Reeses Fudge Pie Recipes

REESE'S CUP PIE

Reese's Cup Pie image

This is such a rich, simple and wonderful recipe. Once you make it, people will be begging for the recipe! Keep in mind this makes 2 pies!

Provided by Jeniferbz

Categories Dessert

Time 30m

Yield 2 pies

Number Of Ingredients 7

Ingredients

2 graham pie crusts
8 ounces cream cheese (room temp)
1 container Cool Whip (thawed)
1 1/2 cups powdered sugar
1/2 cup peanut butter
10 -15 reese peanut butter cups (or as many as you wish!)
hot fudge (or Choc syrup)

Steps:

Beat together cheese, powdered sugar, and peanut butter in large bowl.
Fold in the cool whip.
Pour mix into the pie crusts.
Chop up Reese's cups to cover top of each pie-- use as many as you like.
In a microwave safe bowl, warm up the hot fudge to drizzle over the reese's cups.
Place in fridge over night and serve the next day!
ENJOY!

Nutrition Facts : Calories 2210.5, Fat 139.4, SaturatedFat 54, Cholesterol 129.8, Sodium 1714.7, Carbohydrate 214.8, Fiber 8.2, Sugar 139.7, Protein 39

REESE'S™ PIECE O' BLISS FUDGE

Reese's™ Piece O' Bliss Fudge image

My mom made the flakiest pies and the moistest cakes, but the one that always brought me running was Grandma's fudge. My 11-year-old self would restlessly hop from foot to foot and sigh at the longevity of the project. I would impatiently cut out a square (or two, or three) and pop the lovely treat into my mouth where it melted on my tongue. Pure bliss. As an adult, the combination of peanut butter and chocolate has a new place in my heart. The difference with my Reese's™ Piece O' Bliss Fudge recipe is how much easier you can go from beginning...to bliss.

Provided by Food Network

Categories dessert

Time 2h5m

Yield 24 servings

Number Of Ingredients 8

Ingredients

One 16-ounce package Pillsbury™ Big Deluxe™ Reese's™ mini pieces refrigerated peanut butter cookies (12 cookies)
1/2 cup (1 stick) butter, cut into 8 slices
1/3 cup packed brown sugar
1/3 cup, plus 1 tablespoon, unsweetened baking cocoa
1/4 cup milk
3 1/4 cups powdered sugar
1 teaspoon vanilla
Two 1 1/2-ounce Reese's™ Stuffed with Pieces peanut butter cups, each cut into 8 wedges

Steps:

Heat oven to 350 degrees F.
Place cookie dough rounds in bottom of ungreased 8-inch square pan. Bake 22 to 24 minutes or until edges are deep golden brown. Cool 10 minutes.
To make fudge layer, place butter in medium microwavable bowl. Microwave uncovered on high 45 to 60 seconds or until melted. Add brown sugar, cocoa and milk; stir with whisk until well blended. Microwave 1 1/2 to 2 1/2 minutes or until mixture comes to a boil, stirring every 30 seconds, until smooth. Add powdered sugar and vanilla; mix well.
Pour fudge mixture over baked crust; spread evenly. Sprinkle with candy wedge pieces. Cool 10 minutes.
Cover and refrigerate 1 to 1 1/2 hours or until set. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.

REESE'S™ PIECE O' BLISS FUDGE

Reese's™ Piece O' Bliss Fudge image

My mom made the flakiest pies and the moistest cakes, but the one that always brought me running was Grandma's fudge. My 11-year-old self would restlessly hop from foot to foot and sigh at the longevity of the project. I would impatiently cut out a square (or two, or three) and pop the lovely treat into my mouth where it melted on my tongue. Pure bliss. As an adult, the combination of peanut butter and chocolate has a new place in my heart. The difference with my Reese's™ Piece O' Bliss Fudge recipe is how much easier you can go from beginning...to bliss.

Provided by Food Network

Categories dessert

Time 2h5m

Yield 24 servings

Number Of Ingredients 8

Ingredients

One 16-ounce package Pillsbury™ Big Deluxe™ Reese's™ mini pieces refrigerated peanut butter cookies (12 cookies)
1/2 cup (1 stick) butter, cut into 8 slices
1/3 cup packed brown sugar
1/3 cup, plus 1 tablespoon, unsweetened baking cocoa
1/4 cup milk
3 1/4 cups powdered sugar
1 teaspoon vanilla
Two 1 1/2-ounce Reese's™ Stuffed with Pieces peanut butter cups, each cut into 8 wedges

Steps:

Heat oven to 350 degrees F.
Place cookie dough rounds in bottom of ungreased 8-inch square pan. Bake 22 to 24 minutes or until edges are deep golden brown. Cool 10 minutes.
To make fudge layer, place butter in medium microwavable bowl. Microwave uncovered on high 45 to 60 seconds or until melted. Add brown sugar, cocoa and milk; stir with whisk until well blended. Microwave 1 1/2 to 2 1/2 minutes or until mixture comes to a boil, stirring every 30 seconds, until smooth. Add powdered sugar and vanilla; mix well.
Pour fudge mixture over baked crust; spread evenly. Sprinkle with candy wedge pieces. Cool 10 minutes.
Cover and refrigerate 1 to 1 1/2 hours or until set. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.

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2019-01-07 Heat oven to 350°F. 2. Place cookie dough rounds in bottom of ungreased 8-inch square pan. Bake 22 to 24 minutes or until edges are deep …
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Place cookie dough rounds in bottom of ungreased 8-inch square pan. Bake 22 to 24 minutes or until edges are deep golden brown. Cool 10 minutes.
To make fudge layer, place butter in medium microwavable bowl. Microwave uncovered on High 45 to 60 seconds or until melted. Add brown sugar, cocoa and milk; stir with whisk until well blended. Microwave 1 1/2 to 2 1/2 minutes or until mixture comes to a boil, stirring every 30 seconds, until smooth. Add powdered sugar and vanilla; mix well.
Pour fudge mixture over baked crust; spread evenly. Sprinkle with candy wedge pieces. Cool 10 minutes.

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