(Scary Halloween noise.)
However, there is nothing scary about these babies, unless you count the part where you make them with crushed Nutterbutter cookies. And crushed Butterfinger bars. And chopped Reese peanut butter cups. And chocolate chips. Okay, maybe that is a little terrifying. But I am a brave girl, and all I can say about these treats is, so long as you only make them once a year, you really DO need to give them a whirl. They are out of this world amazing, I promise, and just about as easy as a sinfully rich chocolately peanutty unbelievably awesome recipe can be.
This recipe is adapted from one that I ran across on the Bake or Break website (isn’t that a cool name? Go visit them when you get a chance — the link is on my blogroll. Great recipes and beautiful pictures.). Anyway, they said this was a good recipe to use for leftover Halloween candy. Huh?? First of all, the words “leftover” and “candy” have never once been combined in a sentence in my particular house. Second, if I tried to snitch even one Reeses Peanut Butter cup from my child’s Halloween loot, I would be busted immediately. Believe me, that candy is inventoried as soon as it comes in the door and each piece is assigned a tracking number, and woe to the parent or dog who casually tries to filch one.
So I went to the Mount Everest of Halloween candy at Fairway and picked up my OWN, and a couple of hours later these babies were born. And they are all treat…no tricks here.
Serves: Makes 28 small or 18 large bars.
- 1 16-ounce package Nutter Butter cookies, crushed
- ½ cup butter, melted
- 14 ounces sweetened condensed milk
- ½ cup creamy peanut butter
- 1 tablespoon vanilla extract
- 7 & ½ ounces peanut butter cups (about 25 miniature cups), coarsely chopped
- 4 ounces Butterfinger candy bars (about 7 small candy bars), coarsely chopped
- 1 cup semisweet chocolate chips
- Preheat oven to 350°. Line a 13″x 9″pan with aluminum foil, allowing it to extend over edges of pan. Grease/spray foil.
- Combine crushed cookies and butter. Press mixture into bottom of prepared pan. Bake for 6-8 minutes.
- Combine condensed milk, peanut butter, and vanilla, stirring until smooth. Set aside.
- Sprinkle chopped candy bars and chocolate morsels over crust. Drizzle condensed milk mixture over toppings.
- Bake for 30 minutes or until lightly browned. Cool in pan on wire rack. Using foil, lift out of pan. Peel foil away, and cut into bars.