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REESE'S Peanut Butter Cups Rocky Road Squares Recipe

reeses peanut butter cups rocky road squares recipe

Details

Timing
Timing
Total:
Bake:
35 Min.
Prep:
15 Min.
Skill Level:
Intermediate
Yields:
20 servings

This sweet and sticky dessert is a game changer. REESE'S Peanut Butter Cups Rocky Road Squares is a fuss-free recipe you've got to try!

Ingredients & Directions

Prep Time
15 minutes
Bake Time
35 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 26
    REESE'S Minis Milk Chocolate Peanut Butter Cups Candy (230 g)
  • 1 cup
    butter or margarine (250 mL)
  • 1 1/4 cups
    HERSHEY'S Cocoa, divided (300 mL)
  • 2 cups
    granulated sugar (500 mL)
  • 4
    eggs, divided
  • 2 1/2 tsps
    vanilla extract, divided (12 mL)
  • 1 3/4 cups
    all-purpose flour (425 mL)
  • 1 can
    sweetened condensed milk (not evaporated milk) (398 mL)
  • 1 jar
    marshmallow creme or fluff (7 oz) (198 g)
  • 1/2 cup
    coarsely chopped peanuts

Key Ingredients

REESE'S Minis Milk Chocolate Peanut Butter Cups Candy, 210g bag - Front of Package
Where to Buy
HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package
Where to Buy

Directions

Equipment Needed 
oven Oven
baking pan 13x9-inch (33x23 cm) Baking Pan
foil Foil
microwave safe bowl Microwave-Safe Bowl
microwave Microwave
mixing bowl Mixing Bowl
wire rack Wire Rack
refrigerator Refrigerator
1

Preheat the oven to 350°F (180°C). Line a 9x13-inch (3 L) 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 on HIGH (100%) for 1 minute or until butter is melted. Stir in 3/4 cup (175 mL) cocoa until smooth. Add sugar, 3 eggs and 1 tsp (5 mL) vanilla; blend well. Blend in flour; spread in prepared pan. Bake for 15 minutes.

3

Meanwhile, combine sweetened condensed milk, remaining cocoa, remaining egg and remaining vanilla. Pour over baked layer. Return to oven and bake for 20 to 25 minutes or until set.

4

Place marshmallow creme by heaping teaspoonfuls over hot surface. Allow to soften for 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 on MEDIUM (50%) for about 10 seconds or in a 200°F (100°C) 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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