Type what you have

Ingredients

• ✓ peanut butter cup
• ice cream sandwich
• peanut butter
• instant chocolate pudding mix
• whipped topping
• hot fudge ice cream topping
• caramel ice cream topping

Instructions

1. 1 Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
2. 2 Open the jar of peanut butter, place into microwave oven and microwave on low power for about 30 seconds at a time, until peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.
3. 3 Mix instant chocolate pudding mix into whipped topping; spread half the mixture over peanut butter layer.
4. 4 Spread half the peanut butter cups over whipped topping layer.
5. 5 Remove tops of hot fudge and caramel topping jars and microwave on low power for about 10 seconds at a time, just until toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over peanut butter cups.
6. 6 Repeat layers, starting with remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
7. 7 Freeze dessert until solidly frozen, 1 to 2 hours.

By Frauline

Ingredients

• ✓ peanut butter cup
• sweetened condensed milk
• evaporated milk
• milk
• peanut butter
• white sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker; stir until sugar dissolves.
3. 3 Freeze according to manufacturer's directions until it reaches soft-serve consistency, about 30 minutes, adding peanut butter cups halfway through freezing cycle.
4. 4 Transfer ice cream to a one- or two-quart lidded plastic airtight container; cover surface with plastic wrap and seal. For best results, ice cream should firm in the freezer for at least 2 hours or overnight.

By momtomany

Ingredients

• ✓ peanut butter cup
• egg
• sugar
• milk
• peanut butter
• sweetened condensed milk
• half-and-half
• vanilla extract

Instructions

1. 1 Beat together eggs and sugar in a large bowl with an electric mixer until thick, about 3 minutes. Set aside.
2. 2 Pour milk into a small saucepan and bring to a simmer over low heat. Gradually drizzle hot milk into egg mixture while whisking vigorously, then return whole mixture to the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
3. 3 Remove from heat and whisk in peanut butter until smooth. Allow to cool slightly, then whisk in sweetened condensed milk, half-and-half, and vanilla until well combined. Cover and refrigerate until chilled.
4. 4 Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft. Transfer to a container and freeze until solid.

By LoveTo Bake

Ingredients

• ✓ peanut butter cup
• cooking spray
• peanut
• chocolate cake mix
• water
• egg
• vegetable oil
• confectioners' sugar
• cream cheese
• peanut butter
• butter
• milk
• cocoa powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Spread chopped peanuts on the bottom of the baking pan.
3. 3 Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
4. 4 Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
6. 6 Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
7. 7 Pour glaze over baked cake; glaze will pool in cream cheese craters.

By DRFISH

Ingredients

• ✓ peanut butter cup
• white sugar
• brown sugar
• all-purpose flour
• baking powder
• baking soda

Instructions

1. 1 Mix together the flour, baking powder and baking soda. Set aside.
2. 2 Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Press each layer firmly in place. It will be a tight fit. Add chopped peanut butter cups last.
3. 3 Attach these directions to Jar: Reese's Peanut Butter Cup Cookies 1. Remove peanut butter cups from jar. Set aside. 2. Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 3. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla. 4. Mix until completely blended. You will need to finish mixing with your hands. 5. Mix in peanut butter cups. 6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets. 7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.

By Lisa

Ingredients

• ✓ peanut butter cup
• milk
• egg yolk
• white sugar
• peanut butter
• vanilla extract
• heavy cream

Instructions

1. 1 Heat milk in a saucepan over medium heat without boiling until steaming, about 4 minutes. Beat egg yolks and sugar in a large bowl. Slowly whisk hot milk into yolk mixture until well mixed; return mixture to saucepan and continue to cook on medium heat.
2. 2 Gradually stir peanut butter and vanilla extract into milk mixture until thoroughly combined, about 5 minutes. Pour peanut mixture into large bowl and cool for 15 minutes.
3. 3 Stir heavy cream and peanut butter cups into milk mixture, pour into an ice cream maker, and freeze according to the manufacturer's instructions.

By Chloe Marie

Ingredients

• ✓ peanut butter cup
• all-purpose flour
• baking soda
• white sugar
• brown sugar
• shortening
• peanut butter
• egg
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease mini muffin pans. Sift together the flour and baking soda. Set aside.
2. 2 In a medium bowl, cream together the white sugar, brown sugar, and shortening. Add the peanut butter and egg; mix until blended. Stir in the milk and vanilla alternately with the dry ingredients. Press rounded tablespoons of dough into the prepared mini muffin cups. Press dough up the sides of the cup, leaving a hole in the middle. Press a peanut butter cup into the center of each cup, being careful not to push all the way through the dough.
3. 3 Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool completely before removing from pans.

By Heather

Ingredients

• ✓ peanut butter cup
• graham cracker crumb
• butter
• white sugar
• cream cheese
• peanut butter
• brown sugar
• egg
• heavy cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl. Divide evenly into 6 cups of a 12-cup muffin tin. Flatten crust in each cup with a spoon. Set aside.
3. 3 Mix cream cheese and peanut butter in a bowl with an electric mixer until thoroughly mixed with no chunks remaining. Mix in brown sugar. Add egg and mix to combine. Mix in cream and vanilla. Divide batter evenly onto the crusts and sprinkle crushed peanut butter cups over top.
4. 4 Bake in the preheated oven until set, 12 to 15 minutes. Remove from the oven and allow to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

By cfgrrl

Ingredients

• ✓ peanut butter cup
• all-purpose flour
• baking soda
• salt
• butter
• sugar
• brown sugar
• peanut butter chips
• semisweet chocolate chip
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt; set aside. In the microwave or in a bowl over a pan of simmering water, melt the chocolate and peanut butter chips, stirring occasionally until smooth. Set aside.
2. 2 In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Stir in the melted chips until well blended then stir in the sifted dry ingredients. Finally, fold in the chopped peanut butter cups. Drop by tablespoonfuls onto the prepared cookie sheets.
3. 3 Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Dan K

Ingredients

• ✓ peanut butter cup
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• graham cracker crumb
• baking soda
• salt
• peanut butter chips
• miniature marshmallow

Instructions

1. 1 Cream butter, sugar, and brown sugar together in a large bowl. Mix in eggs and vanilla until combined. Add flour, graham cracker crumbs, baking soda, and salt; mix well. Stir in peanut butter chips. Cover and refrigerate dough for 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. 3 Roll tablespoonfuls of dough into balls and drop on the prepared baking sheet, leaving about 2 inches between each to allow cookies to spread.
4. 4 Bake in the preheated oven for 6 minutes. Remove from the oven. Push 3 to 5 mini marshmallows into the center of each cookie, along with a few pieces of chopped peanut butter cups. Return to the oven and bake until cookies are golden brown and marshmallows are a bit toasted, 2 to 3 more minutes.
5. 5 Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By CakeLove

Ingredients

• ✓ peanut butter cup
• chocolate sandwich cookie
• butter
• cinnamon
• cream cheese
• confectioners' sugar
• vanilla extract
• peanut butter
• whipped topping
• whipped topping
• chocolate sundae syrup
• caramel sundae syrup

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
2. 2 Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
3. 3 Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
4. 4 Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

By House of Aqua

Ingredients

• ✓ peanut butter cup
• milk
• powdered sugar
• peanut butter
• butter
• vanilla extract
• milk
• cocoa powder
• powdered sugar
• butter
• semisweet chocolate
• unsweetened chocolate
• vanilla extract
• milk
• salt
• baking powder
• all-purpose flour
• egg
• brown sugar
• peanut butter
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
2. 2 Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
3. 3 Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
5. 5 While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
6. 6 Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
7. 7 Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
8. 8 Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
9. 9 Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.

By Miss Alison