REESE'S Halloween PEANUT BUTTER PUMPKINS
The classic REESE'S. The perfect combination of chocolate and peanut butter--dressed up as pumpkins for halloween.
When you need a treat and a snack--go for a REESE'S Peanut Butter Cup. In over 80 years many have tried, but no one has topped Reese's perfect marriage of milk chocolate and peanut butter.
- REESE'S Peanut Butter Cups were introduced in 1928
- A REESE'S Peanut Butter Cup candy sold for 1 cent in the 1930s
- REESE'S turned 84 years old in 2012
- HERSHEY'S makes enough peanut butter cups in one year to feed one cup to every single person in the USA, Japan, Europe, Australia, China, Africa, and India
TRY YOUR REESE'S PEANUT BUTTER CUPS IN THESE RECIPES:
HAUNTED TREE HALLOWEEN CAKE
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cans vanilla ready -to-spread frosting or your favorite homemade vanilla frosting, divided
Red and yellow food color
1-1/3 cups (8-oz. pkg.) REESE'S Minis Peanut Butter Cups, divided
5 to 6 teaspoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
- Set aside 1/2 cup frosting. Tint remaining frosting to desired shade of orange with red and yellow food color.
- Coarsely chop 1 cup mini peanut butter cups; set aside. Place first cake layer on serving plate; frost top of layer with about 3/4 cup frosting. Top with chopped peanut butter cups. Add second cake layer; complete frosting cake.
- Add cocoa to reserved frosting; place in heavy duty (freezer) resealable food storage bag. Cut off tip of bag about 1/4 inch from one corner. Draw leafless tree and branches onto top of cake by piping chocolate frosting in desired design. Add remaining mini peanut butter cups as few remaining leaves on tree and as leaves that have already fallen to the ground. 10 to 12 servings.
REESE'S PEANUT BUTTER CUP SANDWICH COOKIES
Yields about 18 sandwich cookies.
1/4 cup (1/2 stick) butter or margarine, softened
1/4 cup shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats
1/2 cup chopped nuts, optional
1-1/3 cups (8-oz. pkg.) REESE'S Minis
18 REESE'S Snack Size Peanut Butter Cups
- Beat butter, shortening, granulated sugar and brown sugar until well blended. Add egg; beat well.
- Stir together flour, baking soda and salt; blend into butter mixture.
- Stir in oats and chopped nuts, if desired.
- Stir in mini peanut butter cups.
- Cover; refrigerate several hours or overnight.
- Heat oven to 350°F.
- Shape dough into 1-inch balls. Place on ungreased cookie sheet.
- Bake 10 to 12 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
- Remove wrappers from snack size peanut butter cups.
- For each sandwich cookie, place one peanut butter cup on flat side of cookie; place on paper towel.
- Microwave at MEDIUM (50%) 10 to 15 seconds; then gently press second cookie on peanut butter cup.
- Wait several minutes for peanut butter cup to soften and adhere to second cookie.
- Eat immediately or allow chocolate to set before storing cookies.