Crock Pot Peanut Butter Cup Cake Recipes

CROCK POT PEANUT BUTTER CUP CAKE

Steps:

• grease 4 qt slow cooker.
• combine flour, 1/2 c sugar, baking powder and salt.
• stir together pb and milk with oil and vanilla (might need to heat peanut butter first) and combine with flour mixture.
• pour into crock pot.
• combine cocoa, remaining sugar and boiling water and pour over peanut butter mixture.
• cook on high 2-4 hours until the top is cooked and tooth pick comes clean.
• let sit uncovered off for 20 minutes.
• serve with vanilla ice cream.

SLOW-COOKER REESE'S™ PEANUT BUTTER CUP SWIRL CAKE

Steps:

• Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
• Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
• Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
• Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
• In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.