Type what you have

Ingredients

• ✓ chocolate-covered peanut butter cup
• cream cheese
• peanut butter
• confectioners sugar
• whipped topping
• graham cracker crust

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cream cheese, peanut butter, and confectioners' sugar together until smooth.
3. 3 Fold in 1/2 of the whipped topping, then spoon the mixture into graham cracker crust.
4. 4 Spread remaining whipped topping over the peanut butter mixture and garnish with peanut butter cups. Chill for at least 2 hours or overnight before serving.
5. 5 Serve and enjoy!

By Lisa G

Ingredients

• ✓ chocolate-covered peanut butter cup
• creme-filled chocolate sandwich cookie
• butter
• cream cheese
• egg
• brown sugar
• peanut butter
• heavy cream
• vanilla extract
• semisweet chocolate chip
• heavy cream

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
2. 2 To make the crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
3. 3 To make the filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
4. 4 Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
5. 5 Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
6. 6 While the cheesecake is cooling, prepare the ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
7. 7 Place cheesecake in the refrigerator to chill for at least 2 hours before serving.

By Christina Ernst

Ingredients

• ✓ chocolate-covered peanut butter cup
• chocolate sandwich cookie
• semi-sweet chocolate chip
• shortening

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Split each sandwich cookie open using a paring knife, putting as much filling as possible on one side of the cookie. Arrange cookies on a microwave-safe plate. Place 1 peanut butter cup on the filling-side of each cookie; cover with the remaining cookie top.
3. 3 Heat cookie sandwiches in the microwave until chocolate is slightly softened, about 5 seconds. Press cookie sandwich firmly together to adhere both sides of the cookie to the peanut butter cup.
4. 4 Place chocolate chips and shortening in a microwave-safe bowl. Microwave on high for 1 minute, remove, stir, and repeat in 30 second increments until chocolate is smooth and melted.
5. 5 Dip each cookie sandwich in the melted chocolate mixture, completely covering in chocolate. Allow excess to drip off before placing on waxed paper-lined baking sheet. Hide any finger prints on the cookies with extra melted chocolate. Freeze the 'hockey pucks' until chocolate is hardened, at least 30 minutes.

By Arizona Desert Flower

Ingredients

• ✓ chocolate-covered peanut butter cup
• brownie mix
• vegetable oil
• egg
• water
• peanut butter
• white sugar
• butter
• all-purpose flour
• vanilla extract
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir brownie mix, vegetable oil, 2 eggs, and water in a large mixing bowl until smoothly combined and gently mix the chopped peanut butter cups into the batter.
3. 3 Beat peanut butter, sugar, butter, flour, vanilla extract, and 1 egg together in a bowl with an electric mixer until thoroughly combined. Spread half the brownie batter into the bottom of the prepared baking dish and top with 1/4-cup dollops of peanut butter mixture in an even pattern. Pour remaining brownie batter between the dollops. Use a knife to lightly swirl the peanut butter mixture into the brownie batter; do not overmix.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 40 minutes. Cool completely before serving.

By ERICA76

Ingredients

• ✓ chocolate-covered peanut butter cup
• brown sugar
• butter
• peanut butter
• egg
• all-purpose flour
• baking powder
• milk
• water
• chocolate chip
• peanut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
2. 2 Combine brown sugar, butter, and peanut butter in a medium bowl. Beat with an electric mixer until creamy. Beat in eggs one at a time until combined.
3. 3 Combine flour and baking powder in a separate bowl. Slowly beat into the creamed mixture. Pour in milk and water; stir until batter is thick and smooth. Spoon batter into the prepared muffin tins. Press 2 mini peanut butter cups into each cupcake.
4. 4 Bake in the preheated oven until edges are firm and begin to pull away from the sides of the tin, 20 to 25 minutes.
5. 5 Pile 15 to 20 chocolate chips over each cupcake. Return to the oven until chocolate chips start to melt, about 1 minute. Spread melted chocolate over the cupcakes and sprinkle with chopped peanuts.

By mallory