This was the dessert that took all weekend to make! Savvy and her friend, Jordan, went to see a movie, shopping, then to Olive Garden for a late lunch on Saturday. After their day out they called and asked me to make a dessert. I decided it was a perfect time to try a recipe I had seen on Rebecca Crump’s blog, Ezra Pound Cake. I had the crust in the oven by the time the girls got home but before I could mix the filling ingredients together we had a violent storm and lost power.
Greg’s estimate is that we have at least 50 trees uprooted or tops broken out on the farm. It was reported that winds were 100 mph. The wind flipped one of our boats and blew it about 20 feet.
About 16 hours after I had originally started the Sticky Fingers I finally got around to finishing them. They are layers of goodness. The first layer is a crust with peanuts in it, then you top that with a layer of Snickers candy bars, (that layer alone got my attention), then you make a filling that reminds me of pecan pie filling except without the nuts. After you bake that and it cools you spread creamy peanut butter on top, sprinkle with peanuts and drizzle with chocolate. Doesn’t that sound sinful? I think everyone thought they were worth the wait. This will definitely be a dessert that I make again!
- Crust Ingredients:
- 1 c. unsalted butter, room temperature
- 1 c. sugar
- 1 tbsp. vanilla extract
- 2 c. all-purpose flour
- ½ c. salted peanuts, coarsely chopped
- 4 (2.07-oz.) Snickers bars
- Filling Ingredients:
- 3 lg. eggs
- 1¼ c. sugar
- ¼ c. light corn syrup
- 2 tbsp. unsalted butter, melted
- 1 tbsp. vanilla extract
- pinch salt
- Topping Ingredients:
- 1 c. creamy peanut butter
- 1 c. salted peanuts, coarsely chopped
- 3 oz. bittersweet chocolate, melted
- Preheat oven to 375 degrees.
- Line a 9 x 13-inch baking pan with foil, leaving several inches of overhang on the short ends. Spray foil with cooking spray. Set aside.
- With a stand mixer, with paddle attachment, cream butter, sugar and vanilla extract. With mixer on medium-low, add flour & peanuts, mix just until incorporated.
- Press dough into prepared pan, bake until golden, about 15 minutes. Let cool on wire rack for 10 minutes.
- Cut Snickers into ¼" slices and cover crust, leaving about ¼" between slices. (I found that you don't need to be too picky placing the slices on the crust because the filling is going to reposition some of them anyway.)
- For Filling: In a large bowl, whisk eggs, sugar, syrup, butter, vanilla & salt. Pour over crust, bake 25 - 30 minutes or until set. The filling should not wiggle when you remove from oven. Cool 20 - 30 minutes.
- After baked filling has cooled, spread peanut butter on top. Sprinkle with chopped peanuts.
- Place chocolate in microwave-safe bowl. Place in microwave, stirring every 30 seconds until melted. Drizzle over peanuts.
- Refrigerate for 1 hour. Remove from pan by pulling up on foil. Cut into bars. Store for 5 days at room temperature or 3 weeks frozen.