3 Delicious Recipes Made With Reese Spread


Need some inspiration for your desserts? Look no further, here are three simple and totally wonderful recipes made with Reese spread.

Chocolate, peanut butter and banana milkshake


Prep time: 5 minutes
Yield: 4 servings (1 cup / 250 ml each)

2½ cups (625 ml) milk
1 ripe banana
1/2 cup (125 ml) chocolate ice cream
1/3 cup (75 ml) REESE’S Spreads Peanut Butter Chocolate
2 tbsp (30 ml) Hershey’s Cocoa Powder
1/2 cup (125 ml) 35% whipping cream, whipped
2 tsp (10 ml) Hershey’s Semi-Sweet Chipits
2 tbsp (30 ml) chopped roasted salted peanuts

1. In blender, combine milk, banana, ice cream, peanut butter chocolate spread
and cocoa powder. Blend until smooth.

2. Pour into 4 large glasses. Top with whipped cream, Chipits and peanuts.


Peanut butter S’mores pie


Prep time: 15 minutes
Bake time: 8 to 10 minutesYield: 8 to 10 servings

1 1/3 cups (325 ml) graham cracker crumbs
1/4 cup (60 ml) granulated sugar
6 tbsp (90 ml) melted butter
30 regular-size marshmallows

2 cups (500 ml) Hershey’s Semi-Sweet Chipits
3/4 cup (175 ml) 35% whipping cream
1 cup (250 ml) REESE’S Spreads Peanut Butter Chocolate

1. Mix graham cracker crumbs with sugar; pour butter over top and stir to moisten.
Press into 9-inch (23 cm) pie plate. Bake in 350°F (180°C) oven for 8 to 10 minutes until golden and firm; let cool completely.

2. Filling: Place Chipits in heatproof bowl. In saucepan, heat cream until steaming and small bubbles form around inside edge of pan. Pour over chocolate chips; let stand for 5 minutes. Mix until smooth.

3. Stir peanut butter chocolate spread into chocolate mixture; mix until smooth.
Scrape into crust, smoothing top. Refrigerate for 15 to 20 minutes or until just slightly firm.

4. Arrange marshmallows in concentric circles over top. Refrigerate for about 4 hours or until filling is firm (or make ahead and refrigerate overnight).

5. Broil for 1 minute or until marshmallows are golden.

Tip: To save time, use a prepared graham cracker wafer crust.


Peanut butter and chocolate coated bacon with sea salt


Prep time: 20 minutes + 20 minutes chilling time
Yield: makes 10 pieces

10 slices of bacon
1/4 cup (60 ml) REESE’S Spreads Peanut Butter Chocolate
1/4 cup (60 ml) melted Hershey’s 50% Dark Chocolate Chipits
1/4 tsp (1 ml) sea salt

1. In skillet, cook bacon, turning once, for about 10 minutes or until crisp.
Drain on paper towel–lined plate; let cool.

2. Place bacon on foil-lined baking sheet or tray. Using oset spatula,
spread heaping teaspoonful of peanut butter chocolate spread onto
each strip of cooked bacon.

3. Place melted chocolate in zip-top bag; snip off one corner.
Drizzle over each coated bacon strip. Sprinkle with sea salt.

4. Refrigerate for 15 to 20 minutes or until chocolate is set.

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