BUTTERFINGER NO-BAKE CHEESECAKE


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Makes 10  two inch cheesecakes or one 8 inch cheesecake.

Ingredients:

Crust:

  • 9 oz mini size butterfingers (about 24 mini size Butterfingers)
  • 3 oz pretzels

Cheesecake:

  • ¼ cup water
  • 1 tablespoon powdered gelatin
  • 1 1/2 cups heavy cream
  • 8oz cream cheese, softened
  • ¼ cup creamy peanut butter
  • 1/3 cup sugar
  • Pinch of salt
  • ½ cup Buttercup and Pretzel mixture

Chocolate Pouring Glaze:

  • 2/3 cups dark chocolate
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  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
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  • 4-5 tablespoons water, warm

Peanut Butter Cream Cheese Frosting:

    • ¼ cup cream cheese, softened
    • 2 tablespoons peanut butter
    • 5 tablespoons powdered sugar
    • 2-3 tablespoons whole milk

See a Zesty Sausage Cheese Balls Recipe

Instructions:

Crust:

1. Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside.
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.)

Cheesecake:

  1. Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside.
  2. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
  3. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
  4. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
  5. Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started.

Chocolate Pouring Glaze:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Peanut Butter Cream Cheese Frosting:

1. Combine all ingredients and beat to combine.

TO ASSEMBLE:

1. Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.

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Easy Reese’s Peanut Butter Fudge!


My favorite candy…in FUDGE! Life just doesn’t get any better than Easy Reese’s Peanut Butter Fudge!1512437_551268514957278_802166974_n

Ingredients

  • 2 (10 oz) bags Reese’s Peanut Butter Chips
  • 1 (14 oz) can sweetened condensed milk
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  • 1 tsp vanilla extract
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  • 10 Reese’s Peanut Butter Cups, quartered
  • 1/4 cup Reese’s Pieces for sprinkling on top

Instructions

  1. Line an 8×8 baking dish with foil. Lightly coat with cooking spray.
  2. Melt peanut butter chips and sweetened condensed milk in a heavy saucepan over medium low heat until fully melted.
  3. Turn off heat and stir in vanilla.
  4. Pour half of the mixture into the prepared dish.
  5. Nestle the peanut butter cups into the fudge.
  6. Spread remain half of fudge mixture over Reese’s peanut butter cups.
  7. Sprinkle Reese’s Pieces on top and press into the fudge with the palm of your hand.
  8. Let cool completely before cutting into pieces and serving.
  9. Store in an airtight container for up to 7 days.

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Peanut Butter Buckeye Bars


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INGREDIENTS

  • 2 cups creamy Planters Peanut Butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups sifted confectioners’ sugar
  • Pinch of salt
  • 2-3 cups pretzels (I used the mini pretzel twists)
  • 10 ounces milk chocolate chips
  • 2 tablespoons shortening

GRAHAM CRACKER CRUST INGREDIENTS

  • 1 and 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter, melted

DIRECTIONS

  1. In a large bowl, combine 1 and 1/2 cups finely ground graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. Combine well and set aside.
  2. Line an 8 x 8 baking pan with either parchment paper or tin foil hanging over the edges, sprayed with non-stick cooking spray. Draping the foil or parchment paper over the sides will make it easier for you to lift these bars out of the pan.
  3. Pour the graham cracker mixture into the pan and very firmly press down. If you don’t press the mixture firmly in the pan, the crust will fall apart. Place the pan in the refrigerator to chill for 1 hour.
  4. Meanwhile, make the peanut butter mixture. In a large bowl, use your hands to combine peanut butter, softened butter, a pinch of salt, vanilla, and confectioner’s sugar. Use your fingers to really squish the mixture together to mix it well. You can also use a large spoon, but I have found that my (clean!) hands work best.
  5. After the crust has chilled for an hour, arrange the peanut butter mixture on top and gently press down on it.
  6. Arrange a single layer of pretzels over the peanut butter layer. Crush the remaining pretzels and set aside.
  7. In a large bowl, add in milk chocolate chips and 2 tablespoons shortening. Melt according to package directions. I microwaved for about 1 minute at 50% power, then stirred and microwaved at 20 second intervals until the chocolate mixture was melted and smooth.
  8. Pour the melted chocolate mixture over the Buckeye Bars. Sprinkle remaining crushed pretzels on top.
  9. Refrigerate for about 30 minutes to set.
  10. Cut into small squares and enjoy!

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Reese’s Peanut Butter Cup Mini Cheesecakes Ingredients


Reeses-Mini-Cheesecakes-Recipe

Reese’s Peanut Butter Cup Mini Cheesecakes
Ingredients

3/4 c graham cracker crumbs
3 Tbls sugar
3 Tbls butter, melted
12 Miniature Reese’s Peanut Butter Cups
16 oz (2 8 oz packages) of light cream cheese
1 c sugar
1/4 c all-purpose flour
2 eggs, room temperature
2 tsp vanilla extract
1/2 c Reese’s Peanut Butter chips
1/2 c chocolate chips
2 tsp shortening, divided
Instructions

Preheat the oven to 350. Place a cup liner in each cup of your muffin pan. Make the graham cracker crust by combining the graham cracker crumbs, 3 Tbls sugar, and 3 Tbls melted butter. Combine until nice and crumbly.
Press the crust into the bottom of each cup. I use about a heaping tablespoon of the mixture for each cup and then use the bottom of my ice cream scoop to flatten the crust down.
Remove the wrappers from the Reese’s. You will want to unwrap 14 total. 12 for the cheesecakes and two for a quick snack. Place a Reese’s in the center of the crust in each cup.
Beat the cream cheese until nice and fluffy. I use the light cream cheese so I can have two cheesecakes but you could use regular cream cheese if you would like
Add in the sugar, flour and vanilla and continue beating until well combined. Add in the eggs one at time making sure they are well incorporated.
Spoon the cream cheese mixture over the Reese’s, evenly dividing the mixture among the 12 cups. I use about 1/4 c of the mixture for each cup. Bake for about 20-25 minutes until the cheesecakes are set.
Let the cheesecakes cool – or don’t! They are so good when the chocolate is all ooey-gooey and melted but they really are better after they’ve cooled and chilled for a while. Melt the peanut butter chips and 1 tsp of shortening in the microwave and then use a fork to swirl the melted chips over the top of the cheesecakes. Do the same with the chocolate chips. Enjoy!
Makes 12 cheesecakes. Store in refrigerator.

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Reese’s Fudge


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Seriously though. I love two-ingredient fudge. Call me lazy or cowardly or closed-minded– I wouldn’t mind a bit. This fudge is good, and I don’t see the point in messing with a system that works just fine! It’s simple, quick, and it works every time. You can mix up the chocolate you use and add different mix-ins or toppings to create a million different flavors, so you really never have to make the same fudge twice!

 

Although you might want to. Especially if you’re a peanut butter lover! Did you know Reese’s brand makes peanut butter chips? You can find them in the baking aisle, next to all the other chocolate chips. And if you can’t find the Reese’s brand, you’re okay to use any other kind of peanut butter chips. But I think the Reese’s chips make this fudge taste like the inside of Reese’s Pieces!!

Ingredients

  • 3 cups Reese’s peanut butter chips (this was 2 bags for me)
  • 14.5 oz sweetened condensed milk
  • 1 cup milk chocolate morsels

Instructions

  1. Line an 8×8 (or 9×9) baking dish with parchment or wax paper. Set aside.
  2. In a small saucepan, stir the peanut butter chips and sweetened condensed milk over low heat until melted and smooth.
  3. Pour the mixture into the prepared baking dish. Use a spatula to smooth it if needed.
  4. Microwave the chocolate morsels in a small bowl for 1 minute. Stir until melted and smooth (heat for an additional 30 seconds if needed). Pour melted chocolate over the fudge, and use a spatula to gently spread it.
  5. Let cool at room temperature for 4-5 hours before cutting into 1-inch pieces.
  6. Speed set the fudge in the refrigerator for 30-60 minutes, but expect condensation if you try to serve it at room temperature.

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