Twix Candy Bar Pie

Ingredients

1. 2 large eggs
2. 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
3. 1/2 cup granulated sugar
4. 1/2 cup brown sugar packed
5. 1 cup unsalted butter melted and cooled slightly
6. 3 cups chopped Twix Candy Bars divided use
7. 1 unbaked pie shell

Instructions

1. Preheat oven to 325°.
2. In large bowl, beat eggs until foamy; this will take 3-5 minutes.
3. Beat in flour, sugar and brown sugar until well-blended.
4. Blend in the cooled, melted butter.
5. Stir in 2 cups chopped Twix candy bars.
6. Pour into pie shell.
7. Bake at 325° for 45 minutes.
8. Sprinkle remaining chopped Twix Candy Bars on top.
9. Continue baking an additional 30 minutes.
10. Serve warm with whipped cream or ice cream.

For more detail cantstayoutofthekitchen

Butterfinger Pie

Ingredients

1. 2 large eggs
2. 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
3. 1/2 cup granulated sugar
4. 1/2 cup brown sugar packed
5. 1 cup unsalted butter melted and cooled slightly (2 sticks)
6. 3 cups chopped Butterfinger Candy Bars divided use
7. 1 unbaked pie shell

Instructions

1. Preheat oven to 325°.
2. In large bowl, beat eggs until foamy; this will take 3-5 minutes.
3. Beat in flour, sugar and brown sugar until well-blended.
4. Blend in the cooled, melted butter.
5. Stir in 2 cups chopped Butterfinger candy bars.
6. Pour into pie shell.
7. Bake at 325° for 45 minutes.
8. Sprinkle remaining chopped Butterfinger candy bars on top.
9. Continue baking an additional 30 minutes.
10. Serve warm with whipped cream or ice cream.

For more detail cantstayoutofthekitchen

Red Velvet Cheesecake Brownies

Ingredients

RED VELVET LAYER:

1. 1 cup unsalted butter 2 sticks
2. 4 oz. ghirardelli semi-sweet chocolate
3. 2 cups sugar
4. 4 large eggs
5. 2 tsp. McCormick real vanilla extract
6. 1 oz. bottle McCormick liquid red food coloring
7. 1 1/3 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
8. 1/2 tsp. salt

CHEESECAKE LAYER:

1. 2 8-oz. pkgs. cream cheese softened
2. 2 large eggs
3. 1 1/2 cups sugar
4. 1 tsp. McCormick’s real vanilla extract

Instructions

RED VELVET LAYER:

1. Preheat oven to 350°.
2. Spray a 10x15” baking dish very generously with Baker’s Joy cooking spray. Set aside.
3. Melt butter and chocolate in small saucepan over low heat on you stove.
4. Set aside to cool for a few minutes.
5. In a large bowl, whisk together sugar, eggs, vanilla extract, salt, and red food coloring.
6. Add chocolate mixture and stir until smooth.
7. Add flour and stir just until combined.
8. Do not use a mixer to add in the flour or brownies can become tough.
9. Pour into prepared pan and spread evenly.
10. Dollop cheesecake mixture over top of the red velvet layer.
11. Swirl both layers with a knife.
12. Bake for 35-40 minutes, until brownies and cheesecake are set.
13. (After 15 minutes tent brownies with foil so cream cheese doesn’t brown too much).
14. To test for doneness, insert a toothpick into the center of the pan and see if it comes out clean.
15. Remove brownies from oven.
16. Let brownies cool completely in pan on a cooling rack before cutting into squares.

CHEESECAKE LAYER:

1. Beat cream cheese, sugar, eggs and vanilla extract in a medium bowl until smooth.
2. Spread the cream cheese mixture over top of the brownie layer.
3. Swirl the two layers together gently with a knife or spatula.

For more detail cantstayoutofthekitchen

FRENCH SILK PIE BARS

Ingredients

1. 1 sleeve 9 sheets chocolate graham crackers crushed
2. 2 Tablespoons sugar
3. 6 Tablespoons butter melted
4. 4 ounces weight Unsweetened Baking Chocolate
5. 1 cup Salted Butter Softened
6. 1 1/2 cup Powdered Sugar
7. 1 teaspoon Vanilla Extract
8. 4 whole Eggs
9. fresh whipped cream for topping and chocolate shavings

Instructions

Preheat oven to 325 degrees. Line an 8x8 inch pan with aluminum foil so that you can easily remove and cut the bars. In a medium sized bowl combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the 8x8 inch pan and bake for 10 minutes. Let the crust completely cool.

To make the french silk filling:

1. In a small microwave safe bowl melt the unsweetened baking chocolate 30 seconds at a time until smooth. Let cool to room temperature.
2. In the bowl of a stand mixer beat the butter and powdered sugar about 2 minutes until creamy. Add the melted chocolate mixture and beat until incorporated. Add the vanilla.
3. Using the whisk attachment add one egg at a time beating 5 minutes on medium speed between each addition. You should be beating for a total of 20 minutes.
4. Pour over the chocolate graham cracker crust and refrigerate for 3 hours or until set.

For more detail therecipecritic

Sopapilla Blueberry Cheesecake Bars

Ingredients
For The Crust:
16 oz. refrigerated Crescent rolls (or rolled puff pastry-2 sheet)

For Blueberry Cheesecake filling:

1. 16 oz. cream cheese-softened
2. 1/2 cup sugar (or more to taste)
3. 1 tsp vanilla extract
4. 1cup fresh blueberries

For Topping:

1. 2 Tablespoons unsalted butter-melted
2. 3–4 tablespoons sugar (I mixed regular sugar and light brown sugar)

Instructions

1. Preheat the oven to 375F and spray 9×13 baking dish ( I used 9x11glass baking dish) with cooking spray, set aside.
2. Unroll 1 can Crescent roll (or 1 sheet rolled puff pastry) and place at the bottom of baking dish, seal the perforation.
3. Mix softened cream cheese, sugar and vanilla until well combined and spread onto dough.
4. Scatter fresh blueberries onto cream cheese.
5. Unroll second can Crescent rolls and spread over filling and seal the edges and perforation.
6. Brush with melted butter and sprinkle with sugar.
7. Bake for 25-30 minutes or until the top are golden brown
8. Cool at least 45-60 minutes to set before slicing and serving.

For more detail omgchocolatedesserts

Ice Cream Stuffed Cupcakes

INGREDIENTS

1. 1 box chocolate cake mix, plus ingredients called for on box
2. 1 1/2 qt. ice cream (such as Breyers 2-in-1 Snickers and M&Ms)
3. 2 c. whipped topping
4. 1 c. semisweet chocolate chips, melted
5. 1/2 c. Mini M&Ms

DIRECTIONS

1. Preheat oven to 350º and line two 12-cup muffin tins with cupcake liners. Prepare cupcake batter according to package directions and divide between cupcake liners.
2. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool completely before stuffing.
3. Using a melon baller or tablespoon, scoop out middle of each cupcake to create a well. (Trim bottoms of scooped cupcakes so you have flat tops.) Set aside.
4. Fill each well with a small scoop ice cream, then top with reserved cupcake top. Place in freezer until firm, 1 1/2 to 2 hours.
5. When firm, pipe whipped topping onto each cupcake, then drizzle with melted chocolate and top with Mini M&Ms before serving.

For more detail delish

Easy Christmas Crack Recipe

Ingredients

1. 1 Cup of Butter (2 Sticks)
2. 1 Cup Brown Sugar
3. 1 Stack of Saltine Crackers
4. 1 lb. Package of White Almond Bark Melted
5. Christmas Sprinkles Sprinkles Red and Green Food Coloring

Instructions

1. Melt Butter and Brown Sugar over Medium Heat, Bring to a boil and stir while boiling for 5 minutes.
2. Line a cookie sheet with Aluminum Foil.
3. Place Crackers evenly on the Foil Pan.
4. Pour Sugar Mixture over the Crackers.
5. Bake at 325 Degrees for 8 minutes.
6. While Crackers are baking melt almond bark in the microwave using the directions on the package.
7. Separate out a small amount of white almond bark into 2 bowls and color with Red & Green food coloring.
8. Pour white chocolate over the cracker mixture and spread evenly.
9. Swirl in the red and green white chocolate.
10. Top with your favorite Holiday sprinkles or M&Ms!
11. Allow to cool completely and break into smaller pieces.

For  more detail passionforsavings