halloween candy cheesecake brownies

kit kat brownieIt’s about that time of year where our houses are filled with candy and we need to figure out what exactly to do with all of it. Well, fear not, I am here to help you out! A couple weeks ago I showed you how to turn our leftover candy into ice cream, last year we made a Halloween candy bark, and now, we take it one step further by shoving that delicious candy into brownies.

You’re welcome.

I found this original recipe in a “Kit Kat” version on Bakerella’s gorgeous blog, though I modified the technique a bit per this article on Epicurious. I did make some with Kit Kats, but also some with toffee and some with Oreos, too… You know, for science.

I think the Oreos were my favorite version, but all of them were surprisingly delicious. Feel free to wedge whatever candy your heart desires between your brownie and cream cheese layers, though I would personally stay away from the fruity stuff. That’s just weird.

kit kat brownie 4

halloween candy cheesecake brownies

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 30 brownies (depending on cutting size)


    For the brownie layer:
  • 3/4 cup All-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 cup cocoa powder (unsweetened)
  • 3/4 cup unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • Candy of choice: Kit Kat bars (9 ounces, broken into individual sticks), Oreos (24 cookies), or whatever other candy/cookie your heart desires or any combination thereof
  • For the cheesecake layer:
  • 1 (8 ounce) package cream cheese, softened to room temperature
  • 2 large eggs, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt


  1. Preheat oven to 350F degrees. Line a 9 by 13-inch pan with foil and parchment; spray with baking spray or brush with butter.
  2. Make the brownie layer
  3. Stir flour, salt, and baking flour together in a small bowl; set aside.
  4. Melt the butter in a large bowl and set aside to cool slightly.
  5. In a medium bowl, whisk the eggs and sugar until the eggs are very pale yellow and reach the 'ribbon' stage.
  6. Whisk the cocoa powder into the butter until homogeneous. Then fold the egg mixture into the butter mixture until combined. Gently fold the flour-mixture into the egg-butter mixture until no flour streaks remain.
  7. Pour batter into the prepared baking pan and press candy and/or cookies into the top of the brownie layer.
  8. Make the cheesecake layer
  9. In the bowl of a stand mixer, beat the cream cheese and salt with the whisk attachment until smooth.
  10. Beat in the eggs, one at a time, until incorporated. Then add the vanilla extract and beat to combine. Scrape down the sides of the bowl.
  11. Gradually add the powdered sugar, 1/2 cup at a time, scraping down the sides as necessary.
  12. Once combined, pour the cheesecake batter over the brownie layer and spread with an offset spatula to ensure the entire top of the brownies are covered.
  13. Place pan into the oven and bake for 50 - 60 minutes, until a toothpick inserted into the center comes out clean. The top will turn a golden brown, if it begins to brown too much you can cover the top with aluminum foil for the final 15 minutes or so of baking.
  14. Remove from oven and cool in their pan on a wire rack before cutting. *I find that all brownies cut much cleaner after they hang out in the fridge for a few hours.
  15. Store leftover brownies in an airtight container in the refrigerator for up to 5 days.


*I find that all brownies cut much cleaner after they hang out in the fridge for a few hours.

*Store leftover brownies in an airtight container in the refrigerator for up to 5 days.

*Kit Kats, Reeses, Oreos, and pretty much any other candy bar you can think of are great for these brownies - feel free to experiment to your heart's content!


[ Recipe adapted from Bakerella ]

peep eggs

peeps 0572

You’ve still got a whole week (plus one day!( til Easter comes and if you haven’t prepared yet, it’s time!

My idea? Adorable Peeps “eggs” – made of chocolate. They are basically the easiest thing in the whole world to make, will take about 30 seconds each (plus drying time), and are too cute not to love. I mean, JUST LOOK AT THEM!   Continue reading

pistachio cherry bark

pistachio cherry bark 0548

Easter is just about two weeks away and, as you may remember from last year, that means that I have to put on my candy-making hat and hop on into the kitchen. Last year, feeling exceptionally motivated, I made peanut butter eggs. This year, however, I decided to cater to the less-motivated crowd with chocolate bark!

Continue reading

good day sunshine bars


Baked Bakery’s “Good Morning Sunshine” bars have been on my ‘to do’ list for practically forever, and who knows why because they’re so fricking easy to make that I basically feel like the laziest person ever for not making them. I finally got around to make them, but as i was reading through the recipe I just wanted there to be more.

The standard recipe is pretty solid on its own, it’s got cereal, peanut butter, sugar (duh), and a drizzle of chocolate on top, but it also had chopped peanuts which for some reason I am generally not a fan of in my snacks. I like peanuts, I eat them quite frequently, but crunchy peanut butter? No thank you. Nuts in my cookies? Get out of here.  Nuts in a quick bread? Pass. I know, I’m a crazy person.

Continue reading

chocolate chip toffee shortbread cookies


One of my favorite cookie recipes of all time is this soft and chewy toffee chip cookie recipe from Serious Eats. I almost always have a batch tucked away in the freezer ready for last-minute guests to enjoy. So, naturally, while I was picking out recipes for my 2014 treat boxes, this one from The Kitchn caught my eye.

This recipe kept the same flavor profile (chocolate + toffee) that my usual treat recipients love, but with a new delivery method: shortbread!

The crumbly shortbread is a great complement to the melty, sweet chocolate and crunchy toffee bits. These cookies, much like their soft and chewy siblings, were an absolute hit. Everyone who received them raved about them, and I’ve already gone through most of the “bumper crop” that was stashed in the freezer, which means you should probably make some of these ASAP. You could even get creative and roll them into a football shape for that big football game that is coming upl in a couple of weeks!

chocolate chip toffee shortbread cookies


  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, sifted
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 cup mini semisweet chocolate chips, divided
  • 1 cup Heath toffee chips


  1. In a stand mixer with the paddle attachment, cream the butter until soft. Add powdered sugar, and salt and continue beating at medium speed until pale and fluffy. Scrape down the sides of the bowl and add the vanilla extract, beating until combined.
  2. On low speed, mix in the flour until the dough comes together. Add the chocolate and toffee chips and mix just until combined.
  3. Divide the dough in half and shape each half into a log about 1 foot long and 1 1/2 inches in diameter. Wrap both logs in parchment or plastic wrap and secure the ends. Refrigerate the rolls until firm. If baking more than 3 days later, place dough in freezer to stay fresh and thaw in the refrigerator overnight prior to baking.
  4. Baking:
  5. Preheat the oven to 350°F with a rack in the top third and bottom third of the oven.
  6. Line two baking sheets with parchment.
  7. Using a sharp knife, slice the logs into 1/2-inch thickness and arrange about 1 inch apart on your prepared baking sheet. (They won't spread much).
  8. Bake the cookies for 12 to 15 minutes, rotating the pans once, until the edges are firm to the touch and just barely brown. Let the cookies cool completely on the baking sheets to prevent breaking.
  9. Store at room temperature in an airtight container for up to 5 days.

[ Recipe from: TheKitchn ]

toffee shortbread cookies - wee eats