5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)

3 Unique Dessert Recipes {Using Bread Crumb Crust}

by Martin's Famous Pastry Shoppe, Inc.

Unique Dessert Recipes

Whether a chocolate and peanut butter lover, sweet and salty lover, or fruit lover, these desserts are sure to satisfy any type of sweet tooth!

These unique dessert recipes require only a few simple ingredients and are a great way to use leftover or stale bread you have on hand. Simply combine pulsed bread crumbs with butter and brown sugar, and you have a great alternative for a traditional graham cracker or cookie crumb crust. This bread crumb crust is universal and can be used for all your favorite sweets, from dessert bars to pies and cheesecakes!

Tip – maybe you can even use up some of your leftover Easter candy in one of the below recipes!

Recipes:

Chocolate Salted Caramel Pretzel Bars

This sweet-and-salty combination is perfect for National Pretzel Day on April 26. With flavors like salty pretzels, caramel, and chocolate, you can’t go wrong!

Chocolate Salted Caramel Pretzel Bars 2

Serves 12-15; 10 Min Prep; 40 Min Total

Ingredients

  • 6 Slices Martin’s Old-Fashioned Real Butter Bread, left out overnight to dry
  • 12 Tablespoons Butter, melted
  • 3 Tablespoons Sugar
  • Pinch of Salt
  • 3 ½ Cups Sweetened Condensed Milk
  • 2 ½ Cups Bittersweet Chocolate Chips
  • 1 ½ Cups Mini Pretzels
  • Caramel Syrup

Directions:

  1. Preheat oven to 350 degrees.
  2. Pulse the bread into fine crumbs using a food processor.
    Note: if you forget to leave the bread out overnight, you can dry it out in a 300 degree oven for 10-15 minutes.
  3. In a medium bowl, stir together bread crumbs, melted butter, sugar and salt until combined. Press the crumbs into an even layer of a 9×13 pan greased with baking spray.
  4. Bake bread crumb crust for 10 minutes.
  5. Meanwhile, in a medium pan over low heat, stir together sweetened condensed milk and chocolate chips until melted and smooth.
  6. Pour chocolate mixture over baked crust and top with pretzels, gently pressing them into chocolate.
  7. Bake for 15-20 minutes or until set. Remove from oven. Sprinkle with a pinch of coarse sea salt, if desired.
  8. Cool completely and then refrigerate or freeze until chilled and completely set. Once set, drizzle with caramel sauce in a lattice pattern. Alternatively, you can add pieces of caramels (alongside the pretzels) on top of the chocolate mixture at the start of the baking process.
  9. Cut into bars, about 3×3 inches, and serve.

Get the full recipe at: https://potatorolls.com/recipes/chocolate-salted-caramel-pretzel-bars

 

Chocolate Peanut Butter Cup Pie

Peanut butter and chocolate is a flavor combo loved by all (unless you’re allergic, in which case we’re so sorry!) This “no bake” recipe uses a simple bread crumb and brown sugar crust as the base layer and a cream cheese, peanut butter, and whipped cream mixture for the filling. Top with some crumbled peanut butter cups and you have your dream come true!

Peanut Butter Cup Pie 5

Serves 8-10; 1 Hr Total

Ingredients:

  • 4 Slices Martin’s Potato Bread, left out overnight to dry
  • 6 Tablespoons Butter, melted
  • 4 Tablespoons Brown Sugar
  • 8 Ounces Cream Cheese, softened
  • 3/4 Cup Creamy Peanut Butter
  • 3/4 Cup Powdered Sugar
  • 1/2 Cup Whole Milk, room temperature
  • 1/2 Cup Heavy Whipping Cream, cold
  • 2 Cups Chopped Peanut Butter Cups, divided

Directions:

  1. Pulse the bread into fine crumbs using a food processor.
    Note: if you forget to leave the bread out overnight, you can dry it out in a 300 degree oven for 10-15 minutes.
  2. In a large bowl, mix together the bread crumbs, butter, and brown sugar. Press into a 9-inch round pie plate. Refrigerate at least 30 minutes before filling.
  3. In a large mixing bowl, beat together the cream cheese, peanut butter, powdered sugar, and milk until smooth and creamy, about 2-3 minutes.
  4. In another large mixing bowl, beat the heavy cream until it thickens and forms stiff peaks, about 3-5 minutes.
  5. Fold the whipped cream into the peanut butter mixture until fully incorporated, then fold in 1 cup peanut butter cups. Spread onto the chilled crust and top with the remaining peanut butter cups. Refrigerate or freeze until fully chilled, at least 4 hours or overnight. Serve.

Get the full recipe at: https://potatorolls.com/recipes/chocolate-peanut-butter-cup-pie

 

Easy Mini Cheesecakes

Cheesecake is at the top of many people’s favorite desserts list. What’s not to love about this creamy, decadent dessert with a sugar-crumb crust? One of the best things about cheesecake is how versatile it is; from fruit-filled to chocolate-coated, there are infinite variations! Using a muffin tin, you can create individual portion cheesecakes in as many variations as you’d like.

Easy Mini Cheesecakes 2

Ingredients:

  • Bread Crumb Crust:
    • 2 Slices Martin’s Potato Bread, left out overnight to dry
    • 1 Tablespoon Sugar
    • 2 Tablespoons Brown Sugar
    • 5 Tablespoons Unsalted Butter, melted
  • Basic Cheesecake Filling:
    • 8 Ounces Cream Cheese, room temperature
    • 1 Large Egg
    • 1/4 Cup Sugar
    • 1/4 Cup Sour Cream, room temperature
    • 1 Teaspoon Vanilla Extract
  • Toppings (optional):
    • Chocolate Syrup
    • Chocolate Chips
    • Fruit Syrup or Preserves
    • Fresh Fruit (like raspberries)
    • Whipped Cream

Directions

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  2. Pulse the bread into fine crumbs using a food processor.
    Note: if you forget to leave the bread out overnight, you can dry it out in a 300 degree oven for 10-15 minutes.
  3. Make the bread crumb crust: Stir together bread crumbs, sugar, brown sugar, and melted butter until well combined. Press about 1-1 ½ tablespoons of the mixture into the bottom of each cupcake liner and press to compact.
  4. Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract.
  5. Evenly divide cheesecake filling among crusts (about 2-2 1/2 tablespoons each). Note: if you want to add in any extra fillings to customize your cheesecakes, you can do so at this time.
  6. Bake for 18-20 minutes, until just starting to brown. Cool completely and refrigerate for at least 3 hours or overnight.
  7. Serve plain or topped with desired toppings such as whipped cream. Our variations include: 1) plain, 2) chocolate syrup with chocolate chips, and 3) raspberry syrup with fresh raspberries.

Get the full recipe at: https://potatorolls.com/recipes/easy-mini-cheesecakes

 

Happy snacking!!

 

For more dessert recipes, head over to https://potatorolls.com/recipes or check out our Pinterest page.

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