Betty Crocker Reeses Peanut Butter Chocolate Chunk Snack Cakes With Peanut Butter Frosting Recipes

BETTY CROCKER REESE'S® PEANUT BUTTER & CHOCOLATE CHUNK SNACK CAKES WITH PEANUT BUTTER FROSTING

Steps:

• Heat oven to 350° F. Cover an 8-inch baking pan with foil and spray with baking spray.
• Add Betty Crocker Reese's Peanut Butter & Chocolate Chunk Cookie Mix, butter, oil, eggs and water to a medium-sized mixing bowl, mix with a spatula until combined.
• Pour batter and into the baking pan and spread evenly with a rubber spatula. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Set pan aside for about 5 to 10 minutes. Then, lift the foil out of the baking pan to remove the cake and allow to cool completely on a baking rack.
• To make the frosting: Add peanut butter and butter to a large mixing bowl or to a stand mixer bowl. Mix with beater attachment with a stand mixer or an electric mixer until smooth. Add vanilla extract and mix until combined. Add confectioner's sugar and mix. The consistency will be crumbly looking. Add milk, gradually, one tablespoon at a time and mix until smooth and creamy. Refrigerate frosting when not in use.
• Using an offset spatula, add frosting to the top of the cake. Top with mini chocolate chips. Cut into squares and serve.

CHOCOLATE MOUSSE BROWNIE SHOTS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake brownie mix as directed on box for cakelike brownies for 8-inch square pan. Cool completely on cooling rack, about 1 1/2 hours.
• Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. In chilled small bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Fold whipped cream into pudding. Cover and refrigerate until ready to assemble.
• In medium bowl, coarsely crumble a 6x4-inch rectangle of the baked brownies (about 2 1/2 cups). Reserve remaining brownies for another use.
• In each of 22 (2-oz) shot glasses, place 1 heaping teaspoon crumbled brownies; top with rounded 1 tablespoon chocolate mousse. Repeat layers ending with 1 teaspoon crumbled brownies.
• Serve immediately or refrigerate up to 4 hours before serving.

REESE'S™ PEANUT BUTTER LAYER BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
• In small bowl, mix condensed milk and peanut butter. Pour evenly over baked crust, carefully spreading to edges. Sprinkle chopped peanut butter cups, chocolate chips, peanut butter chips and peanuts evenly over top. Bake 18 to 22 minutes or until bubbling along edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

PEANUT BUTTER-CHOCOLATE POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan.
• Poke holes in cake using fork or skewer. Pour 3/4 cup of the chocolate syrup over cake; let stand until most of the syrup soaks into cake.
• In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.
• Using large chef's knife, cut peanut butter cups into fourths. Scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
• Cover and refrigerate cake, but bring to room temperature before serving. Cover and refrigerate any remaining cake.

REESE'S™ PEANUT BUTTER CUP SNACK CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan or 8-inch square pan with shortening; lightly flour.
• In medium bowl, beat all ingredients except candies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Sprinkle with candies.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

CHOCOLATE-PEANUT BUTTER DREAM BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
• In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

PEANUT BUTTER SHEET CAKE WITH CHOCOLATE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• In 2-quart saucepan, heat butter, cocoa and milk to boiling over medium heat. Remove from heat; stir in 1 teaspoon vanilla. Gradually add powered sugar, beating until mixture is blended and smooth. Pour frosting over warm cake.
• Cool completely in pan on cooling rack, about 1 hour. Cut into 4 rows by 3 rows.

PEANUT BUTTER AND CHOCOLATE CHUNK TRIFLE SHOTS

Steps:

• Heat oven to 375°F. Make cookies as directed on box; cool completely.
• In bottom of each of 24 (2-oz) shot glasses or small beverage glasses, break-up one-half of a cookie. Top with 2 teaspoons pudding, 1 banana and 1 strawberry slice. Top with 2 teaspoons whipped topping. Top with 2 teaspoons pudding and 2 teaspoons whipped topping. Top with 1 banana and 1 strawberry slice and remaining cookie half; broken into pieces. Serve immediately or refrigerate up to 30 minutes.

CAKE MIX CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheet). Spray cookie sheet with cooking spray.
• In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs with electric mixer on medium speed about 1 minute or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
• Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
• In medium bowl, stir together frosting ingredients. Frost cookies with frosting. Store covered.

CRUNCHY MUNCHER COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda, cream of tartar and salt. Stir in remaining ingredients.
• On ungreased cookie sheet, drop dough by heaping teaspoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack.