It’s that time of the month again… end of the month treats! If it weren’t for end of the month/end of a rotation treats, this blog would pretty much never have any dessert or baked goods on it. [Check out some of our previous end of the month treats, like… Strawberry Streusel Bars, Mint Chocolate Bars, or Sweet & Salty Snack Mix!]
We don’t eat candy a whole lot, but Reese’s Pieces are pretty high up on my list of favorites! I love anything that’s peanut butter and chocolate. Which makes it all the more shocking that I’ve had this recipe saved for awhile and haven’t made it until today. This no-bake dessert is really quite simple to put together. Two tips though, so you can improve from our learning experience. They should be kept refrigerated until before serving – while still delicious, when they’re room temperature, these bars will fall apart in your hands a bit. (Not going to lie, they’re amazing when gooey like this, but kind of hard to serve in public. If you’re sitting on your couch, doing some solo Netflix watching, shoveling treats in your mouth, by all means let them get warm and gooey!) And secondly, don’t refrigerate overnight/for an extended period of time before you cut them. We did this and the chocolate layer is hard to cut – hence our non-uniform pieces you see in the pictures. Should’ve thought of that… but they were delicious despite their appearance! Like we always say… this is real-life blog 🤷
Reese’s Pieces Bars
(Adapted slightly from this recipe)
- 1 cup butter, melted
- 2 cups graham cracker crumbs
- 1 3/4 cups powdered sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 cup + 2 tbsp smooth peanut butter
- 1 cup Reese’s Pieces, divided
- 1 1/2 cups semi-sweet chocolate chips
- Line a 9×13 baking dish with foil.
- In a large bowl, blend the first 6 ingredients – butter through 1 cup of peanut butter. Mix until smooth.
- Gentrly, stir in 1/2 cup Reese’s Pieces. Press into the baking dish evenly. Refrigerate while making the top layer.
- For the top chocolate layer, combine remaining peanut butter with the chocolate chips. Melt the chocolate and peanut butter in a double boiler (or very slowly in the microwave), stirring frequently until well-combined.
- Pour chocolate over top the bottom layer. Sprinkle with remaining 1/2 cup Reese’s Pieces to finish!
- Refrigerate for ~1 hour or until set. Slice to desired size. Keep refrigerated until serving.
Do you have a favorite candy? Everyone does I assume. I have a few, depending on my mood. One of my perennial favorites is a Butterfinger though! There’s something about the delicious, crunchy, peanut-butter and chocolate taste that makes me happy despite the fact that they always get stuck in my teeth! Awhile back I spied a bag of Butterfinger baking pieces on the discount shelf at Kroger – 89¢!! That’s basically free candy in my mind. I’ve been waiting to use them. I sort of made up my own recipe from a sugar cookie based recipe. That’s a little dangerous – as I’ve mentioned, I’m not the best or most frequent baker in the entire world. I’m pretty happy with how they turned out. Hope there are some other Butterfinger lovers out there who like them!
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 3 tbsp peanut butter
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups flour
- 3 tsp baking powder
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 2 cups butterfinger pieces (they sell baking butterfinger pieces, or you could smash up whole candy bars)
- Preheat oven to 350 degrees.
- Beat together butter, sugars, and peanut butter at medium speed (in your stand mixer or in a large glass bowl with a hand mixer).
- Add in the eggs and vanilla, beating until well-combined.
- In another large bowl, sift together the flour, baking powder, cocoa powder, and salt. Slowly add into the mixing bowl until it is all thoroughly mixed together.
- Stir in the butterfinger pieces by hand.
- Using two teaspoons, drop the cookie dough on a cookie sheet that has been lightly sprayed with cooking spray or covered with a silpat or similar.
- Bake for 12 minutes on the middle rack.
- Cool on a wire rack before eating. (Or eat right away because you love warm, gooey, fresh cookies and don’t care if you burn your tongue!)
Makes ~30-40 cookies.
April 2017 Update: I think about this recipe from time to time, and in all honesty y’all, I’m not sure I can recommend it as posted. The sauce is delicious, but I think it’s just too overwhelming for cucumbers by themselves. One time I combined the cucumber and sauce with some rice noodles and that was much better. One of these days, I’ll whip up a more cohesive dish using this sauce and share that. Standby ’til then! Or if you want, give it a whirl and tell me what you think – how would you improve it??
There’s a recipe in the family cookbook I’ve been eyeing for a few weeks now. I love cucumbers and eat them as a snack all the time. I mostly toss them in vinegar or something similarly light. But since I’m always looking for a new recipe or a way to change things up, I thought this recipe for cucumbers with peanut sauce would be a nice change of pace. The only problem? Occasionally in our family recipe book, my mom/ aunts/ grandmothers forgot that we can’t read their minds when they were writing out their recipes. This was one of those recipes. It called for things like “the worcestershire sauce” to top “the cucumbers,” instead of actual amounts. So I guessed a little bit.
I think it turned out pretty well. I really like the peanut sauce. I will say though… I think it’s a little heavy for the cucumbers. Maybe it’s because, as I mentioned, I usually eat cucumbers without a whole lot on top. But maybe that’s just me. And the peanut sauce is worth repeating – I just may put it on top of something a little more substantial next time.
Cucumbers in Peanut Sauce
Recipe adapted from my family recipe-book
- 2 Persian cucumbers, sliced
- 1/3 cup white wine vinegar
- 1 tbsp brown sugar
- 1/2 tsp crushed red pepper
- 2 tbsp oil
- 1 large clove garlic, minced
- 1/3 cup peanut butter
- 1/2 tsp sesame oil
- 1 tsp Worcestershire sauce
- 2 tsp soy sauce
- In a large bowl, whisk together white wine vinegar, brown sugar, and crushed red pepper. Add the sliced cucumbers to the bowl and refrigerate while preparing the peanut sauce.
- Heat oil over medium heat in a small pan.
- Once oil is hot, add garlic. Flash fry for just 1 minute, then turn the heat down to low.
- Once oil has cooled some, stir in the peanut butter. Stir continuously until oil and peanut butter are well combined.
- Now lower heat even further, so burner is barely on. Stir in remaining three ingredients.
- Leave on very low heat, stirring frequently, for 10 minutes.
- Remove cucumbers from their bowl, leaving the liquid behind. Whisk together the peanut sauce and vinegar mixture.
- Return the cucumbers to the bowl. Refrigerate until cool before serving.