Betty Crocker Reese’s® Peanut Butter & Chocolate Chunk Snack Cakes with Peanut Butter Frosting
When Betty Crocker came to me and told me about their new line of Hershey’s cookie mixes and challenged me to make recipes with them, I jumped at the chance. First, I love peanut butter cups! Second, I love to use mixes and add ingredients to them to extend them or make something completely different than what they were intended for. Makes my baking go even quicker!
First up, the cake. Add the mix along with butter, oil, eggs and water to a large mixing bowl. Mix it until combined. Don’t overmix.
Tip: In a measuring cup, add water and then the oil. I do this so most of the oil doesn’t stick to my measuring cup!
I cover my square cake/brownie pan with foil and spray it with baking spray. Add the mix batter and bake for about 18 to 20 minutes.
While the cake is baking, make your peanut butter frosting. Doh, I forgot to take pictures of the finished frosting but I wanted to show you how it looks after mixing all ingredients in right before the milk. I always find it looks funny and crumbly looking. The milk is what makes your frosting super smooth!
These cakes take only 40 minutes to make and are perfect to put in a school lunch for dessert or have at your next party…enjoy!
Yield: 16 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Betty Crocker Reese’s® Peanut Butter & Chocolate Chunk Snack Cakes with Peanut Butter Frosting Recipe
1 box (12.5 oz) Betty Crocker Reese’s® Peanut Butter & Chocolate Chunk Cookie Mix
3 Tablespoons unsalted butter, softened
1 Tablespoon oil
1/4 cup water
Peanut Butter Frosting
3/4 cup creamy peanut butter
4 Tablespoons unsalted butter, softened
1/2 Tablespoon pure vanilla extract
1 1/2 cups confectioner’s sugar
4 Tablespoons milk
1/3 mini semisweet chocolate chips
Heat oven to 350° F. Cover an 8-inch baking pan with foil and spray with baking spray.
Add Betty Crocker Reese’s Peanut Butter & Chocolate Chunk Cookie Mix, butter, oil, eggs and water to a medium-sized mixing bowl, mix with a spatula until combined.
Pour batter and into the baking pan and spread evenly with a rubber spatula. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Set pan aside for about 5 to 10 minutes. Then, lift the foil out of the baking pan to remove the cake and allow to cool completely on a baking rack.
To make the frosting
Add peanut butter and butter to a large mixing bowl or to a stand mixer bowl. Mix with beater attachment with a stand mixer or an electric mixer until smooth. Add vanilla extract and mix until combined. Add confectioner’s sugar and mix. The consistency will be crumbly looking. Add milk, gradually, one tablespoon at a time and mix until smooth and creamy. Refrigerate frosting when not in use.
Using an offset spatula, add frosting to the top of the cake. Top with mini chocolate chips. Cut into squares and serve.
For the frosting, add more milk for a creamier or thinner frosting. Use less to for a thicker frosting. Refrigerate the cake after frosting it for at least 2 hours before slicing to have neatly cut snack cakes.
from The Little Kitchen
Disclosure: This is a sponsored post and I only work with brands I love!