Rising Star Bakery

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Butter Finger Bars Recipe.

1 cup creamy peanut butter
1 cup candy corn
1 1/2 cups milk chocolate chips
1 tbsp vegetable oil (optional, for smoother chocolate)
Pinch salt

Instructions
Melt the candy corn in a microwave‑safe bowl, heat the candy corn in 30‑second intervals until fully melted and smooth.

Mix in peanut butter quickly stir the melted candy corn with peanut butter and a pinch of salt until it forms a thick, taffy‑like mixture.

Shape the bars press the mixture into a parchment‑lined loaf pan. Flatten evenly and let it cool for 10–15 minutes.

Cut into pieces once firm, lift from the pan and slice into bar shapes.

Melt the chocolate microwave chocolate chips with oil (optional) in 20‑second intervals until smooth.

Dip the bars coat each bar fully in melted chocolate and place on parchment to set.

Chill and enjoy, refrigerate for 10 minutes until the chocolate hardens. Store leftovers in an airtight container.

What's everyone up to tonight! I am just finishing up a cake that will be picked up this week. I have been laying kind of low on this page just because I have a lot going on over here. However, I know I need to get back to posting on this page more often... So, tell me Bakers and Cake makers did you finish a lot of orders this weekend?

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Cinnamon‑Sugar Peach Cobbler Cups

Ingredients

2 cups fresh sliced peaches
1/3 cup granulated sugar
1 tsp cinnamon
1 tbsp lemon juice
1 cup self‑rising flour
1 cup whole milk
1/2 cup melted butter
1 tsp vanilla
As needed Cinnamon‑sugar for topping

Instructions

Prep the peaches in a bowl, toss peaches with sugar, cinnamon, and lemon juice. Let them sit for 5 minutes to get juicy.
Mix the batter whisk flour, milk, melted butter, and vanilla until smooth.
Fill the cups spray a muffin tin. Add 2 tablespoons of batter to each cup, then spoon peaches on top.
Add the magic sprinkle each cup generously with cinnamon‑sugar.
Bake at 375°F for 22–25 minutes until golden and bubbling.

Serve Cool slightly, then pop them out and serve warm with ice cream or whipped cream.

New Recipe Drop!

Ingredients:
1 cup unsalted butter, melted (or salted just leave out the 1/4 of salt)
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp salt
2 cups granulated sugar (for filling)
1/4 cup all-purpose flour (for filling)
4 large eggs
1 cup fresh lemon juice
1 1/2 tbsp lemon zest
As needed powdered sugar for dusting

Instructions:
Prep Preheat oven to 350°F. Line a 9×13 pan with parchment for easy removal.
To make the crust stir melted butter, 1/2 cup sugar, 2 cups flour, and salt until a soft dough forms. Press evenly into the pan.
Bake crust Bake 15–18 minutes until lightly golden at the edges.
Mix filling Whisk 2 cups sugar, 1/4 cup flour, eggs, lemon juice, and zest until smooth.
Pour + bake Pour filling over hot crust. Bake 17–23 minutes until the center is set and no longer jiggly.
Cool Let cool completely, then chill in the refrigerator for about 1 hour for clean slices.

Finish Dust generously with powdered sugar and slice into squares.

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