REESE MUG RECIPES

Name: Reese’s™ Peanut Butter Cup Icebox Pie
Prep time: 30 min
Total time: 3 h 45 min
Yield: 8
Ingredients: 1 cup finely crushed mini pretzels (about 3 cups); 1/4 cup packed brown sugar; 1/2 cup butter, melted; 1 box (6-serving size) chocolate instant pudding and pie filling mix; 2 cups cold milk; 3/4 cup creamy peanut butter; 1 1/2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed; 1 tablespoon creamy peanut butter; 1 tablespoon chocolate-flavor syrup; 3/4 cup (from 8-oz bag) Reese's peanut butter cups miniatures, unwrapped

REESE’S™ PEANUT BUTTER CUP ICEBOX PIE RECIPE ...

Reese’s™ Peanut Butter Cup Icebox Pie Recipe ... image

No-bake chocolate and peanut butter refrigerated pie on a pretzel crust -- a flavor for everyone.

Provided by Betty Crocker Kitchens

Total Time 3 hours 45 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 10

Ingredients

1 cup finely crushed mini pretzels (about 3 cups)
1/4 cup packed brown sugar
1/2 cup butter, melted
1 box (6-serving size) chocolate instant pudding and pie filling mix
2 cups cold milk
3/4 cup creamy peanut butter
1 1/2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
1 tablespoon creamy peanut butter
1 tablespoon chocolate-flavor syrup
3/4 cup (from 8-oz bag) Reese's peanut butter cups miniatures, unwrapped

Steps:

Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.
In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.
In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.
Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 590 , CarbohydrateContent 52 g, CholesterolContent 35 mg, FatContent 6 1/2 , FiberContent 3 g, ProteinContent 12 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 600 mg, SugarContent 36 g, TransFatContent 1/2 g

PEANUT BUTTER M&M’S™ COOKIE PIE RECIPE - BETTYCROCKER.COM

Peanut Butter M&M’s™ Cookie Pie Recipe - BettyCrocker.com image

This adorable cookie pie is loaded with chocolate and peanut butter candy and is sure to win over your Valentine!

Provided by Betty Crocker Kitchens

Total Time 2 hours 40 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 6

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1 cup M&M's® chocolate candies red, white and pink
1/2 cup M&M's® chocolate candies peanut butter red, white and pink
8 Reese's peanut butter filled hearts milk chocolate candies, unwrapped

Steps:

Heat oven to 350°F. Spray bottom of 9-inch pie plate with cooking spray.
In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 3/4 cup of the chocolate candies and the 1/2 cup peanut butter chocolate candies. Press dough in bottom of pie plate. Sprinkle remaining 1/4 cup chocolate candies over top; lightly press into dough. Press heart-shaped candies lightly into dough.
Bake 28 to 30 minutes or until center is set and edges are golden brown. Cool completely on cooling rack, at least 2 hours, before cutting. Store tightly covered.

Nutrition Facts : Calories 400 , CarbohydrateContent 55 g, CholesterolContent 40 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 38 g, TransFatContent 0 g

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