#3665 - Crispy Peanut Butter Treats

(by Shirley McNevich)

1/3 cup Domino's dark brown sugar (packed)
1/4 cup Jif creamy peanut butter
1/4 cup honey
4 TBSP softened butter
2 cups Quaker quick oats
2/3 cups Rice Krispies cereal
3/4 cup Reese's peanut butter baking chips
1 cup Reese's Pieces candies

In a saucepan over medium low heat add the brown sugar, peanut butter, butter and honey--cook/stir until boiling. Once boiling, cook 2-3 minutes longer or until sugar dissolves and mixture is smooth. Remove from heat--add oats and Rice Krispies--stir to coat. Cool the mixture for 5 minutes. Add 1 cup of the peanut butter chips--stir to mix. Line an 8 x 8 cake pan with foil. Press the mixture into the foil lined pan. Spread the other 1/2 cup of peanut butter chips and all of the Reese's pieces evenly over the top. Use the bottom of a heavy drinking glass (or the back side of a large spoon) to press down the mixture all over the top so the candy gets pressed into the bottom mixture. Cool completely, then cut into squares or bars.

#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.