I came across this recipe in a Facebook post that pointed to here. I’m not sure if it was originally by them or not. It sounded evilly delicious; I’m a sucker for chocolate and peanut butter. I made it back in October and it was a resounding success with our Saturday night gathering.
Reese’s Gooey Cake Bars
Servings: 16 cake bars
Prep time: 3 hours
Total time: 3.75 hours (plus cooling time)
- 16 regular sized peanut butter cups, unwrapped and frozen
- 1 chocolate cake mix
- 1 egg
- 1 stick unsalted butter, soft but not melted
- 1 tsp. vanilla extract
- 1/2 cup sweetened condensed milk
- 1/2 cup Reese’s Pieces
- Stop! Take your peanut butter cups, unwrap them and stick them in the freezer. Allow them to freeze for 2-3 hours until they are rock solid and would break a tooth if you tried to eat them. Once they are well and rightly frozen you can continue on with the recipe.
- Preheat the oven to 350°F. Spray a 8″ sqaure baking pan with baking spray.
- Combine the cake mix, egg, butter and vanilla in the bowl of a stand mixer. Mix with the beater attachment until a dough is formed.
- Transfer about half of the dough to the prepared pan. Spread into a even layer on the bottom of the pan.
- Layer the peanut butter cups on top of the dough (see note).
- Spread the remaining dough over the peanut butter cups and smooth the top.
- Pour the condensed milk over the dough and spread so it covers most of the dough. Distribute the reese’s pieces over the milk.
- Bake for 30 minutes. Transfer to a cooling rack. It’s going to look like a hot mess. Allow to rest for 2-3 hours until completely cooled.
- Cut into 16 squares (or smaller).
I had the best luck arranging the peanut butter cups with first one pressed into the corner with the wide face upright. The next one is placed wide face down and butted up against the first one. Continue until all of the cups are in place.
You can certainly cut these into smaller pieces. They are very intensely sweet and rather irrestible once you have a bite.