Chocolate pretzel pecan pie, butterfinger fudge, and so many more!
It’s no secret that we have a bit of a sweet tooth. Cakes, cookies, brownies, pies, fudge… the list goes on and on. We couldn’t pick a favorite if we tried. Good thing we don’t have to! While we love a good classic dessert, it’s always fun to try out a bit of a twist. Here is a list of some of your favorite classic desserts dressed up a bit. Take a look and see what you think!
Chocolate Pretzel Pecan Pie
It might seem like an odd combo at first glance, but there’s not a lot of mystery here. While there’s a bit of bourbon to cut through the richness, it’s otherwise a classic exercise in contrast, where chocolate lingers on the tongue and a salty crunch balances the sweet. It’s a beautiful, unique pie. Get the recipe here!
Fluffy Pumpkin Pie
Pumpkin pie is a delight that most of us only have once or twice a year, and if you’re only going to have it a time or two, don’t you want it to be the very best version there is? Well, if there’s anyone we can trust to give us that version, it’s Julia Child. Her Fluffy Pumpkin Pie is as creamy and velvety as you could want it to be, but has a beautiful fluffy texture that you won’t find in any other pie. It’s a must try. Get the recipe here!
Salted Caramel Apple Blondies
You often hear blondies being compared to brownies. “Oh, you know, they’re like a brownie without the chocolate.” But we think blondies are a standalone delicacy in their own right. They’re chewy and soft and generally full of molasses flavor from all that sweet brown sugar. These blondies have all of that going on and then the sweet bite of apples and cinnamon with an irresistible topping of gooey salted caramel. It just doesn’t get any better. Get the recipe here!
Hasselback Peach Pie
What comes out of the oven has all the familiar flavors of a peach pie but in a very elegant display of culinary craftiness. We’ve served these for dinner parties with friends, or just on a random weeknight when we have a little extra time to make something special for our family. Guests will oooh and ahh over how pretty it looks and how amazing it tastes. If you’re feeling extra decadent, go ahead and top this with some fresh cream or a generous scoop of vanilla ice cream. Enjoy! Get the recipe here!
S’mores pie is one of the best desserts we’ve ever had. It combines all of those classic ingredients, graham crackers, milk chocolate, and marshmallows into one amazing dessert. We like to think of this as the slightly-less-messy version of the traditional serving. With this recipe, you don’t need a campfire, just a warm oven and a round of forks to help dive into this sweet treat. This is a baking project well suited for the kiddos, who still want that s’mores experience but in the comfort of our own kitchen. And by the way, who can resist sneaking a few tastes of that wonderfully magical marshmallow fluff?! Get the recipe here!
Banana Split Cheesecake
A good ol’ banana split sundae is a fond childhood memory, mainly because it was always reserved for a special occasion or as an extra special treat. That combination of ice cream, bananas, whipped cream, chocolate, and sprinkles was just about as magical as a dessert could get. We still love a good banana split sundae and will indulge in the treat from time to time, so we played around with the recipe and came up with one that fuses two of our favorite sweet treats: a banana split sundae AND cheesecake. Get the recipe here!
Chocolate Butterfinger Fudge
Fudge is one of those dishes where it’s easy to just keep going back to tried-and-true standards. We’ll always love a classic sea salt fudge or a peppermint fudge around Christmas-time, but we have to remind ourselves to keep pushing that envelope to create and fine-tune great, new recipes. With that in mind, we’ve got a delicious, albeit unusual, fudge recipe for you that pays homage to one of our go-to candy bars: the butterfinger. Get the recipe here!
Bacon Caramel Crack Corn
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A little crunchy bacon, some salty peanuts, and sweet crunchy caramel make this one addictive snack. For this recipe, you need about 10 cups of popped corn, which starts out as about 1 cup of unpopped kernels. Use freshly popped corn if you can! If it’s still warm, it helps a bit with getting each kernel coated in all that delicious caramel. Get the recipe here!