Reese's Fudge Pie

Peanut butter, fudge, Reese's Peanut Butter Cup Mini's, Nutter Butter crust...this is the combination for a sugar coma, but more importantly the BEST dessert EVER!!

We all know that peanut butter and chocolate are my favorite combo...by far. So anytime I come across a recipe that has these two ingredients I have to give it a try. AND lately I've been all obsessed with the Reese's Peanut Butter Cup Mini's. They're just so tiny and cute and melty and delicious!! I would call it a pregnancy craving, but I'm pretty sure I was obsessed with them BEFORE I got pregnant. This pie is so decadent, fancy, EASY (nothing to bake!) and sure to impress your holiday guests. In fact, I made this for my hubby's work and his boss took the leftovers home for his dinner party that night! I would say that's a good sign of yumminess!

For the Crust:
15-18 Nutter Butter cookies, crushed
1/4 cup butter, melted

Mix together finely crushed cookies and butter. Press evenly into the bottom of a springform pan.

For the Fudge Middle:
1 (140z) can sweetened condensed milk
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1/4 t salt
2 t vanilla
1 (8oz) bag Resse's Mini's

Mix all ingredients besides the Reese's Mini's into a medium saucepan. Heat over medium low heat, stirring constantly, until smooth. Fudge will be thick. Spread over crust. Press Reese's Mini's into the fudge (tops can still be showing.)

For the Peanut Butter Mousse:
1 cup creamy peanut butter
1 cup powdered sugar
1 (8oz) cream cheese, room temp
1 1/2 cups Cool Whip, thawed
1/4 cup melted chocolate for drizzle

Mix peanut butter, cream cheese and powdered sugar together in a mixer until smooth. Fold in Cool Whip. Spread over top of fudge. Drizzle with melted chocolate.

Chill for at least an hour before serving.

*Adapted From Cookies and Cups

No-Bake Nutella Cheesecake

I know it seems weird, but I had never actually tried Nutella until about a year ago. It just seemed so bizarre. Then I tried it. It has to be one of the most delicious spreads out there! I saw this recipe and knew I had to try it because it was so easy and such a great twist on a regular "cheesecake." In fact, the original recipe says to just make it in a 9 inch pie dish, but it reminded me so much of a cheesecake that I ended up seeing if it would stand up in a springform pan. It was a success! And I think it was easier to cut and serve. I wish I would have gotten a picture of it sliced because it cut so beautifully...but I took it to a dinner party. I took this horrible picture right before we left. Either way, people were begging me for the recipe because it was so good. I'm definitely going to be making this again especially since it's getting to be summer and I love a no-bake dessert recipe!

For the Crust:
20 whole Nutter Butter Cookies
1/4 cup (1/2 stick) butter, melted

For the Filling:
2 (8 oz) packages cream cheese, softened
3/4 cup sugar
1 t vanilla
1/2 cup Nutella
1/2 cup whipping cream

For the Nutella Ganache:
1/4 cup Nutella
1/4 cup whipping cream

Spray a cheesecake pan (springform pan) with non-stick cooking spray and set aside (you may use a 9-inch pie plate.)

Place Nutter Butter cookies into a food processor and grind until they are fine crumbs. Stir together with melted butter.

Press into the bottom of the prepared springform pan. Place into refrigerator to chill.

For the filling, whip cream cheese and sugar together until well blended. Mix in vanilla extract and Nutella. Scrape sides of bowl and mix again briefly. Mix in cream and then increase speed and whip 3 minutes or until very thick.

Pour on top of Nutter Butter crust and smooth the top. Refrigerate until set, at least 2 hours.

To serve, prepare Nutella ganache by microwaving Nutella and cream together until a thin sauce forms. Spread on top of pie. Refrigerate until set. Keep refrigerated until serving.

*From Tasty Kitchen

Chocolate and Caramel Apple Pie Galette

Found this gem on Picky Palate. I have to admit that I'm definitely not a huge fan of fruit desserts, but sometimes I can squeeze in an apple pie here and there if I'm in the mood and it looks oh so delicious. This was one of those times. The truth? Because this recipe requires Rolos sprinkled on top. I LOVE recipes that are twists on old-time classics! Don't judge, but I HAD to pretty much triple the amount of Rolos because I'm just that kind of gal. If I'm going to do something, I'm goin all the way. The apples: so tender. The flavor: so caramely. The end result: perfection.

3 T butter
2 apples, peeled, cored and diced (I prefer Granny Smith)
3 T brown sugar
1 t cinnamon
1 roll ready made pie crust (I prefer Pillsbury)
15 Rolo caramels, quartered
Caramel sauce
Powdered sugar for dusting

Preheat oven to 350 degrees. In a medium saucepan, melt butter over medium heat. Add diced apples, brown sugar and cinnamon. Cook and stir for 5 minutes until apples are softened.

Roll out pie dough on baking cookie sheet. Pour apples into center of the dough, leaving a 1 1/2 inch border all the way around. Top with quartered Rolos. Take edges and fold over to make a pleated edge.

Bake for 30-35 minutes (I went the full 35, maybe even a few min longer) until edges are golden brown. Remove and cool. Drizzle with caramel sauce and dust with powdered sugar. I like to eat it about 10 minutes after it's been out of the oven when it's still warm, but not scalding hot - of course topped with a scoop of ice cream :)

*From Picky Palate