Blondie-Brownie Peanut Butter Cup Sandwiches

Name: Blondie-Brownie Peanut Butter Cup Sandwiches
Total time: 2700 s
Yield: 24 servings
Cuisine: American
Ingredients: 1 box yellow cake mix; 1 large egg; 14 tbsp unsalted butter, melted; 3/4 cup creamy peanut butter; 1 box German Chocolate cake mix; 1/3 cup evaporated milk; 24 regular sized Reeses cups (not snack size)

Rebeka @cook_2952023

THESE THINGS ARE HEAVEN!!!!!!!!!!!! I don't normally like peanut butter desserts but these are delish!!!!!!

Rebeka @cook_2952023

THESE THINGS ARE HEAVEN!!!!!!!!!!!! I don't normally like peanut butter desserts but these are delish!!!!!!

Saved

Ingredients

45 mins

24 servings

1 boxyellow cake mix
1 largeegg
14 tbspunsalted butter, melted
3/4 cupcreamy peanut butter
1 boxGerman Chocolate cake mix
1/3 cupevaporated milk
24regular sized Reeses cups (not snack size)

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Steps

45 mins

1

Preheat oven to 350° with rack in the middle position. Lightly grease 9x13 pan and set aside
2

In a large bowl, combine yellow cake mix, egg, 6 TBS melted butter, and peanut butter. Mix with electric mixer on medium speed, or by hand until completely combined. It's pretty thick (more like a soft cookie dough), so you may need to get in there with your hands press the peanut butter cake mixture into prepared pan, making sure it's even all the way across.
3

In the same bowl, mix together the chocolate cake mix, 1 stick of melted butter(the remaining butter) and evaporated milk until completely combined. This one should be more like a thick cake batter. Set aside.
4

Bake the peanut butter layer for 9 minutes. Remove from the oven and immediately place the Reeses cup in 6 rows of 4. The reeses chips will start to melt a little. That's ok! Just with as fast as you can.
5

Once you have the peanut butter cups placed, spoon (or use your hands) the chocolate batter over the Reeses cups. Don't worry about spreading out out because that will move the reeses cups around too much. Just spin it on, somewhat evenly, by small amounts and it will spread in the oven.
6

Bake the whole thing for 20-25 minutes, until top is dry. Let cool on wire rack completely. It's best to refrigerate the whole thing before slicing, but either way make sure the bars are completely cooled before you cut into them! Bars will keep tightly sealed at room temperature for 4 days, or you can wrap them tightly and freeze them for a month.
7

This isn't my recipie, I got it off of the internet at http://fleurdelicious.wordpress.com/2012/05/14/blondie-brownie-reeses-cup-sandwiches/