Reese’s Pieces Bars

RPbars.jpg

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 🤷

RPbars2.jpg

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.
Advertisements

Mint Chocolate Bars

mintchocbars.jpg

I had a great month of May in terms of a rotation I was doing for school. I loved it and learned so much! On my last day, I wanted to bring a little treat for the staff who taught me and worked with me for the past few weeks. I couldn’t decide what to make, but ruled out cookies because the hospital frequently provides trays of cookies that are pretty darn good. And I’m generally exhausted during the middle of the week, so I wanted to make something pretty simple. I came up with the idea for these, essentially extrapolating from a thought of Rice Krispy Treats! These are so easy to make and are delicious!! You can’t go wrong. You could easily throw these together for some sort of last minute get-together or other situation.

(Also. I forgot to take pictures. So all you get is a quick shot of the 2 bites I saved for Selim.)

Mint Chocolate Bars

Ingredients: 
  • 1 standard sized box of Mint Oreos
  • 4 tbsp butter
  • 1 bag of large marshmallows (5 cups)
  • 20 pieces Andes candy, chopped
Instructions: 
  1. Place the Oreos in a large plastic bag and smash with a mallet. Don’t smash them too finely.
  2. Meanwhile, melt the butter in a large saucepan over low heat.
  3. Once butter is melted, add the marshmallows and cover. Keep on low heat.
  4. Remove the lid every 3-4 minutes and stir. The marshmallows will melt and eventually combine with the butter.
  5. Once the butter and marshmallows are melted and combined, pour in the crushed Oreos. Working quickly, stir to coat the cookies in the marshmallow/butter. Remove from heat.
  6. Lastly, add the chopped Andes candy. They will quickly begin to melt. Stir ASAP to get the candy spread throughout.
  7. Scoop the mixture into a glass baking dish (8×8). Spread out evenly.
  8. Allow to cool entirely. Once cooled, slice with a sharp knife.
  9. Try not to eat them all before you share with friends!
Makes ~25-30 bars, obviously depending on how large you cut them.