What to Do With Leftover Peeps and Easter Candy






Peep Krispy Bars

3 T butter
30 Peeps (which, really no one should have that many Peeps... so use part Peeps and make the rest up with marshmallows. You'll need a grand total of 10 oz. which is about 40 large or a package of mini. Adjust accordingly to how many Peeps you have to use up!)
6 c crispy rice cereal

Put the butter and marshmallow peeps into a very large microwavable bowl and microwave until they puff up and double their size in the bowl. This takes about 1.5 - 2 minutes in my microwave.

Immediately stir in the cereal with a rubber scraper that has been sprayed with Pam style cooking oil or oiled with canola or vegetable oil. Now place the mixture into a greased or sprayed 9X13 inch pan. As soon as they are cool, cut and serve!


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Candy Bar Cheesecake Bars

Crust
3/4 c  (1 1/2 sticks) butter, softened
1/3 c  packed dark brown sugar
1/3 c  granulated sugar
2 c  all-purpose flour
1 c  almonds, ground

Filling
2 - 8 oz. pkg. cream cheese, softened
1/2 c  granulated sugar
1 t  vanilla extract
2 large eggs
Butter Finger, Snickers or other candy bars; chopped or diced into pieces

Preheat oven to 350 degrees F.

In large bowl, beat butter on medium-high speed until smooth and creamy, 1 minute. Add sugars; beat 3 minutes or until smooth and fluffy. On low speed, beat in flour. Beat in nuts just until incorporated. Reserve 1 cup of mixture for later. Press the rest into a 9X13" pan. Bake for 10 minutes. Transfer pan to wire rack; let cool slightly.

In large bowl, beat together cream cheese and sugar on medium-high speed until smooth, about 3 minutes. Add vanilla extract and eggs; beat for 2 minutes. Fold in candy bars. Spoon over baked crust. Sprinkle reserved crust mixture over top. Bake for 30 minutes or until the cheesecake layer is set. Transfer pan to wire rack; let cool to room temperature. Chill at least 2 hours before serving either cool or at room temperature.









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