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.
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 :).
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.
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.
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!
Mix dessert crust mix with 3 tablespoons
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.
mooth.
Add in 1 cup confectioners sugar and beat until
oated.
Stir in the Reese's gently and allow mixture
Combine brownie mix with the oil, water, and eggs.
Pour into a greased 13x9 inch pan and bake for 25-35 minutes or until cake tester comes out clean.
Cool completely.
Combine softened cream cheese with 1/4 cup of the caramel dessert topping.
Spread cream cheese/caramel mixture over cooled brownies.
Sprinkle chopped apples, peanut butter cups, and peanuts over the cream cheese/caramel mixture.
Drizzle remaining caramel dessert topping over the dessert.
Slice into squares.
Refridgerate left-overs.
raham cracker crumbs, 1/3 cup sugar (Splenda), cocoa and butter
f gelatin separately, using l cup boiling water and 1/2
he Graham and place a Reese's cup on top then place
Mix together first four ingredients.
Then stir in the coppped Reese's cups.
Pour into 2 greased 9\" cake pans and bake for 30 minutes at 350 degrees.
Cool completely.
Frosting:
Heat cream just to boiling and pour over the 8 oz. dark chocolate and whisk until melted.
Stir in 1/2 cup peanut butter and whisk until smooth and pour on cake. This frosting will be fairly loose but it soaks into the cake a little.
I also top it with a few more chopped up Reese's cups.
an is perfect for this recipes, so use that if you
In a medium bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, blend cream cheese, powdered sugar, vanilla, peanut butter, and chopped Reese's until combined.
Transfer mixture to plastic wrap and shape into a ball. Fold up sides and cover with plastic wrap.
Refrigerate until slightly firm, 1 hour.
Unwrap and place on a serving platter.
Place Reese's Pieces all over and let soften 20 minutes before serving.
Serve with graham crackers.
owl. Add the 1/4 cup peanut butter. Microwave for 30
Roll cookie dough into small balls, about 1-inch diameter. Drop into tart pans.
Unwrap mini Reese's cups.
Push one Reese's cup into each peanut butter ball.
Bake at 350\u00b0 for 10 minutes. Cool completely before removing from tart pans.