peanut butter

Peanut Butter Fudge Caramel Bars

/ Melissa (I Crashed the Web) / Leave a comment

Just in time for the holidays, I’m excited to share with you a recipe that is delicious and perfect for peanut butter and chocolate lovers.

This is not realllllly a holiday recipe, but you can dress it up with red and green and then it’s the perfect for the holidays! It’s not difficult to make but it IS somewhat time consuming because it’s a few layers. But I promise it’s worth it because it really is that good.*

*if you don’t like peanut butter or chocolate you WON’T like these. I can’t be held responsible for your taste buds.

Peanut Butter Fudge Caramel Bars - icrashedtheweb

Peanut Butter Fudge Caramel Bars

Here’s what you need:

For the cookie layer

  • 1/2 c butter (1 stick)
  • 1/3 c granulated sugar
  • 1 c flour

For the peanut butter caramel layer

  • 30 caramels, unwrapped
  • 3 Tablespoons peanut butter
  • 2 Tablespoons heavy cream

For the peanut butter fudge layer

  • 1 1/2 c. chocolate chips (I ended up using about half semi-sweet and half milk chocolate)
  • 2 Tablespoons peanut butter
  • 1/2 c. candy topping – I used peanut butter M&Ms that were red and green

Here’s what you do:

  1. For the cookie layer: Preheat oven to 350F. Line an 8×8 in. pan with foil and/or spray with cooking spray. Creaming the butter and sugar with a stand mixer until fluffy. Slowly stir in flour. Press into the bottom of the prepared pan. Bake for 18 minutes until it starts to slightly brown. Cool for at least 20-30 minutes before continuing.
  2. For the peanut butter caramel layer: Mix caramels, peanut butter, and heavy cream in a pot over medium to medium low heat. Stir until smooth and melted. Carefully pour on top of cookie layer. I used a spatula to evenly spread on top of cookie. Chill at least 15 minutes before adding chocolate peanut butter layer.
  3. For the chocolate peanut butter layer: Melting chocolate chips and peanut butter together in the microwave for about 45 seconds. Stir until smooth and peanut butter is incorporated and pour over caramel layer. Again, I used a spatula to spread evenly and carefully. Top with candy of your choice – I use red and green M&Ms and sprinkles to fit within my holiday theme.
  4. Chill bars until completely firm; I chilled mine in the fridge for a few hours and then let sit at room temperature before cutting.

Peanut Butter Fudge Caramel Bars (1)

Peanut Butter Heath Bar Blondies

/ Melissa (I Crashed the Web) / 2 Comments

I must be on a peanut butter and chocolate baking kick lately. Or maybe I always have been? Anyway, if you’re a fan of peanut butter cookies, cookie bars, and chocolate, these bars are for you. That’s right – no fancy introduction needed for these bad boys. Just make them for the peanut butter cookie lover in your life and I promise he or she won’t be disappointed!

peanut butter heath bar blondies - icrashedtheweb

Peanut Butter Heath Bar Blondies (from my Magnolia cookbook)

Here’s what you need:

For the cookie bars: 

  • 1 1/2 cups unsalted butter, softened
  • 1 1/2 cups smooth peanut butter
  • 2 3/4 cups sugar
  • 3 large eggs, room temp. (I used Egg Beaters because that’s what I had on hand and they came out fine!)
  • 2 Tbs vanilla
  • 3 cups self-rising flour

For the topping:

  • 1 1/2 cup peanut butter chips
  • 1/3 cup heavy cream
  • 1 cup  coarsely Heath bar bites (they sell them with the chocolate chips)
  • 1/2 cup finely chopped unsalted peanuts

Here’s what you do:

  1. Preheat your oven to 325 and grease a 12 x 18 jelly roll pan.
  2. Beat butter and peanut butter until fluffy.  Add in the sugar & mix until smooth.
  3. Add eggs and vanilla. Beat thoroughly.
  4. Gradually add the flour, 1/2 cup at a time, and mixing well after each admission. Mix until well incorporated.
  5. Spread batter evenly in pan and bake for 25-30 minutes or until edges start to brown.  Cool to room temp.
  6. Make the topping: In a small saucepan over medium heat, melt the peanut butter chips and the cream until smooth.  Pour the mixture over cooled blondies.  Sprinkle with heath bar and peanuts.

Variations: I also made some with semi-sweetened chocolate chips melted (instead of peanut butter, as well as chopped up peanut butter cup (instead of Heath bar bites)

peanut butter heath bar blondies - i crashed the web

Some questions for you:

  • Are there any nut butters you don’t like? Which have you tried? I’ve never tried cashew butter! But I do like peanut butter, sunflower butter (or sunbutter) and almond butter. And cookie butter – does that count as a nut?
  • What other topping would you put on these bars besides peanut butter or chocolate? I’m wondering how white chocolate would taste. I know I would like them (I like white chocolate Reese’s!) but not sure how others may enjoy them.
  • What’s a new cookie bar recipe you’ve tried recently? I need some new ones to try!

 

Semi-Homemade Buckeye Brownies!

/ Melissa (I Crashed the Web) / Leave a comment

I know I’ve expressed my love for peanut butter and chocolate before. There’s just something SO perfect about the way the two flavors combine and the creaminess of peanut butter mixing with the creaminess of chocolate (don’t get me started on white chocolate and peanut butter — that’s amazing in my opinion).  So, naturally since stumbling upon this recipe, I’ve now made this three times. Once, for a Cleveland-themed party (thus the Cleveland beer), once for B’s birthday, and once for … hmm … I don’t remember but I’m sure there was a good reason.

Anyway, this recipe is super easy but SUPER delicious. A coworker told me these were the best brownies she had ever had! AND – shh – I even use a brownie mix. It may be a little time consuming (hey, I only said it was easy) because you have to make three separate layers and let them cool  – but it’s worth the wait. Try this IMMEDIATELY.

For my non-Ohio friends – Buckeyes are peanut butter chocolate candy. They’re like an amazing peanut butter cup, shaped like a nut from a local tree (the Buckeye!). I wrote about them once before .. or twice.

three layer buckeye brownie bars - peanut bar + Brownie + chocolate OMG! - I CRASHED THE WEB

Three-Layer Buckeye Brownies

Here’s what you need:

For the Brownie Layer:

  • Brownie Mix
  • Beer! – You can replace the water quantity with a stout-like beer (so my brownie mix called for 1/3 c. water – instead, I used 1/3 c. Great Lakes beer to continue with the Buckeye/Cleveland theme)

For the Peanut Butter Layer:

  • ¾ cup peanut butter (creamy)
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

For the Chocolate-Peanut Butter Topping:

  • 1½ cups semi-sweetened chocolate chips
  • ⅓ cup creamy peanut butter

Here’s what you do:

  1. First, make the brownies! I did it the easy way and just doctored up a brownie mix. Feel free to make your own brownies or beer brownies if you choose – really any work. I went with the beer-themed brownies to keep with the Ohio theme. If you want to do that too, make brownies and cook them according to directions in a 13×9 in. pan – but instead of adding water, replace that same quantity with a dark, stout-like beer. After cooked, cool completely (at least 1 hour).
  2. Then, make the peanut butter layer. Try not to drool! Beat together peanut butter, butter and vanilla on medium high until smooth and creamy. Then, turn your mixer on low and alternate adding a little powdered sugar and then adding a little milk/cream. Mix well between each addition and keep mixer on low until both ingredients are added. Then, increase the speed and beat until super smooth and spreadable. NOTE: If it’s too dry, add a little more cream – if it’s too thin, you may need a little more sugar. Using a spatula, spread the peanut butter layer evenly on top of the brownies.
  3. Make the chocolate peanut butter topping. Melt together the chocolate chips and peanut butter in the microwave. Keep an eye on this – you DON’T want it to burn! I stirred mine about every 20-30 seconds for a few minutes until it was melted and combined. Pour over the peanut butter layer and spread evenly with a spatula.  Let set for at least 1 hour.  Or put it in the fridge if you can’t wait that long 🙂

I’ve made this a few times now and each time I cut them differently – sometimes I cut them into 1 1/2-2 inch squares, other times I make them smaller and more bite-sized and put them in mini cupcake papers (like I did for B’s birthday).

Enjoy!

three layer buckeye brownie bars - peanut bar + Brownie + chocolate OMG! - I CRASHED THE WEB buckeye brownies - i crashed the web

Peanut Butter Banana Bread (a.k.a. GLORIOUSNESS)

/ Melissa (I Crashed the Web) / Leave a comment

Apparently this is the summer of me baking breads. It started with strawberry bread. And then blueberry lemon bread. And this week? Peanut butter banana bread. That’s right – peanut butter + banana, baked into a dessert-like bread.

It tastes as good as it sounds (but not was good as it looks – sorry the pictures are not that good. The bread is just not photogenic with my phone camera).

If you like peanut butter and/or bananas, this bread is for you. Even if you don’t really like bananas, but enjoy dessert/quick breads, this is for you. It’s moist (#sorryimnotsorry) and dense, with  the perfect amount of sweetness to make it a great snack, breakfast, or dessert. Promise me you’ll try it out sometime, okay?

 

peanut butter banana bread_i crashed the web

Peanut Butter Banana Bread

Here’s what you need:

  • 1/2 cup (1 stick) butter, room temperatre
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 2 eggs, beaten
  • 4 overripe bananas, mashed
  • 1 1/2 cups flour (+1 Tbs flour, which you’ll use below)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup peanut butter chips, tossed in 1 Tablespoon flour

For glaze (optional):

  • 1/3 cup powdered sugar
  • 1-2 Tablespoons milk (I used a little over 1 TB to achieve the consistency I liked – an I had only coconut almond milk on hand and it was perfect!)
  • 1 tablespoon  peanut butter

Here’s what you do:

  1. Cream together butter, peanut butter and sugar.
  2. Add eggs and mashed bananas. Combine with an electric mixer.
  3. Sift together flour, baking soda and salt. Add to creamed mixture.
  4. Mix in peanut butter chips tossed on flour
  5. Spray loaf pan with Pam or other cooking spray. Pour banana batter into greased loaf pan.
  6. Optional – sprinkle additional peanut butter (or chocolate!) chips on top of uncooked loaf.
  7. Bake at 350 degrees for 60 minutes or until toothpick comes out clean.
  8. To add glaze, let cool for 30 minutes or until cool to the touch. Whisk together sugar, milk and peanut butter and drizzle on top of bread. Enjoy!
peanut butter banana bread_i crashed the web

enjoy!

Whatchamacallit Bars

/ Melissa (I Crashed the Web) / Leave a comment

I recently asked a group of coworkers what their favorite candy was. You know, for scientific research purposes (my study will be coming out in a few years. It’s going to take a while to taste all this candy*). Anyway, one of my colleagues mentioned Whatchamacallit bars as being his favorite. Do you remember those Whatchamacallit bars? You know, they were peanut butter/rice candy bars with caramel and chocolate? I came across this commercial from the 80s to describe the bar (the sad thing is, I was definitely younger than these kids in the commercial when this was airing on TV):

Now do you remember?

Anyway, the bars sounded like a glorified Rice Krispies treat to me. So of course, I had to buy a few, sample them, and make a dessert after them. You know, for science!

whatchamacallit bars - i crashed the web

Whatchamacallit Bars
(AKA Peanut Butter Rice Krispies Treats with Caramel and Chocolate)

Inspired by this recipe. But not as much work 🙂

Here’s what you need:

  • 7 cups Rice Krispies cereal
  • 8 cups mini-marshmallows
  • 2 Tablespoons butter
  • 1/2 cup peanut butter
  • 1 11-oz bag caramels, unwrapped
  • 2 Tablespoons milk
  • 1 1/2 cup semi-sweet chocolate chips

Here’s what you do:

  1. Spray a 9×13 baking dish with non-stick cooking spray or vegetable oil and set aside.
  2. Measure out Rice Krispies and pour them into a large bowl. Set aside.
  3. In a saucepan over low to medium low heat, melt together marshmallows and butter. Melt until fully combined and fluffy. Add in peanut butter and continue melting. Stir the mixture to avoid burning.
  4. Pour the peanut butter/marshmallow/butter mixture into the Rice Krispies and combine the ingredients well so that Krispies are completely coated.
  5. Once coated, add the Rice Krispies mixture into the prepared pan. Spread the cereal throughout the baking dish and flatten out.
  6. In the same saucepan, add caramel pieces and milk. Heat until melted and combined. Stir so as not to burn the mixture.
  7. Pour melted caramel over Rice Krispies mixture and spread across, creating an evenly distributed top layer.
  8. In the same saucepan (I’m all about reusing my dishes) or in the microwave, melt the chocolate chips over low heat. These will burn or change texture if you take too long so continue to stir the mixture until melted. Pour melted chocolate over caramel layer and spread across.
  9. Optional: Find real Whatchamacallit Bars and chop them up into thin slivers. Sprinkle slivered bars across chocolate layer when still wet.
  10. Cool for 30 minutes to one hour before cutting and serving. I put mine in the freezer to speed up the process slightly 🙂 Yes, I’m that impatient.

whatchamacallit bars - i crashed the web

 

look at those layers!

look at those layers!

 

Some questions for you:

  1. What’s your favorite candy bar? Heath bar, duh! 
  2. Favorite candy? (NOT candy bar) Peanut M&Ms, peanut butter M&Ms or Reese’s pieces. 
  3. What’s your favorite variation on Rice Krispies treats? Give me your ideas! These toffee nutella rice krispies treats are pretty good if you’re looking for inspiration. They combined nutella+Heath bar!
  4. Did you remember Whatchamacallits?

 

*Please note: I’m not actually doing a study on candy bars for science. Or baking for science. BUT HOW COOL WOULD THAT BE?

The Best Peanut Butter Cookies Ever

/ Melissa (I Crashed the Web) / 1 Comment

It may sound cocky – or a little too strong – but I swear to you these are the best peanut butter cookies ever. They’re soft in the middle, crunchy on the outside, and oh so sweet. The original recipe came from my beloved Magnolia Bakery cookbook and I haven’t looked back since. The first time I made them, I shared them with a few of B’s friends and his friend Steve even commented, “These are the best peanut butter cookies ever.” And Steve himself is a good cook/baker!

peanut butter cookies - i crashed the webAnyway, don’t just trust me — or Steve — you should make these yourself.* The below recipe is with slight modifications, but I promise you won’t be disappointed.

peanut butter cookies - i crashed the web

Here’s what you need:

  • 1 1/4 c all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 teaspoon salt (I omitted this because I used salted butter)
  • 1/2 c butter, room temperature
  • 1 cup your favorite peanut butter (I’ve made these with creamy JIF peanut butter and with chunky natural Smuckers. In the case of the crunchy, I just cut down on the amount of peanuts I add in the end)
  • 3/4 c granulated sugar + 3-4 TB sugar for rolling the dough
  • 1/2 c packed light brown sugar
  • 1 large egg
  • 1 TBS milk (I used the only milk I had on hand- unsweetened almond coconut milk)
  • 1 tsp vanilla extract
  • 1 c peanut butter chips
  • 3/4 c chopped peanuts (If using chunky peanut butter, you can use less nuts here, probably 1/4 c)

Here’s what you do:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine flour, baking soda, baking powder, and salt.
  3. In a large bowl, beat butter and peanut butter together until creamy.
  4. Add sugars and beat until smooth. Add egg, milk and vanilla extract and mix well until fluffy.
  5. Add flour mixture in about 1/2 c at a time and beat thoroughly.
  6. Stir in peanut butter chips and peanuts.
  7. Refrigerate dough for 30 minutes. Drop dough by rounded teaspoonfuls into a bowl of 3-4 TBS granulated sugar.
  8. Place cookie balls onto cookie sheets lined with parchment paper, at least two inches apart. Using a fork, push down on dough balls and lightly indent the balls with a criss-cross pattern. Do not flatten cookies too much – you don’t want smooshed cookies!
  9. Bake for about 10 to 12 minutes. Cookies may seem soft and underdone but DO NOT OVERBAKE. They will bake a little more out of the oven and be PERFECT.
  10. Cool cookies on cookie sheets for 1 minute, then remove to a wire rack to cool completely.

Mouth watering yet? All you need is a glass of milk and you can enjoy these yourself. *Or better yet- I will MAIL YOU these cookies! That’s right – as I mentioned earlier this week, I’m participating in a blogger bake sale, to benefit Jordan’s Family Foundation. Since it’s for a good cause – what’s stopping you?

Who wouldn't buy these for a good cause?

Who wouldn’t buy these for a good cause?

Some modifications:

  • Use 1 c. semi-sweetened chocolate chunks instead of the peanut butter chips for a more chocolatey flavor
  • Not a huge chocoholic? Use 1/2 c. peanut butter chips, 1/2 c. semi-sweetened chocolate chips for a peanut butter chocolate chip cookies
  • Flatten cookies out with your hand and omit the fork crossing step. Then press halved peanuts (outer side facing up) to the top of the cookie. That’s what I did on the second photo above.

Want Cookies In Your Mailbox? (Blogger Bake Sale)

/ Melissa (I Crashed the Web) / Leave a comment

Who doesn’t want to open their mailbox to find some delicious cookies? I know, it’s a rhetorical question because the answer is obviously NOBODY. And who doesn’t want to buy cookies for a good cause? Again – NOBODY!

Who wouldn't buy these for a good cause?

Who wouldn’t buy these for a good cause?

That’s why when I saw that one of my favorite local running bloggers was hosting a Blogger Bake Sale to benefit Jordan’s Family Foundation, I was pumped to participate. Here’s some more info about JFF, from Jess’s fundraising website:

JFF primarily provides funding for research, development and education in the field of pediatric cardiology. The organization also conducts heart healthy children’s activities such as Fitness Fits Everyone (formerly Recess ROCKS!), where kids and families come together to play while also learning about healthy living

Anyway, I hope you’ll join in and support the Blogger Bake Sale. You can bid on a ton of delicious goodies, here, including my favorite peanut butter cookie recipe. That’s right, I’m baking my favorite peanut butter cookies (B’s friend Steve called them the best peanut butter cookies ever, so I think that’s what I’m calling them when I share the recipe) and you can bid on them for a good cause.

favorite peanut butter cookies - i crashed the web

Yum. You could be enjoying these cookies yourself sometime soon 🙂 Bid on them today! 

Rolo Stuffed Brownies with Peanut Butter Frosting (a.k.a. You Haven’t Lived Yet)

/ Melissa (I Crashed the Web) / 1 Comment

A few weeks before Christmas, my cousin posted on my Facebook wall, “So I heard your looking for cookie suggestions.. well I have a BROWNIE suggestion – fudge peanut butter caramel brownie.” Um, fudge + caramel + peanut butter? Challenge accepted!

Instead of scouring the web for what I’m sure already exists (I know there has to be a Peanut Butter Caramel Fudge Brownie Recipe out there) I decided to just make up something pretty similar. Okay I’ll admit it – this is a semi-homemade recipe. I happen to love brownie mix brownies. Yes, I have a few favorite brownies recipes (including this one), but when it comes to brownies that have frosting and other goodness, I find that I rely on good-ole brownie mix and nobody is any wiser. Add Rolos and homemade peanut butter frosting? Even better.

Looking for an easy, pretty delicious sweet recipe for your next get-together? Want to please a chocolate lover? Here you go!
rolo stuffed brownies with peanut butter frosting ~ i crashed the web

Rolo Stuffed Brownies with Peanut Butter Frosting 

Here’s what you need:

For the brownies (makes 12):

  • A box of brownie mix (see, I told you it’s easy! I used Ghirardelli Double Chocolate Brownie mix… but if you must, feel free to use your own favorite brownie recipe)
  • Ingredients required per brownie mix box (mine had oil, water and eggs)
  • 1 cup semi-sweet chocolate chips
  • 20 Rolos

For the peanut butter frosting:

  • 1/4 cup butter (room temperature)
  • 1 cup creamy peanut butter
  • 1 – 1 ½ cups powdered sugar
  • 2-3 Tbs milk (I used original almond milk, because that’s what I have on hand)
  • 2-3 Rolos, chopped up

Here’s what you do:

For the brownies:

  1. Prepare brownie batter per directions on box.
  2. Stir in semi-sweet chocolate chips.
  3. Pour batter into a 9×13 prepared pan. I lined mine with parchment paper.
  4. Unwrap the Rolos and place them evenly into batter softly, about one inch apart so that there are about one Rolo per brownie when cooked.
  5. Bake according to package directions.
  6. Cool completely before frosting.

For the frosting:

  1. Beat peanut butter and butter until well blended.
  2. Gradually add sugar, 1/4 cup or so at a time until frosting stiffens.
  3. Add milk.  Continue mixing until creamy.
  4. Frost brownies! Chop up the remaining Rolos and sprinkle on top of frosted brownies.
rolo stuffed brownies with peanut butter frosting ~ i crashed the web

enjoy!

Halloween Candy Corn Buckeyes

/ Melissa (I Crashed the Web) / Leave a comment

Do you like scary movies? I don’t really. I don’t like being scared. Sometimes after watching the TV series Sherlock I have to go on Instagram or watch Gossip Girl just so I can sleep without nightmares. Yup. I’m a baby. Which is why when we invited our friends Dave and Anson over for a scary movie night to celebrate the upcoming Halloween holiday, I was less than excited. Excited for the pizza from Crust we’d be eating? Yes. Excited for a scary movie? Not really. But I knew I’d suck it up and enjoy it – same as last year when I barely made it through Paranormal Activity. And if I didn’t? Well, at least I’d enjoy the baked goods!

I love peanut butter and chocolate. Especially during Halloween – who doesn’t like a good Reese’s Peanut Butter Cup? (Ok, I know a few people who don’t) Which is why when I saw this recipe for White Chocolate Candy Corn Buckeyes, I knew I had to make some Halloween themed Buckeyes. Aren’t they cute? And if you haven’t guessed from my previous recipe (Candy Corn White Chocolate Peanutty Bars), candy corn and peanut butter actually go well together. Who would’ve thought?

Halloween Candy Corn Buckeyes - i crashed the web

Halloween Candy Corn Buckeyes (an update to my traditional Buckeye recipe)

Here’s what you need:

  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 1 tspvanilla extract
  • 3-4 cups sifted confectioners’ sugar
  • 1 cup candy corn, about 3/4 of it chopped up
  • 1-12 oz. bag chocolate candy coating wafers (I use the Wilton Candy Melts)

Here’s what you do:

  1. Line a baking sheet with foil or waxed paper.
  2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar. Mix well (I use my KitchenAid) until it forms a stiff dough. Add in chopped candy corn.
  3. Shape dough into balls, about one inch or 2 tsp wide.
  4. Place on baking sheet and place peanut butter dough balls in refrigerator for 1 hour, or freezer for 30 minutes.
  5. Melt chocolate coating wafers according to package directions. I usually nuke in a microwave-safe bowl in the microwave. Stir occasionally until smooth.
  6. Time to coat the Buckeyes! Remove peanut butter balls from freezer. Insert a toothpick into a ball, and dip into the melted chocolate. Return to wax paper or aluminum foil chocolate side down, and remove toothpick. For eyeball-themed buckeye, add a Candy Corn M&M on the exposed peanut butter area. For the plain candy corn buckeyes, coat entire peanut butter ball and immediately after removing from chocolate add a whole candy corn to top of ball while chocolate dries. Repeat with remaining balls.
  7. Refrigerate Buckeyes for 30 min to 1 hour to set.
Spooky Eyeball Halloween Candy Corn Buckeyes - i crashed the web

Top with M&Ms to make spooky eyeballs

Or just top with candy corn and enjoy!

Or just top with candy corn and enjoy!

A few questions for you:

  • Do you like scary movies? Not really. But I really do enjoy reading the Wikipedia pages to get a snapshot of the plot for them!
  • What’s your favorite scary movie? Saw. It scares the heck out of me but is SO interesting! The rest of the Saws don’t seem as good. I haven’t actually seen them – but reading their Wikipedia plot brings me to that conclusion. I also like Scream. That counts right? I went through a phase in high school where I was obsessed with the names Sydney and Tatum for girls.
  • What’s your favorite Halloween treat?

How can you not like this?!

After watching that I need to go flip through Instagram again. Spooky!

Candy Corn White Chocolate Peanutty Bars

/ Melissa (I Crashed the Web) / 2 Comments

Got a sweet tooth? Love candy corn? Or do you just really like Halloween? Then these cookies are for you! They’re festive and perfect for this time of year. Even my husband, who typically is not a candy corn fan (and who has a “meat tooth, not a sweet tooth”), enjoyed these. Well he was able to eat one and enjoy it!

A note on the name. It’s just descriptive. Someone told me they’re also called Hello Dolly bars? Call them what you like – just bake them and enjoy!

Candy Corn White Chocolate Peanutty Bars - I Crashed The Web

Candy Corn White Chocolate Peanutty Bars 

Here’s what you need:

  • 3/4 cups graham cracker crumbs
  • 3/4 cups Rice Krispies crumbs
  • 1/2 cup butter, melted
  • 3/4 cups white chocolate chips
  • 3/4 cups candy corn M&Ms (if you don’t have these on hand feel free to use regular m&ms or extra white chocolate chips)
  • 1 cup peanut butter chips
  • 1/2 cup chopped peanuts
  • 1 cup coconut
  • 1 cup candy corn
  • 1 can sweetened condensed milk (14 ounces)

Here’s what you do:

  1. Preheat oven to 350. Line a 9×13 pan with parchment paper.
  2. Prepare graham and Rice Krispies crumbs! Process both graham crackers and Rice Krispies into a food processor and grind until they make a smooth powder/crumb. You can probably use all graham crackers (or even better, a box of already made graham cracker crumbs) but I like using Rice Krispies to cut the sweetness. And then you can use leftover Krispies for Candy Corn Rice Krispie Treats! But that’s a story for another day 🙂
  3. Mix crumbs with melted butter and combine until thoroughly moistened. Press crumb/butter mixture into bottom of pan.
  4. Sprinkle white chocolate chips, peanut butter chips, candy corn M&Ms, peanut butter chips, peanuts, coconut, and candy corn over the top.
  5. Pour the can of condensed milk evenly over the top of the bars.
  6. Bake for 25-30 minutes, until bars start to get darker brown at the corners.  Cool completely before cutting into bars. I popped mine in the fridge to harden first and speed up the process.
  7. Enjoy! You probably won’t be able to eat more than one because they’re pretty sweet. But perfect for this sweet holiday!
Candy Corn White Chocolate Peanutty Bars - I Crashed The Web

Look at all that goodness that goes on bars! Peanuts, put butter chips, white chocolate chips, candy corn M&Ms … YUM!

Candy Corn White Chocolate Peanutty Bars - I Crashed The Web

Enjoy!