Ingredients: |
Ingredients: 38 to 40 REESE'S Peanut Butter Cups Miniatures 1 cup (2 sticks) butter or margarine 1-1/4 cups HERSHEY'S Cocoa , divided 2 cups granulated sugar 4 egg(s) 2-1/2 teaspoons vanilla extract , divided 1-3/4 cups all purpose flour 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1 jar (7 oz.) marshmallow creme 1/2 cup peanuts , coarsely chopped
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Directions: |
Directions:1 Heat oven to 350°F. Line 13x9x2-inch baking pan with foil, extending foil beyond sides. Grease foil. remove wrappers from peanut butter cups. Cut each peanut butter cup into 4 pieces; set aside.
2 Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until butter is melted. Stir in 3/4 cup cocoa until smooth. Add sugar, 3 eggs and 1 teaspoon vanilla; blend well. Blend in flour; spread in prepared pan. Bake 15 minutes.
3 Meanwhile, combine sweetened condensed milk, remaining 1/2 cup cocoa, remaining egg and remaining 1-1/2 teaspoons vanilla. Pour over baked layer. Return to oven; bake 20 to 25 minutes or until set.
4 Place marshmallow creme by heaping teaspoonfuls over hot surface. Allow to soften about 5 minutes; carefully spread over surface. Immediately sprinkle peanut butter cup pieces and peanuts over marshmallow. Cool completely in pan on wire rack. Refrigerate until thoroughly chilled.
5 Lift dessert from pan using foil as handles; place on cutting board. Cut into squares using wet knife. To serve, gently heat in microwave at MEDIUM about 10 seconds or 200°F. oven until marshmallow softens. (Dessert may also be allowed to soften at room temperature until ready to serve.) Cover; refrigerate leftovers. |
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