Mom clipped this recipe out of an issue "Country Living," the classified ad one, back when I was in college. This was a BIG hit with the girls at college! Really, how can you go wrong with a chocolate & peanut butter dessert? Reese Cup Dessert
Bottom Layer:
Melt 1 c. margarine.
Bottom Layer:
Melt 1 c. margarine.
Add 1 c. sugar, 1 egg, 1 t. vanilla. Cream together.
Add 1-1/4 c. flour, 1/2 c. cocoa, 3/4 t. soda, 1/4 t. salt.
Mix and press into a greased 13x9 pan.
Bake at 350° for 10 minutes only. Cool.
Middle Layer:
Mix 8 oz. package of cream cheese, 1 cup powdered sugar, 3/4 c. peanut butter, 8 oz. Cool Whip. Mix well and spread over bottom layer.
Top Layer:
Spread 8 oz. Cool Whip over middle layer. Optional, sprinkle 10 Reese Cups cut up on top or shaved chocolate. Cover and refrigerate until serving.
Middle Layer:
Mix 8 oz. package of cream cheese, 1 cup powdered sugar, 3/4 c. peanut butter, 8 oz. Cool Whip. Mix well and spread over bottom layer.
Top Layer:
Spread 8 oz. Cool Whip over middle layer. Optional, sprinkle 10 Reese Cups cut up on top or shaved chocolate. Cover and refrigerate until serving.
The bottom layer is between a chocolate cookie and a brownie. The middle layer is basically peanut butter pie filling. I prefer omitting the Reese Cups on top. I think they taste a little off after sitting cut open on the Cool Whip. But, the new Reese Cup minis may be the answer to that.
Thanks for reminding me of this recipe! Our lunch group at school does a carry-in every Friday, and they love desserts with the chocolate/peanut butter combo. This will be perfect!
ReplyDeleteLooks amazing!
ReplyDeleteThis was a hit this weekend. Thanks, Jaime!
ReplyDelete