homemade b(u)tterfi(n)ger mini’s

I’m really working hard at trying to figure out how to strike this happy balance between gluttony and starvation. Sugar, that coy bastard, usually stampedes any health kick I’m on. How my face hasn’t melted off from my sugar intake is honest to god beyond me. You remember the Pringles slogan, “Once you pop, the fun don’t stop”? Well the fun don’t stop ’till I pop.

This sugar “cripple” God hath bestowed on me has not, however, weaned me from my love of baking. I have learned that upon completion of a recipe, I am to immediately package and store the goods out of my reach while spiritually chanting “nothing tastes as good as skinny feels” and watch others enjoy the fruits of my labor. 

With all of the post-Halloween candy sales at drug stores nationwide and me to never turn down a sale (or sugar), I wanted to make something out of it – and thus, I bring you my homemade Butterfinger Mini’s. Now go get hopped up on some sugar and make some mistakes, you crazy kids!

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Homemade Butterfinger Bars

Adapted from the lovely Blue Eyed Bakers

3 cups candy corn

1 ½ cups smooth peanut butter

2 cups milk chocolate chips or chocolate candy melts, for dipping

Line an 8 x 9 baking pan with parchment paper and set aside.

Place the candy corn in a glass bowl and microwave in 30 second intervals, stirring between until candy is completely melted.  Add in the peanut butter and continue to stir vigorously until the mixture is smooth.

Spread the mixture into pan and let sit at room temperature until cool, about an hour.  Using a sharp knife, cut candy into 1 x 2 inch bars.

Melt chocolate chips or candy melts in the microwave, checking every 15 seconds.  Stir until smooth.  Dip each bar into chocolate to coat completely.  Place on wax paper lined baking sheet to firm.  Store covered in the fridge.

peanut butter cup rice krispy treats

To further procrastinate, I decided to make this no bake recipe, courtesy of Brown Eyed Baker’s blog, which she adapted from Picky Palate. This is for those of you who have an obsession with all things peanut butter and chocolate, so…..everyone. It couldn’t be easier and only takes about 20 minutes of prep then just pop it in the fridge.

Peanut Butter Cup Rice Krispy Treats:

6 cups Rice Krispies
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
2 cups creamy peanut butter
1 bag (12-oz) miniature peanut butter cups (about 40), quartered
1 cup milk chocolate chips (or 6 ounces milk chocolate, finely chopped)

1. Butter a 9×13-inch pan and set aside. I lined the pan with wax paper for easy clean-up.

2. Measure the cereal into a large mixing bowl and set aside.

3. Melt the marshmallows and butter together in the microwave for about 3 minutes. Keep an eye on them so you catch the little suckers that try and spill over.

4. Stir the mixture and pour over the cereal. Mix well so the cereal is coated. Pour into the prepared pan. Use a buttered piece of wax paper to press evenly into pan.

5. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups. Pour mixture over the rice krispys. Use the back of a spoon to gently spread the peanut butter mixture evenly across the top.

6. Again in the microwave, melt the chocolate. Use a spoon to drizzle the melted chocolate across the top. Lightly spread chocolate so it covers the pan. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.

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you know the feeling…

that feeling when you reach for the toilet paper and the roll is empty…

….is how foodies feel when they buy a falsely promised chocolate chip muffin.

chocolate chip fail

fail

but if you want an amazing chocolate chip muffin recipe (with pumpkin, no less), check out Sugared Whisk’s recipe!

tis the season

4 day weekends should be instilled in our country’s weekly routine. My theory is employees will work harder and students will pay more attention in class. Needless to say that gem of an idea won’t happen during my lifetime. Mid-8am Spanish class (snoozefest), I already decided I was going to make something sweet and easy because 1. I’m on a college budget and don’t want to invest in baking ingredients. I prefer to use my money in a much more appropriate manner, ahem, Cabernet or Merlot, please. 2. Our kitchen is essentially our refrigerator. 3. Baking is my favorite way to release any tension or stress I may have

I perused my Google reader. A screen shot of that would include about 15 baking blogs and 2 news sites….priorities. It’s October, so pumpkin is ALL THE RAGE in the baking world. The cutest whoopee pies, cupcakes, bread, loafs, pancakes. You name it, it absolutely comes in pumpkin. I walked the path less traveled and honed in on my Christmas spirit. Cookies n creme bark it is!

I found this awesome recipe on the lovely Bakers Royale blog. Do you have simple winter baked good recipes? Share them so I can bake them for my friends!

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