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

HOMEMADE PEANUT BUTTER CUPS!!!

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY'S 
PEANUT BUTTER CUPS!!!

Peanut Butter Cups

Recipe adapted from That Skinny Chick

Ingredients:

• 1 cup milk chocolate chips
• 1 tablespoon shortening
• 1/4 cup butter
• 1/4 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/3 cup graham cracker crumbs

Instructions

1. Melt chocolate chips and shortening in the microwave, stopping and stirring at 30 second intervals till melted and smooth. Set aside.
2. Place 15 small liners into a mini-muffin tin. (Or use a candy mold like I did...purchased at a local candy store) With a small silicone brush, coat the inside of each cup with about 1 teaspoon of the melted chocolate.  The coating should be about 1/8 inch thick and almost up to the top of the cup, but not over the top. Refrigerate when coating is complete.
3. Gently melt the butter and peanut butter together in the microwave, stirring at 30 second intervals till butter is melted. Add powdered sugar and graham cracker crumbs. Press about a teaspoon of the filling into the chocolate lined cups. Spoon about a 1/2 teaspoon of the chocolate (you may need to reheat chocolate slightly if it has cooled) over peanut butter to cover. Chill till firm, at least 2 hours. I sped this up by chilling in the freezer. You can also add a chocolate drizzle if desired as I did. Peel paper liners off to serve. Store in refrigerator.
Yield: 15 candies

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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.

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

OVER THE TOP REESE'S PEANUT BUTTER CUP 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

OREO & PEANUT BUTTER CUP STUFFED RICE KRISPY TREATS!

Line 9×9 pan with nonstick foil.

Ingredients:

• 1 bag snack size Reese’s Peanut Butter Cups
• 20 Oreos (16 for pan, other 4 to decorate tops)
• 10 oz marshmallows
• 5 cups Rice Krispies cereal
• 3 tablespoons butter

Instructions:

1. Melt butter and marshmallows in the microwave until melted.  Stir in Rice Krispies until well combined.

2. Lay half in the pan and press it down.  Top with a layer of oreos and peanut butter cups on top of the oreos.  Spread remaining Rice Krispies mixture on top. Lightly wet fingertips to help spread them.  Seal the sides with Krispies too and freeze 10 mins. to harden. 

3. Cut into squares.  Decorate tops with melted chocolate and add chopped oreos and peanut butter cups.
ADAPTED FROM BAKERS ROYALE

BROWNIE AND PEANUT BUTTER CUP BUCKEYE 4 LAYER CAKE!

 

 

 I wasn't there when they ate the cake but the birthday girl took a pic for me! yay!!!!

 

Brownie layers:

1 1/2 cups butter

6 ounces unsweetened baker’s chocolate, chopped

3 cups granulated sugar

5 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

3/4 teaspoon salt

1/2 tsp. baking soda

Melt butter and chocolate in a saucepan till smooth.  Pour it into a bowl and whisk in sugar. Add eggs, one at a time, whisking well after each addition.  Whisk in vanilla, flour, salt and baking soda.

Pour into three greased 9-inch round baking pans lined with parchment. Bake at 350° for 22-24 minutes. Cool for 10 minutes; remove from pan to a wire rack to cool completely.  Freeze until needed.

 Peanut butter layers:

6 cups powdered sugar

2 cups creamy peanut butter

1/2 cup butter, melted

1/2 cup heavy cream

1. Mix together the powdered sugar, peanut butter and melted butter in a standing mixer.  Add cream 1 tablespoon at a time until the mixture becomes a consistent workable dough.  Add cream slowly as you may not need it all. The dough should be soft and easy to work with.
2. Split the dough in half and press into 2 9 inch baking pans lined with parchment.    Turn the layers out onto two cookie sheets and place in freezer until frozen solid.

Chocolate frosting:

 3 cups butter, softened

  2 1/2 cups powdered sugar

1 cup unsweetened cocoa powder

  1 T.  vanilla extract

a few T. of milk to thin it

  (this is to frost layers, cake and make designs on the cake!)

1. Beat softened butter and powdered sugar together in the bowl of a standing mixer fitted with the whisk attachment.  Scrape down the sides of the bowl and beat again until creamy.  Add cocoa powder and vanilla extract; beat well. Add milk slowly until right consistency.

Assembly (you will need lots of pb cups!):

1. Remove peanut butter layers from the freezer.  Thinly frost a brownie layer and top with a peanut butter layer; frost peanut butter layer and top with a brownie layer.  Repeat until all layers are frosted and stacked.  Thinly frost the entire cake.  Pipe swirls  around the top and place in peanut butter cups.  Pipe design around bottom too!

adapted from sprinkle bakes 

LINKING AT BRU CREW

OREO & PEANUT BUTTER BROWNIE CUPS!

MY FRIEND POSTED THIS CUTIE IDEA ON FACEBOOK AND SAID I HAD TO MAKE IT.  WHO AM I TO ARGUE.

1 box brownie mix, I used Pillsbury
24 Oreos
1/2 cup creamy peanut butter
*chopped peanut butter cups!
1. Preheat oven to 350 degrees F. and line 12 muffin cup with paper liners.
2. Prepare brownies by package instructions.  

3. For each cupcake you're going to take an Oreo and spread on some peanut-top with another Oreo and add peanut butter on top of that.  Then sit this little tower in your paper liner.  Repeat for each one.   

4. Pour brownie batter over each stacked Oreo tower and let it spill over the sides of the cookies.  The extra batter I baked in a second muffin tin and laid a whole oreo in the bottom of each!  

5. Bake the muffin tins for about 20-22 minutes at 350. 

6.  Once you remove from the oven, I immediately sprinkled chopped peanut butter cups on top-pressing lightly and placed the whole tray in the fridge so the pb cups wouldn't melt. Cool and serve!
Makes 12 "cupcakes"

adapted from PICKY PALATE

MINI FLOURLESS CAKES TOPPED WITH REESE'S PEANUT BUTTER CUPS!

PREHEAT OVEN TO 375. GREASE AN 8 INCH ROUND TART PAN OR 4 MINI TART PANS WITH REMOVABLE BOTTOMS

IN MICROWAVE MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER

ONCE MELTED, ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.

ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES IN AN 8 INCH PAN OR 10-15 MINS IN MINIS. COOL 5 MINS AND TOP IMMEDIATELY WITH CHOPPED PEANUT BUTTER CUPS AND CHILL IN FRIDGE SO THEY DON'T ALL MELT!!!