Chocolate and peanut butter, a match made in heaven. My first experience with it was probably eating Reese’s Peanut Butter Cups as a kid at Halloween. I can still remember the ad where two people bump into each other while roller skating, and somebody’s chocolate ends up in somebody’s peanut butter – and realize it’s a match made in heaven.
This recipe uses Rebar Restaurant’s peanut butter chocolate chip cookie cake, to which I added the mini peanut butter cups – to rave reviews of everyone who tried it. A definite crowd pleaser, for those who like the peanut butter & chocolate combo. Pretty easy to make too – the hardest part it unwrapping all those mini peanut butter cups!
What you need:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup smooth natural peanut butter
1/2 teaspoon vanilla
3/4 cup rolled oats
1 cup unbleached flour
1/2 baking soda
1/4 teaspoon salt
1 cup chocolate chips
16 mini peanut butter cups
What you do:
1. Grease an 8×8 pan and preheat the oven to 350F. Cream the butter, sugars and peanut butter until light and fluffy. Add the egg and vanilla and beat well.
2. Add the oats, flour, baking soda and salt and stir well. Mix in the chocolate chips.
3. Spread into the pan and bake for 25 minutes. When it comes out of the oven push the peanut butter cups into the squares. You’ll probably want to let it cool before you cut it, as the peanut butter cups will be melty and messy. You may not be able to wait though!