Reader Recipes: Candy-inspired desserts


We have a “confection” to make: We heart chocolate! If you do too, try one of these candy-inspired desserts this Valentine’s Day — or any day!


Butterfinger Cake

1 (15.25-ounce) box chocolate cake mix (plus water, oil, eggs to prepare)

1 (14-ounce) can sweetened condensed milk

3 (1.9-ounce) Butterfinger bars, crushed, divided use

1 (8-ounce) container whipped topping (like Cool Whip)

Caramel topping

Bake chocolate cake in a 9×13 pan, according to package directions.

Poke holes in cake with a fork, skewer or handle of a wooden spoon. Evenly pour sweetened condensed milk on cake while it is still warm. Sprinkle half of the Butterfingers on cake after it cools. Spread whipped topping evenly on cake. Drizzle caramel topping over whipped topping, and garnish with remaining Butterfingers.

Gina Smith, Paragould

After Dinner Mint Pie

2 cups (about 24) cream-filled chocolate cookies, crushed, divided use

1/4 cup melted butter or margarine

1 (7-ounce) jar marshmallow crème

1/4 cup milk

Few drops peppermint extract

Few drops green food coloring

2 cups heavy whipping cream, whipped

Fresh mint (optional)

Reserve half of the cookie crumbs for topping. In a medium bowl, combine remaining half of cookie crumbs with butter/margarine. Press mixture into bottom of 9-inch square pan or pie plate. Chill. In a medium bowl, add marshmallow crème, and gradually add milk, mixing until well-blended. Add peppermint extract and food coloring; gently fold in whipped cream. Pour into pan; freeze until firm. Sprinkle with remaining cookie crumbs, and garnish with mint, if desired.

Variation: Substitute 1/4 cup crème de menthe for milk; omit peppermint extract and green food coloring.

This recipe came to me from my mother, Vada Loker.

 Paula Stephenson, Springdale

Symphony Bar Brownies

1 (18.3-ounce) brownie mix (plus water, oil, eggs to prepare)

3 (6.8-ounce) Giant-size Hershey’s Symphony Bars with Almonds and Toffee

Heat oven according to brownie mix directions. Prepare brownie batter as directed on package.

In a greased 9×13 pan, pour half of the brownie batter. Layer candy bars across batter, breaking off any excess to make fit in pan. Cover candy bar layer with remaining brownie batter.

Bake according to mix directions.

Note: These Giant-size candy bars are found in the grocery store baking aisle.

Linda Haymes, Cammack Village

“Almond Joy” Bars

2 cups graham cracker crumbs

1/2 cup butter, melted

1/2 cup powdered sugar

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

2 cups sweetened coconut flakes

8 (1.45-ounce) Hershey’s chocolate bars with almonds

Heat oven to 325-350.

In a medium bowl, combine graham cracker crumbs, butter and powdered sugar. Pat mixture into a 9×13 pan, and bake for 8-10 minutes. In a medium bowl, combine sweetened condensed milk, vanilla extract and coconut, and spread on crust. Bake for 10 minutes. Remove from oven, and top with chocolate bars; spread evenly when melted. Cool and cut into bars.

Gina Smith, Paragould