​Ferrero has everything you need to celebrate a sweet holiday

Ferrero has been creating products loved by generations for over 70 years. They started as a small family bakery in Alba, Italy and have grown into one of the largest confectionery companies in the world. Today, the Ferrero Group’s reach extends across 55 countries on five continents with beloved brands distributed in over 170 countries. Brands in the US include Kinder, Tic Tac, and Nutella. Generation after generation, our commitment to creating value forms the basis for crafting our much-loved products in an ethical and socially conscious manner.

Butterfinger Cookie Dough Bites

Ingredients:
1 cup all-purpose flour (125 grams)
1/2 cup unsalted butter (115 grams)
3/4 cup dark brown sugar (165 grams)
1 tsp vanilla extract
1/2 tsp fine sea salt
4 (1.9 oz) Butterfinger ® Bars, coarsely chopped & divided (225 grams)
5 oz 60% cacao semisweet chocolate (140 grams)
1 tbsp canola oil (15 grams)
1 oz milk chocolate melted, (30 grams) optional

Method: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and evenly spread the flour onto the sheet. Bake in the preheated oven for 5-7 minutes, then set aside to cool. Cream together butter and dark brown sugar until combined. Add the vanilla and salt and mix until incorporated. Then add the flour and mix until just incorporated.Stir all but two tablespoons of the chopped Butterfinger® into the cookie dough using a spatula or wooden spoon until combined.Scoop the dough and roll into balls, then place on a baking sheet lined with parchment paper. Cover with plastic wrap, and place in the refrigerator to chill for 30 minutes. Dip chilled cookie dough balls into melted chocolate using a fork or chocolate dipping tool. Place on a parchment lined baking sheet, drizzle with additional melted chocolate, if desired, and sprinkle with reserved chopped Butterfinger®. Refrigerate for at least 15 minutes to allow the chocolate coating to set before enjoying.

Baby Ruth Vanilla Caramel Molten Cake

Ingredients:
(For Molten Cake)
1 lb. Butter salted
2 ½ cup Baby Ruth®, chopped very fine
8 Eggs, whole 8 Egg yolks
4 oz. Powdered sugar

(For Topping)
1 cup Whipped heavy cream chilled
2 tbsp. Powdered sugar
½ cup Baby Ruth®, chopped in 1/4”
2 oz Vanilla syrup, warm 4 tbsp
Caramel dessert syrup

Method: (FOR CAKE) Lightly coat mini cake pans with food release spray. Melt butter and Baby Ruth® together over a water bath and whisk mixture until smooth. Let cool to room temperature. In a bowl whisk together the eggs and sugar. Gradually stir in the melted chocolate mixture until well combined. Do not whip too much air into the mixture. Divide mixture into mini cake pans and place into freezer until frozen hard. Preheat oven to 450 F. Place frozen cakes on a cookiesheet and bake until cakes are puffed up - but still jiggly in the center (very important) approximately 6 to 8 minutes. Use a sharp knife to cut along the edge of the cake pan to release the cakes. Gently invert the cake onto the plate so it does not deflate. (FOR TOPPING) With a piping bag and tip, decorate the top of the molten cake with whipped cream and apply the chopped Baby Ruth® pieces. Drizzle with vanilla syrup. Serve with a side of ice cream if desired.

Bunch a Crunch Grasshopper Pie

Ingredients
(For Pie)
1-9” Chocolate Wafer Pie Crust
3 cups pistachio pudding
1 tsp peppermint extract
1 cup Buncha Crunch

(For Topping)
2 cup heavy cream
2 tbsp powdered sugar
¼ cup chocolate syrup
1 cup Buncha Crunch

Method: Combine the pudding with the mint extract and stir until incorporated. Fold in the Buncha Crunch. In a mixer, combine the heavy cream and powdered sugar and whip until soft peaks form. Layer each ingredient into pie crust as follows: pistachio pudding mixture, Buncha Crunch, whipped cream, chocolate syrup and top with Buncha Crunch. Lightly dust with powdered sugar, slice into portions and serve.

Peanut Butter Buckeye Cheesecake

Ingredients:
(For Cheesecake)
24 oz cream cheese - room temperature
1 cup sugar
Pinch of salt
1 tsp vanilla
3 eggs
½ cup sour cream
½ cup peanut butter
6 oz milk chocolate - melted
15 Fannie May Peanut Butter Buckeyes
(For Crust)
20 chocolate cookie sandwiches
4tbs. butter - melted
(For Toppings)
2 cups of heavy whipping cream
1 bag (12oz) milk chocolate chips
Prior to cutting the cheesecake, top with 10-15 Peanut Butter Buckeyes

Method: (FOR CRUST) Preheat oven to 350°F. Place the chocolate cookie sandwiches in a food processor and blend until completely chopped. Mix the chopped chocolate cookie sandwiches with the melted butter. Press the chocolate cookie sandwich mixture into the bottom of a buttered 9-inch spring form pan. Bake for 5 minutes. (FOR CHEESECAKE) In a mixer with the paddle attachment, blend the cream cheese and the sugar until smooth.
Add in the salt, vanilla, eggs and sour cream - blend until smooth. Divide the cheesecake batter evenly between two bowls. In one bowl mix in the peanut butter. In the second bowl, mix in the melted chocolate. Place the Peanut Butter Buckeyes in the bottom of the pan with the chocolate cookie sandwich crust, as many as you can fit! Pour the cheesecake mixture over the chocolate cookie sandwiches crust and Peanut Butter Buckeyes. Carefully pour the peanut butter cheesecake mixture over the chocolate cheesecake mixture. Bake for 45 minutes (cheesecake will still be jiggly after 45 minutes, that is okay!) Chill the cheesecake for 1-2 hours. Then carefully remove from the springform pan. (FOR TOPPING) Heat the cream in a small sauce pan until it just starts to bubble. Remove from heat and add the chocolate chips - let sit for 5 minutes and then whisk until smooth. Carefully pour chocolate ganache over cooked and cooled cheesecake. Once chocolate ganache has cooled, decoratively place additional Peanut Butter Buckeyes on top. Let sit in the fridge for 1-2 hours before serving.