Indulging in the irresistible allure of Reese’s Cheesecake Peanut Butter Cups, a confectionary masterpiece that continually captivates my senses, transcending the boundaries of ordinary candy. An unapologetic admission: they hold the coveted position as my foremost craving, an insatiable desire that orchestrates my every Halloween candy and Christmas stocking exploration.
Venturing beyond the confines of my culinary escapades, there exists a tantalizing creation on my blog – the Reese’s Peanut Butter Bars, a celestial manifestation of delectable delight. Yet, the saga of sweet revelation takes an audacious turn with the inception of Reese’s Cheesecake Brownies, a culinary marvel demanding an immediate entwining with the tapestry of your existence.
Prepare to be ensnared by the unparalleled symphony of flavors, as these brownies transcend the realm of mere confections, ascending to a celestial echelon. Picture this: a decadent and fudgy brownie stratum, an opulent canvas concealing the clandestine treasures of Reese’s Peanut Butter Cups nestled within. And then, the plot thickens with the arrival of a luscious peanut butter cheesecake layer, a harmonious crescendo that dances upon your palate, teasing the very limits of sensory ecstasy.
As if that weren’t enough, the grand finale unfolds – a cascade of chocolate cascading over the creamy peanut butter cheesecake, adorned with a regal array of more Reese’s Peanut Butter Cups. Can your imagination even grasp the magnitude of the sensory symphony awaiting your inaugural bite? Brace yourself, for this is no mere brownie; it is the apotheosis of indulgence, the epitome of a Reese’s Lover’s Brownie, an odyssey of flavors that beckons you to traverse the realms of gustatory euphoria. An encounter you dare not miss, an invitation to immerse yourself in the sublime experience that is Reese’s Cheesecake Brownies.
How to Make Reese’s Cheesecake Brownies
Ingredients
Brownie layer:
- ¾ cup butter
- 6 oz dark chocolate chopped
- 1½ cups sugar
- ½ cup brown sugar packed
- 1½ tsp vanilla
- 3 large eggs
- 1 cup all-purpose flour
- 1 bag mini reese’s peanut butter cups 12 oz, divided and chopped into fourths
For the peanut butter cheesecake layer:
- 8 oz block cream cheese softened
- ¼ cup butter softened
- 1 egg
- ½ cup sugar
- ½ tsp salt
- ½ tsp vanilla extract
- 1 cup creamy peanut butter
For the chocolate layer on top:
- 1 bag milk chocolate chips 12 oz
Instructions
1. Preheat your oven to 350 degrees. Line a 9×13 inch pan with aluminum foil for easy removal of the bars. Spray with cooking spray and set aside. Chop your reese’s peanut butter cups into fourths and divide them in half.
2. In a microwave safe bowl or using a double broiler, melt the ¾ cup of butter and chopped dark chocolate. Stirring ever 30 seconds being careful not to let the chocolate burn.
3. Whisk sugar and brown sugar to the melted chocolate mixture. Then add the vanilla and eggs until it it is fully incorporated. Stir the flour until incorporated. Fold in half of the chopped Reese’s Peanut butter cups. Pour this mixture into your prepared 9×13 inch pan.
4.To make the cheesecake layer, in a stand mixer using the paddle attachment, cream together the cream cheese and softened butter about 2 minutes until fluffy. Mix in the egg, sugar, salt, and vanilla on high for another 2 minutes. Mix in the peanut butter for 2 minutes.
5. Pour the cream cheese layer over the brownie layer and spread it out so that it is smooth on the top and completely covers the brownie layer. Bake for 35-40 minutes. The top and edges should be slightly golden and the center is set.
6. Let the bars completely cool and refrigerate for at least an hour before the chocolate layer on top. To make the chocolate layer, in a microwave safe bowl, add the chocolate chips. Melt 30 seconds at a time until melted and smooth. Pour over the top of the peanut butter cheesecake layer and spread evenly. Sprinkle the rest of the chopped Reese’s Peanut Butter Cups on top. Pop in the fridge until the chocolate is set. Cut into squares and serve.
Reese’s Cheesecake Brownies
Ingredients
Brownie layer:
- ¾ cup butter
- 6 oz dark chocolate chopped
- 1½ cups sugar
- ½ cup brown sugar packed
- 1½ tsp vanilla
- 3 large eggs
- 1 cup all-purpose flour
- 1 bag mini reese’s peanut butter cups 12 oz divided and chopped into fourths
For the peanut butter cheesecake layer:
- 8 oz block cream cheese softened
- ¼ cup butter softened
- 1 egg
- ½ cup sugar
- ½ tsp salt
- ½ tsp vanilla extract
- 1 cup creamy peanut butter
For the chocolate layer on top:
- 1 bag milk chocolate chips 12 oz
Instructions
- Preheat your oven to 350 degrees. Line a 9×13 inch pan with aluminum foil for easy removal of the bars. Spray with cooking spray and set aside. Chop your reese’s peanut butter cups into fourths and divide them in half.
- In a microwave safe bowl or using a double broiler, melt the ¾ cup of butter and chopped dark chocolate. Stirring ever 30 seconds being careful not to let the chocolate burn.
- Whisk sugar and brown sugar to the melted chocolate mixture. Then add the vanilla and eggs until it it is fully incorporated. Stir the flour until incorporated. Fold in half of the chopped Reese’s Peanut butter cups. Pour this mixture into your prepared 9×13 inch pan.
- To make the cheesecake layer, in a stand mixer using the paddle attachment, cream together the cream cheese and softened butter about 2 minutes until fluffy. Mix in the egg, sugar, salt, and vanilla on high for another 2 minutes. Mix in the peanut butter for 2 minutes.
- Pour the cream cheese layer over the brownie layer and spread it out so that it is smooth on the top and completely covers the brownie layer. Bake for 35-40 minutes. The top and edges should be slightly golden and the center is set.
- Let the bars completely cool and refrigerate for at least an hour before the chocolate layer on top. To make the chocolate layer, in a microwave safe bowl, add the chocolate chips. Melt 30 seconds at a time until melted and smooth. Pour over the top of the peanut butter cheesecake layer and spread evenly. Sprinkle the rest of the chopped Reese’s Peanut Butter Cups on top. Pop in the fridge until the chocolate is set. Cut into squares and serve.
