Today marks the beginning of the third year of my #PBChocSat series! It’s time to start wearing scarlet and gray every Saturday and eat penut butter and chocolate things while cheering on the Buckeyes! This ice cream pie was actually made for my friend Stephanie’s birthday (hence the candles) as she is as much of a peanut butter and chocolate lover as I am. Instead of regular peanut butter cups, I used the Butterfinger peanut butter cups but if you cannot find them just go ahead and use the standard ones.

Two years ago: Flourless Almond Butter Dark Chocolate Chunk Cookies

Four years ago: Cake Batter Chocolate Bark

NO-BAKE BUTTERFINGER PEANUT BUTTER CUP ICE CREAM PIE

Makes 1 pie

Ingredients:

CRUST

16 Oreo cookies, finely crushed

3 Tbsp unsalted butter, melted

FILLING

1 cup (1/2 pint) heavy cream

1/2 cup canned sweetened condensed milk

1/2 cup creamy peanut butter

8 oz. Butterfinger peanut butter cup minis, halved

Directions:

1. For the crust: In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9-inch greased pie plate. Chill for 30 minutes before filling.
2. For the filling: In a cold, medium bowl, whip the heavy cream until stiff peaks form. In a separate large bowl, mix together the sweetened condensed milk and peanut butter. Gently fold in the milk-peanut butter mixture and all but 1/2 cup of the chopped peanut butter cups.
3. Spread the filling evenly into the chilled crust. Top with reserved peanut butter cups. Freeze until very firm, at least 5 hours.Top with Oreos if desired.
4. Allow to sit at room temperature for 10 minutes before slicing and serving.

Source: Adapted from my No-Bake Oreo Ice Cream Pie.

On this episode of dessert mash ups, I present to you the easiest banana bread made with brownie mix. Oh and some Butterfinger baking bits mixed in.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #mixinmoments #CollectiveBias

You might think that since I’m a blogger I’m too good for boxed mixes, but au contraire mon frere. This girl still loves jazzing up a boxed mix with whatever my heart desires. While yes, classic recipes such as brownies and chocolate chip cookies never get old, they are also two of my favorite things to play with and get creative. Heck, have you seen my repertoire of cookie and brownie recipes? Especially brownies, you can add anything to a boxed mix of brownies: peanut butter, chopped candy bars, cheesecake swirls, extra chocolate, caramel, fruit, cookie dough, chopped cookies, etc. The question isn’t what can you mix into the batter, but rather what can’t you?

To put that question to the test I sought out the new Nestle Toll House Baking Mixes at Meijer. While you can use these mixes to make classic brownies or chocolate chip cookies, these versatile mixes are meant to inspire you to get creative in the kitchen. So for example, instead of just mixing in the Butterfinger baking bits into the brownie mix and baking as usual, I added just 2 extra ingredients to make one killer banana bread instead.

Yes I made banana bread out of brownie mix and I regret nothing. I’ve made banana bread brownies before and now on the flip side we have brownie banana bread! And now I can justify eating what tastes like a brownie for breakfast. Not that I’ve never had a brownie (or something equivalent to it) for breakfast before but you know what I mean. Besides, this isn’t the first time I’ve turned a dessert into a breakfast item. Although this would be a great dessert topped with butterfinger ice cream, too.

Of course there was also a full cup of Butterfinger baking bits involved and who can say no to that? I mixed most of it into the batter but saved a little bit to sprinkle on top before baking, you know for the visual appeal. Gotta make sure to get in that “wow factor” so you know this isn’t just any old chocolate banana bread.

The end result was a crazy moist banana bread. Probably the most moist banana bread I’ve ever had (and my apologies to anyone who hates the word moist as I keep on saying it, but it’s true). And the layer of melted Butterfinger bits on top was just the perfect touch, if I do say so myself.

What will you make with your Nestle Toll House Baking Mixes? There are four mixes to choose from: Chocolate Baking Mix with Semi-Sweet Chocolate Morsels, Chocolate Baking Mix with Butterfinger Baking Bits (which I used here), Cookie Baking Mix with Semi-Sweet Chocolate Morsels, and Cookie Baking Mix with Butterfinger Baking Bits. Each cookie or brownie mix comes with either a cup of Butterfinger baking bits or chocolate morsels which are separate from the dry mix to be used to make brownie, cookies, and more. There’s even some recipe suggestions on the back of each box. Seriously though, if you have any ideas tell me because I bought all 4 kinds and am brainstorming what to create next.

Feel free to follow Toll House on Twitter, Instagram, Pinterest, Facebook, and Youtube for all the yumminess.

Two years ago: Cheesy Taco Seasoned Hard Pretzels

Three years ago: Raw Peanut Butter Cookie Dough Bites

Four years ago: Red Velvet Cake Batter Dip

Five years ago: Chocolate Covered Sunflower Seed Cookies

BUTTERFINGER BROWNIE BANANA BREAD

Makes 1 loaf

Ingredients:

1 cup mashed overripe bananas (2-3 small)

1/2 cup (1 stick) unsalted butter, room temperature

1 egg, room temperature

1 (16-5/8 oz.) box NESTLÉ® TOLL HOUSE® Brownies & More Cookie Baking Mix with BUTTERFINGER® Baking Bits

1 tsp baking powder

Directions:

1. Preheat oven to 350 degrees F. Coat a 9×5-inch loaf pan with non-stick spray, set aside.
2. In a large bowl, beat together the banana, butter, and egg until smooth. Add the NESTLÉ® TOLL HOUSE® Brownies & More Cookie Baking Mix and baking powder and stir until blended. Fold in all but 1/4 cup of the BUTTERFINGER® baking bits.
3. Spread the batter evenly into the prepared pan Sprinkle the remaining BUTTERFINGER® baking bits on top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
4. Allow to cool 15 minutes before removing from pan and allowing to cool completely on a wire rack.

Source: The Spiffy Cookie original