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This is a no-bake peanut butter brownie cheesecake topped off with peanut butter cups and chunks of brownie.
Preheat oven to 350 F.
Prepare brownies as instructed on the box. Use a 9×13 pan to bake the brownies and when they are done baking allow them to cool completely. Cut into long bars and set aside. Take about 1/2 of the bars and press them into the bottom of a 9-inch spring form pan forming an even crust. Spread the hot fudge topping on top of the first brownie layer and reserve more for drizzling. Set aside.
In a large mixing bowl, combine the cream cheese and peanut butter. Whip until well blended together. Add the condensed milk and mix.
In a separate medium bowl, whip the heavy cream until firm peaks begin to form, adding the powdered sugar about halfway through the mixing process. Once formed, set aside 1/2 cup of the whipped cream for later use. Fold the rest of the whipped cream into the cream cheese mixture.
Spread half of the cream cheese mixture over the hot fudge topping. Sprinkle half of the remaining brownie bars (crumble them first) on top of the first cream cheese layer. Spread the remaining cream cheese mixture on top of the crumbled brownie pieces. Top with the half cup of whipped cream that was reserved earlier. Sprinkle with the rest of the brownie chunks, Reese’s cups, and drizzle with hot fudge topping.
Cover and chill for 4 to 24 hours.
Recipe adapted from Midwest Living Magazine.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!