Reeses Peanut Butter Cup Smores Ice Cream Food

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.

PEANUT BUTTER S'MORES ICE CREAM PIE

Steps:

• Combine the 1/3 cup peanut butter, confectioners' sugar and heavy cream in a medium bowl and beat with an electric mixer until light and creamy, about 2 minutes. Spoon the mixture into the bottom of the pie crust and smooth evenly. Freeze until slightly firm, about 20 minutes.
• Spoon the softened ice cream on top of the peanut butter cream and spread to fill the pie crust. Freeze until very firm, at least 2 hours.
• Mound the marshmallows in the center of the pie and torch them with a kitchen torch; you can also broil them in the oven, but watch them carefully if you do. Warm the remaining 2 tablespoons peanut butter in the microwave until pourable, about 30 seconds. Drizzle the chocolate syrup and peanut butter over the pie. Freeze until ready to serve.

PEANUT BUTTER CUP S'MORES DIP

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the peanut butter cups in a single layer in a 9-inch nonstick cake pan (see Cook's Note). Top with the marshmallows.
• Bake the dip until the marshmallows are golden and toasted, 8 to 10 minutes. Serve immediately with graham crackers for dipping.

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.

SMORES WITH REESE'S CUPS

Steps:

• Split or break the graham crackers into twos and set aside.
• Next, you need to heat the marshmallows. There are several ways to do this.
• If using the broiler: you need to place the marshmallows on top of 1/2 graham cracker and put under the broiler for a few seconds or until golden brown and toasted. Remove the Graham and place a Reese's cup on top then place the other 1/2 graham crack back on top and press it lightly to flatten the marshmallows.
• If using a campfire/fire-pit: Prepare the graham cracker in an area near your fire, and using a utensil (such as a tree branch or your marshmallow roasting sticks) roast the marshmallows until golden brown and toasted. Place the marshmallow on 1/2 of the graham cracker, place a Reese's cup on top, and the other 1/2 of graham, light press down to flatten the marshmallows.
• If using a gas stove-top or grill: Prepare graham crackers near the stove top, place a marshmallow on a fork (you can use your tree branch or marshmallow roasting sticks) turn on flame to highest setting and let the marshmallow brown, being careful not to let it catch fire. place the browned marshmallow on 1/2 graham cracker and place Reese's cup on top, with the other 1/2 of graham. Lightly push down on to flatten the marshmallow.