Reese peanut butter cups are so classic that they have been used in baking for many many years. There are many different size Reese cups. There are regular, miniature, minis and big cup. Have you seen the big cup? It is huge! The kind that I use are called minis. They come in a bag of 40 or more depending on the size. I actually bought these last week at Dollarama with the plan to use them in some baking. If you cannot find these, the miniatures could also work – you would just need less.
I have always liked blondies as an alternative to brownies and the peanut butter/chocolate combo flavour is in the spotlight for sure! The batter has peanut butter in it and then there are chopped up minis with chocolate chips stirred in. If that wasn’t enough, there are whole minis pressed into the top. Eat this with a cup of milk and it is pretty close to perfection! This recipe comes from Betty Crocker.
Make sure you press the mini peanut butter cups right when the blondies come out of the oven. They go in far easier while the blondie is so soft. Also, it is very helpful to wait until it is completely cooled and the cups have solidified again before slicing them.
Peanut Butter Cup Blondies
- 1 1/3 cups packed brown sugar
- 1/4 cup butter , melted
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla
- 3 eggs
- 1 1/2 cups flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 72 Reese' Peanut Butter Cup Minis
- 1/2 cup chocolate chips
- Grease the bottom of a 13x9 pan.
- Using an electric mixer, beat together the brown sugar, butter, peanut butter, vanilla and eggs until combined and creamy.
- In a separate bowl sift together the flour, baking powder, baking soda and salt. Slowing beat that into the wet mixture until a smooth batter is formed.
- Cut 24 Reese Minis in half. Add those and the chocolate chips into the batter.
- Pour the batter into the 13x9 pan and bake in a 350F oven for 25-30 minutes.
- Remove from the oven and immediately press the remaining peanut butter cups onto the top of the blondie in even rows.
- Cool completely before cutting into bars.