Peanut Butter Chocolate Layer Cake

Reese's lovers unite! Three layers of moist chocolate cake are sandwiched between rich peanut butter frosting and studded with crumbled peanut butter cups in this deliciously decadent dessert.

Peanut Butter Chocolate Layer Cake
Yield: 3 layer cake

Ingredients
Chocolate Cake:

• 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 cups sugar
• 3/4 cup cocoa
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 2 large eggs, room temperature
• 1 cup hot water (or coffee for deeper flavor!)

Peanut Butter Frosting:

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 1/4 cups creamy peanut butter (I use Jif)
• 1/8 tsp salt
• 7 cups powdered sugar
• 6–7 Tbsp milk
• 12 full size Reese's peanut butter cups

Directions

1. Preheat oven to 350°F. Grease three 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper; set aside.
2. Add flour, sugar, cocoa, baking soda, baking powder, and salt to large mixer bowl fitted with paddle attachment and combine. Set aside.
3. In medium-sized bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
4. Add wet ingredients to dry ingredients and beat on medium-low speed until well combined.
5. Slowly add hot water to batter and mix on low speed until well combined. Scrape down sides of bowl as needed to make sure everything is well combined.
6. Divide batter evenly between prepared cake pans. Bake for 17-20 minutes, or until toothpick comes out with a few moist crumbs.
7. Remove cakes from oven and allow to cool for 2-3 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
8. Once cakes are cooled, prepare frosting. In stand mixer fitted with whisk attachment, cream together butter, peanut butter, and salt until smooth.
9. Add about half of powdered sugar and 3 Tbsp milk; mix until smooth.
10. Add remaining powdered sugar and milk; mix until smooth. Keep an eye on frosting consistency - add more powdered sugar if too thin or more milk if too thick.
11. To assemble cake, place one cake layer (dome side down) on platter and top with about 1 cup of frosting. Smooth frosting into an even layer. Top with 4 crumbled Reese's peanut butter cups and gently press into frosting. Spread a small amount of frosting on top of Reese’s so that it’s sticky on top for the next cake layer.
12. Add second cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. Top with 4 crumbled Reese's peanut butter cups and gently press into frosting. Spread a small amount of frosting on top of Reese’s so that it’s sticky on top for the next cake layer.
13. Add third and final cake layer to top of cake. Smooth remaining frosting over top and sides of cake. Crumble remaining 4 Reese's peanut butter cups over top of cake and gently press into frosting.
14. Cake doesn't need to be made a day in advance, but do allow a few hours after assembly before serving for moisture and flavors to combine.
15. Serve at room temperature. Cake is best for 3-5 days.

Recipe adapted from Life, Love and Sugar.

Peanut Butter Cup Cookies

I found these 24-cup mini muffin pans on clearance at Target after Christmas. I love that two of these pans fit side-by-side in my oven which makes baking a quicker and more efficient task!

And, of course, the Reese's peanut butter cups I used for this recipe were also found on clearance at Target after Christmas. But, since the wrapper gets taken off, no one will know! These cookies would be the perfect homemade treat to bake for your Valentine this week. :)

Peanut Butter Cup Cookies
Yield: 30-40 cookies

Ingredients
1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 Tbsp milk (I use almond milk)
about 30-40 miniature Reese's butter cups, unwrapped

Directions
1. Preheat oven to 350°F.
2. Whisk together flour, salt, and baking soda in a medium bowl; set aside.
3. Cream together butter, sugar, peanut butter, and brown sugar until fluffy. Beat in egg, vanilla, and milk. Add flour mixture; mix well.
4. Shape into 1 inch balls and place each into an ungreased mini muffin pan.
5. Bake for 8-9 minutes. Remove from oven and immediately press mini peanut butter cup into each cookie. Cool and carefully remove from pan to wire rack.

Recipe adapted from The Girl Who Ate Everything.

Reese’s Fluffernutter Bars

This indulgent dessert combines two of my childhood favorites, fluffernutter sandwiches and Reese's peanut butter cups, into one outrageously sweet and decadent treat that is brimming with peanut butter, chocolate, and marshmallow!

Speaking of marshmallow, take a look at all that ooey, gooey yumminess oozing out of the middle (because who can actually wait for the bars to cool all the way down before cutting into them, right?!).

Reese’s Fluffernutter Bars
Yield: 9x9 pan

Ingredients
1/2 cup butter, softened
1/3 cup peanut butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2/3 cup chocolate chips
16 mini Reese's peanut butter cups (or 9-12 regular size)
7 oz jar marshmallow fluff*

*WARNING! Did you know that marshmallow fluff can be a hidden source of gluten? Beware of the generic or off-brands which are often cross-contaminated with wheat. I go with a national name brand like Kraft.

Directions
1. Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray (or line with parchment); set aside.
2. Combine butter and sugar in large bowl; beat until light in color and fluffy consistency (about 3 minutes).
3. Add egg, peanut butter, and vanilla, continuing to mix.
4. Add flour; mix until well combined. Fold in chocolate chips.
5. Press 2/3 of dough into bottom of prepared baking dish.
6. Unwrap and place peanut butter cups evenly over dough.
7. Spread marshmallow fluff over Reese's cups.
8. Cover with remaining dough and gently press to spread evenly.
9. Bake for 25 minutes, or until crust starts to turn golden brown.
10. Cool completely before cutting into bars.

Notes
• Double recipe for 9x13 pan and bake additional 10 minutes.

Recipe adapted from The Soccer Mom Blog.

No Bake Reese’s Crispy Cookies

My favorite part about shopping the after-holiday clearance sales is finding tons of great candy at a deeply discounted price! Once I remove the wrapper, nobody will know that I used Christmas candy for my Valentine's Day baking, or Easter candy at the Fourth of July (except you, my readers!). As long as you make sure to check the expiration date on the packages, you will save lots of money!

This week, when I stopped by my local grocery store for a quick in-between shopping run, I found a great deal on mini Reese's peanut butter cups. The best part? The bold lettering on the back stating the candy is gluten free! (It's always important to check for this information since allergen warnings can sometimes differ on seasonal candy.)

No Bake Reese’s Crispy Cookies
Yield: 2 dozen

Ingredients
5 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)
1 cup light corn syrup
1 cup granulated sugar
1 1/4 cups creamy peanut butter
20 miniature sized Reese's peanut butter cups, cut into quarters
1/2 cup milk chocolate chips
1/4 cup peanut butter chips

Directions
1. Line two baking sheets with parchment paper and set aside.
2. In large saucepan over medium-low heat, combine corn syrup, sugar, and peanut butter. Cook, stirring occasionally, until mixture is evenly combined and smooth (about 5 minutes).
3. Add cereal to peanut butter mixture and stir to evenly coat.
4. Fold in chocolate and peanut butter chips.
5. Add Reese's peanut butter cups last to minimize melting.
6. Drop 1/4 cup sized scoops of mixture onto lined baking sheets. Slightly flatten so they look more like a cookie than a ball.
7. Store at room temperature with wax paper between layers so they don't stick together. (Note: Chilling the cookies makes them hard to bite into! If refrigerated, bring cookies to room temperature before eating.)

Note: Use small cookie dough scoop for mini bite-sized cookies.

Recipe adapted from My Incredible Recipes.

Hot Fudge Cheesecake Brownies

If you're looking for a rich, indulgent dessert, then you've come to the right place! The creamy, chocolatey cheesecake sandwiched between two brownie layers sprinkled with chocolate chips on top will leave your sweet-tooth satisfied (and craving more!).

Hot Fudge Cheesecake Brownies
Yield: 9x13 pan

Ingredients
For brownies:
 1 cup unsalted butter
 1 1/4 cups semisweet chocolate chips
 3/4 cup unsweetened cocoa powder
 2 cups granulated sugar
 1/4 cup brown sugar, packed
 1 tsp vanilla
 1/2 tsp salt
 4 eggs
 1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 1/2 cups additional chocolate chips (or chopped peanut butter cups), for topping

For cheesecake:
 8 oz cream cheese, softened
 1 jar hot fudge topping (about 12-16 ounces)

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray. Set aside.
2. Make brownies: Place butter and 1 1/4 cups chocolate chips in large microwave-safe mixing bowl and heat on high power in 30-second increments, stirring between each, until melted and smooth. Stir in cocoa powder until completely incorporated. Add both sugars, vanilla, and salt, stirring to combine. Stir in eggs, one at a time, until completely mixed through. Gently stir in flour until incorporated and no more flour is visible. Batter will be thick.
3. Spread 2/3 of brownie batter in prepared pan. Set the rest aside.
4. Make cheesecake: In stand mixer, beat together cream cheese and hot fudge until smooth and no lumps remain. Gently spread over bottom brownie layer.
5. Carefully layer remaining brownie batter on top of cheesecake layer. Sprinkle with additional chocolate chips and/or chopped peanut butter cups.
6. Bake for 30 minutes, or until brownies are set with just a little wiggle in the center and they start to pull away slightly from the edges of the pan. Cool completely.
7. Chill at least 2 hours before cutting. Store in refrigerator in sealed container.

Recipe adapted from Crazy for Crust.