Marbled Peanut Butter Brownies

INGREDIENTS:

2 packages (3 oz. each) cream cheese, softened 1/2 cup REESE'S Creamy Peanut Butter 2-1/4 cups sugar, divided 4 eggs 2 tablespoons milk 1 cup (2 sticks) butter or margarine 2 teaspoons vanilla extract 3/4 cup HERSHEY'S Cocoa 1-1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup HERSHEY'S Milk Chocolate Chips or 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates

DIRECTIONS
1. 1 Heat oven to 350F. Grease 13x9x2-inch baking pan. 2. 2 Prepare peanut butter filling by beating cream cheese, peanut butter, 1/4 cup sugar, 1 egg and milk. 3. 3 Melt butter in large microwave-safe bowl at HIGH (100%) 2 to 2-1/2 minutes or until melted. Stir in remaining 2 cups sugar and vanilla. Add remaining 3 eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in chocolate chips. 4. 4 Remove 1 cup batter; set aside. Pour remaining batter into prepared pan. Spread peanut butter filling over surface. Drop reserved chocolate batter by teaspoons over filling. Using knife, gently swirl through top layers for marbled effect. 5. 5 Bake 35 to 40 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.

Chocolate Peanut Butter Filled Oat Bars

INGREDIENTS:

3/4 cup (1-1/2 sticks) butter or margarine, softened 3/4 cup REESE'S Creamy Peanut Butter, divided 2 cups packed light brown sugar 2 eggs 1 teaspoon vanilla extract 2-1/2 cups quick-cooking rolled oats, uncooked 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt CHOCOLATE PEANUT BUTTER FILLING (recipe follows) 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil)

DIRECTIONS
1. 1 Heat oven to 350F. 2. 2 Beat butter and 3/4 cup peanut butter in large bowl until well blended; beat in brown sugar. Add eggs and vanilla, beating until well blended. 3. 3 Stir together oats, flour, baking soda and salt; gradually stir into butter mixture. (Dough will be thick.) Set aside 2 cups dough. 4. 4 Press remaining dough onto bottom of ungreased 15-1/2x10-1/2x1-inch jelly-roll pan. Prepare CHOCOLATE PEANUT BUTTER FILLING; spread over dough. Set aside 1/2 cup peanut butter chips for drizzle. Add remaining peanut butter chips to reserved dough; crumble mixture over filling. 5. 5 Bake 25 minutes or until top is golden brown (chocolate will be soft). Cool completely in pan on wire rack. 6. 6 Place reserved 1/2 cup peanut butter chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave an

additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over bars; allow drizzle to set. Cut into bars. About 4 dozen bars. CHOCOLATE PEANUT BUTTER FILLING 1/2 cup REESE'S Creamy Peanut Butter 1/3 cup butter or margarine 1/2 cup HERSHEY'S Cocoa 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1-1/2 teaspoons vanilla extract Melt peanut butter and butter in medium saucepan over low heat. Stir in cocoa. Add sweetened condensed milk; heat, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.

Peanut Butter Coffee Cake

INGREDIENTS:

1-2/3 cups (10-oz.-pkg.) REESE'S Peanut Butter Chips 3/4 cup REESE'S Creamy Peanut Butter 2-1/4 cups all-purpose flour 1-1/2 cups packed light brown sugar 1/2 cup (1 stick) butter or margarine, softened 1 teaspoon baking powder 1 teaspoon baking soda 1 cup milk 3 eggs 1 teaspoon vanilla extract

DIRECTIONS
1. 1 Heat oven to 350F. Grease bottom of 13x9x2-inch baking pan. 2. 2 Place peanut butter chips and peanut butter in microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. 3. 3 Combine flour, brown sugar, butter and peanut butter chip mixture in large bowl. Beat on low speed of mixer until mixture resembles small crumbs; reserve 1 cup crumbs for topping. To remaining crumb mixture gradually blend in baking powder, baking soda, milk, eggs and vanilla; beating until well combined. Pour batter into prepared pan; sprinkle top evenly with reserved crumbs. 4. 4 Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. 12 to 16 servings.

Collector's Cocoa Cake

INGREDIENTS:

3/4 cup (1-1/2 sticks) butter or margarine, softened 1-3/4 cups sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1-1/4 teaspoons baking soda 1/2 teaspoon salt 1-1/3 cups water ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING (recipes follow)

DIRECTIONS
1. 1 Heat oven to 350F. Grease and flour two 8-or 9-inch round baking pans. 2. 2 Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter mixture, beating until well blended. Pour batter into prepared pans. 3. 3 Bake 35 to 40 minutes for 8-inch layers; 30 to 35 minutes for 9-inch layers or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 4. 4 Frost with ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING. 8 to 10 servings. ONE-BOWL BUTTERCREAM FROSTING 6 tablespoons butter or margarine, softened 2-2/3 cups powdered sugar 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1/3 cup milk 1 teaspoon vanilla extract Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed).

Stir in vanilla. About 2 cups frosting. FLUFFY PEANUT BUTTER FROSTING 1 cup milk 1/4 cup all-purpose flour 1 cup sugar 1/2 cup REESE'S Creamy Peanut Butter 1/2 cup shortening 1 teaspoon vanilla extract Dash salt Gradually stir milk into flour in small saucepan. Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface. Cool to room temperature, about 1/2 hour. Add sugar, peanut butter, shortening, vanilla and salt. Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved. About 3 cups frosting.

Peanut Butter Krispy Bites

INGREDIENTS:

1/4 cup (1/2 stick) butter or margarine 40 large marshmallows or 4 cups miniature marshmallows 1/2 cup REESE'S Creamy Peanut Butter 5 cups crisp rice cereal CHOCOLATE DRIZZLE(recipe follows, optional)

DIRECTIONS
1. 1 Butter 13x9x2-inch pan. 2. 2 Melt butter in large saucepan, over low heat. Add marshmallows; cook, stirring constantly, until marshmallows are melted. Remove from heat. Add peanut butter; stir until melted. 3. 3 Add cereal; stir until well coated. Immediately press mixture evenly into prepared pan. Cool; cut into squares or triangles. Drizzle with CHOCOLATE DRIZZLE, if desired. About 24 pieces. CHOCOLATE DRIZZLE; Place 1/2 cup HERSHEY'S Milk Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until chocolate is melted and mixture is smooth when stirred.

Chocolate Peanut Butter Milkshake

INGREDIENTS:

1-1/2 cups vanilla ice cream 1 cup cold milk 1/3 cup HERSHEY'S Syrup 2 tablespoons REESE'S Peanut Butter Topping or REESE'S Creamy Peanut Butter Whipped topping Maraschino cherry(optional)

DIRECTIONS
1. 1 Place ice cream, milk, syrup and topping in blender container. Cover; blend until smooth. 2. 2 Garnish with whipped topping and cherry, if desired. Two 10-oz. servings.

REESES PEANUT BUTTER CUPS RECIPE

Time- 10 minutes Serves -12

INGREDIENTS

12 paper muffin cups 340g milk chocolate chips 1 cup reduced fat peanut butter cup icing sugar teaspoon salt

METHOD

1. Cut the top half off of the muffin cups so that they are shallower.

2. Pour the chocolate chips into a glass bowl and melt them in the microwave: Microwave at 50% power for 2 minutes. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. But be very careful not to overcook the chocolate.

3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Make sure you leave some melted chocolate as you will need it later to top the peanut butter cups. Draw the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens.

4. Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bowl.

5. When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave oven on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups.

6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we'll add later. Pop the candy back in the refrigerator to harden the peanut butter. This should take an hour or so.

7. When the peanut butter filling has hardened, re-melt the chocolate chips in the microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate.

Choc-peanut butter bars

Makes 6

Ingredients

1/2 cup crunchy peanut butter 1 litre chocolate ice-cream, softened 75g butter, softened 1/2 cup firmly packed brown sugar 1 egg 1/4 cup cocoa powder 1 1/2 cups plain flour 1 1/2 teaspoons baking powder

Method
1. Grease a 6cm-deep, 20cm (base) square cake pan. Line with baking paper, allowing 3cm overhang on all sides. Place peanut butter in a saucepan over low heat. Cook, stirring, for 1 to 2 minutes or until smooth. Place ice-cream in a bowl. Add peanut butter. Stir to combine. Spoon into prepared pan. Smooth top. Cover surface with plastic wrap. Freeze for 8 hours or until firm. 2. Preheat oven to 180C/160C fan- forced. Lightly grease a large baking tray. Using an electric mixer, beat butter and sugar together in a bowl until thick and creamy. Add egg. Beat until combined. Transfer to a bowl. Sift cocoa, flour and baking powder over butter mixture. Stir to combine. Turn dough onto a lightly floured surface. Knead until just smooth. 3. Shape into a disc. Wrap in baking paper. Refrigerate for 1 hour or until firm. 4. Roll dough between 2 sheets baking paper until 5mm thick. Cut into twelve 6cm x 9cm rectangles. Transfer to prepared tray. Prick tops with a fork. Bake for 10 minutes or until crisp. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. 5. Remove ice-cream mixture from pan. Trim sides. Cut into six 6cm x 9cm rectangles. Sandwich each between 2 biscuits. Return to freezer until serving.