OVER THE TOP REESE'S COOKIES

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE'S COOKIES Over the Top Reese’s Peanut Butter Cookies

• 3/4 cup butter, soft
• 1 cup sugar
• 1 cup brown sugar
• 1 cup SKIPPY peanut butter
• 2 large eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups flour
• 1 1/2 cup milk chocolate chips
• 32 mini Reese’s peanut butter cups, each cut into 4 pieces

1. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
2. Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
3. Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. Makes 18 cookies.
4. ADAPTED FROM REAL MOM KITCHEN

PEANUT BUTTER BROOKIES STUFFED WITH MINI PEANUT BUTTER CUPS

Ingredients

For the Brownie layer:
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 3 large eggs
• 1/2 cup butter
• 2 cup semi-sweet chocolate chips
For the Cookie layer:
• 1/2 cup butter plus 2 Tablespoons, softened
• 2 Tbsp milk
• 1 Tbsp vanilla extract
• 1/4 cup granulated sugar
• 1 cup light brown sugar
• 3/4 cup creamy peanut butter
• 1 large egg
• 1 3/4 cup all-purpose flour
• 1 tsp kosher salt
• 2 tsp baking powder
• 1 cup peanut butter chips
• 7 oz bag Reese's mini peanut butter cups

Instructions

1. For the brownie layer, melt chocolate chips and butter in the microwave.  Add sugar, flour and eggs and combine.
2. Pour into a 13x9 baking dish lined with nonstick foil.
3. For the cookie dough, beat butter smooth.  Add in milk, vanilla, sugars, peanut butter and egg. Add flour salt and baking powder. Fold in peanut butter chips and Reese's mini PB cups.
4. Drop cookie dough onto brownie batter layer. Smooth evenly with offset spatula.
5. Bake in a 375 degree oven for 35-40 minutes. Remove and cool completely. Refrigerate and cut into bars.

Adapted from Shugary Sweets

PILLSBURY PEANUT BUTTER CUP CHEESECAKE BARS

Crust:
9 ounces Pillsbury Peanut Butter Cookie Dough

Pat cookie dough into a nonstick foil lined 8x8 pan.  Preheat oven to 325.


Filling:
2 (8 oz. each) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
9 ounces mini Reese's peanut butter cups cut into quarters (plus a few extra for garnish later)
 
Topping:
2 oz. chocolate chips

Method:
Beat cream cheese until it is very smooth, about 3 minutes. Add in granulated sugar until the mixture is combined. Add eggs, one a time and continue beating. Add sour cream and vanilla extract until fully combined. Fold the cut pb cups into mixture and spread evenly into pan.

Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 40-45 minutes, rotating the pan halfway through baking.
Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.

Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into bars. Melt chips in microwave and drizzle across bars. Top with another quarter of peanut butter cup! Mmmmm

REESE'S BIG CUP ICE CREAM CAKE TRIFLE

This ice cream trifle is layered with chocolate cake & peanut butter chocolate fudge ice cream to the top.  Then topped with Hershey's syrup and a Reese's BIG CUP!  The recipe for homemade chocolate cake is below.  It makes 2 cakes but you can certainly freeze the extras!

Fabulous Chocolate Cakes

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoons vanilla 
• mini chocolate chips-for decorating at the end



1. Preheat oven to 350.Line two 9x13 pans with nonstick foil.
2. In a mixer, combine dry ingredients.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
4. Divide batter among pans and bake until a toothpick inserted comes out almost clean, about 15-20 minutes. Let cakes cool completely.

CRAZY CARAMEL, REESE'S & SALTED PEANUT BARS

Author: barely adapted from Midwest Living

Recipe type: desserts

Serves: 32-40

Ingredients

• 8 ounces Club Cracker
• ¾ cup butter (1½ sticks)
• ¾ cup honey
• 1 cup packed dark brown sugar
• ⅓ cup heavy whipping cream
• 2 cups finely crushed graham crackers
• 1 teaspoon vanilla
• ½ teaspoon fine sea salt, divided
• 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
• 2 cups dry roasted peanuts
• 1½ cups dark chocolate chips
• ⅓ cup butterscotch-flavored chips
• ⅓ cup peanut butter

Instructions

1. Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Line the bottom of the pan with crackers. Combine butter, honey, brown sugar, and cream in a medium saucepan and bring to a boil, stirring constantly. Once mixture boils, add graham cracker crumbs, reduce heat to a simmer and continue to cook for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the sea salt.
2. Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest of caramel over top. Place another layer of crackers on top, pressing down lightly to secure.
3. In a microwave-safe bowl, combine dark chocolate and butterscotch chips. Microwave until melted, stirring occasionally. Stir in peanut butter until smooth. Spread chocolate mixture over top layer and sprinkle with ¼ teaspoon sea salt.
4. Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the bars out of the pan and cut into squares. Refrigerate until serving.

- See more at: http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.cJ8f2o1c.dpuf

• 8 ounces Club Cracker
• ¾ cup butter (1½ sticks)
• ¾ cup honey
• 1 cup packed dark brown sugar
• ⅓ cup heavy whipping cream
• 2 cups finely crushed graham crackers
• 1 teaspoon vanilla
• ½ teaspoon fine sea salt, divided
• 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
• 2 cups dry roasted peanuts
• 1½ cups dark chocolate chips
• ⅓ cup butterscotch-flavored chips
• ⅓ cup peanut butter

Instructions

1. Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Line the bottom of the pan with crackers. Combine butter, honey, brown sugar, and cream in a medium saucepan and bring to a boil, stirring constantly. Once mixture boils, add graham cracker crumbs, reduce heat to a simmer and continue to cook for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the sea salt.
2. Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest of caramel over top. Place another layer of crackers on top, pressing down lightly to secure.
3. In a microwave-safe bowl, combine dark chocolate and butterscotch chips. Microwave until melted, stirring occasionally. Stir in peanut butter until smooth. Spread chocolate mixture over top layer and sprinkle with ¼ teaspoon sea salt.
4. Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the bars out of the pan and cut into squares. Refrigerate until serving.

- See more at: http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.uIcsRrNT.dpuf

Salted Caramel, Chocolate and Peanut Cracker Bars

• Makes: 32 to 40 servings

Ingredients

• 8 ounces Club crackers
• 3/4 cup butter (1-1/2 sticks)
• 3/4 cup honey
• 1 cup packed brown sugar
• 1/3 cup whipping cream
• 2 cups finely crushed graham crackers
• 1 teaspoon vanilla
• 1/2 teaspoon fine sea salt
• 2 cups Reese's peanut butter cups, chopped into 1/2-inch pieces (9 ounces)
• 2 cups dry roasted peanuts
• 2 cups Ghirardelli dark chocolate chips (1 bag)
• 1/3 cup peanut butter

Directions

1. Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Arrange half of the crackers in a single layer over the bottom of the prepared pan. In a medium saucepan combine butter, honey, brown sugar, and cream. Bring to boiling, stirring constantly. Add graham cracker crumbs, reduce heat to a simmer and continue to cook mixture for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and 1/4 teaspoon of the sea salt.
2. Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with chopped peanut butter cups and peanuts. Pour remaining caramel over. Arrange remaining crackers in a single layer over the caramel, pushing slightly to secure.
3. For topping, melt chocolate chips in a microwave-safe bowl until melted.  Stir in peanut butter until smooth. Spread chocolate peanut butter mixture over cracker layer; immediately sprinkle with remaining 1/4 teaspoon sea salt.
4. Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 32 or 40 squares.
5. Recipe adapted from Midwest Living 

Author: barely adapted from Midwest Living

Recipe type: desserts

Serves: 32-40

Ingredients

• 8 ounces Club Cracker
• ¾ cup butter (1½ sticks)
• ¾ cup honey
• 1 cup packed dark brown sugar
• ⅓ cup heavy whipping cream
• 2 cups finely crushed graham crackers
• 1 teaspoon vanilla
• ½ teaspoon fine sea salt, divided
• 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
• 2 cups dry roasted peanuts
• 1½ cups dark chocolate chips
• ⅓ cup butterscotch-flavored chips
• ⅓ cup peanut butter

Instructions

1. Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Line the bottom of the pan with crackers. Combine butter, honey, brown sugar, and cream in a medium saucepan and bring to a boil, stirring constantly. Once mixture boils, add graham cracker crumbs, reduce heat to a simmer and continue to cook for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the sea salt.
2. Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest of caramel over top. Place another layer of crackers on top, pressing down lightly to secure.
3. In a microwave-safe bowl, combine dark chocolate and butterscotch chips. Microwave until melted, stirring occasionally. Stir in peanut butter until smooth. Spread chocolate mixture over top layer and sprinkle with ¼ teaspoon sea salt.
4. Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the bars out of the pan and cut into squares. Refrigerate until serving.

- See more at: http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.cJ8f2o1c.dpuf

BROWNIES STUFFED WITH REESE'S PEANUT BUTTER CUPS!

REESE'S PUMPKINS IN JUNE? HOW FUN IS THAT!  I HAD TO USE UP THE LAST OF MY HALLOWEEN PUMPKINS BUT OF COURSE, REGULAR REESE'S CUPS WILL WORK PERFECTLY HERE!  JUST USE ENOUGH TO COVER THE ENTIRE PAN!

Ingredients:

1 cup butter

2 cups sugar

2 tsp. vanilla extract

4 large eggs

3/4 cup unsweetened cocoa

1 cup all purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

16-24 Reese's peanut butter cups (snack size) (#needed will vary on what shape pb cups you use)

Instructions:

Preheat oven to 350 degrees and line a 9x9 baking pan with nonstick foil. In microwave,  melt butter. 
Stir in sugar and vanilla extract. Add eggs, one at a time, and incorporating each egg in before adding another one.  Stir in the dry ingredients.  Pour half the batter into the prepared baking pan and place Reese's cups next to each other.   Pour the rest of the batter on top of the Reese's cups, covering them. Spread the batter gently with an offset spatula to make sure everything is covered.
Bake for 35-40 minutes then remove from oven and let brownies cool in pan until room temperature.
Chill and then trim into squares.

adapted from a table for two

PEANUT BUTTER CHEESECAKE BROWNIES....A DOUBLE DECKER!

PREHEAT OVEN 350 AND LINE 9X 13 PAN WITH NONSTICK FOIL.


BROWNIE LAYER:
1.  IN MICROWAVE MELT:
3/4 CUP BUTTER AND 6 OUNCES DARK CHOCOLATE CHIPS UNTIL SMOOTH.

2.  STIR IN:
1 1/2 CUPS SUGAR AND 1/2 CUP LIGHT BROWN SUGAR.

3.  ADD 3 EGGS AND 1 TSP. VANILLA.

4. FOLD IN 1 CUP FLOUR AND POUR INTO PAN. SET ASIDE.

5.  TOP WITH 3/4 CUP SEMISWEET CHOC CHIPS 


CHEESECAKE LAYER:

ELECTRIC MIX:
8 OUNCES SOFT CREAM CHEESE
1/4 CUP BUTTER

ADD: 1 EGG AND 1/2 CUP SUGAR
ADD: 1/2 TSP SALT, 1/2 TSP. VANILLA AND 1 CUP CREAMY PEANUT BUTTER UNTIL SMOOTH.  POUR OVER THE BROWNIE BATTER AND SMOOTH WITH A SPATULA.  BAKE APPROX 40 MINUTES AND LET COOL.  CHILL UNTIL FIRM AND CUT INTO BARS.  TOP WITH DRIZZLED MELTED CHOCOLATE AND PB CUPS, IF DESIRED!

ADAPTED FROM PEANUT BUTTER COMFORT

REESE'S PEANUT BUTTER CUP COOKIES STUFFED WITH DOUBLE DARK CHOCOLATE GELATO

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE'S COOKIES Over the Top Reese’s Peanut Butter Cookies

• 3/4 cup butter, soft
• 1 cup sugar
• 1 cup brown sugar
• 1 cup SKIPPY peanut butter
• 2 large eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups flour
• 1 1/2 cup milk chocolate chips
• 32 mini Reese’s peanut butter cups, each cut into 4 pieces

1. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
2. Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
3. Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. Makes 18 cookies.
4. ADAPTED FROM REAL MOM KITCHEN

TO MAKE SANDWICHES, ADD A SCOOP OF GELATO BETWEEN 2 COOKIES AND SERVE IMMEDIATELY!

CHOCOLATE CHIP COOKIE BARS STUFFED WITH SALTED CARAMEL AND PEANUT BUTTER CUPS

INGREDIENTS:
2 cups all-purpose flour plus 2 Tablespoons
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled
1 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla 
2 cups chocolate chips
10 ounces salted caramel (click here for recipe I used)  OR use 10 ounces Kraft caramel squares plus
3 tablespoons heavy cream
bag of snack size peanut butter cups

Directions:

1. Preheat oven to 325 degrees. Line 11x7 with nonstick foil. 
2. In a mixer, beat the melted butter and sugars together.  Add egg, egg yolk, and vanilla.  Slowly add all of the dry ingredients (flour, salt, baking soda) and mix on low.  Add the chocolate chips.
4. If you are using Kraft caramels,  microwave them with heavy cream until smooth.
5. Divide your cookie dough in half. Press half into the pan and smooth it.   Pour whichever caramel you are using on top.  Lay peanut butter cups on top to cover the caramel.  Drop scoops of dough over the peanut butter cups and spread to cover pb cups.   
6.Bake for 30 minutes or until golden.  Cool completely in the an before attempting to cut! 
Adapted from Two Peas and Their Pod