Once Upon A Chocolate Life: Reeses Peanut Butter Eggs

Showing posts with label Reeses Peanut Butter Eggs. Show all posts

Tuesday, April 30, 2013

Fluffernutter Brownies

Good Morning! Happy Saturday! I hope that you have wonderful plans for the day. My weekends always include baking. Last week I was still trying to rid my pantry of some Reese's Easter Eggs, not because I don't love them but because I do not think a person is supposed to eat one after each meal including breakfast. Especially if they want to fit in their Summer clothes.

Inspired by many layered brownie recipes I made these using, three main ingredients, a brownie mix, Reese's Peanut Butter Eggs, and some marshmallows. It is that easy, and I have to tell you that you will have to give some away ASAP or you will eat the entire pan.

Fluffernutter Brownies:

Ingredients:

1 Box Brownie mix for 13 x 9 pan (plus ingredients listed on package, eggs, oil, water)

8-10 Reese's Peanut Butter Cups

1 cup of mini marshmallows

1 cup of chocolate chips (optional)

Directions:

Preheat oven to directions on brownie mix. Prepare 9 x 9 pan, not 13 x 9.

Mix brownies according to directions, spread half of the batter in the bottom of prepared pan. Place peanut butter cups/eggs over the brownies mix and gently push into the batter. Arrange marshmallows around the peanut butter butter cups, almost like grout. Sprinkle with chocolate chips if preferred. Pour remaining batter over the top and bake about 45 minutes or until tooth pick comes out clean. Let cool on wire rack.

Do not over bake and if you like gooey brownies than cook less time.

These brownies are moist and chocolaty but also creamy from the marshmallows and have a burst of peanut butter in each bite! I prefer them warm and think they taste the best just after they cool but obviously enjoy them as you prefer. Perhaps plain or even in a brownie sundae.

Enjoy your day!

Friday, April 5, 2013

Chocolate Reese's Peanut Butter Egg Cookies

Good morning! Happy Weekend! If you are anything like me you bought a little too much candy and are now getting perhaps a little tired of the Peeps and the Reese's Peanut Butter Eggs?

I haven't come up with a dessert yet for the Peeps but I can help you with the peanut butter eggs, by using them as a simple addition to these scrumptious chocolate cookies!

The recipe is adapted from a one of the most talented and easy to cook with people, Ina Garten, otherwise known as the Barefoot Contessa.

It is from her cookbook Foolproof. I have made several changes, so if you want the original recipe just follow the link above, where you will find this as well as many other delicious recipes.

Chocolate Reese's Peanut Butter Egg Brownie Cookies

Adapted from Ina Garten recipe in Family Circle Magazine

Ingredients

6 tablespoon unsalted butter

12 oz of 60% chocolate chips divided

2 oz. unsweetened chocolate

2 large eggs

1 tablespoon instant coffee granules

2 teaspoons vanilla bean paste

3/4 cup sugar

1/3 plus 1 tablespoon flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup of Reese's Peanut Butter Eggs chopped

Preheat oven to 325. Line baking sheets with Silphat or parchment paper. Set aside.

In a bowl over simmering water melt the butter, the unsweetened chocolate and 6 ounces of the chocolate chips. Stir occasionally. Once melted set aside to cool for 15 minutes.

In a bowl combine the flour, salt and baking powder, set aside.

In the bowl of an electric mixer beat the eggs, coffee, and vanilla until just combined. Then add the eggs. Mix on medium to high speed until the batter is thick, about 2-3 minutes.

With the mixture on low, add the COOLED chocolate. Then add the flour/salt mixture and fold into the chocolate mixture. Do not stir! You will break down the egg mixture.

In a separate bowl combine the remaining 6 ounces of chocolate chips and the peanut butter eggs, add 1 tablespoons of flour and mix to coat.

Add the chip/peanut butter egg mixture to the batter and fold into the mixture. Again, do not stir.

With a medium cookie scoop, drop rounded mounds onto cookie sheets. Bake for 15 minutes and no more. Let cookies cool on sheets. Pour a glass of milk and enjoy one or more!

NOTE: I baked one pan at a time and notices that the cookies baked first came out with a different appearance than the ones that sat, they has more of a shine and seems lighter.

What do you think? Will you try them?

Enjoy the cookies and enjoy your weekend!!!!

Linking to:
Rattlebridge Farm
I Should be Mopping the Floors
Savvy Southern Style

Tuesday, May 15, 2012

Reeses Peanut Butter Cup Rice Krispie Treats

If you have followed this blog for a bit than you know I LOVE peanut butter and anytime I can use it or peanut butter cups in a recipe I do. The inspiration for this recipe came from a photo that I saw on Pinterest, the recipe is from Food Snots it's delicious!

I am a huge fan of homey, easy desserts, especially if they are cereal treats with marshmallows or corn syrup, so these treats were right up my alley.

Reeses Peanut Butter Cup Rice Krispie Treats

Adapted from Food Snots

6 cups Rice Krispies Cereal

1 bag of Reeses mini peanut butter cups or Reeses Rabbitts from Easter

5 Tbs butter or margarin

3 Tbs light karo syrup

1 (10 ounce) package plus 2 heaping cups of mulit colored miniature marshmallows

1/3 cup peanut butter

1/2 cup chocolate chips

In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 8 x 8 in. pan with cooking spray and set aside.

In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat and add cereal mixture into the pot and fold together just until cereal is evenly coated. Press mixture into the 8 x 8 in. pan. Set aside.

In a small microwave safe bowl, add peanut butter. Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth. Set aside to let cool slightly. You can either drizzle the peanut butter and the chocolate over the treats or pour over the top and swirl around.

What do you think? Is this somethng you will try?

Enjoy and have a great day!

Monday, April 30, 2012

Reese's Peanut Butter Egg Banana Bread

Easter is long gone but for those of us who still have leftover candy there are not too many recipes that call for Reese's Peanut Butter Eggs, and as you can see I have a few. I love these things but I think it is safe to say that I have eaten my share for the season. As I also had some bananas I thought this might be an interesting recipe, after all who doesn't like peanut butter and bananas, throw in some chocolate and you have perfection!

This is a great recipe and it makes two loafs so if you are not too sure of the chocolate and peanut butter than you could try one of each.

Banana Bread Recipe

Ingredients:

1 cup softened butter

2 cups Sugar

4 eggs

1/4 tsp salt

2 tsp baking soda

4 cups of flour

6 ripe bananas

15 small or 7 large Reese's Peanut Butter Eggs chopped

Directions:

Prepare two pans with cooking spray and set aside. Preheat over to 325. Cream together butter and sugar, add eggs and blend together. Then add the smashed bananas. In a separate bowl mix flour, salt and baking soda. Add dry ingredients to the wet. Mix only until the flour is incorporated. Then add the chopped peanut butter eggs. Pour into prepared pans. Bake for 1 1/4 hours or until a knife comes out clean. Set on wire rack for 5 minutes, then turn bread out of pan and let cool. If you can wait that long.

I was not too sure that I would like the peanut butter eggs, so I made one loaf of each. The above photo has a lot of chopped up Reese's Eggs, you do not need to put that many in your batch. It is your preference.