Reese’s Pieces Bars

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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 🤷

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Reese’s Pieces Bars

(Adapted slightly from this recipe)
Ingredients:
  • 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
Instructions:
  1. Line a 9×13 baking dish with foil.
  2. In a large bowl, blend the first 6 ingredients – butter through 1 cup of peanut butter. Mix until smooth.
  3. Gentrly, stir in 1/2 cup Reese’s Pieces. Press into the baking dish evenly. Refrigerate while making the top layer.
  4. 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.
  5. Pour chocolate over top the bottom layer. Sprinkle with remaining 1/2 cup Reese’s Pieces to finish!
  6. Refrigerate for ~1 hour or until set. Slice to desired size. Keep refrigerated until serving.
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Sweet & Salty Snack Mix

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It’s that time of the month again where we make treats for the staff of the hospital before we move on to our next rotation next month. I think the fact that we like to make these treats for our teachers of the month may be solely responsible for ensuring that we actually make and share dessert recipes on here. (Desserts = my Achilles heel, I’m sure I’ve mentioned that once or twice…) But with this motivation, we’ve cooked up a few pretty delicious recipes to share, like the Strawberry Streusel Bars or the Mint Chocolate Bars.

We went a little different direction this month. I don’t know why, but I couldn’t stop thinking about making a snack mix. Obviously, this recipe could be modified a million different ways. We made it the way we did because we felt it struck a good balance between the sweet and the salty! These proportions make a rather large amount of mix – we were trying to make enough to send to two separate groups of people. But it would be a good amount for a large Halloween party, or could easily be pared down.

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Sweet & Salty Snack Mix

Ingredients: 
  • 16 cups kettle corn (yield from two large popping bags for me)
  • 4 cups mini pretzels
  • 2 cups honey roasted peanuts
  • 1 1/2 cups Reese’s Pieces
  • 1 1/2 cups M&Ms
  • 1 1/2 cups chocolate chips
  • 1 tbsp butter
Instructions:
  1. Melt chocolate chips with the butter in a double boiler (or in the microwave on a lower heat setting).
  2. Pop the popcorn and combine all ingredients, except chocolate chips and butter, in a large bowl.
  3. Attempt to stir up, though this is a bit difficult. Spread the mix out on wax-paper lined cookie sheets.
  4. Drizzle the mix with the melted chocolate.
  5. Allow to sit out until the chocolate hardens. Alternatively, refrigerate for ~10-15 minutes.