Remember the gigantic homemade Kit-Kat bar from last week? Well I found something else for you: This guy made a gigantic Reese’s peanut butter cup!

Using some basic ingredients (including lots of chocolate, of course) and household supplies he turned a yummy little snack into a week-long chocolate fest. Would you try making this?

[image: flickr]

Post from: Chocolate Bytes

While at the store the other day I realized it had been a while since I’d bought any peanut butter chips. I grabbed a bag thinking I could add them to some homemade ice cream. That is, until I saw the recipe on the bag for cookies!

Chewy Chocolate Cookies

2 cups all-purpose flour
3/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) Reese’s peanut butter chips

Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.

Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 9 minutes. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.

YUM!

Post from: Chocolate Bytes

I got my little hands on some Reese’s Whipps not too long ago. One of my favorite combinations is chocolate and peanut butter, and one of my most favorite candies are Reese’s Peanut Butter Cups. I’ve tried other chocolate and peanut butter patties/candies, but nothing compares to Reese’s, who just seems to get the right combination of sweet with a tiny bit of salty in the peanut butter, which makes the whole thing perfect.

So when I saw the Whipps I snatched them up, eager to try them. I was, sadly, disappointed.

The bars weigh in at 1.9oz each. They are a whipped peanut butter nougat concoction coated in chocolate. The texture of the peanut butter nougat reminded me exactly of Three Musketeers, which I’m not terribly fond of. I don’t know why I was expecting this to be different – maybe the thought of a new Reese’s peanut butter and chocolate product blinded me to my own preferences.

Anyway, the peanut butter nougat is wholly underwhelming. My husband said it was too sweet for him, but I thought it was pretty bland and tasteless. The chocolate adds nothing to the bar. The only taste I got was from the nougat and seemingly light peanut butter coating around that, and even those didn’t add much.

Overall, I’m disappointed in this one. I’ll stick to the cups!

[Even though I'm not crazy about these, you can enter to win one for yourself!]

Post from: Chocolate Bytes

They’re also currently running a contest at the site where you can win a “Tribute” car, a trip for 4 to Graceland, Elvis themed sunglasses, or an Elvis themed license plate. There’s also a section of offers and discounts – Elvis themed, of course!

And now, from “Fit for a King: The Elvis Presley Cookbook,” I give you Grasshopper Pie:

20 Oreos (or other chocolate sandwich cookie)
14 oz can sweetened condensed milk
3 tablespoons green creme de menthe
2 tablespoons white creme de cacao
1 cup whipped cream

In a bowl crush the Oreos to make 1 3/4 cups of crumbs, reserve 1/4 cup for garnish. Pat the remaining crumbs on the bottom and sides of buttered 9-inch pie pan. Set the crust aside. In a medium bowl combine the condensed milk, creme de menthe, creme de cacao, and whipped cream. Mix thoroughly. Pour the mixture into the crust. Top with the remaining crumbs. Freeze pie for 6 hours. Makes 8 servings.

Post from: Chocolate Bytes