(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 is a good recipe to use for leftover Halloween candy (and I should qualify that by saying that the words “leftover” and “Halloween candy” are rarely combined in a sentence in my particular house. 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 who casually tries to filch one.
So I went to the Mount Everest of Halloween candy at the supermarket and picked up my OWN, and a couple of hours later these babies were born. And they are all treat…no tricks here.
- 1 16-ounce package Nutter Butter cookies, crushed
- 1/2 cup butter, melted
- 14 ounces sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1 tablespoon vanilla extract
- 20 mini Reese cups, chopped
- 4 ounces Butterfinger candy bars, chopped
- 1 cup chocolate chips
- Preheat oven to 350°. Line a 13″x 9″pan with aluminum foil, allowing it to extend over edges of pan. Spray foil with cooking spray.
- Combine crushed cookies and butter and press mixture into bottom of prepared pan. Bake for 10 minutes.
- Put condensed milk, peanut butter, and vanilla into a mixing bowl and mix with an electric mixer until smooth.
- Scatter the chopped candy and chips over the crust, and then pour the condensed milk mixture over the candy.
- Bake for 30 minutes and then cool in the pan. Holding the ends of the foil, lift the brownies out of the pan and place on a cutting board. Cut into squares.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!