Butterfinger Brownie Cheesecake Bars

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

Butterfinger Brownie Cheesecake Bars

I get inspiration every single day from the food I eat out, or by recipes I stumble across online.  It’s the way that most of my own recipes are born.  So, when I first saw these new, premium Nestle Toll House Baking Mixes, I knew I had to have them!  I got excited as idea after idea popped into my head!  They are versatile mixes you can bake as is, or you can add your own special twist to them!  I picked up one of each at Food Lion (and earned $0.75 from Ibotta!).

Butterfinger Brownie Cheesecake Bars

There are four different Nestle Toll House Baking Mixes: Brownies & More with Butterfinger Bits, Brownies & More with Chocolate Morsels, Cookies & More with Butterfinger Bits, and Cookies & More with Chocolate Morsels.  Since every person in my house loves peanut butter and chocolate, I decided to try out the Brownies & More with Butterfinger Baking Bits first.  I, myself, have been craving cheesecake lately so it only made sense that I should combine the two.

I decided to use the Nestle Toll House Baking Mix as a “crust” for what I am calling Butterfinger Brownie Cheesecake Bars.  You get a full cup of Butterfinger baking bits so I used half in the brownie mix and saved the other half to use as a topping!  I wanted a thinner bottom to my bars so I divided the mixture between two 8-inch square pans, but you could totally make them thicker if that’s your preference.  I included instructions for both methods down below.

Butterfinger Brownie Cheesecake Bars

I then topped the Butterfinger brownie crust with a no-bake cheesecake that’s super simple to whip up!  It’s just four ingredients!  Four!  I have to tell you, this was so much easier than traditional cheesecake and the final result was delicious!

Finally, I put the remaining Butterfinger baking bits all over the top, pressed them in slightly, and put the whole pan in the refrigerator for about 3 hours before cutting into bars.

Butterfinger Brownie Cheesecake Bars

The final results were better than I even imagined!   I tried the brownie portion by itself and it was amazing even on its own!  For me, the cheesecake portion just made it that much better!  Two of my favorites combined into one decadent treat?!?  Yes, please!

My 9-year-old, Jaxon, told me he doesn’t like cheesecake.  My fiance, Daryl, has told me he doesn’t like it either, nor does he like brownies.  Both were still willing to try these Butterfinger Brownie Cheesecake Bars and guess what?  Yep!  Jaxon said “These are GOOD!” and Daryl’s response was “I guess I like them together?”  Yes, yes you do.  Because the entire first pan is gone and I only ate two!

Butterfinger Brownie Cheesecake Bars

I’d definitely encourage you to give these Butterfinger Brownie Cheesecake Bars a try and then explore your own creative side with all the other Nestle Toll House Baking Mixes!  You can find them at Food Lion and don’t forget to check out Ibotta to earn $0.75 too!

Need more inspiration?  Check out Nestle Toll House on Twitter, Instagram, Facebook, Pinterest, and YouTube!

Butterfinger Brownie Cheesecake Bars

Nestle Baking Mixes at Food Lion

Butterfinger Brownie Cheesecake Bars
Butterfinger Brownie Cheesecake Bars
Yum
Print Recipe
Servings
9-18 bars
Servings
9-18 bars
Butterfinger Brownie Cheesecake Bars
Butterfinger Brownie Cheesecake Bars
Yum
Print Recipe
Servings
9-18 bars
Servings
9-18 bars
Ingredients
Servings: bars
Instructions
  1. Preheat oven to 325 degrees F. Prepare NESTLÉ® TOLL HOUSE® Brownies & More Chocolate Baking Mix with Butterfinger Baking Bits as directed on box for Brownies but mix in 1/2 Cup of the Butterfinger Baking Bits. Spread the batter into two foiled lined and greased 8-inch baking pans for thinner crust or one 8-inch baking pan for a thicker crust. Bake 16-18 minutes if using two pans, or 25 minutes if using one pan.
    Butterfinger Brownie Cheesecake Bars
  2. In an electric mixer bowl, beat cream cheese, sugar, and vanilla extract until well blended. Stir in whipped topping. Batter will be thick. Divide evenly over the crust(s) and smooth the top.
    Butterfinger Brownie Cheesecake Bars
  3. Sprinkle on the remaining 1/2 Cup of Butterfinger Baking Bits and gently press into the cheesecake layer. Refrigerate 3 hours, until firm.
    Butterfinger Brownie Cheesecake Bars
  4. Remove from pan and cut into bars. Store remaining bars in the refrigerator.
    Butterfinger Brownie Cheesecake Bars
Share this Recipe
Powered byWP Ultimate Recipe

Red, White, and Blue Triple Berry Napoleon

Triple Berry Napoleon

Need a quick and easy patriotic-inspired dessert?  This Red, White, and Blue Triple Berry Napoleon is super delicious and comes together in a snap!

If you are anything like me, you’ve pinned a bunch of red, white, and blue sweets and treats onto your 4th of July and Memorial Day boards, only to forget all about them until the day before the holiday.  I do it every single year.  I have the best intentions, yet, I haven’t revisited any of those pins in quite some time.  Now that I’m creating recipes on the regular, and trying to keep my kids entertained all summer, I thought it was high time to get my rear in gear and make us a patriotic dessert!  I’m sharing with all of you this amazingly simple, and even more amazingly delicious, Triple Berry Napoleon!

Triple Berry Napoleon

This post contains affiliate links – see our Disclosure Statement for more information.

This dessert really could not be any easier and it’s full of so many yummy ingredients!  Layers of flaky puff pastry are lined with loads of whipped cream, raspberries, and strawberries then topped with a sweet blueberry sauce.   It can easily be made ahead of time as well.  Just keep them nice and cold in the fridge until you’re ready to serve!

Triple Berry Napoleon

I cut the puff pastry into 9 squares and baked them as is so the dough would rise pretty high. Then, I carefully divided each one in half.  And yes, there’s the infamous Silpat Mat – I told you, I use it for EVERYTHING!

Triple Berry Napoleon

I spread about a Tablespoon of whipped cream on two pieces of pastry and laid sliced strawberries over one and halved raspberries over the other.  I then added a dollop of whipped cream on top of the fruit to act as a “glue.”

Triple Berry Napoleon

I placed the strawberry pastry on top of the raspberry and on top of that went a plain piece of pastry.

Triple Berry Napoleon

Finally, I topped the whole thing with a spoonful of the Blueberry Sauce.  You can add more whipped cream on top too if you’d like!

This dessert is a really light and flaky!  It’s one of those desserts you are going to want more of, so make sure you have enough for seconds!  My son didn’t want to try it at first (what?!?  This kid LOVES berries and any and every kind of dough – must have been an off day!), but after he finally did, he was begging me to let him have the last one!  I had to promise him we would make more the next day!  And, we did!

Triple Berry Napoleon

This Fourth of July we are planning to take the baby (age 1) to see Fireworks for the first time.  He seems to be afraid of everything (except heights!) so I’m not anticipating it will go well!   Afterward, we will be stuffing our faces with dessert, this dessert!

I would love for you to give this Red, White, and Blue Triple Berry Napoleon a try – it doesn’t even have to be a patriotic holiday!  Let me know what you think and what fun plans you have for the holiday!

Enjoy!

Triple Berry Napoleon

Triple Berry Napoleon
Red, White, and Blue Triple Berry Napoleon
Yum
Print Recipe
Layers of flaky puff pastry are filled with whipped cream, strawberries, and raspberries then topped with a sweet blueberry sauce!
Servings
6 people
Servings
6 people
Triple Berry Napoleon
Red, White, and Blue Triple Berry Napoleon
Yum
Print Recipe
Layers of flaky puff pastry are filled with whipped cream, strawberries, and raspberries then topped with a sweet blueberry sauce!
Servings
6 people
Servings
6 people
Ingredients
Blueberry Sauce
Napoleon
Servings: people
Instructions
  1. Preheat oven to 400 degrees F. Arrange the 9 pieces of puff pastry on a baking sheet. Bake 12-15 minutes until lightly browned.
  2. While the puff pastry is cooking, start making your Blueberry Sauce by adding the blueberries, water, sugar, cornstarch mixture, vanilla, and lemon juice to a saucepan over medium-high heat. Bring to a boil, then lower the heat and simmer 5-10 minutes until thickened, stirring occasionally.
  3. Once the puff pastry is cool, carefully separate each piece in half. Spread about 1 Tablespoon of whipped cream onto 12 of the pastry pieces. Lay strawberries over 6 of the whipped cream covered pieces, and raspberries over the other 6. Add another dollop of whipped cream on top of each layer of berries.
  4. To assemble, place the strawberry pastry on top of the raspberry pastry then top with one of the remaining plain pastry pieces. Place a spoonful of the Blueberry Sauce over each one and add more whipped cream if desired.
Share this Recipe
Powered byWP Ultimate Recipe

Gluten Free Basic Chocolate Cookies

Gluten Free Basic Chocolate Cookies

These Gluten Free Basic Chocolate Cookies are delicious on their own, or add your favorite mix-in’s to make them exactly how you want them!

Need a plain ole gluten free chocolate cookie?  One that tastes great and won’t crumble into a million pieces?  One you can add your choice of mix-ins to and it’ll hold up?  You found it!  These Gluten Free Basic Chocolate Cookies are delicious on their own,or change it up and add your choice of mix ins to the recipe!  Chocolate chips, caramel, nuts, and dried fruit all work great with this recipe!

Gluten Free Basic Chocolate Cookies

Gluten Free Basic Chocolate Cookies

Gluten Free Basic Chocolate Cookies

*This post contains affiliate links.  See our Disclosure Statement for more information.

The only differences between this recipe and my non-gluten free version, are that I used Pillsbury Gluten Free Flour Blend (King Arthur’s brand is great too) and regular unsweetened cocoa powder (instead of dark cocoa).  This recipe will give you a thicker cookie that can handle mix-ins really well!  It will be chewy in the center and crispy on the edges.  While it won’t crumble into pieces, some breakage can occur (common of a lot of gluten free baked goods unfortunately), however, it was far less than other recipes I’ve tried and did not stop my boyfriend from eating almost the entire batch of cookies!  My 8 year old son ate the rest and didn’t even seem to notice they were gluten free!

Gluten Free Chocolate Cookie Varieties

The Silpat mat shown above is one of my all time favorite baking discoveries!  I use it for everything from cookies, to toasting nuts or seeds, and even sometimes under a broiler pan to make clean up easier!  Amazon even had their own less expensive version now!   I highly recommend these instead of laying foil down or greasing/oiling to prevent the cookies from sticking!

I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Basic Chocolate Cookies recipe.  If you need some ideas for what you may want to mix in you can check out my Gluten Free Salted Caramel Chocolate Chip Cookies, Walnut Chocolate Chip Cookies, and Triple Chocolate Chip Cookies (the most chocolaty of all!)

 

Gluten Free Basic Chocolate Cookies
Gluten Free Basic Chocolate Cookies
Yum
Print Recipe
Servings
48 cookies
Servings
48 cookies
Gluten Free Basic Chocolate Cookies
Gluten Free Basic Chocolate Cookies
Yum
Print Recipe
Servings
48 cookies
Servings
48 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl mix together the butter and sugar in an electric blender on low-med speed. Add the eggs one at a time, then the vanilla.
  3. In a second bowl combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet ingredients until well combined. Stir in mix-in's if you're using them.
  4. Drop by tablespoons about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking). Bake 8-9 minutes until cooked through. LET COOL before removing from the baking sheet to prevent them from breaking. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe
Show Buttons
Hide Buttons
Scroll To Top