Advertisements

Tag Archives: Reese’s

Peanut Butter Cup Crack Brownies

In honor of my one hundredth blog post, I decided to do a little celebration by baking something luscious, and I also chose to cook something because I need to practice baking lol, for Thanksgiving and Christmas. So tonight I did just that by baking these amazing and not to mention huge brownies. My brother and sister helped me some, but I did most of the work lol. The result of my brownies turned out to be fantastic.

Have fun baking these delicious bad boys. 😀

Peanut Butter Cup Crack Brownies

One box brownie mix (not family sized) prepared according to package directions in a 9×9 pan
½ C chopped salted or honey roasted peanuts
12 Reese’s peanut butter cups, chopped
2 C. semi-sweet chocolate chips
1 Tbsp butter
1¼ C. creamy peanut butter
1¾ C. Rice Krispy cereal
1 tsp vanilla
1/8 tsp Salt

Directions

Bake brownies according to package directions in a 9×9 pan lined with foil and lightly grease it with non-stick cooking spray. Then during the last five minutes of baking, remove from oven and spread the chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining five minutes to melt the chocolate. Then as soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over the top.

Let brownies cool. Next in a microwave safe bowl combine chocolate chips, peanut butter, and butter. Heat in microwave for one minute, stirring when done. If needed, continue heating in twenty-second increments until the chocolate chips has melted. Stir in cereal, vanilla and salt until evenly combined.Pour over brownies and smooth. Place brownies in the fridge and let them chill until chocolate is hardened, about two hours. Cut into squares to serve.

“““““`

img_0488

Source Cookies and Cups

Coming up next week

One pan Ranch Pork Chops with potatoes & green beans

Slow Cooker Tex-Mex Chicken Soup

It’s an experiment ( Lol so I don’t know)
Side Dish Sweet Garlic Balsamic Green Beans

Advertisements

Reese’s Peanut Butter Cup Cake

I had an excellent Birthday celebration. 🙂 My Grandma came to help us celebrate. We didn’t do anything except for eating lol. For breakfast, we had Krispy Kreme donuts. Then for lunch, we went to Panera bread. I had one of my favorites Chicken Ceaser Salad. I like it as it’s not only tasty, but it’s also not extremely heavy lol. Haha, thank goodness too because later that evening we went to Chilli’s for dinner. 

Then we finally came home to eat this luscious cake that I want to share with you and intended on baking, but I have to confess that cooking certain desserts can seldom be pretty intimidating lol. However, I am not too worried as Thanksgiving and Christmas are practically right around the corner. Lol, I’m confident that I will get some practice before they roll around. I’m determined to conquer the skill of baking lol. 😀

Moreover, to make this story short lol my mom cooked this incredible cake for me. My grandma and I helped by cutting up the Reese’s and My sister, and I contributed to decorating it. The cake was excellent!!!

The Reese’s Peanut Butter Cup Cake

INGREDIENTS:

2 C. sugar.
1-3/4 C. all-purpose flour.
3/4 C. HERSHEY’S Cocoa.
1-1/2 tsp. baking powder.
1-1/2 tsp. baking soda.
1 tsp. salt.
2 eggs
1 C. milk.
1/2 C. vegetable oil.
2 tsp. vanilla extract.
1 C. boiling water.
2 cans vanilla ready -to spread frosting or your favorite homemade vanilla frosting divided.
Red and yellow food color.
1-1/3 C. (8-oz. pkg.) REESE’S Minis Peanut Butter Cups divided.
5 to 6 tsp. HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa.

DIRECTIONS:

Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.

1. Mix sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Combine the eggs, milk, oil and vanilla; beat on medium speed of mixer two minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

2. Bake for thirty to thirty-five minutes or until a wooden pick inserted in center comes out clean. Cool, ten minutes; remove from pans to wire rack. Cool, completely. Set out 1/2 cup frosting. Tint remaining frosting to desired shade of orange with red and yellow food coloring.

3. Coarsely chop 1 cup mini peanut butter cups; set aside. Put first cake layer on serving plate; frost top of the layer with about 3/4 cup frosting. Top with chopped peanut butter cups. Add second cake layer; complete frosting cake.

4. Combine cocoa to reserved frosting; place in heavy duty (freezer) resealable food storage bag. Cut off a tip of the bag about 1/4 inch from one corner. Draw leafless tree and branches onto the top of the cake by piping chocolate frosting in desired design. Place the remaining mini peanut butter cups as few remaining leaves on the tree and as leaves that have already fallen to the ground. 10 to 12 servings.

Source The Internet Chef