#3769 - Peanut Butter Cup Frosting

(by Shirley McNevich)

1 1/2 sticks softened butter
1/4 cup Hershey's cocoa
2 tsp. vanilla
2 1/2 cups Domino's powdered sugar
1 TBSP heavy whipping cream
3/4 cup Reese's MINI peanut butter cups

Grind the mini Reese's peanut butter cups in a food processor, or place them in a Ziploc bag and crush them with a rolling pin. In a mixer add softened butter--beat. Add cocoa and vanilla--beat. Add whipping cream--beat. Slowly add powdered sugar--beat until mixed, then beat on high speed for 3 minutes. Remove bowl from mixer--add crushed peanut butter cups--stir well. If frosting is too thick, add another TBSP heavy whipping cream at a time and stir well. If frosting is too thin, add a little more powdered sugar and stir well.

#3664 - Reese's Oatmeal Bars

(by Shirley McNevich)

1 1/2 sticks softened butter
2 cups Domino's dark brown sugar (packed)
1/2 cup Jif creamy peanut butter
2 eggs
1 TBSP vanilla
2 cups flour
1 cup Quaker quick oats
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup Reese's peanut butter baking chips
2 cups Reese's minis candies

In a mixer add butter and brown sugar--beat. Add peanut butter--beat. Add eggs and vanilla--beat. In a bowl add flour, oats and baking powder--stir to mix. Slowly add flour mixture to peanut butter mixture--beat. Remove bowl from mixer--add the peanut butter chips--stir to mix. Spread 2/3 of the dough into a greased 9 x 13 cake pan. Spread the Reese's minis evenly over the top of the dough. Drop the remaining dough by spoonfuls over the top (it won't cover the whole top). Bake at 350 degrees 25-30 minutes. Cool completely. Cut into bars or squares.

#3578 - Mini Peanut Butter Cup Cookies

(by Shirley McNevich)

1 1/2 cups flour
1/2 cup Hershey's cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1/4 cup butter (melted)
1/4 cup Jif smooth peanut butter
2 tsp. vanilla
1 egg
2 TBSP water
2 cups Reese's minis peanut butter cups (1 1/2 cups for the batter; 1/2 cup for topping)

In a bowl add flour, cocoa, baking soda and salt--stir with a whisk to mix. In a mixer add brown sugar, white sugar and melted butter--beat. Add peanut butter--beat. Add egg, vanilla and water--beat. Slowly add flour mixture--beat (batter will be thick). Remove bowl from mixer--add 1 1/2 cups of the mini peanut butter cups--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Press two mini peanut butter cups into each dough ball (in case some of the batter doesn't have enough mini peanut butter cups). Use a spoon to slightly flatten each dough ball. Bake at 375 degrees for 7-8 minutes.

#2414 - Chocolate Chip Peanut Butter Cups

(by Shirley McNevich)

1 - 16oz. roll refrigerated chocolate chip cookie dough
1 - 9oz. bag Reese's mini peanut butter cups (unwrapped)

Unwrap the cookie dough and slice it into 12 equal sized slices, then cut each slice in half (sideways) so you end up with 24 half-moon shaped pieces. Line a mini muffin pan with paper liners. Roll each piece of dough into a ball and place them in the liners. Bake at 350 degrees for 7 minutes. Remove pan from oven, place one peanut butter cup in the center of each cookie dough and push down slightly. Return to oven and bake for 7-8 minutes longer. Cool completely before removing them from the muffin pan.

#1096 - Mini Peanut Butter Cup Brownies

(by Shirley McNevich)

1 - 15oz. box brownie mix
1/4 cup canola oil
1/3 cup hot water
1 beaten egg
1 bag Reese's mini-peanut butter cups
mini-muffin paper liners
mini-muffin tin

In a bowl add brownie mix, canola oil, beaten egg and hot water--stir with a spoon until smooth. Line mini-muffin tins with paper liners. Fill each paper liner half full with batter. Unwrap a peanut butter cup and press it into the middle of the batter in the paper liner. Repeat with all batter and all peanut butter cups. Bake at 350 degrees for 15-20 minutes.