Skip the sweetened condensed milk for a layer of cream cheese filling in these Seven Layer Cheesecake Bars topped with semi-sweet and white chocolate, butterscotch, pecans, and coconut.

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It should come as no surprise that after making seven layer brownies that I made seven layer cheese cake bars. But instead of a brownie crust I went back to the traditional graham cracker crust and instead of the sweetened condensed milk there’s cheesecake filling. Giveth back one traditional component of seven layer bars (AKA Hello Dolly bars) and taketh one away.

The Layers of Seven Layer Cheesecake Bars:

• Graham cracker crust
• Cheesecake filling
• Semi-sweet chocolate chips
• White chocolate chips
• Butterscotch chips
• Pecans
• Sweetened shredded coconut

I originally made these in honor of my undergraduate student’s last day working in our lab. When I asked if he had any requests for a going away dessert he replied with 7 layer bars, cheesecake, or something Oreo-flavored. So I combined two of them into seven layer cheesecake bars!

I almost made with this an Oreo crust to encompass all three. I may regret not doing so just a little bit but they were stellar regardless. Guess that just leaves the door open to yet an Oreo 7 layer bar version in the future. I’ve certainly made my share of different versions of this recipe and I doubt I will stop anytime soon.

My favorite recipes are those that can be easily modified based upon the season and frankly what I have in stock in my kitchen and/or pantry. Which is why I also have a bounty of chocolate chip cookie variations, cheesecake bars, deviled eggs, pizza, mojitos, etc.

Speaking of recipes with versatility, it occurred to me that the start of college football season is only a month away which means it’s almost time for another round of #PBchocSat! Time to brainstorm new peanut butter and chocolate buckeye recipes.

SEVEN LAYER CHEESECAKE BARS

Print

Yield: 2 Dozen Prep Time: 3 Hours 30 Minutes Cooking Time: 53 Minutes 53 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 10 oz. graham crackers, finely crushed
• 8 Tbsp (1/2 cup) unsalted butter, melted

FILLING

• 2 (8 oz.) pkg. cream cheese, room temperature
• 1/2 cup plain whole milk Greek yogurt
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 eggs, room temperature
• 1/2 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup butterscotch chips
• 3/4 cups pecans
• 3/4 cup sweetened shredded coconut

Directions

1. Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine graham cracker crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, yogurt, sugar, and vanilla until well blended. Add eggs, 1 at a time, beating on low speed just until blended.
4. Pour batter into crust and spread evenly. Top with semisweet, white, and butterscotch chips, followed by the pecans and coconut.
5. Bake 40-45 minutes* or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.

Notes

*Cover with foil if the top browns too much.

Source: Adapted from my Birthday Cake Oreo Cheesecake Bars and 7 Layer Brownies.

This creamy butterbeer mousse topped with whipped cream tastes just like the popular wizard beverage from my favorite book/movie series.

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With Harry Potter being one of my favorite book/movie series, I couldn’t pass up the opportunity to include a Harry Potter-inspired treat for Halloween Treats Week.

Butterbeer appears in many of the books and films in the series, but first appears in the Prisoner of Azkaban. It is a beverage from the wizard world that tastes like a less sickly-butterscotch, kind of like a caramel cream soda, served with a creamy topping.

While I lack a recipe for butterbeer on my website, I do have recipes for butterbeer cookies and butterbeer ice cream! But this time around I was inspired to create a butterbeer mousse.

Since this mousse is mostly made of whipped cream, I had to figure out how to get the flavor of liquid cream soda into this fluffy butterbeer mousse creation. To answer this question, I used the same trick as I did for my root beer cookies – cook it down into a syrup! Sure you could use caramel syrup but it’s just not quite right.

Between the cream soda syrup, butterscotch chips, butter extract, and whipped cream, this butterbeer mousse most definitely lives up to its name – especially when topped with more whipped cream and a drizzle of more reduced cream soda syrup (or caramel syrup if preferred).

HAPPY HALLOWEEN!!!

Welcome to 2023’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . You’ll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Today’s Halloween Offerings:

BUTTERBEER MOUSSE

Print

Yield: 4 servings Prep Time: 2 Hours 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-12 oz. bottles of cream soda*
• 3/4 tsp gelatin powder
• 1/2 Tbsp water
• 3 oz. (1/2 cup) butterscotch chips
• 1-1/4 cups cold heavy cream, divided
• 1/2 tsp butter extract
• Whipped cream, for garnish
• Biscoff speculoos cookies, for garnish

Directions

1. Pour cream soda* into a pot and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. For approximately 30 minutes, let it reduce down to about 1/4 cup, keeping a close eye on it towards the end to make sure you don’t cook it completely.
2. Meanwhile, place water in a small bowl, sprinkle the gelatin over water, and let stand for 5 minutes.
3. Place butterscotch chips in a medium bowl. Heat 1/4 cup of the cream in the microwave for 1 minute or just until it starts to boil. Add the softened gelatin to the cream and stir until fully dissolved. Pour the cream over the butterscotch chips and whisk until butterscotch is melted and the mixture is smooth. Whisk in 2 tablespoons of the reduced cream soda and butter extract. Let cool to room temperature.
4. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup cream until soft peaks form.  Use a whisk to mix in 1/3 of the whipped cream into the butterscotch mixture. Using a rubber spatula, fold in the remaining whipped cream until no streaks appear.
5. Spoon the mousse into serving cups. Place in the refrigerator and chill until set, about 2 hours.
6. Before serving, top with more whipped cream, the remaining reduced cream soda syrup*, and a Biscoff cookie.

Notes

*Don't want to deal with boiling down the cream soda? You can use caramel syrup instead.

Source: Adapted from my Chocolate Mousse Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These butterbeer cookies are what I imagine butterbeer would taste like in cookie form, with butterscotch and white chocolate chips and a package of butterscotch pudding mixed in.

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It’s September 1st which means it’s Back to Hogwarts Day! It’s time to dust off your Hogwarts House colors and wear them with pride because today students of Hogwarts board the Hogwarts Express for a new school year.

Will you be buying some chocolate frogs or a treacle tart from the trolley? Maybe you’re lucky and had a Felix Felicis potion smoothie to start the day. Or maybe you’re saving yourself for some butterbeer – in the form of ice cream, mousse, or even butterbeer cookies!

This recipe also marks my 47th chocolate chip cookie variation. Without counting, I would have to say that chewy chocolate chip cookie recipe is the most adapted of the blog. I suppose I take my blog name seriously.

Ingredients for Butterbeer Cookies:

• Flour
• Brown and granulated sugar
• Butter
• Butterscotch pudding mix
• Eggs
• Butterscotch chips
• White chocolate chips
• Vanilla extract
• Baking soda
• Salt

What makes these so special? To my usual base, I added butterscotch instant pudding, and then mixed in white chocolate and butterscotch chips. The end result tastes just like butterbeer if it were a cookie.

In other news, you may recall that starting during the pandemic I was reading the Harry Potter series to my nephews in California over the phone. We actually finished the entire series not too long ago! I’m tempted to suggest reading the Cursed Child next, but I didn’t think of it until we had already started The Chronicles of Narnia, and after that we are reading Lord of the Rings!

But speaking of the Cursed Child. Have you seen the play? I’ve been yearning to see it, but was disappointed to hear that they cut it in half, making it only one viewing instead of a two parter. I get it, two part is a long time, but that means they cut out half the story! Blah… I’ll just eat more cookies.

BUTTERSCOTCH WHITE CHOCOLATE CHIP COOKIES aka BUTTERBEER COOKIES

Print

Yield: 2 dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 (3.4 oz) pkg. instant butterscotch pudding mix
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1 cup white chocolate chips
• 1 cup butterscotch chips

Directions

1. Sift together the flour, pudding mix, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
3. Roll 1/4 cup of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours*, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

* Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.

Source: Adapted from My Favorite Chewy Chocolate Chip Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This butterscotch milkshake gets it’s name from the iconic phrase “Great Scott!” in Back to the Future. Be sure to make one for your next viewing!

Alright, back to the subject of this Back to the Future Movie marathon. I already gave you a glimpse into the menu for the third movie, including some epic cookies and a punny cocktail. Now we are rewinding a bit to talk about the menu for the first movie which has even more puns, including “nobody calls me chicken” tenders (for which I used Cheetos bread crumbs), Marty McFries, Doc Brownies (recipe to come soon), and last but not least the Great Butterscotch milkshake! It’s a milkshake make with butter pecan ice cream and butterscotch schnapps, and toped with butterscotch sauce.

When you are done you will likely proclaim “Great Scott!” or in this case, “Great Butterscotch!” Oh I just crack myself up.

Four years ago: Peanut Butter Cup Crunch Brownie Mousse Pie

Five years ago: Pizza Swirls

Six years ago: Caramelized Honey Dijon Chicken Wrap

GREAT BUTTERSCOTCH! BOOZY MILKSHAKES

Make 1 large or two small

Ingredients:

3 large scoops butter pecan ice cream

1/2 cup milk

2 oz. butterscotch schnapps

Whipped cream

Butterscotch ice cream topping, for drizzling

Directions:

1. Place one tall glass or two shorter glasses in the freezer to chill.
2. In a blender, combine the ice cream and 1/4 cup milk (add more if needed to reach desired consistency). Stir in schnapps, pour into chilled glass(es), and top with whipped cream and butterscotch sauce.

Source: Adapted from my Honey Pecan Milkshakes.

I never thought that by joining the food blogging world that I would (virtually) meet so many awesome people, let alone meet them in person. Back in March I actually had the surreal pleasure of meeting Joanne, Kayle, Jennifer, Lauren and Tara. Even though I had never personally met Tara beforehand, she offered up her apartment as a place to rest my head (apparently I don’t come off as a complete psycho). Upon my arrival into NYC, I new we were going to be friends after having Thai from one of her favorite restaurants for dinner and a visit to a very expansive bakery for dessert (and subsequent leftovers for breakfast the next morning). We’ve already discussed an encore visit (which hopefully Tracey can join us for without any hiccups this time).

I am very happy to have Tara, of Chip Chip Hooray!, guest posting for me today. In addition to being an awesome person, she makes awesome food such as mini cookie dough donuts with chocolate glaze and biscoff white chocolate pancakes. She’s even made a typewriter cake – holy impressive! Stay turned to see what she has to share with you. P.S. She just got engaged!!

One year ago: Speculoos S’mores Cheesecake Bars

Two years ago: Baked Falafels

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Hi friends! I’m Tara from Chip Chip Hooray!, and I’m super excited to be guest posting on The Spiffy Cookie today. I’m fairly sure Erin was one of the first bloggers I ever followed, and one of the handful I’ve been lucky enough to meet in person. I’m totally in awe of the way she juggles a full-time job as a researcher and Ph.D. student with her daily blogging life. Plus she’s just endlessly creative – she is constantly coming up with awesome uses for peanut butter, cake batter, and chocolate. Love it!

I’m here to lend a blogging hand to Erin while she finishes up all her awesome Ph.D. dissertating madness. You rock, Erin! I know how hard she’s been working on this (when she isn’t making Petri dish cookies), and how much of a relief and an accomplishment it’ll be when she’s finished. A virtual cupcake toast to her!!

So in the spirit of fall – which just happens to be my favorite season – I brought some pumpkin-y, streusel-y goodness to The Spiffy Cookie today. Read on, y’all.

Pumpkin Pie Streusel Bars

Recipe from Bakers Royale – it was way too good to mess with!

Ingredients:

• 2 cups flour
• 1/2 + 1/4 cup granulated sugar
• 3/4 cup of dark brown sugar, packed  {I used light brown}
• 3/4 cup cold butter, chopped into cubes
• 1 1/2 cup quick-cooking oats
• 3/4 cup pecans, toasted and finely chopped
• 1 8-oz. package of cream cheese
• 1 15-oz. can pumpkin puree
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp ground allspice
• pinch of cloves  {I omitted this, but only because cloves are so darn expensive}
• 1 tsp vanilla
• 1 cup butterscotch chips

1. Preheat oven to 350 degrees Fahrenheit and line a 9×13 baking pan with parchment paper.
2. In a large bowl, mix flour, 1/2 cup granulated sugar, and brown sugar.
3. Cut cold butter into mixture with a pastry blender until mixture resembles coarse crumbs. Stir in oats and pecans.
4. Remove 3/4 cup of mixture and add in butterscotch chips. Set aside and reserve for topping.
5. Press remaining mixture into bottom of parchment lined pan. Bake for 15 minutes.
6. Meanwhile, in a separate medium bowl, combine cream cheese and pumpkin; add remaining granulated sugar, cinnamon, ginger, allspice, cloves and vanilla and mix until well blended. Pour over crust and bake for 15 minutes.
7. Sprinkle reserved oat-crumb mixture on top and continue to bake for another 15 minutes.
8. Cool bars in pan for 10 minutes and then transfer to a cooling rack. Let cool completely before storing. Cut into 2×2 squares and serve.

Makes approximately 25 squares. Bars will keep in an airtight container in the refrigerator for up to three days.

I found that these bars tasted best after setting in the refrigerator for a few hours. It really enhanced the creamy cheesecake center! And don’t even get me started on the shortbread-y crust, or the perfect balance of sweet caramel-y topping and rich, fall-spicy filling. It’s love.

Good luck, Erin! Thanks for having me. :)

To make root beer cake brownies, all you need is two ingredients – root beer and brownie mix. With a couple extra ingredients you can also top them with chocolate butterscotch frosting!

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I hope everyone is having a great Labor Day weekend! I’m having a fun time catching up with my now 5 month old nephew in Boston and rejoicing in the start of college football season. I am a little traveling gnome, because I was only home 12 hours before being whisked away again. When I get back I’ll only be home about 3 days before heading out once more for a wedding in Nashville, and then a conference in San Francisco. Wee!

But amidst all this travel, I have not forgotten about my responsibilities. Today marks the 2nd of the month which means another Culinary.net post! Unfortunately 11 years later that website is not longer hosting those recipes so I have taken it upon myself to update them on my own website for safe keeping. Let’s check out these easy two ingredient root beer cake brownies I made for you!

Two Ingredient Root Beer Cake Brownies

Want to know the simplest way to make brownies? All you need is a box of brownie mix and 12 ounces of your favorite pop — root beer for me! No eggs are needed, not even oil. But don’t be shy about adding your own little extras like butterscotch chips – which makes them more than 2 ingredients but mix-ins are easy!

Versions of this recipe have popped up all over the place, usually with low fat brownie mix and Diet Coke. But I don’t like Diet Coke unless it is concealed by liquor and I couldn’t find low fat brownie mix in the grocery store anymore. So obviously I took the opportunity to use delicious root beer and full-fat brownie mix instead. Of course you could also make root beer brownies from scratch if you prefer.

The first time I made it I used Fitz’s from St. Louis, MO (as you can see in the old photo at the bottom of this post) – if you’ve never been, you need to go, they brew it there and have it on tap in addition to bottles. Obviously I tried both so I could taste it fresh and keep a bottle for my root beer collection.

The second time around I chose Stewart’s because it was National Stewart’s root beer day – why they get their own day and generic root beer does not is beyond me, but here we are.

When I made this recipe, the batter was more of a cake batter consistency than brownie batter – likely due to the added leavener due to the bubbles. As a result, most of the butterscotch pieces fell to the bottom. Regardless, I still nearly inhaled the entire pan of these root beer cake brownies after one bite. I forced myself to brush my teeth after finishing the second piece to prevent myself from going on an eating marathon.

Just like the uncooked batter, these brownies are more like cake brownies because they are are not quite as fluffy as a cake but not quite as dense as a brownie – again likely due to the added carbonation. However they still taste like a brownie with root beer flavors. Happy surprise as the base of this recipe went on to inspire my root beer float brownie cupcakes.

Alternatively, if you want to commit to the cake route you could use cake mix instead of brownie mix, just like in 2-Ingredient Dr. Pepper Cake.

How do you make brownies less cakey?

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So if you wish for a more typical consistency for these root beer brownies you would need to add more fat to the recipe – such as butter and chocolate. This could combat the added leavener from the root beer bubbles, but it also strays away from the concept of making two-ingredient root beer brownies.

But then I decided to throw all that minimal ingredient talk our the window because I went and topped these root beer cake brownies with frosting! I guess adding the one extra in the form of butterscotch chips was enough to open the flood gates. I thought about adding root beer in the frosting as well, but decided to stick to the butterscotch flavor accent paired with chocolate. The end result enhances the root beer flavors, resulting in an even superior brownie.

Post updated 6/17/2023, photo above is the original.

ROOT BEER CAKE BROWNIES

Print

Yield: 16 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BROWNIES

• 1 box brownie mix
• 12 oz. root beer
• 1/2 cup butterscotch chips (optional)

FROSTING

• 1 oz. butterscotch chips
• 1/4 cup (4 Tbsp) unsalted butter, room temperature
• 1/2 tsp salt
• 1/3 cup unsweetened cocoa powder
• 1-1/4 cups powdered sugar
• 2 Tbsp milk

Directions

1. Preheat oven to 350°F. Line an 8-inch baking pan with foil or parchment paper and spray with non-stick spray.
2. In a large bowl, blend brownie mix and root beer together until just incorporated (do not over mix). Stir in the butterscotch chips, if using.
3. Pour batter into prepared baking pan. Bake for about 25-30 minutes, or until an inserted toothpick comes out clean. Allow to cool completely before frosting.
4. While the brownies cool, place butterscotch chips and one tablespoon of butter in a small microwave-safe bowl. Heat in 15 second intervals, stirring in between, until fully melted. Set aside to cool.
5. In a medium bowl, beat the remaining three tablespoons of butter and salt. Add cooled butterscotch mixture and blend. Add cocoa powder and powdered sugar and beat until smooth. Add milk one tablespoon at a time to reach your desired consistency.
6. Frost bars once cooled and cut into 16 squares.

Source: Brownies adapted from Dinners, Dishes, and Desserts. Frosting adapted from Brown Eyed Baker.

One year ago: Biscoff Cheesecake Ice Cream

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

One year ago: Chicken Gyros with Tzatziki Sauce

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Hi there! I couldn’t be happier to be here today on The Spiffy Cookie.  Thanks for having me, Erin! I’m Kate and I author the blog Food Babbles. I’m a mostly stay-at-home mom, part-time paramedic, baker, dessert maker and just a girl with a passion for good food. Much like Erin, my favorite food group is dessert so we’ll get along just fine ;)

Lately I have a raging butterscotch addiction thanks to Zeke’s Butterscotch. I kid you not, it’s an obsession. Their butterscotch is unlike any I’ve ever had before. It has this deep, rich flavor that makes it stand out from the rest. Well, after making those crazy good cookies I needed to use the butterscotch in something else because it was just such a fantastic ingredient. My oldest daughter, HB suggested ice cream. Sold!! We decided to set out to make what could quite possibly be the world’s most addictive ice cream.  I feel pretty confident when I say, “Mission accomplished.”

This ice cream has a rich butterscotch custard base that makes for thick, creamy decadence. Then I churned in bits of butterscotch too and that just took it completely over the top in the “amazing” department. After the first bite, my husband Mike quickly took several more exclaiming “Oh, man… this stuff is so good! This is like crack!” I suppose that’s always a good thing when someone can’t stop eating something I’ve made and worries they may form an addiction.

Truly though, this ice cream is honestly a wonderful treat that you will have trouble putting down. Smooth and creamy with rich butterscotch in every bite. The perfect summery delight.

*What’s your favorite ice cream flavor?

Enjoy!

~K

Butterscotch Vanilla Bean Ice Cream Adapted from David Lebovitz

1 cup (250ml) whole milk

A pinch of salt

3/4 cup (150g) sugar

5 Tablespoons finely crushed hard butterscotch candy, divided (preferably Zeke’s Butterscotch)

1 vanilla bean, split lengthwise

2 cups (500ml) heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract

– In a small saucepan, heat the milk, salt, and sugar. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Remove from heat and cover to allow the vanilla bean to infuse the milk for 1 hour.

– Set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

– In a separate bowl, stir together the egg yolks. Rewarm the milk.

– Very slowly drizzle some of the milk into the yolks, whisking constantly as you pour. After about half of the warm milk has been incorporated into the egg yolks, scrape the mixture back into the saucepan.

– Add 2 tablespoons of the crushed butterscotch candy. Stir constantly over low heat and scrape the bottom of the saucepan with a rubber spatula, until the custard thickens enough to coat the spatula.

– Strain the custard into the heavy cream. Stir the mixture over the ice until it has cooled, add the vanilla extract, then refrigerate to chill thoroughly, preferably overnight.

– Transfer the custard into your ice cream maker and freeze the custard according to the manufacturer’s instructions.

– During the last 5 minutes of churn time, sprinkle in 3 tablespoons finely crushed butterscotch pieces.

– Enjoy!

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When Erin asked if I would be interested in doing a guest post, I was more than happy to oblige.

Erin is one of my favorite bloggers, an avid Holiday Recipe Club participant, and she has the same name as me! How could I not love her?

While I was looking through her recipes I realized I needed to come up with something a little bit more creative than usual. Erin has a lot of unique recipes that are far more interesting that the average brownie. For example her chocolate chip cookie dough brownies and cake batter puppy chow…um, yes please!

I started brainstorming ideas when I was making the cornflake cookies. I thought a Tosi like recipe would be fun to do as a guest post.

Alas, the compost brownies were born!

Using Tosi’s composting idea for cookies couldn’t be bad in brownies. So I rounded up what I thought would taste good and set to work.

I ended up making mine with a crunchy pretzel crust, ground coffee, butterscotch chips, and marshmallows — similar to the compost cookies but still different enough.

That major plus to these types of recipes is using what you have on hand. It gives you some room to be creative and have fun with it!

Compost Brownies

Ingredients:

• 3-4 cups crushed pretzels
• 1 cup melted butter
• 2 tbsp sugar
• 1 1/4 cups flour
• 1 tsp salt
• 2 tbsp cocoa powder
• 11 oz chopped dark chocolate
• 2 stick butter, cut into cubes
• 1 1/2 cups sugar
• 1/2 cup brown sugar
• 5 large eggs at room temperature
• 2 tsp vanilla
• 1/4 cup ground coffee
• 1 cup butterscotch chips
• 1 cup mini marshmallows

To Make the Brownies:

1. First make the pretzel crust by combining the crushed pretzels, melted butter butter and sugar. Mix it all together until clumps form then press the mixture into a greased 9×13 pan.
2. Next, make the brownies. Start by creating a double boiler and adding the chocolate and cubed butter to the bowl. Melt the chocolate and butter together, stirring occasionally. While they are melting preheat the oven to 350 degrees F.
3. Once the butter and chocolate have melted together, turn off the heat but don’t move the pan or bowl. Add the sugars and mix until completely combined. Now you can move the bowl.
4. In a separate smaller bowl whisk together the flour, salt, and cocoa powder. Set it aside.
5. Mix 3 eggs into your chocolate mixture. Once the 3 eggs are almost fully combined add the other 2 eggs and mix until just combined.
6. Mix the vanilla and coffee into the chocolate mixture then sprinkle the flour combo over the chocolate mixture. Gently fold the dry ingredients into the chocolate mixture until just combined.
7. Fold in the remaining butterscotch chips and marshmallows. Pour it all over the pretzel crust and bake for 30-40 minutes, or until it passes the toothpick test. Allow to cool before cutting and serving.

Thank you Erin for allowing me to guest post today! Don’t forget to stop by BigFatBaker or Tweet me @bigfatbaker and say hi!

Searching around on the web I found many butterbeer recipes, as well as several cupcakes. Using the ingredient lists as inspiration I came up with this ice cream. I have no idea how close it is to tasting like the “real thing” but it’s more than just a little bit wonderful. And the butterscotch ganache drizzled over the top seals the deal. After nearly inhaling my first serving, the only thing that could make it better was to go to the movie theater an hour early to wait for the midnight showing of The Deathly Hallows, Part 2. I’ll give you a hint, that’s exactly what I did last night. And it was amazing! I wish I had had a bowl of this ice cream with me in the theater though. That would’ve blown my mind.

Also, since it is the last Harry Potter movie, I figured it wasn’t too obnoxious to also serve my butterbeer ice cream on top of Tracy’s Butterbeer Blondies (Sugarcrafter), but would also be delightful with butterbeer cookies. Yea, my kitchen was a butterbeer factory last night = gloriousness! It also means serious gym time in my future.

ICE CREAM

Ingredients:

1/2 cup cream soda

1 cup packed dark brown sugar

1 Tbsp butter

1 tsp vanilla extract

1 tsp butter flavoring

2 cups heavy cream, divided

1 cup buttermilk

3 egg yolks

Directions:

1. In a small bowl, gently beat the egg yolks; set aside.
2. In a medium sauce pan over medium heat, stir together the cream soda, brown sugar, butter, vanilla and butter flavoring. Heat until butter is melted and sugar dissolved, then allow the mixture to bubble for one minute (stir frequently as the carbonation with cause extra bubbling). Stir in 1/2 cup of cream until mixed thoroughly; remove from heat.
3. Temper the egg yolks, then add to mixture slowly while whisking constantly. Add the remaining cream and buttermilk and whisk until combined. Allow to cool then chill in the refrigerator for at least two hours or overnight.
4. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal with lid. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
5. Serve with butterscotch ganache (recipe below).

GANACHE

Ingredients:

1/3 cup butterscotch chips

1/4 cup heavy cream

Directions:

1. Heat the butterscotch and heavy cream over a double boiler until the chips just start to melt. Remove from heat and stir until completely melted.
2. Allow to cool slightly before drizzling over ice cream.

Source: The Spiffy Cookie original, inspired by several recipes on the web.

But now we get to celebrate National Truffles Day! I bring to you a truffle that may only be fit for some, as I know many people who don’t particularly enjoy butterscotch. But for those of you that do, definitely a treat. I covered them with crushed pretzels so they kind of remind me of the butterscotch haystack cookies which I also love.

Ingredients:

1/2 tsp vanilla extract

1/4 cup heavy cream

1 Tbsp creamy peanut butter

8 oz butterscotch chips

Crushed pretzels, for coating

Directions:

1. Over a double boiler, heat heavy cream, vanilla, peanut butter and butterscotch chips. Stir frequently until the chips have just melted.
2. Remove from heat and let stand for 10 minutes. Chill in the refrigerator for about 30 minutes, then use a small spoon to shape into 3/4-inch balls. Place on a wax paper-lined baking sheet.
3. Place the crushed pretzels in a small bowl. Roll truffles in the crumbs and gently press to stick. Return to lined baking sheet and chill truffles until firm. Allow truffles to come to room temperature before serving.

Source: Adapted from Baking Bites