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Peanut Butter Bear Banana Bread
Ingredients

  • 3-4 ripe bananas (approx 1 1/2 cups mashed)
  • 6 tbsp butter softened
  • 3/4 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour, 1/4 cup flour (divided)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 package of Ashdon Farms Peanut Butter Bears
  • 1/2 cup mini chocolate chips
  • 1/2 cup peanut butter chips

Instructions

  1. Preheat the oven to 325 degrees. Peel and mash the bananas.
  2. Add in the egg, butter,brown sugar and vanilla and mix until well combined.
  3. Combine 1 cup of flour and remaining dry ingredients, reserving 1/4 cup of flour. Add the dry ingredients and stir just until combined. Do not overmix.
  4. Combine 6 Peanut Butter Bears (chopped), mini chocolate chips and peanut butter chips in a bowl. Sprinkle remaining 1/4 cup of flour over the candy and gently coat the candy and chips with flour.
  5. Add to batter and mix just until combined.
  6. Grease and flour a 9 in x 5 in loaf pan and then pour the mixture in.
  7. Let the bread bake for 65-70 minutes or until a toothpick comes out clean. Let the bread cool in the pan for 10 minutes before removing.

 


 

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Caramel Owl Brownie Trifle
Ingredients for Brownies
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 8 Caramel Owls chopped

Ingredients for Whipped Cream
  • 2 cups heavy cream
  • 3 tbsp sugar
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
  • Ingredients for Garnish: Owls and Caramel Sauce

Instructions for Brownies
  1. Preheat oven to 350 degrees. Grease and flour and 8 x 8 inch glass baking dish; set aside.
  2. In a medium bowl, combine the cocoa powder, flour, salt and baking powder; set aside.
  3. In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  5. Whisk in the dry ingredients until combined and pour the batter into the prepared pan.
  6. Evenly distribute the Caramel Owls over the top of the batter.
  7. Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool completely before serving or cutting into bite sized pieces.

Instructions for Whipped Cream
In a large bowl, or the bowl of a standing mixer, whip the heavy cream and cocoa powder on medium high speed until it starts to thicken. Reduce speed to low and sprinkle the sugar into the cream. Turn mixer to high and continue whipping until firm peaks form. Stir in vanilla. Cover and refrigerate until ready to use.





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Butterscotch Cashew Bars
Bottom Layer
  • 1 1/2 cups all-purpose flour
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup butter, softened
  • 1/4 teaspoon salt
  • 1/2 cup flour
  • 1/4 tsp salt

Top Layer
  • 1/4 cup light corn syrup
  • 1 cup butterscotch-flavored baking chips
  • 2 tbsp butter
  • 1 tbsp water
  • 1/4 tsp salt
  • 1 1/2 cups Ashdon Farms Cashews

Instructions for Bottom Layer
  1. Heat oven to 350° F. 
  2. Combine all crust ingredients in large bowl. Beat at low speed, until mixture resembles coarse crumbs. 
  3. Press crumb mixture into greased 13x9-inch baking pan.
  4. Bake for 10 minutes.

Instructions for Top Layer
  1. Combine all topping ingredients except cashews in 2-quart saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Stir in cashews until well coated.
  2. Spread cashew mixture over hot, partially baked bottom layer. Continue baking for 10 to 12 minutes or until golden brown. Cool completely. Remove from pan and cut into bars.

 

Ingredients
  • Ashdon Farms Chocolate Covered Raisins
  • Ashdon Farms Honey Roasted Peanuts
  • Seasonal Pumpkin Candy
  • Candy Corn

    Instructions

    1. Pour all ingredients into a bag.
    2. Shake.
    3. Serve in your favorite dish for snacking!

     


     

     

     

     

     

     

     


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    Minty Penguin Cupcakes
    Ingredients
    • Devil’s Food Cake Mix (Duncan Hines used in photo)
    • Ashdon Farms Dark Chocolate Mint Penguins
    • Duncan Hines Frosting Creations with Mint Chocolate Packet
    • Chocolate drizzle for topping

    Directions

    1. Prepare cake batter according to box instructions.
    2. Fill each cupcake liner 2/3 full.
    3. Place a chocolate penguin in the center of each cupcake.
    4. Cook according to box instructions.
    5. Remove cupcakes from pan to cool.
    6. Dress the cupcake tops with frosting and drizzle as desired.