HOMEMADE REESE PEANUT BUTTER EGGS RECIPES
EASY HOMEMADE REESE'S PEANUT BUTTER BAR COPYCAT
These Reese's peanut butter bars taste just like the Reese's Eggs, only bigger and better! Your whole family will love this easy no bake treat!
Provided by Pretty Providence
Categories Dessert
Total Time 25 minutes
Prep Time 5 minutes
Yield 12
Number Of Ingredients 6
Steps:
- In a bowl or bosch mixer mix together butter, graham cracker crumbs, powdered sugar and 1 cup of your peanut butter until combined.
- Press into the bottom of an uncreased 9x11 baking dish.
- Melt together your chocolate chips and the last three tablespoons of peanut butter until smooth and well combined.
- Spread over the pressed chocolate layer over the peanut butter layer and refrigerate for 15-20 minutes until hardened. Enjoy!
Nutrition Facts : Calories 389 kcal, CarbohydrateContent 36 g, ProteinContent 8 g, FatContent 26 g, SaturatedFatContent 10 g, CholesterolContent 31 mg, SodiumContent 311 mg, FiberContent 2 g, SugarContent 25 g, ServingSize 1 serving
CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING RECIPE | INA ...
Provided by Ina Garten
Categories dessert
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 14 to 15 cupcakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
- Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
- Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
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