REESES CUP BARS RECIPES
PEANUT BUTTER CUP BARS RECIPE | ALLRECIPES
A quick fix for peanut butter cup lovers! Anyone can make this bar and be a success.
Provided by tanya
Categories No-Bake Cookies
Total Time 2 hours 45 minutes
Prep Time 15 minutes
Yield 4 dozen
Number Of Ingredients 5
Steps:
- Line the bottom of a 10x15 inch jellyroll pan with graham crackers. In a medium bowl, cream together the butter, confectioners' sugar and peanut butter until smooth. Spread over the graham crackers, and chill until firm, about 15 minutes.
- Melt chocolate chips in a bowl over simmering water or in the microwave oven, stirring frequently. Spread over the layer of chilled peanut butter mixture. Refrigerate until firm, then cut into squares. These keep well placed between sheets of waxed paper in an air-tight container in the fridge.
Nutrition Facts : Calories 119.5 calories, CarbohydrateContent 12.7 g, CholesterolContent 6.8 mg, FatContent 7.7 g, FiberContent 0.8 g, ProteinContent 1.9 g, SaturatedFatContent 3.5 g, SodiumContent 61.3 mg, SugarContent 10.1 g
SLOW-COOKER REESE'S™ PEANUT BUTTER CUP SWIRL CAKE RECIPE ...
This cake is gooey, rich and over-the-top delicious!
Provided by Betty Crocker Kitchens
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
- Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
- Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
- Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
- In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.
Nutrition Facts : Calories 460 , CarbohydrateContent 62 g, CholesterolContent 60 mg, FatContent 3 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 8 g, ServingSize 1 serving, SodiumContent 450 mg, SugarContent 42 g, TransFatContent 0 g
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