Some Tasty Twists on Our Iconic Treats

Malted Tastykake® Ice Cream

10 Arts Bistro & Lounge
10 Avenue of the Arts, Philadelphia, PA 19102
(215) 523-8273

Ingredients

  • 1 cup heavy cream
  • 3 cups whole milk
  • 4 Peanut Butter Kandy Kakes®, roughly chopped
  • 2 tablespoons nonfat dry milk
  • 3⁄4 cup granulated sugar
  • 1 teaspoon ice cream stabilizer
  • 1 1/3 cup malted milk powder
  • 11 large egg yolks
  • 3 ounces milk chocolate, chopped
  • 1 ounce dark chocolate, chopped
  • 2 tablespoons dark rum

Instructions

  1. Combine cream, milk, chopped cake, and dry milk and thoroughly blend with an immersion blender. Allow to infuse, chilled, overnight.
  2. Strain the mixture through a chinois or fine mesh sieve into a heavy saucepan. Bring to a boil over high heat.
  3. Meanwhile, combine sugar, stabilizer, and malt powder and whisk into egg yolks.
  4. Temper hot cream into yolk mixture. Return to low heat and cook, stirring, to 85°C/185°F.
  5. Remove from heat and whisk in chocolates until completely melted. Add rum. Chill in an ice water bath. Allow mixture to mature a minimum of 12 hours.
  6. Process in an ice cream machine according to manufacturer's instructions.

Philly-Style Butterscotch Bread Pudding

Mid Atlantic Restaurant & Tap Room
3711 Market Street, Philadelphia, PA 19104
(215) 386-3711

Ingredients

  • 1 qt heavy cream
  • 7.5 oz granulated sugar
  • 5 yolks only extra large eggs
  • 10 extra large eggs
  • 1/2 tsp vanilla extract
  • 24 Butterscotch Krimpets®
  • 6 oz white bread

Instructions

  1. Remove icing from Krimpets® and cut Krimpets® into 8ths.
  2. Bring heavy cream to a boil with half of the sugar.
  3. Mix eggs with remaining sugar.
  4. Pour cream over egg mixture and mix.
  5. Add icing that was removed from Krimpets®.
  6. Add vanilla.
  7. Pour over the Krimpets® and toss to combine.
  8. Add to brownie pans and bake at 325 until set.
  9. Ice with butterscotch icing.

Butterscotch Icing

Ingredients

  • 170 g brown sugar
  • 112 g sweet AA butter
  • 30 g whole milk
  • 100 g confectioner sugar
  • 165 g all-purpose shortening
  • 10 g vanilla extract
  • 50 g scotch

Instructions

  1. Melt butter in a saucepan and add brown sugar.
  2. Boil for 2 minutes and add milk.
  3. Bring back to a boil and remove from the heat.
  4. Place in a mixer with the paddle attachment and mix until cool.
  5. Add remaining ingredients and refrigerate until set.

The Cake Shake

SquareBurger
200 N. 6th Street, Philadelphia, PA 19106
(215) 629-4026

Ingredients

  • 12 oz Vanilla Ice Cream
  • 4 oz Whole Milk
  • 2 Butterscotch Krimpets®
  • 1 Tbs caramel topping
  • Whipped Cream

Instructions

  1. In blender, combine broken up Tastykakes®, Ice Cream and Milk
  2. Blend until texture changes from granular to smooth
  3. Pour into 16 oz glass
  4. Drizzle caramel topping and finish with whipped cream

Butterscotch Sundae

SquareBurger
200 N. 6th Street, Philadelphia, PA 19106
(215) 629-4026

Ingredients

  • 8 oz Vanilla Ice Cream 1 Tastykake® (cut in half)
  • 2 Tbs Caramel Topping
  • 1 Tbs Heath Bar crumbled
  • Whipped Cream

Instructions

  1. Scoop Ice Cream in to 12 oz cup
  2. Place Tastykake® pieces on either side of the ice cream
  3. Drizzle Caramel Topping over Ice Cream
  4. Finish with Heath crumble and Whipped Cream

Butterscotch Krimpet® Tiramisu

Bridget Foy’s
200 South Street, Philadelphia, PA 19147
(215) 922-1813

Ingredients

  • 14 packs Krimpets®
  • 3/4 qt. cream
  • 1 1/4 lb. mascarpone cheese
  • 1 c. espresso (or strongly brewed coffee)
  • 2 c. stout beer (we use Victory Donny Brook Stout)
  • 3/4 c. sugar
  • 1/4 c. coco powder

Instructions

  1. Whip cream, add 1/2 c. sugar and fold in mascarpone.
  2. Cut krimpets in half longway.
  3. Combine espresso, stout and 1/4 c. of sugar.
  4. Dip Krimpets® in liquid mixture. Layer on bottom of 13" by 9" pan.
  5. Layer half of whipped cream and mascarpone on top of Krimpets®.
  6. Repeat step 4 and layer the remaining whipped cream and mascarpone on top.
  7. Sprinkle coco powder on top.
  8. Refrigerate for one hour. Slice and serve.

Strawberry Banana Trifle

Created by Alex Godun
Tastykake® Senior Manager, Human Resources

Ingredients

  • 2 boxes Strawberry Krimpets® (frozen, making them easier to cut & cooling dessert during prep)
  • 1 1/2 cups milk
  • 1 container (8oz) sour cream
  • 1 container (8oz) frozen whipped topping, thawed, divided
  • 2 packages (3.4oz each) banana cream instant pudding/pie filling
  • 1 container (16oz) fresh strawberries
  • 1 package white chocolate chips

Instructions

  1. Open packages of Krimpets®, and cut each cake into 3 or 4 pieces.
  2. Slice strawberries, saving at least 6 whole berries to garnish top.
  3. In bowl, combine milk, sour cream, half of whipped topping; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
  4. Assemble Trifle in 10-cup glass serving bowl:
    • Make layer of Krimpet® cuts
    • Sprinkle strawberry slices
    • Sprinkle white chocolate chips
    • Spread some pudding mixture over all
    • Repeat at least two more times until top of bowl
  5. Creatively spread remaining half of whipped topping on top. Garnish with 4-6 whole strawberries pointed upward. Refrigerate immediately until serving time.

Peppermint Cheesecake Trifle

Created by Aimee
www.shugarysweets.com

Ingredients

  • 1 box (8.5oz) Tastykake Peppermint Kandy Bar Kakes
  • 4 oz cream cheese, softened
  • 1/4 cup sweetened condensed milk
  • 2 oz cool whip (1/4 of an 8oz tub)
  • 1/8 tsp peppermint extract

Instructions

  1. Chop each Tastykake® into 8 pieces. Using 8 individual sized bowls (about 4 oz sized), put a few pieces of cake in the bottom. Set aside.
  2. Beat cream cheese with milk for 5 minutes. Beat in extract. Fold in the cool whip. Divide evenly among bowls, spooning it on top of the chopped tastykakes. Top with remaining kakes. Sprinkle a little bit of grated chocolate on top for garnish, totally optional!