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Reese’s Announces Outrageous Candy Bar Stuffed With Reese’s Pieces

Reese’s Peanut Butter Cups just advanced to a whole new level of innovation. The iconic peanut butter and chocolate candy has debuted an “Outrageous Candy Bar” that is the literal definition of Reese’s-ception.

outrageous candy bar

Photo courtesy of Reese’s.

The new candy bar features Reese’s Pieces stuffed inside of a chocolate bar that is filled with peanut butter and caramel. Basically, it’s little bits of Reese’s stuck inside of a massive Reese’s candy bar that bring new levels of texture and flavor to the beloved chocolate.

Unfortunately, we’re going to have wait a while longer for the Outrageous candy bar to make it into stores. Reese’s won’t be sending them to retailers nationwide until May of next year. However, in anticipation of the new chocolates arriving, surprise celebrations will be held by the candy purveyor in the months leading up to the launch. Reese’s already had its first such event, distributing over 30,000 bars out to Royal Oak, Michigan, a town known for its Halloween spirit.

We’ll be on the lookout for more events coming to see where people can get a hold of these candy bars before their official release. Until more are revealed, though, we’ll just have to wait until Reese’s launches them in 2018.

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Sweets

Reese’s Releases New Peanut Butter Chocolate Spread, Watch Your Back Nutella

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Reese’s fans will be stoked to hear the classic Reese’s peanut butter and chocolate taste is now available in spread form.

We can have Reese’s on toast, bake a Reese’s cake, or just eat it out of the jar when we’re sad.

The retail price for a 13-ounce jar is $3.89, so don’t let your local liquor store hustle you for a $5 jar.

In case you’ve never used spread in your life, the Reese’s Web site shows you things you can pair the spread with, like celery. It also has recipes for some bomb-looking pies, cakes and cookies.

I’m not much of a baker, but I can definitely mess around with this peanut butter, chocolate and bacon recipe.

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Recipes

Make This No-Bake Reese’s Pieces Peanut Butter Pie

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Looking for a quick, easy recipe for October? Well, this pie will satisfy even the strongest sweet tooth without even looking at the oven.

Think a pre-made Oreo cookie pie crust filled with delicious whipped cream, peanut butter, and Reese’s Pieces. Top it off with a decadent ganache, and it’s basically like you’re eating a giant, chilled peanut butter cup… covered in Oreo.

Of course, if you’re feeling motivated, you could make the crust from scratch… But then you’d have to turn on the oven, and who wants to do that? This pie has pretty much the best of everything… it’s a little salty, a little sweet, a little creamy and a little crunchy, and a whole lot of delicious.

No-Bake Reese’s Pieces Pie

Printable Recipe

Ingredients

Makes 1 9-inch pie

  • 1 9-inch Oreo pie crust (homemade or store bought)
  • 1 cup chopped Reese’s Pieces
  • ½ cup mini chocolate chips
  • ¼ teaspoon salt
  • 2 cups whipped topping (Cool Whip works)
  • ½ cup powdered sugar
  • 6 ounces cream cheese, room temp
  • 1 cup peanut butter (I always use Jif Creamy)
  • 2 Tbsp whole milk
  • ½ cup heavy cream
  • 4 oz bittersweet (I used leftover semisweet mini chips) chocolate, chopped

How to Make It

1.  Toss chopped Reese’s Pieces, mini chocolate chips, and salt in a small bowl. Set aside.

2.  In a stand mixer with a paddle attachment, beat cream cheese with powdered sugar. Start slow, and once incorporated mix at medium speed until cream cheese is smooth. Beat in peanut butter, milk, and ¼ cup of the “crunch.”

3. Stir in ¼ of the whipped cream to lighten the mixture. Once incorporated, stir in the rest of the “crunch” mixture (I left some aside to sprinkle on top). Then gently fold in the remaining whipped cream, being sure to scrape the bottom.

4. Pour peanut butter mixture into the crust and smooth the top. Refrigerate for at least 4 hours. Cover with plastic wrap once the mousse firms.

5. To finish, heat heavy cream in the microwave until almost boiling (about 2 – 3 minutes).  Add the chopped chocolate (I used leftover mini chocolate chips) and stir vigorously with a fork until it’s smooth and shiny. Pour the “ganache” over the pie and smooth (or tilt the pie) to cover the top. Sprinkle with reserved crunch (if you saved some) and place the pie back in the refrigerator to set for at least 20 minutes.

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Recipes

Elvis Cookies

So can we just pretend that it hasn’t been FOREVER since I’ve made something with bacon? Great, thanks!

Moving on. I’m sure everyone is familiar with the concept of the Elvis sandwich: peanut butter, banana and bacon. What a stellar combo. So I thought I’d do my own take on the King’s favorite food and present it as a cookie. Per usual, Alton Brown’s The Chewy recipe is my go-to basic dough, but then I added in the extra goodness:

Elvis Cookies

Ingredients

  • 8oz butter
  • 12oz bread flour
  • 1t salt
  • 1t baking soda
  • 2oz sugar
  • 8oz light brown sugar
  • 1 egg
  • 1 egg yolk
  • 1oz whole milk
  • 1 1/2t vanilla
  • 8 strips bacon, candied and crumbled
  • 2 boxes Reese’s Pieces
  • 1 1/2c dried banana pieces

Directions

  1. Melt the butter and cool slightly.
  2. Sift together the flour, salt and baking soda in separate bowl.
  3. Beat together butter and both sugars at medium speed for 2 minutes.
  4. Whisk together the whole egg, the egg yolk, milk and vanilla in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
  5. Gradually add the dry ingredients, stopping a couple of times to scrape down the sides of the bowl.
  6. Stir in banana, Reese’s Pieces and bacon.
  7. Chill the dough for 1 hour.
  8. Preheat the oven to 375 degrees F and prep baking sheet with parchment.
  9. Scoop into balls using 1.5T cookie scoop, place on baking sheet and give each cookie a little smush. (I got about 40 cookies this way).
  10. Bake 8 to 10 minutes and let cool on baking rack for 5 minutes.

Yes! You could definitely tell exactly what was in this cookie. The dough absorbed the flavor of the banana with punches of bacon and peanut butter throughout. Elvis Presley would be proud.

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Recipes

Chocolate Peanut Butter Truffle Cupcakes

One thing people love almost as much as bacon is peanut butter. This was news to me, as, growing up, I was never a huge fan. Sure an occasional PB& J and BBQ chip sandwich (don’t look at me like that) would cross my lips, but Peanut Butter desserts were out of the question…until recently.

Now, whenever I get the hankering to make a peanut butter-based dessert, I try to think of ways to cram in as much peanut butter as possible without just giving someone a jar and a spoon.  And with this recipe, I think I’m on my way: a chocolate peanut butter cup cake filled with a peanut butter truffle, topped with a peanut butter frosting and Reese’s Pieces. Yup, that’ll do.

I snagged bits and pieces of this recipe from different spots: the cake and the frosting are adapted from the Cake Mix Doctor. And most of the peanut butter truffle recipes that I looked through were exactly the same. And the Reese’s Pieces? Well, I just (HEART) them.

Chocolate Peanut Butter Truffle Cupcakes (makes 22 to 24 cupcakes)

Truffles

– 12oz white chocolate chips

– 1/2c creamy PB

Cupcakes

– 1 box Devil’s Food cake mix

– 1 1/3c water

– 1/3c creamy PB

– 1/3c oil

– 3 eggs

Frosting

– 1 1/2c creamy PB

– 12T butter, softened

– 3c p sugar, sifted

– 5 to 6T milk

– 3t vanilla

– Reese’s Pieces, crushed (Three of those boxes that you can get for $1 each at the grocery should be more than enough.)

Directions

1. Preheat oven to 350 degrees and line your cupcake tins.

2. Melt white choc. chips and PB for the truffles in the microwave. (Start with 1 min on 50% power and go from there). Stir until combined; then, put truffle mixture in fridge to harden.

3. Combine ingredients for cake in electric mixer on low for 30 seconds, then on high for 2 minutes.

4. The usual directions for cupcakes are to fill the liner 2/3 of the way up. So fill each of them only 1/3 of the way for now.

5. Scoop the truffle mix into 24 balls and press lightly into each cupcake. Then fill the cupcakes the rest of the way (the second 1/3).

(Believe me, it’s better to do it this way. I just added the truffle at the end, and, as you can see from the pic, my cupcakes were top-heavy because of it).

6. Bake for 22 to 26 minutes and then cool completely.

7. Meanwhile, cream together the butter and PB for the frosting. Then, add the vanilla.

8. Gradually beat in the powdered sugar until combined.

9. Add 5T of milk and beat the frosting until light and creamy (about two minutes on med-high). Add in more milk if necessary.

10. Frost the cooled cupcakes and top with crushed Reese’ Pieces.

The frosting and the cake were good in their own right, but when you bite into that truffle, too? Shut the front door.

Be prepared to have all of your peanut butter-filled dreams come true.

Categories
Fast Food

A&W Restaurants Announce a New Peanut Butter Brownie Crunch Sundae

Mouthful of a name, undeniable, but A&W Restaurants continues on with their summer releases following the launch of their Bacon Ranch Crunch Burger and Premium Turtle Sundae. Getting the shine today is their Peanut Butter Brownie Crunch Sundae, mixture of creamy soft serve topped with hot fudge, Nestle Toll House brownie bites, Butterfinger candies and Reese’s peanut butter cups – with whipped cream and a cherry on top.

Categories
Cravings Sweets

Elvis Bacon White Chocolate Bark

Elvis is truly back with a vengeance, and he is bringing back his favorite sandwich with a little twist. This Bacon White Chocolate Bark has all of the delicious ingredients that were made famous because of Elvis’ infatuation with peanut butter, bacon and banana sandwiches, but made in a new way. First of all, the bread is substituted with white chocolate chips. It is then layered with peanut butter Reese’s Pieces, bananas, bacon and melted peanut butter chips drizzled over the top! (Thx TheCerealBaker)