When I used to help out in a national food company test kitchen, my favorite task was helping back submissions for various recipe contests. And, then help judge them! This amazing entry was a perfect chocolate/peanut butter/cream cheese combination! This was a spectacularly delicious day in the test kitchen.
Believe me, this decision was tough! This Oh Henry! Baby Cakes recipe came in at a very close second. This is also a great recipe for using up that Halloween candy — just sub any type of candy bar! I was lucky enough to get the assignment to make these little baby cheesecakes, and they are now one of my favorite things I’ve ever baked. Congratulations to Dawn Myers Moore from Youngsville, PA for her delectable combination of vanilla cookies, chocolate, peanut butter, cream cheese, cream and Oh Henry! candy. It’s so easy.
And I also thank you Dawn, for this persistent craving for chocolate/peanut butter/cream cheese desserts I’ve had over the last 3 weeks!
Oh Henry! Baby Cakes
Recipe by Dawn Myers Moore
Ingredients:
- 1 1/2 cups vanilla wafer cookie crumbs (about 33 cookies)
- 4 tablespoons butter, melted
- 3 tablespoons Chocolate Flavor Powder (Nesquik or other)
- 12 ounces cream cheese, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 teaspoon caramel or vanilla extract
- 1/2 cup granulated sugar
- 2 large eggs
- 2 (1.8 ounces each) OH HENRY! or your favorite candy bars, chopped (1 bar reserved for garnish)
- 1/2 cup whipping cream
- 1 cup Semi-Sweet Chocolate Morsels
- 1/4 cup chopped salted peanuts
Directions:
PREHEAT oven to 325° F. Line a 12-cup muffin tin with 12 paper baking cups.
COMBINE cookie crumbs, melted butter and Nesquik in small bowl; mix well. Divide crumbs between 12 muffin cups and gently pat down to form a crust.
BEAT cream cheese and peanut butter in large mixer bowl until fluffy. Beat in extract and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in half of chopped candy bars. Spoon cream cheese mixture evenly over the cookie crust in each cup.
BAKE for 40 minutes or until just set. Remove from oven and transfer to a wire rack to cool for 20 minutes. Cover and refrigerate for 2 to 3 hours.
REMOVE papers from cheesecakes and place on a large serving tray or individual dessert plates. Prepare the ganache.
BRING whipping cream to a gentle boil in a small saucepan over medium heat. Remove from heat; stir in morsels. Use a wire whisk to whisk until completely combined and smooth. Let the ganache cool for 5 to 10 minutes.
SPOON ganache over the cheesecakes. Sprinkle with crushed peanuts. Top each with a piece of the remaining chopped candy bar. Return cheesecakes to the refrigerator for 20 to 30 minutes or until the ganache is firm. Remove and serve.
Candy Bar Baby Cakes
Ingredients
- 1 1/2 cups vanilla wafer cookie crumbs about 33 cookies
- 4 tablespoons butter melted
- 3 tablespoons Chocolate Flavor Powder Nesquik or other
- 12 ounces cream cheese at room temperature
- 1/2 cup creamy peanut butter
- 1/2 teaspoon caramel or vanilla extract
- 1/2 cup granulated sugar
- 2 large eggs
- 2 1.8 ounces each OH HENRY! or your favorite candy bars, chopped (1 bar reserved for garnish)
- 1/2 cup whipping cream
- 1 cup Semi-Sweet Chocolate Morsels
- 1/4 cup chopped salted peanuts
Instructions
- PREHEAT oven to 325° F. Line a 12-cup muffin tin with 12 paper baking cups.
- COMBINE cookie crumbs, melted butter and Nesquik in small bowl; mix well. Divide crumbs between 12 muffin cups and gently pat down to form a crust.
- BEAT cream cheese and peanut butter in large mixer bowl until fluffy. Beat in extract and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in half of chopped candy bars. Spoon cream cheese mixture evenly over the cookie crust in each cup.
- BAKE for 40 minutes or until just set. Remove from oven and transfer to a wire rack to cool for 20 minutes. Cover and refrigerate for 2 to 3 hours.
- REMOVE papers from cheesecakes and place on a large serving tray or individual dessert plates. Prepare the ganache.
- BRING whipping cream to a gentle boil in a small saucepan over medium heat. Remove from heat; stir in morsels. Use a wire whisk to whisk until completely combined and smooth. Let the ganache cool for 5 to 10 minutes.
- SPOON ganache over the cheesecakes. Sprinkle with crushed peanuts. Top each with a piece of the remaining chopped candy bar. Return cheesecakes to the refrigerator for 20 to 30 minutes or until the ganache is firm. Remove and serve.
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This may be the first runner up for your contest but it sure looks like a champion to me. With all the ingredients on this I am pretty sure the taste will blow me away.
Chocolates embedded cake has always been mine best food item. These are very beautiful chococakes and yummy too. I think there was a competition for this too. Thanks for sharing this good recipe ingredients and tips about how to make it.