REESE'S PEANUT BUTTER REVIEW RECIPES
REESE'S PEANUT BUTTER COOKIE BAR | JUST A PINCH RECIPES
Kids (big and small) are going to go crazy for these cookie bars. They're chocolaty, peanut buttery, and so yummy. The combination of Amanda's peanut butter cup cookies and Mrs. D's homemade peanut butter cups is amazing. With a chewy cookie layer, the smooth and creamy middle layer, and then the layer of melted chocolate, we couldn't get enough of these. To make them pretty, we sprinkled chopped Reese's Peanut Butter cups over the chocolate which just added to the peanut butter flavor (but that's optional).
Provided by Mary Gonzalez @margoz
Categories Cookies
Prep Time 55 minutes
Cook Time 15 minutes
Number Of Ingredients 19
Steps:
- Cookie Layer: Pre-heat oven to 350 degrees. Line a 13x9 pan with parchment paper or aluminum foil over the edges for easy lifting and cleaning.
- Sift and blend dry ingredients; set aside.
- In a separate bowl, using a mixer mix sugars, butter, egg, and vanilla until light and fluffy.
- Slowly add dry ingredients until well blended (the consistency of cookie dough). Fold in the chopped peanut butter cups.
- Spread evenly in the lined pan to the edges. Bake 15-20 minutes until golden. Be careful to check edges.
- Let cookie bar cool.
- Second Layer (Reese's Peanut Butter Cup Filling): Mix butter and graham crackers. Then add remaining filling ingredients. Mix until well blended and creamy.
- Spread filling on top of cooled cookie covering the entire top of the cookie bar.
- Top Layer (Chocolate & Peanut Butter): Melt chocolate chips in a microwave-safe bowl in 30-second intervals stirring each time until melted. Add peanut butter and mix until blended. Spread on cookie bar.
- Let cookie bar cool completely before cutting into squares. It can be refrigerated for an hour or so. Depending on how they are cut, it can yield several dozen.
VEGAN REESE'S PEANUT BUTTER CUPS RECIPE | SIDECHEF
This easy Vegan Reeses Peanut Butter Cups recipe uses only 4-ingredients! After trying and testing so many recipes, this truly is the best vegan peanut butter cups recipe! These are also fun to make for an at-home movie night treat, girl’s night, or whenever you want to indulge in dark chocolate and peanut butter goodness!
Provided by The Edgy Veg
Categories Pescatarian Vegetarian Vegan No Bake Kid-Friendly Comfort Food Easy Dairy-Free Shellfish-Free Weekend Project Gluten-Free Egg-Free Soy-Free Back to School Game Day Fridge Fish-Free Tree Nut-Free Grain-Free Tomato-Free
Total Time 3000S
Yield 12
Number Of Ingredients 4
Steps:
- Place 12 small cupcake liners into a 12-cupcake cupcake tin.
- In a medium-sized bowl, stir together, Powdered Confectioners Sugar (1/4 cup), Creamy Peanut Butter (3/4 cup), and Nutritional Yeast (2 tablespoon) until smooth.
- Next, melt the Semi-Sweet Chocolate Chips (2 1/2 cup) in a double boiler set up, or in the microwave in 30-second intervals, stirring between each interval.
- One at a time, spoon 1-2 tsp of melted chocolate into the bottom of the cupcake liner. If necessary, move the chocolate with the spoon to cover the bottom completely.
- Place the cupcake tin into the fridge for about 5 minutes to harden the chocolate.
- Once the chocolate hardened. Take 1-3 tsp of peanut butter dough, form a ball, and place it in the middle of the cupcake liner. Flatten the ball with the backside of the spoon but be careful not to get too close to the edge.
- Finally, cover each peanut butter mound with more chocolate, ensuring the tops are smooth and even.
- Place the cupcake tin into the fridge for 30-60 minutes, or until chocolate is nice and hard.
- Store in the fridge or a cool area.
Nutrition Facts : Calories 24 calories, ProteinContent 0.6 g, FatContent 1.6 g, CarbohydrateContent 2.6 g, SugarContent 2.0 g, SodiumContent 6.5 mg, FiberContent 0.3 g, SaturatedFatContent 0.6 g, TransFatContent 0 g, CholesterolContent 0 mg
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