Reeses Peanut Butter Topping Recipes

OVER-THE-TOP REESE'S CHEESECAKE

Over-the-Top Reese's Cheesecake image

This epic cheesecake has PB in almost every square inch, thanks to some cleverly placed candy and a swirled peanut butter filling. It's creamy, crunchy, sweet and a little savory -- everything the best desserts can be.

Provided by Food Network Kitchen

Categories dessert

Time 12h

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

One 9-ounce package chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
14 Reese's Peanut Butter Cups ®
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
1 cup sour cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate chips
1/2 cup smooth peanut butter
1 cup hot fudge sauce, warmed, plus more for serving
15 Miniature Reese's Peanut Butter Cups ®
1 cup Reese's Pieces ®
Whipped cream, for serving

Steps:

Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Pulse the cookies and sugar in a food processor to fine crumbs. Add the butter and pulse until the mixture holds together when squeezed. Firmly press the crumb mixture into the bottom and 1 inch up the side of a 9-inch springform pan. Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Cover the crust with the peanut butter cups. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
For the filling: Beat the cream cheese and sugar with an electric mixer on medium speed in a large bowl for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will puff up and crack.)
Put the chocolate chips and peanut butter in 2 separate large microwave-safe bowls. Microwave each in 30 second intervals, stirring between each, until the chips and peanut butter are smooth and pourable, about 2 minutes.
Ladle 2 cups of the cheesecake batter into the bowl with the chocolate and fold until combined. Fold the remaining cheesecake batter into the bowl with the peanut butter until combined.
Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter onto the crust. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Run a knife around the edge of the pan once more, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges with the knife. Drizzle the hot fudge sauce around the edge of the cake, letting it drip slightly over the sides. Make a decorative ring around the edge of the cheesecake with the miniature peanut butter cups, overlapping them slightly. Make another ring on the inside of the peanut butter cups with the Reese's Pieces. Slice and serve cold with whipped cream and more hot fudge sauce.

REESE'S PEANUT BUTTER TOPPING

Reese's Peanut Butter Topping image

This is another of my quick and easy toppings for: brownies, cookies, etc. Peanut lovers like this a LOT!!!

Provided by ChefPrincess12

Categories Microwave

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 4

Ingredients

1 cup peanut butter
1 cup nutella
1/3 cup Reese's Peanut Butter cups
1/3 cup peanuts

Steps:

Heat peanut butter and Nutella in microwave, then mix together.
Cut up the Reese's into small pieces and then mush in with the Nutella and peanut butter.
Stir in peanuts.

Nutrition Facts : Calories 1697, Fat 121, SaturatedFat 22.9, Sodium 657.2, Carbohydrate 121.2, Fiber 17.8, Sugar 94, Protein 46.6

REESE'S PEANUT BUTTER CUP FILLING

Reese's Peanut Butter Cup Filling image

Homemade recipe for the inside of Reese's cup, so you can make you own at home! [which are so much tastier!] I'd recommend using bitter sweet or milk chocolate, and using a peanut butter cup mold, which you can buy pretty cheaply at Joann's or other craft/kitchen supply stores. And if you don't have powdered sugar, you can blend regular white sugar in a coffee grinder

Provided by glerkydestiny

Categories Candy

Time 5m

Yield 66 small peanutbutter cup fillings, 66 serving(s)

Number Of Ingredients 4

Ingredients

3/4 cup creamy peanut butter
3/4 cup powdered sugar
1 tablespoon butter (melted)
2 teaspoons vanilla extract

Steps:

Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.

Nutrition Facts : Calories 24.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 0.5, Sodium 14.7, Carbohydrate 1.9, Fiber 0.2, Sugar 1.6, Protein 0.7

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