Candy Corn White Chocolate Peanutty Bars

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 ūüôā
  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


Butterfinger Cookie Bars

This week, my office his hosting another event to support this weekend’s¬†Pelotonia¬†event – and this time we’re hosting a potluck! I of course wanted to use the occasion to bake¬†something from my ever-growing baking recipe wish list and Pinterest cookies page, but how to choose? I decided to share my baking Pinterest boards with Samantha, whose birthday is the same day as the potluck, and asked her what she’d like to try. As soon as she mentioned the Butterfinger Blondies recipe, I knew that was it. I had to make them! And they came out divine! Love Butterfinger candy? Love cookies? Then you’ve gotta try out this simple recipe.

butterfinger cookie bars and butterfinger cream frosting

Butterfinger Cookie Bars with Butterfinger Cream Frosting¬†(from Six Sisters’ Stuff)

Here’s what you need:

For the cookie batter:

  • 1 cup butter (2 sticks)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla
  • 2 eggs (I used 1/2 c Eggbeaters)
  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp coarse sea salt
  • 2 cups roughly chopped Butterfinger Bars (I chopped up 17 Fun Size bars)

For the frosting:

  • 1/2 cup butter (1 stick), softened
  • 1/2 cup vegetable shortening
  • 2 1/2 cups powdered sugar
  • 1/2 cup chopped Butterfinger Bars (approx 5 Fun Size bars)

Here’s what you do:

For the cookies:

  1. Cream butter and sugars in mixing bowl.
  2. Add the vanilla and eggs and mix until incorporated.
  3. Slowly add the dry ingredients (flour, salt, baking soda) until just evenly mixed.
  4. Using a spatula, stir in the chopped Butterfinger bars.
  5. Spread in a 9√ó13 baking dish. Batter will be sticky!
  6. Bake for 25 minutes at¬†350¬į preheated oven. Toothpick inserted into cookie bars should come out clean when completely done.
  7. Cool before frosting.

For the Butterfinger cream frosting:

  1. Cream the butter and shortening until mixed together.
  2. Slowly add in you powdered sugar. After desired consistency is achieved, mix together thoroughly.
  3. Stir in about half the chopped Butterfinger.
  4. Spread Butterfinger cream frosting on your cooled cookie bars.
  5. Sprinkle the rest of the chopped Butterfinger on top of the frosting after spreading.
  6. Cut into squares and enjoy!

Super Easy Peanut Butter & Fluff Bars

This week, my office hosted a bake sale during Walnut Wednesday to support Pelotonia, a bicycle event in Columbus that a few of my coworkers are¬†participating¬†are in (as you know, my lack of bike riding skills make it a little hard for me join) and I was looking for something new to make. I wanted to bake something delicious and unique – but also easy, because I knew ¬†I’d be short on time this week. Betty Crocker’s website offers a variety of cake mix and cookie mix-inspired recipes, and of course I found exactly what I wanted there. I introduce you to, what I’m calling,¬†Easy, Crunchy Peanut Butter & Fluff Bars.

peanut butter and fluff cookie bars

Easy, Crunchy Peanut Butter & Fluff Bars (from

Here’s what you need:

  • 1 pouch (1 lb 1.5 oz) peanut butter cookie mix (I told you it was easy!)
  • 3 tbs vegetable oil
  • 1 tb water
  • 1 egg
  • 3 c mini marshmallows
  • 2/3 c light corn syrup
  • 1/2 stick butter
  • 2 tsps vanilla
  • 1 bag (10 oz) peanut butter chips
  • 2 c Rice Krispees
  • 2 c salted peanuts

The ingredients – not pictured, the corn syrup. She was shy.

Here’s what you do:

  1. In large bowl, mix peanut butter cookie mix, oil, water and egg until soft dough forms. Press dough in 13×9-inch baking pan prepared with Pam or another cooking spray.
  2. Bake  in a 350 degree preheated oven for 15-17 minutes or until set. Immediately sprinkle marshmallows over crust and bake 2-3 minutes longer or until marshmallows begin to puff.
  3. In a 5-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted.
  4.  Remove saucepan from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows.
  5.  Refrigerate 30 minutes or until firm. When cooled, cut into bars or triangles.
  6. Enjoy!