Saturday, November 17, 2012

Reese's Snack Size Assortment (Reese's, Reese's Pieces & Reese's Fast Break), 50-Piece (Pack of 2)

Reese's Snack Size Assortment (Reese's, Reese's Pieces & Reese's Fast Break), 50-Piece (Pack of 2) Review


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Reese's Snack Size Assortment (Reese's, Reese's Pieces & Reese's Fast Break), 50-Piece (Pack of 2) Feature

  • Pack of two, 50-count bags of Reese's snack-size assorted candies from Hershey's
  • Contains Reese's Peanut Butter Cups, Reese's Pieces, and Reese's Fast Break
  • The perfect combination of chocolate and peanut butter
  • All your favorite Reese's in one bag
  • Individually wrapped, snack-size candies are perfect for handing out at Halloween, gift-giving, and snacking
REESE'S SNACK SIZE CANDY ASSORTMENT with

REESE'S Peanut Butter Cups

The classic REESE'S. The perfect combination of chocolate and peanut butter.

REESE'S PIECES Candy

Deliciously unmistakable REESE’S Peanut Butter taste in a crunchy candy.

REESE'S FAST BREAK Candy Bars

REESE’S peanut butter and soft nougat covered in deliciously rich milk chocolate.

Reese's logo.
REESE'S facts:

  • REESE'S Peanut Butter Cups were introduced in 1928
  • A REESE'S Peanut Butter Cup candy sold for 1 cent in the 1930s
  • REESE'S turned 84 years old in 2012
  • HERSHEY'S makes enough peanut butter cups in one year to feed one cup to every single person in the USA, Japan, Europe, Australia, China, Africa, and India

TRY YOUR REESE'S PEANUT BUTTER CUPS IN THESE RECIPES:
Jelly is stranded.

 

Reese's peanut butter cup sandwich cookies.

REESE'S PEANUT BUTTER CUP SANDWICH COOKIES

Yields about 18 sandwich cookies.

INGREDIENTS

1/4 cup (1/2 stick) butter or margarine, softened
1/4 cup shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats
1/2 cup chopped nuts, optional
1-1/3 cups (8-oz. pkg.) REESE'S Minis
18 REESE'S Snack Size Peanut Butter Cups

DIRECTIONS

Prepare Cookies:

  1. Beat butter, shortening, granulated sugar and brown sugar until well blended. Add egg; beat well.
  2. Stir together flour, baking soda and salt; blend into butter mixture.
  3. Stir in oats and chopped nuts, if desired.
  4. Stir in mini peanut butter cups.
  5. Cover; refrigerate several hours or overnight.
  6. Heat oven to 350°F.
  7. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
  8. Bake 10 to 12 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Assemble Sandwiches:

  1. Remove wrappers from snack size peanut butter cups.
  2. For each sandwich cookie, place one peanut butter cup on flat side of cookie; place on paper towel.
  3. Microwave at MEDIUM (50%) 10 to 15 seconds; then gently press second cookie on peanut butter cup.
  4. Wait several minutes for peanut butter cup to soften and adhere to second cookie.
  5. Eat immediately or allow chocolate to set before storing cookies.
Peanut Butter Polka Dot Bars.

PEANUT BUTTER POLKA DOT BARS

Yeilds about 24 bars.

INGREDIENTS

3/4 cup butter or margarine, softened
3/4 cup REESE'S Creamy Peanut Butter
2 cups light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2-1/2 cups quick-cooking rolled oats
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
CHOCOLATE FILLING (recipe follows)
1-1/3 cups (10-oz. pkg.) REESE'S MINI PIECES Candy

CHOCOLATE FILLING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa and 1/3 cup sugar
1 can (14 oz.) sweetened condensed milk

DIRECTIONS

  1. Heat oven to 350°F.
  2. Beat butter, peanut butter and brown sugar until well blended. Add eggs and vanilla; beat thoroughly.
  3. Stir together oats, flour, baking soda and salt; gradually add to butter mixture. (Dough will be thick.) Remove 2 cups dough; set aside. Press remaining dough onto bottom of 13x9x2-inch baking pan.
  4. Prepare CHOCOLATE FILLING.

    Melt 1/2 cup (1 stick) butter or margarine in saucepan over low heat. Stir in 2/3 cup HERSHEY'S Cocoa and 1/3 cup sugar. Add 1 can (14 oz.) sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat; stir in 1-1/2 teaspoons vanilla extract.

  5. Spread filling evenly over dough. Sprinkle candy pieces evenly over filling. Crumble reserved dough evenly over filling.
  6. Bake 25 minutes or until top is golden brown. (Chocolate will be soft.) Cool completely in pan on wire rack; cut into bars.


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Nov 17, 2012 19:38:07
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