Right now in my world there is nothing better than recipe testing with Reese Peanut Butter Chocolate Spread. I’m beyond excited and fully wearing my fat pants. Why you ask? Well since the product arrived, truth be known, I’ve been diligently taste testing it every day, with a spoon, to ensure it hasn’t gone bad. I do what I have to for the people.
I’ve always adored Reese Peanut Butter Cups. In fact I secretly remove a few from my kids Halloween candy bags every year making up some excuse like whoops the cats got in and licked them if they discover some missing. As a mom you do what you gotta do. I’ll let you in on a little secret to – Reese Peanut Butter Cups taste amazing squished into a S’more.
When the call came out for Canadian Bloggers to support the product in Canada, I couldn’t resist throwing my name in the hat. What better way to challenge yourself by creating something extraordinary. I was fortunate to get picked along with several other fabulous food bloggers across Canada. We be having a Reese’s Peanut Butter Chocolate Spread Party. Seriously though what an idea to go all twitter crazy sharing our recipes.
With several ideas floating around my brain, there was one idea that stood out. A dessert served mainly around the holidays and one recipe I know like the back of my hand since I helped my mom make it growing up a very long time ago. The good old Canadian Nanaimo Bar [The Good Old Hockey Game song just came to mind by Stompin Tom). See I made this treat last month (July) for our International German Student who after 11 months was leaving us to go home. I wanted to send her off with one final Canadian treat. It was then I discovered since Nanaimo Bars are not baked, they really can be made any time of the year and are the perfect summer bite. So I made them with the Reese’s Peanut Butter Chocolate Spread changing up some of my quantities from the Nanaimo Bar Recipe I have posted. It worked!
My kids are going crazy for this dessert today as I’ve let the guinea pigs have a taste. So I had to photograph the squares quickly and get the post up. The biggest challenge has been trying not to eat the whole jar. #DoYouSpoon
This post is sponsored by Hershey’s Canada and I’ve been compensated monetarily and with product to create a new recipe.
- Base:
- ¾ cup butter
- ⅓ cup sugar
- ⅓ cup cocoa
- 2 eggs
- 1 tsp vanilla
- 1 cup coconut
- 2 cups graham wafer crumbs crushed
- Middle
- 4 tbsp butter
- 1½ cup Reeses Peanut Butter Chocolate Spread
- 2¼ cup icing sugar
- 2-3 tbsp milk
- Top:
- 8 ounces (1 box) semi sweet chocolate squares
- 2 tbsp butter
- Assemble Base:
- In a double boiler (over medium high heat) add ¾ cup butter, sugar, cocoa, vanilla & egg, whisking until well combined. Stir until mixture reaches a custard like consistency (thickens slightly).
- Mix in graham wafer crumbs and coconut. Stir until combined and press into ungreased 8x8 or 9x9 square baking pan.
- Assemble middle:
- In a large microwave safe bowl add 4 tbsp butter and Reeses Peanut Butter Chocolate Spread. Microwave on medium - low in 30 second increments until completely melted. Add icing sugar one cup at a time and alternate mixing with 1 tbsp of milk until all icing sugar is used. Your mixture consistency should be creamy & delicious. Spread evenly over your base and refrigerate until firmed up.
- Assemble top:
- In a microwaveable bowl add butter and semi sweet chocolate. Melt chocolate/butter on low in 30-40 second increments stirring in between. Continue until chocolate almost melted. Remove and stir until remaining chocolate is completely smooth. Pour chocolate over squares and give a little shake to evenly distribute. Refrigerate to harden top layer of chocolate before cutting and serving.
