Peanut Butter Cup Rice Krispie Pie
My family has never been much of a pie family. Thanksgiving dessert always entailed some sort of store bought cake or cookie. Maybe even a brownie or ice cream. But rarely pie. I was going to change that this year my making this Peanut Butter Cup Rice Krispie Pie. It's a pie... yet not a pie! It's pretty much amazing. A dream dessert really. Cocoa krispie treats layered with creamy Peanut Butter Cookie Dough Frosting and mini Reese's peanut butter cups... I'd eat this over pumpkin pie any day.
I was going to bring it to my mom's house for Thanksgiving but I can't because I gave it away. I did! I made it, ate a slice, made Dan eat a slice, and gave the remaining entire pie to my friend Erin and her family. Why? Because I was way too tempted to eat it all. It's that good. And with Pecan Pie Blondies and Firebomb Muddy Buddies and brownies still to bake, I just had to get it out of the house! Too. Damn. Deliciously. Tempting. Besides, Erin deserved the pie. She's that awesome. Erin brought the pie to her family's house and I heard it was a smash hit. All gone! The whole pie was eaten and it wasn't at the dessert table alone. That says something, you know. It says this pie can not be trusted to sit on a table alone. Beware of the pie that nobody can deny.
Peanut Butter Cup Rice Krispie Pie
Ingredients
Bottom layer: 2 1/2 cups Cocoa Krispies cereal 2 tablespoons unsalted butter 1/2 package large marshmallows 3 mini Reese's peanut butter cups, chopped 1/2 jar Dollop Peanut Butter Cookie Dough Frosting Top layer: 2 1/2 cups Cocoa Krispies cereal 2 tablespoons unsalted butter 1/2 package large marshmallows 3 mini Reese's peanut butter cups, chopped 1/2 jar Dollop Peanut Butter Cookie Dough Frosting 1/2 cup Dollop Hot Chocolate Frosting for garnish 3 mini Reese's peanut butter cups, chopped for garnishDirections
1. Line the bottom of a standard pie pan with parchment paper. Spray bottom and sides of pan generously with nonstick cooking spray. Set aside. 2. For the bottom layer - In a medium sauce pot over medium low heat melt butter with marshmallows until completely smooth. Remove from heat and stir in Cocoa Krispies quickly until completely coated. The mixture will be sticky. Quickly mix in the 3 chopped Reese's cups. 3. Working quickly spread the mixture into the pie pan, pressing down until even. Set aside or in the fridge until cool - about 10 minutes. 4. Once cool frost the top with half a jar of Dollop Peanut Butter Cookie Dough Frosting. 5. Repeat steps 1 -3 for the top layer. 6. Once the top layer is pressed into the bottom layer, set aside to cool. 7. Once cool, spread Dollop Peanut Butter Cookie Dough Frosting over top of the pie. Put Dollop Hot Chocolate Frosting in a piping bag and pipe a border around the edge and a dollop in the center. Sprinkle garnish of chopped Reese's cups all along the border.Leave a comment
Comments will be approved before showing up.
