In honor of the Reese’s egg, I present a peanut butter chocolate treat on this Easter Sunday. They are peanut butter brownies made with peanut butter chips. The ganache is made with milk chocolate chips and heavy cream. If you prefer, you can use chocolate frosting or melt 1 cup of chocolate chips with 1 tbs vegetable oil in 30 second increments in a microwave safe bowl until you can stir it smooth.
- Peanut butter brownies
- 1/2 cup butter
- 1, 10 oz bag peanut butter chips
- 3/4 cup sugar
- 3 eggs
- 1 1/4 cups flour
- Dash salt
Directions – preheat oven to 350 degrees for 20 minutes to get your oven to the right temperature. Line an 8×8 pan with tin foil and spray with baking spray. In a microwave safe bowl, melt peanut butter chips and butter in 30 second increments until you can stir smooth. Add sugar and eggs. Fold in flour and salt. Spread evenly into prepared 8×8 pan. Bake 15 to 20 minutes (edges will be a light golden color). Cool completely.
- Ganache ingredients
- 1/2 cup heavy cream
- 1 cup milk chocolate chips
Directions – in a microwave safe bowl, heat cream for 45 seconds. Heat another 30 seconds. Pour over chips. Let sit 5 minutes. Stir smooth. Pour over cooled bars. Let set until ganache is firm. (Unlike me). Cut and store,in covered container.
Thank you for stopping by. I hope you have a day filled with joy and love. Whatever struggles you have, I hope your burden is lightened.