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.
oated.
Stir in the Reese's gently and allow mixture
he Graham and place a Reese's cup on top then
Top with chopped Reese's cups and Reese's Pieces (you
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.
Spray 3 tart muffin tins with Pam.
Slice and quarter icebox cookies according to directions on package.
Drop one-quarter chunk into each tart opening.
Bake at 350\u00b0 for 8 to 10 minutes. While cookies are baking, peel the papers off the Reese's peanut butter cups.
(Chill these before using.)
As soon as the cookies are removed from oven, put a Reese's cup in each cookie.
Leave in pan until cool and then place in freezer until chilled.
Remove from pan.
Keep refrigerated or in freezer until serving time.
sing full size or mini Reese's cups. If you choose
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.
Melt chocolate chips and butter together.
Set aside.
Melt peanut butter and Reese's chips together.
You may need to reheat chocolate.
Line cupcake pans with 12 cupcake liners.
Start with a spoonful of chocolate mix, then peanut butter mix, then chocolate mix again.
Makes about 12 Reese's cups.
Keep refrigerated.
Combine Cool Whip, peanut butter, sugar, and cream cheese and mix well.
Once mixed pour into pie crust.
Once in pie crust take Reese's topping and make a checked pattern on the top.
Chill for at least 1 hour before serving. (Also great frozen in freezer).
Beat together cheese, powdered sugar, and peanut butter in large bowl.
Fold in the cool whip.
Pour mix into the pie crusts.
Chop up Reese's cups to cover top of each pie-- use as many as you like.
In a microwave safe bowl, warm up the hot fudge to drizzle over the reese's cups.
Place in fridge over night and serve the next day!
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.
Mix pudding and milk well.
Blend Cool Whip and Reese's.
Pour into graham cracker crust and garnish with last 2 Reese's. Refrigerate 1 hour.
Cream margarine and add sugars.
Add eggs and peanut butter, mix well.
Add sifted dry ingredients, mix.
Shape into small balls.
Place in miniature muffin tins.
Poke hole in center with thumb.
Bake 8 to 10 minutes at 350\u00b0.
Unwrap miniature Reese's. Remove cookie from oven and push Reese's cup into each cookie.
Let cool in tin.
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.
Cream butter, peanut butter and both sugars.
Beat in eggs and vanilla.
Mix dry ingredients together.
Cream into first mixture. Form into 1-inch balls (walnut size).
Put in tassie pans.
Leave in balls.
Bake 8 to 10 minutes at 350\u00b0.
Remove from oven; press Reese's cup into baked cookie until crust is even with top of Reese's cup.
Cool in pans for 10 to 15 minutes.
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.
Cut a small amount of cookie dough and put in a small, greased tart pan or pans sprayed with Pam.
(This would be 1/2 slice approximately.)
Cook at 350\u00b0 for 6 to 8 minutes.
The cookie dough will only be partially baked.
After taking off paper around Reese's cups, place one on top of partially baked cookie dough. Push down slightly. Bake 2 more minutes. Cool slightly before removing.
Preheat oven to 350\u00b0.
Grease miniature muffin pan.
Mix sugars and margarine together.
Add egg, then peanut butter.
Mix in dry ingredients.
Roll peanut butter cookie mix into 1-inch balls.
Press 1 Reese's cup into the center of each ball.
Place cookies in miniature muffin pans.
Bake at 350\u00b0 for 10 minutes or until golden brown.
Let cool for 10 minutes, then press out.
Mix in a bowl Cool Whip, sugar and cream cheese.
Beat 2 minutes.
Add Reese's peanut butter cups, crushed.
Fold in, pour in pie crust.
Refrigerate and serve.