Butterfinger Fudge

This recipe is so fast and easy I will definitely be making it often.  It is also a dead ringer for a Butterfinger, taste wise.  Stock up on candy corn so you can make it whenever the craving strikes you.  Courtesy of crazyforcrust.com

  • 3 cups candy corn
  • 1 cup peanut butter
  • 1 can sweetened condensed milk
  • 2 cups white chocolate chips
  • 8 oz chocolate almond bark

Line a 9×9 pan with foil and spray with non-stick baking spray. Add the candy corn and peanut butter to a medium saucepan and heat on low, stirring every 30 seconds for about 3 minutes.  Add the sweetened condensed milk and heat for another 3 minutes, stirring every 30 seconds.  Make sure the milk doesn’t boil.  The add the white chocolate chips and heat until everything is melted together.  It may seem like it takes forever, but just keep stirring, just keep stirring.  Spread the mixture evenly into the pan.  After you have put the fudge in the pan, melt the almond bark in the microwave, then spread in a layer on top of the fudge.  Cool on the counter for 15 minutes, than switch to the fridge or freezer, depending on how quickly you want to eat it.

Peanut Butter Lunch Lady Bars

This recipe is courtesy of Cookingclassy.com via Pinterest.  Although the directions look a little time consuming, it’s actually a very simple recipe.  They go perfectly with a glass of milk.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups quick oats
  • 3/4 cup butter
  • 1 cup packed light brown sugar
  • 1/2 cup sugar
  • 1 1/2 cup creamy peanut butter, divided
  • 2 large eggs
  • 1 teaspoon vanilla


  • 1 stick of butter
  • 2 tablespoons cocoa
  • 1/4 cup milk
  • 3 1/2 cups of powdered sugar
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, salt, and baking soda, then whisk in quick oats, set aside. In the electric stand mixer whip together butter, light-brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes. Blend in peanut butter. Stir in eggs one at a time, mixing after each addition until combine. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combine. Spread mixture into an even layer into a 15 by 11-inch rimmed cookie sheet (it will be fairly thin once spread). Bake in preheated oven 13 – 15 minutes, until lightly golden. Remove from oven and allow to cool 5 minutes, then dollop remaining 3/4 cup peanut butter by the spoonfuls over peanut butter bars. Allow dolloped peanut butter to rest about 1 minute then carefully spread peanut butter into an even layer over top. Prepare chocolate frosting according to direction listed and spread over peanut butter layer. Allow to cool (if you can handle waiting) before cutting into squares. Store in a single layer in an airtight container at room temperature.

For the chocolate frosting

Melt butter in a medium saucepan over medium heat. Whisk in cocoa powder, then whisk in milk and bring mixture just to a boil. Once mixture reaches a boil, remove from heat and stir in vanilla extract. Add in powdered sugar and mix until well blended. Immediately pour frosting over peanut butter layer and spread into an even layer.

Caramel Crunch Bars

I got this recipe from the back of a bag of caramel baking chips. I didn’t have any marshmallows, so I used the marshmallow spread and put it under the caramel. It was extra gooey, but still really yummy

  • 4 1/2 Honey Maid graham crackers
  • 1  11 oz bag Kraft Caramel Bits
  • 2  tablespoons milk
  • 1/2 cup peanuts
  • 1/2 cup miniature marshmallows
  • 1/2 cup coarsely chopped pretzels
  • 4 squares semi sweet baking squares, melted

Line an 8-inch square pan with foil, with ends of the foil extending over the sides of the pan. Grease foil generously with shortening. Place grahams on bottom of pan, cutting to fit if necessary. Microwave the caramel bits and milk in microwaveable bowl on high for 2 minutes, or until the caramel bits are completely melted and mixture is well blended, stirring every 30 seconds. Pour over grahams; top with the next 3 ingredients. Drizzle with chocolate. Refrigerate for at least an hour. Use the foil handles to remove from pan before cutting into bars to serve.

Snickerdoodle Brownies

This recipe is courtesy of the blog My Own Sweet Thyme. They taste just like a warm snickerdoodle cookie.

  • 2 2⁄3 cups (342 g) flour
  • 2 teaspoons baking powder
  • 1  teaspoon salt
  • 2  cups packed brown sugar
  • 1  cup butter, at room temperature
  • 2  eggs, at room temperature
  • 1  tablespoon vanilla
  • 2  tablespoons white sugar
  • 2 teaspoons cinnamon

Preheat oven to 350°. Grease bottom and sides of 9×13 pan; set aside. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat well until blended. Batter will be thick. Spread evenly into the prepared pan. In a small bowl, combine the white sugar and cinnamon. Sprinkle the mixture evenly over the batter in the baking pan. Bake for 25-30 minutes, or until the surface springs back when gently pressed. Remove from the oven and let cool slightly on a wire rack. Cut while warm if desired.