chocolate cake with your recipe of choice in a 9x13
Double this recipe except use only 1 bag of mini chips.
Mix together the butter, brown sugar, sugar and eggs.
Add the vanilla, soda and flour.
Mix well.
Add the chips.
Mix well. Put mini muffin papers in mini muffin pans.
Scoop about 1/2 teaspoon of dough and put in each paper.
Bake about 9 to 11 minutes.
While baking, open Reese's peanut butter cups so you can insert them inside of cookie as soon as they come out of the oven. Doubled recipe makes about 120 cookies.
Let cool.
Bake at 375\u00b0.
br>Attach this recipe to the jar:
Reese's Peanut Butter
ookie dough, is because this recipe makes a million cookies, no
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.
Line bottom of an 8-inch square pan with graham cracker squares, cutting to fit as necessary.
In a 2-quart microwave-safe bowl, stir together sugar and corn syrup.
Microwave at High (100%), stirring every 2 minutes, until mixture boils; boil 3 minutes.
Stir in chocolate chips, peanut butter and peanuts. Pour over crackers; spread carefully.
Cover and refrigerate until firm.
Cut into 2-inch squares.
Refrigerate leftovers.
Makes 16 servings.
oated.
Stir in the Reese's gently and allow mixture
Pumpkin Squares:
Preheat oven to 350
Pour cereals into large bowl.
Set aside.
In 1-quart microwave-safe bowl combine Hershey's chocolate chips, Reese's peanut butter and margarine.
Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute.
Stir in vanilla.
Pour chocolate mixture over cereals, stirring until all pieces are evenly coated.
Pour cereal mixture into large Glad-Lock bag with powdered sugar.
Seal securely and shake until all pieces are well coated.
Spread on waxed paper to cool.
dozen cookies.
PAN RECIPE: Spread butter in greased 15
ool completely before cutting into squares.
Mix together everything except chocolate chips and press in dish.
Melt chocolate chips and pour over mixture.
Cool and cut into squares.
Mix cracker crumbs, peanut butter, margarine and sugar together.
Press into 9 x 13-inch pan or dish.
Melt 4 to 5 blocks of almond bark to cover top.
Let harden.
Cut into 1 inch squares.
he Graham and place a Reese's cup on top then
heese icing .using your favorite recipe but I recommend halving a
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.