Chocolate and peanut butter, a marriage made in heaven! My hubby is a die hard chocolate-peanut butter lover, one of the most adamant fans I have ever met! In the mood for a magic trick? Give him a bag of Reeses and watch him make them disappear! His all time favorite candy is Reese’s, hands down.
So, when I saw this recipe at Pip & Ebby I literally could NOT wait to make it for him! I was nervous at first since it requires spreading cheesecake mixture over unbaked brownie mixer, I couldn’t imagine how I was going to pull that off without totally mixing the two and ending up with a mishmash rather than two distinct layers. When I made it I was surprised how relatively easy it was, and there is plenty of cheesecake batter so spreading wasn’t a problem and the batters really are rather forgiving, they spread and evened out as they cooked!
He was so excited for it he couldn’t wait for the top layer of melted milk chocolate chips to harden and begged for a piece while it was nice and creamy on top! (Hence, the sloppy looking picture, I’ll take a better one next time I make it, I promise!) The verdict? With his first bite he moaned, and I very literally mean MOANED, and in a state of total and complete bliss, managed to utter, “Oh. My. God!” This continued with each and every single bite after the first. Thankfully our windows weren’t open, I can only imagine what the neighbors would of thought!
Are you a chocolate and peanut butter lover? Is someone you know? You must make this for yourself, you will not be disappointed, promise! This is great for pot lucks, game day parties, family gatherings, any and every excuse you can think of. It’s so good and it seems like it took a lot of hard work but it really doesn’t, you look like a superstar and everyone is happy!
Preheat oven to 350 degrees F. Lightly coat a 9×13 pan with cooking spray.
Prepare a 19.5-oz. box of chocolate fudge brownie mix according to package directions. Spread the batter in the pan and set aside.
In a large bowl, beat one 8-ounce package of softened cream cheese with a hand-held mixer until fluffy.
One 14-ounce can sweetened condensed milk
1/2 cup creamy peanut butter
Beat until smooth.
Stir in a 12-ounce package of Reese’s Pieces candies.
Spoon the mixture over the brownie batter and spread evenly.
Bake for 40 minutes or until the cheesecake layer is set and the edges are golden brown. Cool for 30 minutes and refrigerate for 30 minutes.
Add the following ingredients to a small microwaveable bowl:
One 12-ounce bag milk chocolate chips
3 tablespoons whipping cream
Microwave on high for 1 minute, or until the chips are melted. Stir until smooth. Spread over the cheesecake layer. Sprinkle 12 large Reese’s Peanut Butter Cups (chopped) over the top. Store covered in the refrigerator.
**Please Note:** I read all the original post’s comments and a lot of readers had trouble with the chocolate chips seizing up during the melting process. So I chose to melt mine in a metal bowl over a pan of boiling water (homemade double boiler) without the whipping cream and it turned out perfectly!