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Marbled Peanut Butter Brownies

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2 packages (3 oz. each) cream cheese, softened 1/2 cup REESE'S Creamy Peanut Butter 2-1/4 cups sugar, divided 4 eggs 2 tablespoons milk 1 cup (2 sticks) butter or margarine 2 teaspoons vanilla extract 3/4 cup HERSHEY'S Cocoa 1-1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup HERSHEY'S Milk Chocolate Chips or 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates

1. 1 Heat oven to 350°F. Grease 13x9x2-inch baking pan. 2. 2 Prepare peanut butter filling by beating cream cheese, peanut butter, 1/4 cup sugar, 1 egg and milk. 3. 3 Melt butter in large microwave-safe bowl at HIGH (100%) 2 to 2-1/2 minutes or until melted. Stir in remaining 2 cups sugar and vanilla. Add remaining 3 eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in chocolate chips. 4. 4 Remove 1 cup batter; set aside. Pour remaining batter into prepared pan. Spread peanut butter filling over surface. Drop reserved chocolate batter by teaspoons over filling. Using knife, gently swirl through top layers for marbled effect. 5. 5 Bake 35 to 40 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.

microwave an .) Set aside 2 cups dough. 2. beating until well blended. crumble mixture over filling. margarine. Prepare CHOCOLATE PEANUT BUTTER FILLING.) REESE'S Peanut Butter Chips. 6. baking soda and salt. divided 1-1/2 teaspoons shortening (do not use butter. uncooked 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt CHOCOLATE PEANUT BUTTER FILLING (recipe follows) 1-2/3 cups (10-oz. 1 Heat oven to 350°F. 4 Press remaining dough onto bottom of ungreased 15-1/2x10-1/2x1-inch jelly-roll pan. beat in brown sugar. 6 Place reserved 1/2 cup peanut butter chips and shortening in small microwave-safe bowl. spread or oil) DIRECTIONS 1. 5 Bake 25 minutes or until top is golden brown (chocolate will be soft). 3 Stir together oats. pkg. 5. (Dough will be thick. flour. spread over dough. 3. Set aside 1/2 cup peanut butter chips for drizzle. 4. divided 2 cups packed light brown sugar 2 eggs 1 teaspoon vanilla extract 2-1/2 cups quick-cooking rolled oats. 2 Beat butter and 3/4 cup peanut butter in large bowl until well blended. gradually stir into butter mixture. Cool completely in pan on wire rack. stir. Microwave at MEDIUM (50%) 30 seconds. If necessary.Chocolate Peanut Butter Filled Oat Bars INGREDIENTS:             3/4 cup (1-1/2 sticks) butter or margarine. Add eggs and vanilla. softened 3/4 cup REESE'S Creamy Peanut Butter. Add remaining peanut butter chips to reserved dough.

until smooth and thick. Remove from heat. Stir in vanilla. Cut into bars. heat.additional 10 seconds at a time. stirring after each heating. Stir in cocoa. stirring constantly. About 4 dozen bars.) sweetened condensed milk (not evaporated milk) 1-1/2 teaspoons vanilla extract Melt peanut butter and butter in medium saucepan over low heat. Drizzle over bars. allow drizzle to set. until chips are melted and mixture is smooth when stirred. CHOCOLATE PEANUT BUTTER FILLING 1/2 cup REESE'S Creamy Peanut Butter 1/3 cup butter or margarine 1/2 cup HERSHEY'S Cocoa 1 can (14 oz. . Add sweetened condensed milk.

milk. just until chips are melted when stirred. baking soda. stirring after each heating. microwave at MEDIUM an additional 15 seconds at a time. 2 Place peanut butter chips and peanut butter in microwave-safe bowl. stir. 1 Heat oven to 350°F. 3 Combine flour. Microwave at MEDIUM (50%) 1 minute. . softened 1 teaspoon baking powder 1 teaspoon baking soda 1 cup milk 3 eggs 1 teaspoon vanilla extract DIRECTIONS 1. beating until well combined. To remaining crumb mixture gradually blend in baking powder. If necessary. brown sugar. 2. Cool completely in pan on wire rack. Grease bottom of 13x9x2-inch baking pan. 12 to 16 servings. sprinkle top evenly with reserved crumbs. 4. eggs and vanilla. Pour batter into prepared pan. 3.Peanut Butter Coffee Cake INGREDIENTS:           1-2/3 cups (10-oz. reserve 1 cup crumbs for topping.-pkg. butter and peanut butter chip mixture in large bowl. Beat on low speed of mixer until mixture resembles small crumbs.) REESE'S Peanut Butter Chips 3/4 cup REESE'S Creamy Peanut Butter 2-1/4 cups all-purpose flour 1-1/2 cups packed light brown sugar 1/2 cup (1 stick) butter or margarine. 4 Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.

4 Frost with ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING. 2. 30 to 35 minutes for 9-inch layers or until wooden pick inserted in center comes out clean. 4. 3. 1 Heat oven to 350°F. remove from pans to wire racks. softened 1-3/4 cups sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1-1/4 teaspoons baking soda 1/2 teaspoon salt 1-1/3 cups water ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING (recipes follow) DIRECTIONS 1. 8 to 10 servings. Cool 10 minutes. softened 2-2/3 cups powdered sugar 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1/3 cup milk 1 teaspoon vanilla extract Beat butter in medium bowl. . 3 Bake 35 to 40 minutes for 8-inch layers. add alternately with water to butter mixture. Stir together flour. beat 1 minute on medium speed of mixer. Add powdered sugar and cocoa alternately with milk. cocoa. 2 Beat butter and sugar in large bowl until fluffy.Collector's Cocoa Cake INGREDIENTS:           3/4 cup (1-1/2 sticks) butter or margarine. Pour batter into prepared pans. beat to spreading consistency (additional milk may be needed). baking soda and salt. Cool completely. ONE-BOWL BUTTERCREAM FROSTING 6 tablespoons butter or margarine. beating until well blended. Grease and flour two 8-or 9-inch round baking pans. Add eggs and vanilla.

FLUFFY PEANUT BUTTER FROSTING 1 cup milk 1/4 cup all-purpose flour 1 cup sugar 1/2 cup REESE'S Creamy Peanut Butter 1/2 cup shortening 1 teaspoon vanilla extract Dash salt Gradually stir milk into flour in small saucepan. vanilla and salt. Cool to room temperature. About 2 cups frosting. peanut butter. . shortening. stirring constantly. about 1/2 hour.Stir in vanilla. until very thick. Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved. Cook over low heat. About 3 cups frosting. Transfer to medium bowl. press plastic wrap directly on surface. Add sugar.

Add marshmallows. 3 Add cereal. stirring constantly. optional) DIRECTIONS 1. if desired. cook. stir until melted. 1 Butter 13x9x2-inch pan. cut into squares or triangles. until marshmallows are melted. . 2 Melt butter in large saucepan. Place 1/2 cup HERSHEY'S Milk Chocolate Chips and 1 tablespoon shortening (do not use butter. About 24 pieces. Microwave at MEDIUM (50%) 30 seconds or until chocolate is melted and mixture is smooth when stirred. Cool.Peanut Butter Krispy Bites INGREDIENTS:      1/4 cup (1/2 stick) butter or margarine 40 large marshmallows or 4 cups miniature marshmallows 1/2 cup REESE'S Creamy Peanut Butter 5 cups crisp rice cereal CHOCOLATE DRIZZLE(recipe follows. over low heat. Add peanut butter. Drizzle with CHOCOLATE DRIZZLE. stir until well coated. Immediately press mixture evenly into prepared pan. margarine or oil) in small microwave-safe bowl. 3. CHOCOLATE DRIZZLE. Remove from heat. 2.

Two 10-oz. 2 Garnish with whipped topping and cherry. milk. . blend until smooth. servings. 1 Place ice cream. Cover. if desired. syrup and topping in blender container. 2.Chocolate Peanut Butter Milkshake INGREDIENTS:       1-1/2 cups vanilla ice cream 1 cup cold milk 1/3 cup HERSHEY'S Syrup 2 tablespoons REESE'S Peanut Butter Topping or REESE'S Creamy Peanut Butter Whipped topping Maraschino cherry(optional) DIRECTIONS 1.

When the chocolate in the muffin cups has hardened. Stir the chips gently. pop the sweetened peanut butter into the microwave oven on full power for 1 minute.  3. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. 2. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens. 5. stirring gently as you go. and let them sit for a minute or so.REESES PEANUT BUTTER CUPS RECIPE Time.10 minutes Serves -12 INGREDIENTS      12 paper muffin cups 340g milk chocolate chips 1 cup reduced fat peanut butter ½ cup icing sugar ¼ teaspoon salt METHOD   1. Stir gently. Pour the chocolate chips into a glass bowl and melt them in the microwave: Microwave at 50% power for 2 minutes. Make sure you leave some melted chocolate as you will need it later to top the peanut butter cups. Using a teaspoon.   4. Draw the chocolate up the edges of the cup with the back of the spoon. . If the chocolate needs more melting. microwave again at half power for 30 seconds. Combine the reduced-fat peanut butter. Cut the top half off of the muffin cups so that they are shallower. But be very careful not to overcook the chocolate. spoon a portion of the chocolate into the middle of a muffin cup. Continue the process. powdered sugar and salt in a medium bowl. This will soften up the peanut butter so that it easily flows into the cups.

which we'll add later. Use a teaspoon to spread a layer of chocolate over the top of each candy. When the peanut butter filling has hardened. 6. Pop the candy back in the refrigerator to harden the peanut butter. This should take an hour or so. Leave room at the top for an additional layer of chocolate. Spoon a small portion of peanut butter into each of the chocolate-coated cups. . re-melt the chocolate chips in the microwave on half power for 30 to 60 seconds.  7. Chill the candy once again to set up the chocolate.

Add peanut butter. softened 1/2 cup firmly packed brown sugar 1 egg 1/4 cup cocoa powder 1 1/2 cups plain flour 1 1/2 teaspoons baking powder Method 1. 2. Wrap in baking paper.Choc-peanut butter bars Makes 6 Ingredients         1/2 cup crunchy peanut butter 1 litre chocolate ice-cream. for 1 to 2 minutes or until smooth. Return to freezer until serving. Cover surface with plastic wrap. Bake for 10 minutes or until crisp. Add egg. Shape into a disc. Transfer to a wire rack to cool completely. Beat until combined. Stir to combine. Lightly grease a large baking tray. Trim sides. Knead until just smooth. beat butter and sugar together in a bowl until thick and creamy. Transfer to prepared tray. Refrigerate for 1 hour or until firm. Spoon into prepared pan. Stir to combine. Line with baking paper. Prick tops with a fork. 4. 5. allowing 3cm overhang on all sides. Freeze for 8 hours or until firm. Cook. 20cm (base) square cake pan. Preheat oven to 180°C/160°C fan. Using an electric mixer.forced. Place peanut butter in a saucepan over low heat. Transfer to a bowl. flour and baking powder over butter mixture. 3. Cut into twelve 6cm x 9cm rectangles. Sift cocoa. Remove ice-cream mixture from pan. Cool on trays for 5 minutes. Turn dough onto a lightly floured surface. softened 75g butter. Place ice-cream in a bowl. Roll dough between 2 sheets baking paper until 5mm thick. stirring. Smooth top. Grease a 6cm-deep. . Sandwich each between 2 biscuits. Cut into six 6cm x 9cm rectangles.