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REESE'S Peanut Butter Blondie Cups

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 40  Minutes

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium75 mg3% DV
Total Carbohydrates14 g5% DV
Dietary Fiber0.0 g0% DV
Sugars10 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium75 mg3% DV
Total Carbohydrates14 g5% DV
Dietary Fiber0.0 g0% DV
Sugars10 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 33 REESE'S Peanut Butter Cups Miniatures , divided
  • 1/4 cup butter or margarine (1/2 stick) , softened
  • 1/4 cup REESE'S Creamy Peanut Butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • Pink, red and white decorative candies or nonpareils (optional)
  • COCOA DRIZZLE GLAZE (recipe follows)

Directions

  • 1. Heat oven to 350°F. Line 36 small muffin cups (1-3/4 inches in diameter) with paper or foil bake cups. Remove wrappers from peanut butter cups. Coarsely chop 24 peanut butter cups; set aside.
  • 2. Beat butter and peanut butter until well blended. Add brown sugar, granulated sugar, egg, milk and vanilla; beat thoroughly. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in chopped peanut butter cups.
  • 3. Roll dough into 36 equal balls (about 1-1/4 inches); place in prepared pans. Bake 12 to 14 minutes or until set. Remove from oven; cool completely in pans on wire rack.
  • 4. Cut remaining peanut butter cups into quarters; set aside. Prepare COCOA DRIZZLE GLAZE; drizzle over cookie tops. Immediately garnish with decorative candies, if desired. Before drizzle sets, top each cookie with peanut butter quarter. Makes 36 cookie cups.
  • COCOA DRIZZLE GLAZE: Place 1 tablespoon butter or margarine in small microwave-safe bowl. Microwave at MEDIUM (50%) 20 to 30 seconds or until melted. Stir in 1 tablespoon HERSHEY'S Cocoa and 1 tablespoon water. Microwave at MEDIUM 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil. Gradually add 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. If necessary, add additional water, a few drops at a time, until of desired consistency. About 1/4 cup glaze.

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