrup and peanut butter. Add the cereal and stir until well coated.
2. Press the mixture firmly and evenly into a buttered 9"x13" pan. Place in the freezer until firm, about 15 minutes.
3. Cut the cereal mixture in half crosswise. Spread one half with the softened ice cream or frozen yogurt.
4. Top with second half of Rice Krispie mixture to make one very large sandwich.
5. Freeze until firm, about 2 hours.
6. Cut the large sandwich into 2" portions (using ruler again).
7. Wrap individually in foil paper or freezer wrap and store in freezer until needed.

Tips and Tidbits

Place a piece of plastic wrap on top of the cereal mixture and then press down with your hands if you wish to keep your hands clean. I keep a plastic ruler with my baking supplies for measuring squares and pastry.

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Slow-Cooker Pina Colada Bread Pudding

Recipe based on one by foodtvfan
Photo by SharonChen

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This Chocaholic Torte is divine! It’s super chocolatey and perfectly dense. Nice, crisp crust and moist inside…the chocolate, coffee and cinnamon blend exquisitely.

I shared it with our neighbors and they think I’m a King!

I’m not sure about the origin of the recipe; my best friend asked me to make this for her birthday and dear heavens, was it amazing!

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Chocaholic Torte

Ingredients

• 12 ounces semi-sweet chocolate chips
• 2 tablespoons cocoa powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon espresso powder
• 5 tablespoons flour
• 5 eggs
• 1 1/4 cups sugar
• 1 cup unsalted butter
• powdered sugar
• raspberries

Instructions

1. Preheat oven to 375°F.
2. Butter and flour a 10" springform pan (I used baking spray).
3. Melt the butter and chocolate chips in double boiler until mixed and smooth.
4. Beat the eggs and sugar in large bowl until light and fluffy.
5. Combine the cocoa powder, cinnamon, flour and espresso powder; add the dry ingredients to egg mixture on lowest mixer speed.
6. Slowly add the melted chocolate mixture to other ingredients, still at lowest mixture speed (take care not to curdle eggs).
7. Pour the batter into the springform pan and bake for 25-45 minutes; check the cake with toothpick every five minutes after 25 minutes.
8. Cool in the pan on a rack.
9. When ready to serve, dust the top with sifted powdered sugar and sprinkle with fresh raspberries.

Enjoy!

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Recipe based on one by sarikat
Photo by Wildflour

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Lazy day says it all. This Lazy Day Oatmeal Cake is so easy to prepare and yet so moist and delicious! The topping makes the already wonderful tasting cake even more special.

This is a super easy recipe and definitely a keeper for me. Wish I could remember where I found it!

Oh well. Give the recipe a try and I don’t think you’ll be disappointed.

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Lazy Day Oatmeal Cake

Ingredients

• 1 cup uncooked rolled oats instant or regular, I used rolled oats
• 1 1/4 cup boiling water
• 1/2 cup butter or 1⁄2 cup margarine
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Topping

• 1/4 cup butter or 1⁄4 cup margarine melted
• 1/2 cup brown sugar
• 3 tablespoons cream or 3 tablespoons milk
• 3/4 cup flaked coconut
• 1/3 cup chopped nuts optional

Instructions

1. In a shallow bowl soak the oats in boiling water for 20 minutes.
2. Meanwhile proceed by measuring the butter and sugars into beater bowl and beating until light. Beat in the eggs and vanilla.
3. Sift and measure the flour, sifting again with the soda and spices.
4. By this time the oats will be soaked and cool. Remove the beaters from the creamed mixture and fold in the soaked oats. Sift the flour mixture over and fold in.
5. Turn in a buttered 9x9" pan and bake at 350°F for 40-50 minutes .
6. Mix all the topping ingredients together.
7. Do not remove the cake from pan but while still hot spread the topping over and put under the broiler until bubbly and tinged with gold.

Recipe Notes

Watch carefully.

Enjoy this Lazy Day Oatmeal Cake and please don’t forget where you got the recipe!

Up Next:

Crock Pot Triple Chocolate Surprise

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Recipe based on one by Kathy-Lynn
Photo by anniesnomsblog

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These S’more Cups are so good and rich, taste like a s’more! Easy to prepare and a delicious treat! Made these for our weekend BBQ and everyone enjoyed them.

So good just as they are but try spreading a little peanut butter on them before adding the marshmallows.

Give it a try and you will be making these again!!

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S'more Cups

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup powdered sugar
• 6 tablespoons butter melted
• 4 regular size milk chocolate candy bars divided
• 12 large marshmallows

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the graham cracker crumbs, powdered sugar and melted butter in a bowl.
3. Use a mini muffin pan and place a small scoop of crumb mixture into each cup. Press the mixture to form a cup.
4. Bake 4 to 5 minutes or until edges bubble and remove from oven.
5. Break candy bar into rectangles and cut marshmallows in half. Place one piece of chocolate into each cup and top with a marshmallow.
6. Bake for another minute or two or until the marshmallow is soft. Remove and cool.
7. Melt the remaining candy bars and dip each s'more into the chocolate mixture.
8. Let stand until set and enjoy!

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I have made this cake three times, and each time it has been delicious! All three times the cake was consumed within minutes of being presented.

Recipe based on one by bmcnichol
Photo by Cooking Creation

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