Buckeye Bars Or Copy Cat Reeses Recipes

Steps:

• In a large microwave-safe bowl, combine butter and 1 cup peanut butter. Microwave, uncovered, on high for 1 minute or until butter is melted, stirring once. Beat in confectioners' sugar. Spread into a 13-in. x 9-in. pan coated with cooking spray. , In a microwave, melt candy bars and remaining peanut butter; stir until smooth. Spread over peanut butter layer. Refrigerate until cool. , Cut into 1-1/2-in. x 1-in. bars. Store in an airtight container in the refrigerator.

Steps:

• Grease a 10x15-inch jelly roll pan.
• Mix confectioners' sugar, peanut butter, margarine, brown sugar, and vanilla together in a bowl. Press peanut butter mixture into the prepared pan.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Pour melted chocolate evenly over the peanut butter layer. Let buckeye bars cool completely before cutting into squares.

Steps:

• Line a 13x9 inch baking sheet with foil. Set aside.
• In a large mixing bowl, beat 3/4 cup melted butter, powdered sugar, peanut butter and vanilla extract together. Mixture will come together into a "dough." Using your hands, press into the bottom of the 13x9 dish.
• In a microwave bowl, combined chocolate bars (broken into pieces) with 1 tablespoon butter. Heat for 30 second intervals, stirring until chocolate is smooth (mine took about 1 1/2 minutes).
• Spread evenly over top of peanut butter layer.
• Allow chocolate to set before cutting.
• Store in airtight container at room temperature.

Steps:

• HEAT oven to 350ºF. Coat 13 x 9-inch pan lightly with no-stick cooking spray.
• BEAT cake mix, oil and egg in large bowl on medium speed until mixture resembles coarse crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan.
• BEAT sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.
• BAKE 25 to 30 minutes or until set. Cool. Place frosting into corner of 1-quart resealable food storage bag. Seal bag. Microwave 5 seconds on HIGH. Snip small edge off bag corner. Squeeze bag, drizzling in a criss-cross pattern over crumb topping. Chill to set chocolate drizzle for ease in cutting into bars.

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13×9×2-inch baking pan and set aside.
• In a large bowl, combine brownie mix, eggs, oil and vanilla. Beat until combined. Stir in peanuts. Remove half of the brownie mix and set aside.
• Spread remaining brownie mix into prepared pan.
• Whisk together sweetened condensed milk and peanut butter in a medium bowl until smooth. spread peanut butter mixture evenly over the brownie mixture in the pan. Separate the reserved brownie mixture into pieces. Flatten each piece with your fingers and place on top of peanut butter mixture.
• Bake in preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack.

Steps:

• Mix peanut butter, margarine, and sugar together.
• Roll into small balls and chill.
• Melt chocolate chips and about 1/4 of 1 bar of grated paraffin together in microwave for 1 minute at 70% power. Stir. Continue microwaving at 70% power until completely melted making sure to check every 20 to 30 seconds. Dip balls into chocolate mixture. Place on wax paper to cool. Keep in fridge in covered container.
• Enjoy!
• Optional - Drizzle second type of chocolate on top for decorative effect.

Steps:

• Melt the first two ingredients in microwave.
• Add the sugar and mix.
• Pat into 9 x 13" pan.
• Melt chocolate and 1/2 cup peanut butter together.
• Place over bottom layer.
• Refrigerate and cut into squares.