REESES POKE CAKE RECIPES

Steps:

• Heat oven to 350° F. Cover an 8-inch baking pan with foil and spray with baking spray.
• Add Betty Crocker Reese’s Peanut Butter & Chocolate Chunk Cookie Mix, butter, oil, eggs and water to a medium-sized mixing bowl, mix with a spatula until combined.
• Pour batter and into the baking pan and spread evenly with a rubber spatula. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Set pan aside for about 5 to 10 minutes. Then, lift the foil out of the baking pan to remove the cake and allow to cool completely on a baking rack.
• To make the frosting: Add peanut butter and butter to a large mixing bowl or to a stand mixer bowl. Mix with beater attachment with a stand mixer or an electric mixer until smooth. Add vanilla extract and mix until combined. Add confectioner’s sugar and mix. The consistency will be crumbly looking. Add milk, gradually, one tablespoon at a time and mix until smooth and creamy. Refrigerate frosting when not in use.
• Using an offset spatula, add frosting to the top of the cake. Top with mini chocolate chips. Cut into squares and serve.

Steps:

• In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add 3/4 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.
• In a food processor combine cookies and 20 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.
• Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. Place in the freezer while you prepare the filling.
• To prepare the filling: Combine cream cheese and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Add peanut butter. Beat until well combined. Fold in ½ of the whipped cream until it is completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in the refrigerator while you prepare toppings.
• Place the milk chocolate in a microwave safe mixing bowl. Heat for 30 seconds at a time, stirring each time, until chocolate is melted. Set aside.
• Quarter the remaining 20 mini peanut butter cups.
• Sprinkle peanut butter cups over pie. Sprinkle chopped peanuts over pie. Use a spoon to drizzle chocolate over pie (or transfer chocolate to a plastic sandwich bag and cut a very small hole in the corner, then drizzle over pie).
• Refrigerate until ready to serve or serve immediately. Enjoy!