Peanut Butter Delight

April 23, 2011 § Leave a comment

Oh, peanut butter. You’re so bad. But so good.

Here, we’ve got the sweet-crunch of a sugar cookie, and the smooth-osity of Skippy, and the crunch-melt of Reeses, all in one bite. WHAT a foodgasm.

1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons coarse salt
10 regular-sized Reese’s Peanut Butter Cups
1/4 cup peanut butter (you choose: creamy or crunchy?)

  1. Preheat oven to 350F. Line an 8-inch square baking pan with buttered parchment paper, leaving a couple inches of overhang on all sides.
  2. In a large bowl, cream butter and sugars. Add eggs and vanilla, mixing until smooth.
  3. In a separate bowl, combine flour and salt. Add dry to wet, stirring well. Transfer batter to prepared pan and smooth top.
  4. Arrange Reeses Cups as you please and gently press down into pan. Between each Reeses, drop dallops of peanut butter.
  5. Bake until top is golden brown for about 40 minutes, or until toothpick just comes out clean.
  6. Cool for 20 minutes before lifting your peanut buttery goodness (with your parchment paper overhang) onto a serving platter and cutting into bars.

adapted from Yumsugar’s original recipe.

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