I had only planned to make two servings of these individual peanutbutterpies, but ended up making four, so that there were a couple left for Jamie later in the week
This cake has got something for everyone– brownie, ganache, cookie dough, reeses cups, chocolate chips… Yes, you read that list insanely delicious list right
)I've been making these peanutbutter cookies for years, usually making them small enough to be a two-bite cookie, topped with a Hershey's kiss, and they're always a hit
½ cup. Those of you who have the Baked Explorations cookbook may be a bit confused- there isn't any peanutbutterpie with pretzel crust recipe, but there is a peanutbutterpie with chocolate cookie crust one
Spoon a little chocolate over each peanutbuttercup until the peanutbutter filling is completely covered (you can lightly shake or tap the cupcake pan to even out the chocolate over the filling)
These Reese's peanutbutter squares were included in that box of goodies. ) In a double boiler or bowl over simmering water, or in the microwave, melt the chocolate chips, peanutbutter, and oil, stirring occasionally until smooth
Drizzle melted peanutbutter over top of chocolate. Pour melted butter on top. Generously spray 10- or 12-cup fluted tube cake pan with baking spray with flour, or grease pan with shortening and lightly flour. Cut rectangle into 6 rows by 3 rows, to make 18 pieces. Place 1 candy, top side down, on center of dough piece. In another small microwavable bowl, microwave peanutbutter uncovered on High 10 to 30 seconds or until thin enough to drizzle
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