Reeses Peanut Butter Cup Smores Ice Cream Recipes

REESE'S PEANUT BUTTER CUP S'MORES ICE CREAM

Steps:

• Spread 2 cups of mini marshmallows on a parchment or silicone lined baking sheet. Broil for 5 minutes or until golden brown. Allow to cool completely. In a blender or food processor, pulse together toasted marshmallows, half & half, heavy cream, sweetened condensed milk and peanut butter. Blend until marshmallows have been incorporated into the milk mixture. Pour into ice cream maker and freeze according to the directions for your machine. Add the peanut butter cups, remaining mini marshmallows and crushed graham crackers in the last 5 minutes of churning, or when ice cream is soft set. Serve immediately or place in a freezer safe container, cover and freeze until more hard set.

REESE'S PEANUT BUTTER CUP S'MORES

Steps:

• Preheat the oven to 350 degrees. Line a 8x8 pan with parchment paper and spray it with cooking spray.
• In a large bowl, or mixer, beat butter, sugar and brown sugar until fluffy. Beat in the egg and vanilla until combined.
• With the mixer on low, stir in the flour, baking powder, salt and graham cracker crumbs until combined.
• Spread 2/3 of the dough into the bottom of the prepared baking pan. Press the peanut butter cups gently into the dough. Spread the marshmallow fluff on top.
• Press the remaining dough onto a non stick surface into an 8x8 square. Lay it on top of the marshmallow fluff and press lightly.
• Bake for 25-30 minutes or until the edges brown. Allow them to cool for at least 2 hours to set. Remove from pan and cut into squares.