REESES FILLING RECIPE RECIPES

Steps:

• Prepare Peanut Butter Filling: Beat peanut butter and cream cheese on medium-high speed with an electric mixer until smooth and creamy. Beat in sugar until well blended. Beat in cream and egg until smooth.
• Prepare Cake: Preheat oven to 350°F. Grease (with shortening) a 10-inch (14-cup) Bundt pan and dust with cocoa powder, tapping out excess. Combine sour cream, oil, milk, vanilla, and eggs in a large bowl; beat on low speed with an electric mixer until smooth. Add cake mix and pudding mix (do not add additional ingredients that are called for on the package for the cake and pudding mixes); beat on medium speed for 2 minutes. Fold in peanut butter cups. Pour half of batter into prepared pan. Spoon peanut butter filling evenly onto center of batter. (Do not let filling touch the sides of pan.) Pour remaining batter over filling. Tap pan gently on counter to remove air bubbles.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack; cool completely, about 1 hour.
• Prepare Peanut Butter Glaze: Whisk together peanut butter and milk in a small bowl until smooth; whisk in powdered sugar until blended. Spoon glaze over cake. Refrigerate uncovered until glaze is set, about 15 minutes.
• Prepare Chocolate Glaze: Place chocolate morsels in a small bowl. Bring cream, peanut butter, and corn syrup to a simmer in a small saucepan over medium heat, stirring constantly. Pour over chocolate morsels; let stand 2 minutes. Whisk until smooth. Spoon over cake and Peanut Butter Glaze. Refrigerate uncovered 10 minutes or until glaze is almost set. Garnish with chopped peanut butter cups.

Steps:

• Heat oven to 450°F. Unroll pie crust; place in ungreased 9-inch pie plate. Flute edges as desired, and prick bottom and sides with fork. Bake 10 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
• Meanwhile, in large chilled bowl, beat whipping cream with electric mixer on high speed just until soft peaks form. Reserve 1 cup of the whipped cream for topping; refrigerate.
• In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth. Gently fold remaining whipped cream into cream cheese mixture. Fold in 1 cup of the chopped peanut butter cups. Refrigerate until ready to assemble pie.
• In small microwavable bowl, microwave 1/2 cup of the hot fudge uncovered on High 10 to 20 seconds or until spreadable. Carefully spread hot fudge onto bottom of cooled crust. Spread cream cheese mixture evenly onto fudge layer.
• Spoon reserved 1 cup whipped cream on top of cream cheese mixture, spreading evenly. Sprinkle with remaining 1/2 cup chopped peanut butter cups. In same small microwavable bowl, microwave remaining 1 tablespoon hot fudge uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of pie. Refrigerate 3 hours before serving.