Wednesday, December 19, 2007

Reese Cup Delight

Don't you just want to dive in this folks??? I sure do. I made this yummy dessert for Thanksgiving this year and just had to share the recipe with you guys. I made it tonight for our Christmas party at church. This recipe came from a Taste of Home magazine; however I tweaked it a little bit. And I added way more Reese cups than called for. If you like peanut butter and chocolate or Reese cups you will LOVE this. I sure am a faithful Reese cup fan; sometimes I go out on a limb and eat a white chocolate Reese cup or a 5th Avenue but I always come back to the traditional Reese cup!


1/2 c. butter softened

3/4 c. all purpose flour

1/2 c. graham cracker crumbs

1/4 c. sugar

Line a 13 x 9 x 2 in. baking pan with foil; grease the foil. In a small mixing bowl, combine the butter, flour, cracker crumbs and sugar; press into prepared pan. Bake at 350 degrees for 10-12 min. or until set. Cool.

Chocolate Layer:

3/4 c. butter cubed

4 squares (1 ounce each)unsweetened chocolate chopped

4 eggs

2 c. sugar

2 t. vanilla

1 c. all purpose flour

In microwave, melt butter and chocolate; stir until smooth. In a mixing bowl combine eggs, sugar, vanilla and chocolate mixture. Gradually add flour. Spread over crust. Bake for 30 to 40 min. or until toothpick comes out clean. Cool.

Peanut Butter Mouse Topping

1 c. creamy JIF peanut butter

1 12 oz container of COOL WHIP

16 single Reese cups chopped

For topping, warm peanut butter for 30 seconds in microwave. Fold into whipped topping; spread over chocolate layer. Sprinkle with Reese cups and refrigerate over night. When ready to serve lift out of the pan with the foil. Cut into squares and remove foil. Enjoy!

I will be adding more recipes tomorrow! Lot's of yummy savory appetizers for your holiday parties. Bless you All!

1 comment:

Andi said...

This sounds almost sinful!!! I may have to give this recipe a try.