I originally was going to call this a breakfast cake but was worried no one would buy this as a breakfast cake since it’s full of candy. I suppose if you want it for breakfast, you could. Chris and I certainly did munch on this for breakfast with our coffee and it was delicious!
The texture was dense and all you could taste was the peanut butter cups and cake! And don’t feel bad about consuming this for breakfast. I scaled back on the sugar so it’s not excessively sweet. This recipe is a great way to use up any leftover chocolate Halloween candy. Enjoy!
- 2 cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1/2 cup (1 stick) of unsalted butter, softened
- 2/3 cup of granulated sugar
- 1 egg
- 2 teaspoons of vanilla extract
- 2/3 cup of sour cream
- 1/2 cup of milk
- 1 cup of mini peanut butter cups (not miniatures) + extra to sprinkle on top (I got mine at Trader Joe’s)
- 12 snack size peanut butter cups, unwrapped
- turbinado sugar to sprinkle on top
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan with non-stick baking spray. Line it with a sheet of parchment paper leaving a generous overhang for easy removal; set aside.
In medium bowl whisk together flour, baking powder, salt and baking soda; set aside.
Using a stand or electric mixer (or mix by hand) cream butter and sugar until fluffy. Add egg and vanilla extract. Continue to beat until combined, scraping down the sides of the bowl. Then add sour cream and milk and beat until smooth. Slowly add the dry ingredients to the wet ingredients and mix until just moistened. Batter will be thick. Fold in mini peanut butter cups.
Scrape 1/3 of the batter into the prepared pan. Smooth it into an even layer. Then place the snack size peanut butter cups in an even layer and cover the remaining 2/3 of the batter over the top. Sprinkle extra mini peanut butter cups on top along with some turbinado sugar. Bake for 30-35 minutes or until toothpick/tester inserted into the center comes out clean. Let the snack cake cool in the pan on the cooling rack completely before serving.
I’ve teamed up with some of my fellow spooktacular bloggers today to bring you a list of Halloween candy inspired recipes. There are 9 delicious treats and I think you’ll love all of them as much as I do. Be sure to check these scrumptious goodies out. And if you’re grave diggin’ sweets then check out #TrickorTreatBlogHop2013 on Facebook, Twitter, Google+, Pinterest and Instagram.
Candy Shop Rice Krispie Treats from The Land of Milk and Cookies
Healthy Nutella Spider Truffles from Honey and Figs
Kit Kat Cupcakes from Spoonful of Flour
Pumpkin Patch Chocolate Reese’s Mini Cupcakes from Life Made Sweeter
Pumpkin Rolo Blondies from Flavor the Moments
Pumpkin Whoopie Pies with Butterfinger Sides from Brooklyn Farm Girl
Reese’s Crescent Rolls from Spicy Southern Kitchen
Snicker’s Deep Dish Cookie Pies from Spoonful of Flavor