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.
oated.
Stir in the Reese's gently and allow mixture
hite sugar and 2/3 cup softened butter together in a
aking pan.
Whisk 1 cup plus 2 tablespoons flour, baking
Cream butter, peanut butter and sugar.
Add eggs and vanilla. Beat until creamy.
Stir in dry ingredients until blended.
Roll dough in balls.
Press into mini muffin tins.
Bake at 350\u00b0 for 12 minutes.
Remove from oven and immediately press one peanut butter cup into each hot cookie.
Cool slightly and remove from tins.
In a large mixing bowl, combine sugar and margarine.
Beat until smooth.
Add peanut butter and continue beating until well blended.
Roll into 1/2-inch size balls and place onto waxed paper.
In a 1-quart saucepan, place chocolate bar and paraffin. Melt on low heat or in microwave; stir to blend.
Dip candy balls in chocolate; lift out with a fork.
Place candy on waxed paper. Yield:
Approximately 80 pieces.
Stir all ingredients except candy bar over low heat until all are blended.
Pour into a greased 9 x 13-inch cake pan.
Let cool.
Melt the candy bar and pour over mixture.
When chocolate is firm, cut in squares.
Don't refrigerate.
Combine water and oats.
Cool to room temperature.
Set aside. Cream together oleo, both sugars and vanilla.
Beat in eggs. Blend in oatmeal mixture.
Combine dry ingredients.
Add to creamed mixture.
Beat 1 minute on medium speed.
Pour batter into greased and floured 13 x 9-inch pan. Chop Reese's candy over top of cake.
Do not stir.
Bake it at 350\u00b0 for 45 minutes.
Combine all, except candy.
Roll in 1-inch balls and bake in small, ungreased tart pans at 375\u00b0 for 8 to 10 minutes.
Place unwrapped candy in each baked cookie as soon as the cookies come out of oven.
Melt chocolate chips, paraffin and candy bar in double boiler. Mix the first 3 ingredients and roll into balls the size of walnuts.
Dip into melted chocolate mixture.
You can freeze these to last.
Tablespoons of the crushed candy canes.
Spoon batter into
Prepare brownie mix as written on box.
Place 2-inch foiled cupcake papers on cookie sheet.
Fill each cupcake paper 3/4 full. Bake 10 to 12 minutes (degrees on box).
Remove from oven and place Reese's candy in center of each cupcake.
Bake 5 to 8 minutes.
Makes approximately 30 to 33 bite-sized treats.
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.
Put the peanut butter and white chocolate chips in a microwave safe bowl and microwave for 2-3 minutes until melted (stir thoroughly every minute or so).
Spoon mixture into little tin foil candy cups (not all the way to the top or it will over flow) and drop 3 to 4 milk chocolate chips on top.
After several minutes, the milk chocolate will start to melt, take a toothpick and make a swirled pattern with the milk chocolate -- that's it refrigerate for an hour or so until set.
nd juice, and 1/2 cup water in a large deep
Layer ingredients in a pretty glass quart container or any other packaging of your choice.
Decorate the container with a tag, ribbon, and any other wrapping desired.
On the directions tag write, \"Spoon 3-4 tablespoons of the mix into your cup and add boiling water. Stir well and add milk if desired\".
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.
ulse in food processor til candy canes are very fine. Cover