|The Gluten-free Gourmet Makes Dessert|
|by Bette Hagman|
From the leading expert in gluten-free cooking, a new book with more than two hundred recipes for delicious cakes, cookies, pies, and other desserts.
Did you mean: reese cup
1 - 10 of 15 for homemade reese cup
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Melt butter and peanut butter; add cracker crumbs and sugar. Mix well. Press into 13 x 9 pan. Melt chocolate morsels; spread over mixture in pan. ...
Mix ingredients together. Spread in 9"x13" pan or shape into balls. Melt 12 ounces chocolate chips and pour over peanut butter mixture. Cool. Cut ...
Combine first 2 ... butter and 3/4 cup butter in small ... over peanut butter layer. Chill until firm. Cut into 1 inch squares. Yield: 64 small servings.
Melt the chocolate ... candy mold like Reese's cups, spoon small ... can store leftover peanut butter mixture in Ziploc in refrigerator for up to 2 weeks.
Combine graham crumbs, butter, and peanut butter in bowl. Mix well with hand. Press into 8 x 12 inch pan. Melt one 12 ounce package chocolate chips ...
Combine graham cracker ... paper or custard cup. Put in ... until all patties have been covered with chocolate. Keeps well in refrigerator. May be frozen.
Mix peanut butter, butter, sugar and cracker crumbs. Spread in a jelly roll pan, melt chocolate chips and spread on top.
Melt butter, mix in powdered sugar, peanut butter and cracker crumbs. Spread into 9x13 pan. Melt chocolate chips and spread over mixture. Let set ...
Mix together. Put in a 9 x 13 inch cake pan that has been greased with butter (pat down). Melt together chocolate chips and shortening; spread over ...
Melt butter; add peanut butter and confectioners' sugar; mix well. Shape into patties and chill. Melt paraffin wax and chocolate chips in heavy ...
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