Blondie-Brownie Reese’s Cup Sandwiches

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?!?!?

Ya.  That.

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!



    1. it’s a cutting board! it was a birthday gift. it says “eat well, laugh often, love lots.” i love it 🙂
      ~ H

  1. I have a question, when making up the cake mixes do you prepare as directed and add the other ingredients you mentioned.

    1. Hi Nanette – Don’t worry about the ingredients listed on the box. Just prepare them as the recipe here states. Hope you like them, and thanks for reading! ~ Hannah

    1. Hi Tina – You can use any chocolate cake mix you like. The German Chocolate mix doesn’t actually have coconut in it, I just prefer it because the chocolate is a little more mild. But any would work! Thanks for reading! ~ Hannah

    1. Unfortunately right now, we don’t have a way for you to print just the recipes. You can definitely copy and paste just the recipe though, that should make it easier. Thanks for reading!
      ~ Hannah

    1. OH my gosh. I can’t wait to try this recipie. My all time favorite treat has been anything Reese’s p.butter. or p.butter in general. Sounds fabulous!!!!

    1. Hi Michelle – I haven’t tried it, so I’m not sure how the brownie mix would bake up with our changes to the ingredients. Definitely try it out though! If you still have chocolate, peanut butter, and Reese’s cups…it can’t be bad 🙂 Thanks for reading!
      ~ Hannah

  2. I have a question about the peanut butter cups. Could you freeze or at least refrigerate them to keep them from melting to fast while placing them on the bottom layer and covering them? Also, for the peanut butter for the bottom layer. Could you ‘melt’ the peanut butter to make it easier to mix? You know, make it thinner.

    1. Hi Dewayne – Absolutely to both! Freezing the peanut butter cups and warming the peanut butter shouldn’t change how they bake up. Let us know if you try them! Thanks for reading 🙂
      ~ Hannah

  3. Hannah, I don’t know who you are, but I think I just fell in love with you!!! Going to try this recipe ASAP! Thank you.

  4. I just made these for my family and they loved them! My husband brought them in to the elementary school where we work and they loved them there, too! One of the best bar cookies we have ever tasted!

    1. Hi Meghan – Wonderful! So glad everyone liked them 🙂 Thanks so much for reading and letting us know how they turned out!
      ~ Hannah

  5. Just took this out of the oven and can’t wait to bite in to one when they cool. (or not! 😀 ) One thing for me though was that my chocolate layer came out way too thick. I had to add about an extra 1/4C of evap milk and even then it didn’t fill in around the edges even after I used a rubber scraper to smooth it out over the top. I’m wondering if the mix I used was a “drier” mix than others?

    1. Hi Kristi – The chocolate mix should actually be pretty thick. The best way may be to take some batter (dough, really) in your hands, flatten out a portion, and place it over the reese’s cups. You don’t have to worry about completely covering the top, because it will spread out in the oven. I usually use Duncan Hines mix, but I don’t think that should matter. I hope they came out good and that you liked them!!
      ~ Hannah

  6. I just made this! The pan in now in the refrigerator waiting to harden. OMG, I can’t wait to sink my teeth in! I’m taking them to a party tonight so I don’t die of a sugar coma tonight…

    1. I use the party tactic often 🙂 I hope you like them! Thanks for reading and letting us know you made them.
      ~ Hannah

      1. They were a hit! I may have baked the blondie part a tad bit too long, but, they were still delicious. Men and women alike loved them! I giggled to myself because they kept getting small pieces, but also kept going back! I’m taking the rest to work tomorrow! Thanks again!

  7. Hi Hannah, is it possible to turn this recipe into cupcakes? I know they won’t really rise like a cupcake, but how much would you adjust the baking time/temp?

    1. Hi Sara – What a great idea! I would try baking the bottom peanut butter layer for maybe 7 minutes, then bake the whole thing for another 15 minutes? I’m not entirely sure, but it’s better to err on the low side, you can always leave them in for a little longer. Use the same oven temperature. Thanks for reading, let us know what works if you make them as cupcakes!
      ~ Hannah

  8. Made these yesterday and they truly are awesome. Will have to note for the next time though – must serve with ice cream! Otherwise, make it a smaller serving because that was a super dense peanutty chocholately divine experience and just wow oh wow… 🙂

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