Reese’s Peanut​ Butter Brookies

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Make a brownie mix according to package directions. (I like Ghirardelli.)

Spray a 9″ x 13″ pan with baking spray. Spread brownie batter into pan.

Bake at 350 degrees for 22-26 minutes.

Remove from oven and sprinkle with 12 Reese’s Peanut Butter Cups cut into small pieces.

Sprinkle with 1+ cups of milk chocolate chunks or chips.

Drizzle with 1/3 – 1/2 cup melted peanut butter.

Mix up a batch of Peanut Butter Cookie dough.

Peanut Butter Cookies

½ cup soft butter
½ cup butter flavored Crisco
1 cup peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 XL eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees.

Cream butter, Crisco, peanut butter and sugars with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add an additional 2 Tablespoons flour for high elevation.

Form 1/4-3/8″ thick pieces of Peanut Butter Cookie dough with your hands and piece together a layer of cookie dough to cover the baked brownies.  You will not use the entire batch of dough.

Bake an additional 15 minutes at 350 degrees.  

Remove from oven. Cookie portion of bars will be soft, but will set up nicely. Over baking them will result in crunchy cookie and dry brownie layers.

Let set. Cut. Share.