Puffy Peanut Butter Cup and Cheesecake Swirled Brownies

Wednesday, April 2, 2008, by Leigh Anne

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“Feeding the people we love”

Wednesday is usually “Lovely Lemon” day but today I was in the mood for chocolate and peanut butter. I love that combination. I remember my first taste of that wonderful combo came in some Baskin & Robbins Peanut Butter and Chocolate ice cream - the best!

Add some cream cheese to that peanut butter and chocolate and you have heaven! Beware - this recipe is not low calorie!

You will see the recipe calls for 12 - yes 12 - regular size Reeses Peanut Butter Cups but I had a bag of little miniature peanut butter cups in my freezer that I used. I think next time I would use the regular size ones because you will get a stronger peanut butter flavor. The miniature ones were cute but there was not enough peanut butter.

The beauty of this recipe is that it uses a boxed brownie mix - easy!

LA Note - One mistake I made was that when I put the marshmallows on top and put it back in the oven for them to puff I left them in too long and the marshmallows started to melt - be sure and pull it out while they are still puffed and not melted or you won’t have the “puffed” part of the recipe!

Do you have a favorite peanut butter and chocolate combination? I’d love to hear!

1 brownie mix of choice (9 x 13) along with ingredients as directed on back of package

8 oz. softened cream cheese

1/2 cup creamy peanut butter

1/4 cup sugar

1 egg

1 tsp. vanilla

2 cups mini marshmallows

12 regular size Reeses Peanut Butter Cups, cut into cubes

1 cup chocolate chips

1/4 cup creamy peanut butter, melted in microwave to drizzle

Preheat oven to 350 degrees. Place brownie mix and ingredients on back of box as directed (eggs, oil, water) into a large mixing bowl. Mix until combined and pour into a greased 9 x 13 inch baking dish. In a separate bowl mix together the cream cheese, peanut butter, sugar, egg and vanilla until smooth. Drop by the tablespoon evenly over the brownie batter.

Take a knife or toothpick and swirl the cheese mixture through the brownie batter. Bake for 30-32 minutes or until cooked through.

Once brownies are just about cooked, with about 2 minutes left, sprinkle marshmallows, Reeses cups and chocolate chips over brownies. Cook for 2-3 minutes or until marshmallows are puffed slightly. Remove and cool completely before cutting. While brownies are cooling, drizzle melted peanut butter over bars. Let cool.

Once cool, cut and enjoy!

This recipe is from one of my favorite food blogs - The Picky Palate

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