It starts around the second week in October and easily lingers into November. It shows up in cute miniature versions of our classic favorites, taunting us with its cuteness and the promise of fewer calories per serving.
Its Halloween candy and by today, many of us are sick of seeing it.
This year, instead of forcing your friends and family (or anyone else you encounter) to eat yet another peanut butter cup (OK, this might be a stretch. Who can't force those babies down?) why not get creative with your leftovers? Chop up a few candy bars and make them into a brownie like dessert.
1 (16-oz.) package peanut-shaped peanut butter sandwich cookies, crushed
1/2 C. Butter, melted
1 Can Sweetened Condensed Milk
1/2 C. Creamy Peanut Butter
1 T. Vanilla
4 Peanut Butter Cups, coarsely chopped
2 Butterfinger bars, coarsely chopped
1 C. Semisweet Chocolate Chips
1/2 C. Honey-roasted Peanuts
1. In a medium bowl, combine cookie and butter. Press crumb mixture into bottom of a greased 13" x 9" pan (to form a crust) and bake at 350° for 6 to 8 minutes.
2. Mix the condensed milk, peanut butter, and vanilla in a medium bowl, until smooth.
3. Sprinkle chopped candy bars, chocolate chips and peanuts over the crust and pour the condensed milk mixture over it.
4. Bake at 350° for 25-28 minutes or until lightly browned. Remove to a wire rack, and let cool in pan and then cut into bars.