Oreo & Peanut Butter Cup Stuffed Rice Krispie Treats

• 1 bag snack size Reese’s Peanut Butter Cups
• 20 Oreos (16 for pan, other 4 to decorate tops)
• 10 oz marshmallows
• 5 cups Rice Krispies cereal
• 3 tablespoons butter

Peanut Butter Cups

Soft-Baked Chocolate & Peanut Butter Swirl Cookies

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/2 cup sugar
• 1/2 cup light brown sugar (or dark brown)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup + 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons milk (almond, cow’s, soy, or half-and-half)
• 1 cup dark chocolate chips (or semi-sweet or milk chocolate)

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/2 cup light brown sugar (or dark brown)
• 1/4 cup sugar
• 1 large egg
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 and 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup dark chocolate chips (or semi-sweet or milk chocolate)

Instructions

1. Make the chocolate dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredrients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
2. Make the peanut butter dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the chocolate chips.
3. Chill both doughs for at least 1-2 hours. 2 hours is preferred.
4. Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 2 Tablespoons of peanut butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie dough. Roll into a ball. Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy.
5. Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. As they cool, the cookies will firm up. Cookies remain fresh (and soft) for up to 10 days in an airtight container.

Reese’s Giant Cupcake: Chocolate Ganache Filled Cupcake, topped with Peanut Butter Frosting, Reese’s Peanut butter Pieces and more Chocolate Ganache

(Source: Flickr / hungrygirl)

Brownies & Peanut Butter Ice Cream

Crispy Chocolate Peanut Butter French Toast

4 slices thick bread
2 tablespoons butter
3 whole eggs
1/4 cup milk
1 teaspoon vanilla extract
1/2 tablespoon cinnamon
pinch of salt
1/4 cup sugar
1 cup corn flake crumbs
1/4 cup peanut butter, melted
2 tablespoons chocolate chips, melted

In a large bowl, mix eggs, milk, cinnamon, salt and vanilla. On a plate, add corn flake crumbs and sugar, and mix well.

Preheat a large skillet on medium-low heat. Add bread to egg mixture and let soak on each side for about 60 seconds. Remove from egg mixture and thoroughly dredge through corn flake crumbs. Add 1 tablespoon butter to skillet and add bread. Fry until golden brown on each side, about 2-3 minutes each. Repeat with additional bread, using remaining tablespoon of butter for the next 2 pieces.

Top french toast with melted peanut butter and chocolate. Devour!

(via prettygirlfood)

Reese’s Peanut Butter & Chocolate Cheesecake — (via prettygirlfood)