Mix brownie mix of your choice up as directed on package.
Put batter in paper cupcake liners 3/4 full.
Insert unwrapped reese cup in center of batter.
Bake at 375 for 20 minute.
Beat 1/2 cup peanut butter, coconut sugar, coconut
Combine peanut butter, milk and cream cheese in a large bowl. Beat well on low speed.
Add the confectioners sugar and 1 c. of the cool whip.
Mix until creamy and smooth.
Pour 1/3 of the mixture into the graham cracker crust.
Drizzle with chocolate syrup and sprinkle with Reese cup chunks.
Repeat layers 2 more times.
Top with additional cool whip and drizzle with chocolate syrup.
Sprinkle with Reese cup chunks.
Freeze until firm.
Serve slightly thawed.
Store leftovers in the freezer.
Preheat oven to 350.
Prepare brownie batter according to box directions (but do not cook!).
In a greased mini brownie or mini loaf pan (12 slots per tray) press cookie dough in the bottom of each slot.
Put an upside down Reese cup in each on top of the pressed dough.
Top by pouring brownie mix evenly over each slot.
Bake approximately 18 minutes (will vary by oven).
Allow to cool, if you can wait, and enjoy :).
Coarsely
chop Reese cups.
Mix cream cheese and peanut butter, then add 10x sugar.
Fold in Reese cups and Cool Whip. Pour into pie shells.
Chill 3 to 4 hours.\tFreezes well.
Spoon out cookies from roll and form into a ball.
Place a ball into each cup of the pan.
Bake as directed on the package of the cookies.
Remove from the oven and push slightly, 1 miniature cup into each cookie.
Allow to cool before removing from the pan.
Cream butter, peanut butter and sugar together.
Beat in egg and vanilla.
Add flour, salt and soda.
Shape dough into 1-inch balls and place in ungreased miniature tins.
Bake 8 to 10 minutes at 375\u00b0.
Remove from oven.
Press in Reese's cups.
Cool 10 minutes in freezer.
Use butter knife to remove from tins.
Step 1:
Mix the sugar with both the almond and vanilla extracts (Ingredients Part 1). Stir with a fork until there is no more moisture.
Step 2:
Stir in the rest of the ingredients (Ingredients Part 2). Sift everything together to blend thoroughly.
Step 3: Store in an airtight container and use 2 to 3 teaspoons per 1 cup of boiling water.
Place 1/4 cup butter in a food processor.
he following ingredients:
1 cup warm water.
yeast and
Slice cookie dough and cut into quarters.
Place each quarter in mini-muffin tins.
Put peanut butter cup on top.
Bake according to directions on cookie dough packaging (time and temperature).
Peanut butter cookie dough can also be used. Enjoy!
ups flour and 1/2 cup Recipe #453973 (one batch without added
raham cracker crumbs, 1/3 cup sugar (Splenda), cocoa and butter
Preheat oven to 350 degrees. Spray the pan that you plan to use with nonstick spray (see box for pan size).
Mix cake ingredients as per directions on the box plus the 1/4 cup of the extra water.
Add in the peanut butter cup chunks.
Bake at 350 degrees for 45-50 minutes. Cool.
Blend icing ingredients together and spread on cake.
Sprinkle Reese's Pieces on top.
chocolate cake with your recipe of choice in a 9x13
br>Attach this recipe to the jar:
Reese's Peanut Butter
ake mix: Use in any recipe calling for a white cake
live oil and add the Homemade Maple Sausage. Brown the sausage
oated.
Stir in the Reese's gently and allow mixture
ake mix: Use in any recipe calling for a yellow cake