No Bake Boston Cream Pie

No Bake Boston Cream Pie is Don's favorite dessert! The buttery sweet layers of cake filled with exquisite homemade pastry cream, all topped off with a rich, creamy chocolate ganache is hard to resist! You're going to LOVE how easy this recipe is!

Chocolate Ganache Ice Cream | No Churn

Chocolate Ganache Ice Cream is a fudgy, swirl ice cream topped with rich, creamy chocolate ganache. No churn means no special machine needed!

SNICKERS Nachos

This shop has been compensated by Collective Bias, Inc and its advertiser. All opinions are mine alone. #CollectiveBias

Are you ready for some football?! We are gearing up for some Sunday action with this unique take on one of our favorite football snacks - NACHOS!! Our SNICKERS Nachos are packed full of sweet, salty, crunchy goodness you'll want to enjoy every weekend for sure!

Madison picked up a bag of Sweet Potato Tortilla Chips and suggested we use them to make a dessert nacho. A dessert nacho? Is this a college thing? Oh, who cares! I like dessert and I like nachos, so let's smash them together! I'm game!!

Because we love our SNICKERS bars, we went to Sam's Club and picked up a ginormous 48 count box! That will keep Don happy for a long time! That man has loved SNICKERS bars longer than I have known him! And just to make sure we don't run out, we also picked up a 105 count variety bag! Now that we've got our chocolate stash, bring on the football!!

Cookie Butter Cheesecake Bars with Chocolate Ganache

posted by Marion@Life Tastes Good on 2013-08-29

These bars are delightful! One bite of this heavenly combination of Cookie Butter, Cheesecake, and Chocolate Ganache will make you close your eyes and savor every last morsel of these rich and creamy bars! Nothing left to say! You know you want 'em!!

Ingredients

• 1 package honey graham crackers (about 9 crackers)
• 1/2 stick of unsalted butter, melted (unsalted butter always...for everything)
• 2 8 ounce packages cream cheese
• 2 eggs
• 1/2 cup sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup cookie butter (Biscoff Spread - creamy)
• 1/4 cup semi-sweet chocolate chips
• 1/8 cup heavy cream

Directions

1. Preheat oven to 325 degrees F. Spray an 8x8 baking pan with cooking spray and line with parchment paper. Don't spray the parchment paper. You just want to spray the pan so the parchment will stick to it somewhat. Be sure to leave excess parchment hanging over the sides for easy removal.
2. Using a blender or food processor, pulse the graham crackers until you have fine crumbs. Add in the melted butter and process until combined. Press graham cracker mixture evenly into your prepared baking pan, making sure to get all the way into corners. Compress down with the back of a spoon.
3. Clean out the blender or food processor and add the 2 packages of cream cheese, 2 eggs, 1/2 cup sugar, 1/4 cup heavy cream, 1 teaspoon vanilla, and 1/2 teaspoon salt and pulse until well combined and smooth.
4. Spread approximately 2/3 of the cream cheese mixture on top of the graham cracker crust evenly. Add 1/2 cup cookie butter to the remaining cream cheese mixture and pulse until well combined. Spread the cookie butter cream cheese mixture on top and bake for 30-35 minutes. Let cool completely in pan.
5. When cooled, heat 1/8 cup of heavy cream and pour over chocolate chips. Stir until melted and smooth. Pour evenly over bars in a thin layer and refrigerate overnight. I prefer to make these up a couple days ahead. As with any cheesecake, the flavor improves over time and is usually best when it has had about 2 days in the fridge. When ready to eat, remove the parchment from the pan, cut into squares, and enjoy! They won't last long!