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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Reese’s Cheesecake Brownies Recipe

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This recipe for Reese’s Cheesecake Brownies is from LFCS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package brownie mix
8-ounce package cream cheese
14-ounce can of sweetened condensed milk
½ cup creamy peanut butter
12-ounce package Reese’s Pieces candies
12-ounce bag milk chocolate chips
3 tablespoons whipping cream
1 bag of Reese’s Peanut Butter cups
Directions:
Directions:
1. Preheat oven to 350 and grease 13 x 9 pan
2. Prepare a box of your favorite brownie mix according to package directions (I use one pkg of Ghirardelli brownie mix from Costco!). Spread in pan and set aside.
3. In a large bowl, beat one 8-ounce package of softened cream cheese with mixer until fluffy. Add one 14-ounce can sweetened condensed milk, and ½ cup creamy peanut butter. Beat until smooth, and then stir in a 12-ounce package of Reese’s Pieces candies.
4. Spoon the mixture over the brownie batter and spread evenly.
5. Bake for 40 minutes or until cheesecake layer is set and the edges are golden brown.
6. Cool for 30 minutes and refrigerate for 30 minutes.
7. In a small bowl, microwave one 12-ounce bag of milk chocolate chips and 3 tablespoons of whipping cream. Microwave on high for 1 minute, or until the chips are melted. Stir until smooth. Spread over the cheesecake layer.
8. Sprinkle 12 large Reese's Peanut Butter Cups (chopped) over the top.
9. Store covered in the refrigerator.

 

 

 

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