REESE'S Peanut Butter Cups Rocky Road Squares Recipe
Details
- Time
- 50 minutes
- Skill Level
- Intermediate
- Yields
- 20 servings
This sweet and sticky dessert is a game changer. REESE'S Peanut Butter Cups Rocky Road Squares is a fuss-free recipe you've got to try!
Ingredients & Directions
- Prep Time
- 15 minutes
- Bake Time
- 35 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 cupbutter or margarine (250 mL)
-
1 1/4 cupsHERSHEY'S Cocoa, divided (300 mL)
-
2 cupsgranulated sugar (500 mL)
-
4eggs, divided
-
2 1/2 tspsvanilla extract, divided (12 mL)
-
1 3/4 cupsall-purpose flour (425 mL)
-
1 cansweetened condensed milk (not evaporated milk) (398 mL)
-
1 jarmarshmallow creme or fluff (7 oz) (198 g)
-
1/2 cupcoarsely chopped peanuts
Key Ingredients
Directions
Equipment Needed
Oven
13x9-inch (33x23 cm) Baking Pan
Foil
Microwave-Safe Bowl
Microwave
Mixing Bowl
Wire Rack
Refrigerator
1
Preheat the oven to 350°F (180°C). Line a 9x13-inch (3 L) baking pan with foil, extending foil beyond sides. Grease foil. Remove wrappers from peanut butter cups. Cut each peanut butter cup into 4 pieces; set aside.
2
Place butter in large microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until butter is melted. Stir in 3/4 cup (175 mL) cocoa until smooth. Add sugar, 3 eggs and 1 tsp (5 mL) vanilla; blend well. Blend in flour; spread in prepared pan. Bake for 15 minutes.
3
Meanwhile, combine sweetened condensed milk, remaining cocoa, remaining egg and remaining vanilla. Pour over baked layer. Return to oven and bake for 20 to 25 minutes or until set.
4
Place marshmallow creme by heaping teaspoonfuls over hot surface. Allow to soften for about 5 minutes; carefully spread over surface. Immediately sprinkle peanut butter cup pieces and peanuts over marshmallow. Cool completely in pan on wire rack. Refrigerate until thoroughly chilled.
5
Lift dessert from pan using foil as handles; place on cutting board. Cut into squares, using wet knife. To serve, gently heat in microwave on MEDIUM (50%) for about 10 seconds or in a 200°F (100°C) oven until marshmallow softens. (Dessert may also be allowed to soften at room temperature until ready to serve.) Cover; refrigerate leftovers.
