Oh friends. Friends, friends, friends.
You thought you were just coming here from some good, clean, baking fun.
Little did you know that I (Hannah) made a peanut butter cup sandwich.
Except instead of bread, I used peanut butter blondie and brownie.
Yeahhhhh, I did that. I’ve been trying to create something like this for months now. Literally. Months. I know brownies with York peppermint patties in the middle exist, but every time I tried to create that with pb cups, everything fell apart. Reese’s cups are too heavy, it seems.
Then, I had my epiphany, based mostly on these Pioneer Woman-esque filled brownies. Stop making normal brownies! Start making something thicker! Start using…cake mix?!?!?
Everyone loves it. Sometimes superserious bakers turn their noses up at it. I embrace it when appropriate, aka when you’re tired, or when you want things to taste like cake mix, or when you need brownies and blondies that can support your heavy peanut butter cup addiction.
I dunno what to tell you, except next time you need a pb-chocolate dessert, make these. They’re chewy and soft and all of your favorite things in one bite. I made them for Victoria’s birthday, and she still likes me!
Blondie-Brownie Peanut Butter Cup Sandwiches
Makes one 9×13 inch pan, about 24 blondie-brownies
1 box yellow cake mix
1 large egg
1 stick + 6 TBS unsalted butter, melted
3/4 cup creamy peanut butter
1 box German Chocolate cake mix
1/3 cup evaporated milk
24 regular-sized Reese’s cups (not snack size!), unwrapped and ready to use
1. Preheat oven to 350F with a rack in the middle position. Lightly grease a 9x13inch pan and set aside.
2. In a large bowl, combine the 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 might need to get in there with your hands. Press the peanut butter cake mixture into the prepared pan, making sure it’s even all the way across.
3. In the same bowl (since it’s now empty and we like to reduce the number of dishes we clean), mix together the chocolate cake mix, 1 stick melted butter, and evaporated milk until completely combined. This one should be little more like thick cake batter. Set aside.
4. Bake the peanut butter layer for 9 minutes. Remove from the oven and immediately place the Reese’s cups in 6 rows of 4 (like where you will cut the bars). The Reese’s cups will start to melt a little bit. That’s ok! Just work as quickly as you can.
5. Once you have the peanut butter cups placed, spoon (or use your hands) the chocolate batter over the Reese’s cups. Don’t worry about spreading it out because that will move the Reese’s cups around too much. Just spoon it on, somewhat evenly, by small amounts and it will spread in the oven.
6. Bake the whole thing for 20-25 more minutes, until the top is dry. Let cool on wire rack completely. It’s best to refrigerate the whole thing for a bit before slicing, but either way, make sure the bars are completely cool 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 1 month.
Recipe adapted somewhat from The Pioneer Woman
Thanks for reading, happy baking!