No doubt, you have so many things to be thankful for this Thanksgiving. But we’re here to give you more reasons to say thank you!
Buster’s Bark is sweet, salty, crunchy, and chocolatey goodness that you can love on its own. But it can also take a plain ol’ dessert to whole ‘nother level. Here are 3 twists to traditional Thanksgiving desserts that might make your guests go straight for the sweets on Turkey Day:
Pumpkin Pie Ice Cream with Buster’s Bark Crumble
Here's what you'll need:
- 1 1/2 pound container Buster’s Bark
- 1-1/2 cups whole milk
- 1 cup packed light or dark brown sugar
- 2 tablespoons molasses or dark corn syrup
- 1-3/4 cups pumpkin purée (solid pack pumpkin)
- 1-1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon freshly ground nutmeg
- 2-1/2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup crumbled ginger snaps, vanilla butter cookies, or graham crackers
Use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg.
Add heavy cream and vanilla. Pour the mixture into freezer bowl, and mix until thickened. Add the crumbled cookies during the last 5 minutes of mixing. Remove from freezer about 15 minutes before serving.
Crumble Buster’s Bark on top before serving.
Sweet Potato Cupcakes with Toasted Marshmallow Frosting & Buster’s Bark Topping
Here's what you'll need:
- 1 1/2 pound container Buster’s Bark
- 1/2 cup butter, room temperature
- 1 1/2 cups brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup cooked, mashed sweet potatoes
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup milk, room temperature
Marshmallow Frosting:
- 1/3 cup white sugar
- 1/4 teaspoon cream of tartar
- 1 pinch salt
- 2 egg whites
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- 1/2 cup marshmallow creme
Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake pan with cupcake liners.
Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time. Blend in vanilla extract and sweet potatoes.
Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until combined. Blend in the milk and the remaining flour mixture.
Scoop batter into prepared cupcake pan and bake in preheated oven until done (approximately 18 to 22 minutes.) Cool on rack.
To make marshmallow frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed. Remove the bowl from the heat and beat for 1 more minute. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
Frost cupcakes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Arrange cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds.
Let the cupcakes cool completely and slide a piece of Buster’s Bark in the frosting as a topper.
Pecan Pie Pudding & Buster’s Bark Crunch Parfait
Here's what you'll need:
- 1 1/2 pound container Buster’s Bark (coarsely chopped)
- 3/4 cup Granulated Sugar
- 1/8 teaspoon Salt
- 1/3 cup All-Purpose Flour
- 2 cups Milk
- 2 egg yolks
- 2 tablespoons Butter (softened)
- 1 1/2 teaspoons Vanilla Extract
- 1 cup Chopped Pecans
- 1/3 cup Maple Syrup
- 1/3 cup Dark Brown Sugar
- 1/4 teaspoon Salt
- 1 cup Graham Crackers (coarsely chopped)
Combine 3/4 cup granulated sugar, salt, and flour. Slowly stir milk into the dry mixture. Put mixture in a sauce pot and cook, stirring continuously until mixture thickens.
Beat egg yolks in a bowl, briskly stirring in a small amount of the hot mixture (about 1/2 cup) while continuously whisking. Continue to add the hot mixture into the yolk mixture, whisking continuously, until half of the mixture remains in the pot. Add the yolk mixture back into the pot stirring continuously. Add the butter and vanilla and stir to combine. Cook over low heat, stirring continuously with a wooden spoon, until the mixture turns into a thick pudding. Remove from heat and set aside.
To assemble the parfait, place a layer of crumbled graham crackers in the bottom of 8 parfait glasses. Top with a thick layer of pecan pie pudding and finish with crumbled Buster’s Bark on top.