Candy Bar Cookies

Assignment:  Make a yummy delicious cookie with grandson that would bring a smile to Santa’s face while delivering. They also brought a big smile to my grandson’s face the day we made them. This recipe was created in part of the Great Food Blogger Cookie Swap 2015 that I was happy to take part in. 

  
Ingredients:

2 1/4 cup all purpose or gluten free (I use Pillsbury’s Gluten Free)*

1 teaspoon baking soda

1 teaspoon salt

1 cup of vegetable shortening, I used Crisco, the white kind

3/4 cup granulated sugar

3/4 cup light brown sugar

2 eggs, room temperature (I used extra large)

2 teaspoons vanilla

1 10 ounce package of Butterfinger Baking Bits, I bought mine at Walmart in the holiday baking isle

1 12 ounce bag of mini semi sweet chocolate chips  

  
Preheat oven to 350 degrees.

  
Combine dry ingredients in a small bowl and whisk together. In a mixing bowl, beat sugars and shortening until creamy. Add vanilla and add eggs one at a time. Add flour mixture gradually. Mix well. Stir in Butterfinger Baking Bits and mini semi sweet chocolate chips.  Drop by rounded tablespoon on an ungreased cookie/baking sheet. Bake for 9- 11 minutes until golden brown. Cool on cookie sheet for 2 minutes and remove to finish cooling on a wire rack. Once cool, store in an airtight container.  

  

  

Snickers Overload Cheesecake


October Assignment: CANDY! This was easy. I love chocolate and I love cheesecakes. This was a delicious naughty good cheesecake. No tricks with this cheesecake, it was a treat to eat!

Crust:
1 package of Oreo cookies, not double stuff
4 Tablespoons butter, melted

Place on package of Oreo cookies in a food processor and pulse into fine crumbs. Combine with butter and place in a springform pan that has been sprayed with Pam. Place pan in freezer to set crust while you prepare the cheesecake.

Cheesecake:
3 8 ounce blocks of cream cheese
1 cup sugar
1 Tablespoon vanilla
11/2 Tablespoon cornstarch
3/4 cup sour cream
3 eggs
1 Fun Size package of Snickers candy bars, cut in quarters

Preheat oven to 325 degrees. Whip softened cream cheese until smooth. Add sugar and blend well. Add vanilla, cornstarch, eggs and sour cream. Mix to combine. Cut 1 package of Fun Size Snickers Bars with kitchen shears into fourths. Add to mixing bowl. Stir to combine. Pour into crust and bake for 1 hour. If your cheesecake is not set in the center after an hour, turn oven off and close the oven door. Leave the cheesecake in the oven for an additional hour with the oven turned off. Remove from oven and cool completely. Once cheesecake has cooled, place in refrigerator for 5-6 hours. Best if it’s overnight.

To decorate top:
Whip cream
1 bag bite size Snickers Candy Bars
1 bag of Snickers Fun Size Bag of candy bars
1/2 or more jar of caramel ice cream topping

Pour caramel sauce over top surface of cooled cheesecake. Pipe whip cream flowers using a Wilton 1M tip around outside edge of cheesecake and place bite size Snickers bars on whip cream flowers. Build a centerpiece with additional Snickers bars in the center of the cheesecake. Keep refrigerated until you ready to dive in. Enjoy!

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