Frozen Peanut Butter Pretzel Pie, recipe provided below (adapted from Life Made Simple)
- For the crust:
- 1¼ c. chocolate cookie or graham cracker crumbs
- ½ c. pretzel crumbs
- 6 tbsp. unsalted butter, melted
- 2 tbsp. dark brown sugar
- For the filling:
- 8 oz. (1 block) cream cheese, at room temperature
- 1¼ c. smooth peanut butter
- ¾ c. powdered sugar
- 1 tbsp. vanilla extract
- 2 c. heavy whipping cream
- For the topping:
- 1 c. milk chocolate chips
- ½ c. semi-sweet chocolate chips
- ½ c. heavy whipping cream
- ½ c. chopped peanut butter cups
- ⅓ c. chopped pretzels
- To make the crust: Preheat oven to 350 degrees. In medium mixing bowl combine the cookie or graham cracker crumbs, pretzel crumbs, butter, and brown sugar. Toss with a spoon until moist. Press into the bottom and up the sides of a 9-inch pie dish (I recommend a pie dish with a tall rim). Freeze for 10 minutes, then place in the oven and bake for 8 minutes. Remove and allow to cool.
- To make the filling: Using a stand or handheld mixer, beat the cream cheese and peanut butter until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, mix until combined. In a separate mixing bowl, beat the heavy cream until soft peaks form. Using a rubber spatula, fold in half of the whipped cream into the peanut butter mixture. Fold the remaining whipped cream in until smooth and creamy. Pour into the cooled crust, then spread into an even layer.
- For the topping: Combine the chocolate and cream in a 2 cup glass measuring cup or a medium size microwave-safe bowl, heat at half power for one minute, stir then repeat. Remove and whisk for 1 minute until smooth. Spread over the filling, then top with chunks of peanut butter cups and pretzels. Chill for 2 hours, remove 10 minutes before serving and cut with a sharp knife (rinse under warm water if needed to get a nice clean cut). Serve cold.
Twix Bars, recipe provided below (adapted from Delish)
- Shortbread Layer
- 2 sticks butter, softened to room temperature
- 1 c. sugar
- 1 tsp. vanilla extract
- 2 c. all-purpose flour
- Caramel Layer
- 60 Kraft Caramels
- 6 tbsp. heavy cream
- Chocolate Layer
- 3 c. semisweet chocolate chips
- 2 tsp. vegetable oil (optional)
- Preheat oven to 300 degrees F. Line a 9-x-13" pan with parchment paper and spray with cooking spray.
- Make shortbread layer: Blend softened butter with sugar until light and fluffy. Add vanilla and blend 30 seconds. Add 2 cups flour and blend until a breadcrumb texture forms.
- Press mixture into a prepared pan and prick all over with a fork.
- Bake until lightly golden, 35 to 40 minutes. Let cool completely.
- Make caramel layer: In a small saucepan over low heat, add caramels and melt down until creamy, stirring occasionally, 10 minutes. Stir in heavy cream and let thicken, stirring occasionally to make sure mixture doesn’t burn, 15 minutes. Pour over cooled shortbread crust.
- Make chocolate layer: In a heatproof bowl over a saucepan of gently simmering water, melt chocolate. If mixture is thick, add vegetable oil and stir until completely combined. Pour over caramel layer.
- Refrigerate 20 minutes until firm, then slice into bars.
S'mores Nachos, recipe provided below (adapted from Delish)
- 2 sleeves graham crackers, broke into thin squares
- 30 marshmallows
- 3 c. semisweet chocolate chips
- Preheat oven to 350 degrees F. In an oven-proof skillet, layer graham crackers and half the marshmallows and 2 cups chocolate chips. Top with another layer of marshmallows and bake until marshmallows are soft and golden, about 10 minutes. (Broil 2 minutes if you want them more golden.)
- Meanwhile, melt remaining 1 cup chocolate chips on low heat. Drizzle with melted chocolate and serve immediately.