Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Strawberry Shortcake Ice Cream (No-Churn Recipe)

Strawberry Cheesecake Ice Cream (No Churn)

Twix Ice Cream (No Churn Recipe!)

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Reese’s Loaded Peanut Butter No-Churn Ice Cream

No churn Reese’s Peanut Butter Ice Cream has peanut butter cups, candy pieces, and sprinkles in every bite. Sweet, creamy, and crunchy!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 -8

Calories 917cal

Author Donna Elick

Ingredients

• 2 cups heavy whipping cream
• 1 14 ounce can sweetened condensed milk
• 1 cup creamy peanut butter, softened
• 1/2 cup sprinkles
• 1/2 cup mini peanut butter cups, chopped (about 3 ounces)
• 3/4 cup peanut butter candy pieces about 5 ounces

Instructions

• WHIP CREAM: In a large mixing bowl, beat 2 cups heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 2 to 3 minutes.
• ADD BASE: Add 1 cup creamy peanut butter, softened and 1 14 ounce can sweetened condensed milk to the whipped cream. Beat on low speed for about 15 to 20 seconds until just combined.
• ADD MIX-INS: Add 1/2 cup sprinkles, 1/2 cup mini peanut butter cups, chopped , and 3/4 cup peanut butter candy pieces. Use a rubber spatula to gently fold until evenly distributed.
• TRANSFER: Spoon the mixture into an 8 x 4 inch loaf pan or freezer-safe container. Smooth the top with a spatula.
• FREEZE: Cover tightly with plastic wrap or a lid and freeze for at least 4 hours for a soft texture, or overnight for a firm, scoopable consistency.
• SERVE: Let sit at room temperature for 5 minutes before scooping. Serve in bowls or cones.

Notes

Make-Ahead: This ice cream can be made up to 2 weeks ahead and stored in the freezer.

Storage: Store in an airtight container in the freezer for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Slightly warming the peanut butter makes it easier to mix and creates a smoother texture.

Nutrition

Serving: 1 | Calories: 917cal | Carbohydrates: 73g | Protein: 20g | Fat: 64g | Saturated Fat: 29g | Cholesterol: 114mg | Sodium: 374mg | Sugar: 66g | Fiber: 3g | Calcium: 280mg | Iron: 1mg

Originally published May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Reese’s Peanut Butter Ice Cream appeared first on The Slow Roasted Italian.

I know what you’re thinking…and yes, we took brownie batter and turned it into cookie form. I have no regrets! This is literally one of the best cookie recipes out there! 

These chocolate brownie cookies turned out better than I could have imagined – and that is a win! Chocolate lovers are going to go nuts for these chocolate cookies! 

When you’re making this brownie cookie recipe, there are a few things to remember. First off, be sure to follow the recipe card. 

You need to make sure that you have all the dry ingredients and wet ingredients on hand before getting started. 

Secondly, make sure that you leave enough space on the prepared baking sheet for these fudgy brownie cookies to expand and grow. 

The chewy edges are so good – that I don’t want to have them bake together to take away some of the goodness! 

When it comes to homemade cookies recipes, you’ll crave this over a regular brownie recipe any day. How could you not? 

It’s a great way to combine homemade brownies with cookie dough balls to create large cookies that have the perfect balance of flavor. I can’t get over the fudgy center! 

Brownie Cookies

Haven’t you ever wanted to enjoy all of your favorite desserts all in one? Well, I sure have! That’s why I can’t get enough of brownie cookies.

If you’re a fan of chewy chocolate chip cookie recipes, then you’re going to love these fudgy cookies. 

Using a simple brownie mix and your usual cookie ingredients, you have a treat that has all of the flavor and texture of brownies in one fudgy, chewy, easy-to-eat cookie!

These Reeses cookies are just the start! You can enjoy these iconic chocolate and peanut butter candies in cakes, pies, fudge, and even cocktails!

Ingredient Notes & Substitutions

• Brownie Mix – My absolute favorite is the Betty Crocker mix! It comes in an 18.3-ounce box. 
  Other brands will work, of course, as long as it comes in the same amount.
  
• Chocolate Syrup – Definitely a must-have ingredient for moist, chewy, chocolatey sweets! 
  Chocolate sauce works but is much richer — and these Reeses cup cookies are already pretty rich!
  
• Reese’s Baking Cups – The mini cups are a suitable substitute too. 
  
• Reese’s Pieces – These add an absolutely wonderful texture to the otherwise totally chewy, soft Reese’s cup cookies.
  
• Peanut Butter Chips – We need a little more peanut to balance the cocoa! For some substitutes, check out the tips below. 

You can also add other types of chopped chocolate, like white chocolate, milk chocolate, and dark chocolate. Or even flavored chocolate chips. 

If you want to turn this recipe into brownie chocolate chip cookies, you can easily leave out the candy and add semi-sweet chocolate. 

Tricks for Making Ridiculously Tasty Reeses Cup Cookies

• Undercook the batter for super soft, chewy Reeses cookies!

I’ve really emphasized that my brownie cookies are really, really soft… and they are!

But my trick to making them so soft and gooey in the center Underbaking them! In case 8 minutes of baking time didn’t seems like enough, now you know why.

• Chill the dough to keep each cookie tall and soft.

Very moist dough like this tends to spread quite a bit when baked. Now, it’s still pretty dense, so it’s not like you’ll have a totally flat, crisp cookie!

However, if you like to bite down into a tall, pillowy cookie, then I’d recommend chilling the dough for 30 minutes or so. This is the best way to add depth and texture. 

It’ll limit the amount it spreads, keeping the dough balls (relatively) in the same shape while baking!

• Get creative with the mix-ins!

There are so many great things you can throw into brownie cookies!!

Peanut butter chips are a great way to complement the flavors already in our Reeses Pieces cookies. 

But if you want to change things up a little bit, I have a few suggestions.

First, nuts! Walnuts and peanuts are good for adding texture, too, and aren’t as sweet.

Then there are add-ins like butterscotch and caramel chips, marshmallow pieces, and even crumbles of other candy bars!

You can even add a sprinkle of flaky sea salt to sweet homemade cookie recipes like this to up the sweet and savory flavor. Do the best thing for your tastebuds! 

Storing and Freezing Reeses Cookies

This dough can be frozen for up to 18 months! 

Whenever you’re prepared to bake them, just let the dough thaw in the fridge overnight, and you’re good to bake as directed in this recipe. 

Once baked, store Reeses Pieces cookies in an airtight container or freezer bag for up to a week. 

They’re fine at room temperature, but keep in a cool, dry place if you don’t want the candies to melt! 

Kitchen Tools You Will Need

• Baking Sheets lined with parchment paper – Used for anything from baked goods to roasting, a good baking pan will last for years.
• 2 Tablespoon Scoop – Great for meatballs, balling cookie dough, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. I always use a large mixer bowl when using an electric mixer. 
• Medium cookie scoop or small cookie scoop – Can be optional, but I use this for the best results for getting uniform-sized cookies. 
• Wire rack – For cooling the cookies once baked. 

Brownie Cookies Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Reese’s Brownie Cookies (Brownie Mix Recipe)

Brownie Cookies are gooey, chewy, and fudgy already. But add candy to the mix, and these scrumptious Reeses cookies will blow your mind!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

cooling time 10 minutes minutes

Total Time 28 minutes minutes

Servings 17 cookies

Calories 42cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• mixing bowl
• cookie scoop

Ingredients

• 1 box of brownie mix I used Betty Crocker 18.3 ounce box
• 1/4 cup all purpose flour
• 2 eggs
• 1/4 cup unsalted butter melted
• 1 tablespoon chocolate syrup
• 1 teaspoon pure vanilla extract
• 1 cup Reese’s Baking Cups and Reese’s Pieces Candy can use Reese’s Mini Unwrapped and Reese’s Pieces – divided for the topping
• 1/2 cup peanut butter chips

Instructions

• Line a baking sheet with parchment paper and preheat the oven to 375 degrees.
• In a medium size mixing bowl, with a fork, mix the brownie mix and flour together until combined.
• Add the eggs, melted butter, chocolate syrup, and vanilla extract and mix well.
• Fold the peanut butter chips and ¼ cup Reese’s Baking Chips and Reese’s Pieces Candy (mine was already mixed but you can do the individual candies) into the batter.
• Use a 2 tablespoon cookie scoop to create cookie dough balls.
• Place them about 2” apart on the baking sheet and bake for 8 minutes.
• Remove from the oven and let the cookies cool for at least 10 minutes before transferring them to a cooling rack.
• While the cookies cool, press a few Reese’s Baking Chips and Reese’s Pieces Candy on top of each cookie.

Notes

Cookies can be stored in an airtight container for up to 1 week.

Brownie cookies are soft and chewy. I like to under-bake my cookies for 8 minutes so they stay soft in the middle.

Cookies will continue to cook while they cool on the baking sheet.

Nutrition

Serving: 1 | Calories: 42cal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 9mg | Sugar: 1g | Fiber: 0.1g | Calcium: 4mg | Iron: 0.2mg

Originally published November 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Reese’s Brownie Cookies (Brownie Mix Recipe) appeared first on The Slow Roasted Italian.

I promise you that this chocolate brownie cake recipe makes one of the most decadent desserts. 

Any chocolate lover will agree that the chocolate flavor is out of this world amazing! This is the ultimate brownie cake with the perfect fudgy texture. 

I could literally eat this whole cake is someone didn’t stop me. The first time that I made this delicious recipe, I knew that I’d just hit the jackpot of cake recipes. 

It’s like the mixture of a regular brownie and a fudgy cake texture, and it’s sure to cure any chocolate craving. 

I like to pile the top of the cake with loads of frosting because – why not? I cover the sides of the cake to make sure that all those brownie cake layers are covered. 

No one wants to worry about a dry cake! 

Once you make this decadent brownie cake, all that’s left is to add some vanilla ice cream in a bowl to enjoy. 

It’s as simple as that. And the best part? A little bit of cake means that you’ll get to enjoy it over and over again later! 

Don’t save this for a special occasion! This easy chocolate brownie cake is one of those cake brownie recipes to enjoy now. See the recipe card for the full instructions! 

Chocolate Fudge Brownie Cake

If you have been reading our site for a while, you probably know that my mother-in-law Gigi is a peanut butter and chocolate freak. 

Seriously, I have been making her a Reese’s dessert for every holiday and occasion for several years now. A person tires of making the same thing over and over. LOL. 

One Mother’s Day, I decided to make her a brownie cake with chocolate chip cookie dough. 

I was super happy with it… until she opened the box, and I could see the disappointment in her eyes!! 

Well, you can guess that I learned my lesson. Needless to say, when her birthday came around this year I decided to give her exactly what she wanted — but with a fun twist.

And so this Reese’s Peanut Butter Cup Extreme Brownie Cake was born!

If you’re in the mood for some peanut butter goodness but don’t feel like baking, try my No Bake Peanut Butter Cheesecake or No Bake Reese’s Peanut Butter Pie instead!

And if you’re more partial to cookies, my Reese’s Brownie Cookies are full of that brownie goodness but also pack a different scrumptious punch!

Ingredient Notes and Substitutions

• Reese’s Peanut Butter Cups – The star of this peanut butter-packed Reese cup dessert! You’ll need two 10.5-ounce bags for this rich chocolate cake. 
  
• Peanut Butter – Yep, more PB. You’ll need it to make the peanut butter fudge frosting! 
  
  I personally like using natural peanut butter for its taste and texture, but you can use what you have on hand.
  
• Cream Cheese – Adds a really nice tang to the PB icing. Be sure to soften it first for the smoothest consistency.
  
• Sugar – I’m using plain old white granulated sugar for my Reese’s peanut butter cake. 
  
  The caramel-like flavor of brown sugar is just too much. Then, you’ll need powdered sugar for the frosting.
  
• Cocoa Powder – Opt for unsweetened in this brownie cake recipe otherwise you’ll have a really sweet chocolate mixture for the cake.
  
  The other ingredients will work their magic to provide that sweetness you’re after.

Make sure that you’re prepared to make this cake by having the right supplies like a large bowl or mixing bowl, rubber spatula, parchment paper, electric mixer or stand mixer, cooling rack or wire rack, measuring cup, and a separate bowl to make the frosting. 

Pro Tips for Making My Reese’s Peanut Butter Cup Cake Recipe

• Mix with care.

When you overmix, you’ll end up with a cake-like consistency rather than a fudgy, brownie-like consistency! 

Melt your butter, then add the sugar, cocoa powder, vanilla, and eggs. Mix until everything is combined… but don’t overdo it.

• Don’t skip the toppings!

Half of the beauty of my Reese’s peanut butter cup cake recipe is the tasty PB fudge icing and the added PB cups on top. 

Roughly chop the cups and sprinkle them on top, then slice some in half and place them along the bottom edge of the cake. This way, each slice features its own piece of candy!

• My quick cooling tip.

When your brownie cake is done baking, pop it in the freezer to chill for 15 minutes while you work on the homemade frosting. 

You want the cake to be cold before you decorate it for the best results. The freezer is so much more powerful than the fridge, which is why it’s my go-to for quick cooling.

Kitchen Tools You Will Need

• 9-Inch Round Cake Pan – You need two of these round cake pans! 
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Heat-Resistant Silicone Spatula – Perfect for cooking, stirring, and serving.
• Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.

Brownie Cake Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Fudgy Reese’s Brownie Cake w/Peanut Butter Frosting

Reese’s Peanut Butter Cup Brownie Cake is ooey-gooey and oh-so indulgent! This brownie cake recipe is chocolate and PB perfection!!

Course Dessert

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 18

Calories 764cal

Author Donna Elick

Equipment

• 9 inch round cake pan
• mixing bowls
• heat-resistant silicone spatula
• electric hand mixer

Ingredients

• 1/2 cup unsalted butter
• 3 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 tablespoon vanilla extract
• 5 large eggs
• 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 21 ounces snack size Reese’s Peanut Butter Cups (divided) 2 10.5 ounce bags

Peanut Butter Fudge Frosting

• 8 ounces cream cheese softened
• 1 cup unsalted butter room temperature
• 15 ounce jar natural peanut butter
• 4 cups powdered sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions

• Preheat oven to 350°F. Spray (3) 9″ round baking pans with non stick spray. Set aside. Unwrap and cut 12 Reese’s cups into quarters. Place the remaining peanut butter cups into the fridge to chill.
• Cut butter into chunks and place it in a large microwave safe mixing bowl, melt completely. Add sugar, cocoa, vanilla and eggs. Mix with an electric mixer on medium, until combined. Add remaining ingredients. Mix until completely combined, but do not over mix.
• Divide evenly into prepared baking pans. Sprinkle quartered Reese’s Peanut Butter Cups over batter, press into batter with a spatula until they are even with the brownie mixture. Bake for 20 minutes or until a tooth pick comes out clean. Place in the freezer to cool, about 15 minutes.
• Combine cream cheese, butter and peanut butter in a large bowl and mix with an electric mixer (or stand mixer fitted with a paddle attachment). Beat on medium speed until smooth and creamy, about 3 minutes. Add sugar. Beat on low until combined, then switch to medium speed and beat until light and creamy. Add vanilla and salt. Beat mixture until well combined.
• Place a dollop of frosting on a 10″ plate. Place first brownie layer on plate. Spread about 1/2 cup frosting over top of cooled brownie. Place second layer and spread about 1/2 cup frosting over top. Frost the top and sides like a cake.
• Unwrap Reese’s and cut them all in half. Place halved peanut butter cups around the bottom of the cake with the cut side down. Cut remaining Reese’s halves into bite size pieces and sprinkle over the top of the cake.
• Serve and enjoy.

Notes

This cake freeze very well. Be sure to wrap well and defrost for 30 minutes before eating.

Nutrition

Serving: 1 | Calories: 764cal | Carbohydrates: 88g | Protein: 12g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 107mg | Sodium: 461mg | Sugar: 78g | Fiber: 3g | Calcium: 76mg | Iron: 2mg

Originally Published October 2015, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Fudgy Reese’s Brownie Cake w/Peanut Butter Frosting appeared first on The Slow Roasted Italian.

This just might be the perfect dessert. It tastes just like it came from the Cheesecake Factory, and for this reason, you’ll be instantly obsessed with this creamy peanut butter cheesecake. 

The smooth peanut butter paired with your favorite candy makes this perfect for any cheesecake lover. 

The next time that you’re craving a great recipe that peanut butter lovers will enjoy, don’t forget about this Reese’s peanut butter cup cheesecake. 

The first time that I made this cheesecake, I thought about how yummy it was for a long time! This decadent dessert is a peanut butter lover’s dream! 

Reeses Cheesecake

No bake desserts are a favorite of ours in the summer months, especially because they help to keep the kitchen cool. 

Plus, they’re perfect for taking to picnics and potlucks!

Our perfectly creamy Reese’s no bake cheesecake is loaded with crunchy candies and flavored morsels, then topped with crushed peanut butter cups for a mouthful of flavor!

Before you dress up your cheesecake with toppings, save our 3 Ingredient No Bake Cheesecake! It’s the easiest cheesecake recipe you’ll reach for every single time and it’s highly customizable!

And don’t miss more of our easy cheesecakes like this rich chocolate swirl!

Looking for more no bake cheesecake recipes? I have a lemon blueberry version that’s light and refreshing, or try this jarred version with fresh strawberries that’s perfect for a large cookout.

There’s even a recipe that is similar to this one, but it tastes exactly like a Monster cookie!

Want more chocolate peanut butter desserts? Try our Chocolate Peanut Butter Graham Cracker Bars for a fun s’mores twist on the classic combo!

Ingredient Notes and Substitutions

All you need are a few simple ingredients to make this delicious recipe. You’ll love the creamy peanut butter cheesecake filling! 

• Graham Cracker Crust – Grab a premade crust from the store to save on prep time, or make your own if you prefer!
  
  (and if you want to use chocolate graham crackers as a fun twist – I think that’s a good idea, too!) 
  
  Crushing up graham crackers to make graham cracker crumbs is not a lot of hard work! You just need to crush them into fine crumbs, and I use a food processor typically for that. 
  
  Homemade graham cracker crust needs time to chill until firm, so plan accordingly. 
  
  You could also make a buttery Oreo crust to hold the cheesecake batter as well! A crunchy Oreo crust sounds yummy! Make this the best cheesecake for your cravings! 
  
• Sour Cream – Plain Greek yogurt is a good replacement in this Reeses peanut butter cheesecake if you want something a little less tangy. It also has fewer calories and is lower in fat.
  
• Peanut Butter – You’ll need no-stir PB to create the best peanut butter mixture for your Reeses cheesecake filling. 
  
  More natural varieties can have a slightly gritty texture that won’t blend as smoothly.
  
• Candies – This no bake peanut butter cheesecake is loaded with peanut butter chips, Reese’s Pieces, and chopped Reese’s peanut butter cups!

You can even add mini Reeses, white chocolate Reeses peanut butter cups, or rich chocolate ganache on the top of the cheesecake. 

A chocolate drizzle, chocolate ganache topping, or a chocolate sauce made from melted milk chocolate chips sounds like the perfect way to change this to a type of Reeses chocolate cheesecake recipe!

You could also drizzle some hot fudge on top of the peanut butter layer to make this the ultimate dessert. 

Tips for Making Peanut Butter No Bake Cheesecake

• Soften the cream cheese. 

Allow the blocks to sit on the counter for at least 30 minutes. 

Or, place fully unwrapped blocks on a heat-safe plate and microwave for 20-30 seconds at 50% power.

This is an essential step to make life easier when prepping no-bake cheesecake. We even do it in our no-bake cheesecake that only has 3 ingredients (and it helps oh-so much!)

• Balance the flavors.

If you prefer a more even chocolate to PB ratio, you can use an Oreo cookie crust instead — either store-bought or homemade.

Or, simply drizzle some chocolate syrup over the Reeses cheesecake once set!

• Make it fancy.

For a more decorated finish, replace the candy topping with swirls of whipped cream around the outside. 

Then, gently press a mini Reese’s cup into each swirl so there’s one with every slice of Reese’s cheesecake.

• Short on time? 

Pop the dessert in the freezer for 3 hours so it will set up faster! Leave off the candy topping, then add it just before serving instead.

Storing and Freezing Reeses Peanut Butter Cheesecake

Once set, Reeses cheesecake will keep for 3 to 4 days in the refrigerator before the texture starts to change. Be sure to store the leftovers in an airtight container for the best results. 

If you plan on freezing no bake peanut butter cheesecake, leave off the Reese’s cups and add them just before you are ready to serve.

Wrap the dessert tightly in a layer of plastic and foil, then store in the freezer for up to 3 months. Place in the refrigerator overnight so it thaws slowly and evenly.

No Bake Peanut Butter Cheesecake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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No Bake Reese’s Peanut Butter Cheesecake Recipe

Reeses Cheesecake is the ultimate creamy and crunchy dessert. Prep no bake peanut butter cheesecake in minutes, then chill until set!

Course Dessert

Cuisine American

Method No Bake

Prep Time 15 minutes minutes

Total Time 6 hours hours 15 minutes minutes

Servings 12 1 9inch pie

Calories 393cal

Author Donna Elick

Ingredients

• 1 9-inch graham cracker pie crust
• 12 ounces cream cheese softened
• 1 cup powdered sugar
• 2/3 cup sour cream
• 1/4 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 1/2 cup peanut butter morsels
• 1/2 cup Reese’s Pieces
• 12 Reese’s peanut butter cups smashed

Instructions

• Beat cream cheese and powdered sugar together.
• Add sour cream, peanut butter, and vanilla and beat well until smooth.
• Stir in peanut butter morsels and Reese’s Pieces.
• Pour batter into graham cracker crust and top with smashed peanut butter cups.
• Refrigerate 6-12 hours before serving.

Notes

For a quicker option, freeze pie for 3 hours without the Reese’s peanut butter cups on top and then add them before serving.

Nutrition

Serving: 1 | Calories: 393cal | Carbohydrates: 36g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 39mg | Sodium: 258mg | Sugar: 25g | Fiber: 1g | Calcium: 61mg | Iron: 1mg

Originally published August 2021, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post No Bake Reese’s Peanut Butter Cheesecake Recipe appeared first on The Slow Roasted Italian.

Every bite of this peanut butter cream cheese dessert is absolutely dreamy and delicious! 

Is this a delicious dip? Is this an easy dessert? Yes – and yes! This peanut butter fluff dessert can be anything that you want it to be! 

You can dip fresh fruit into it, or pile it high on chocolate graham crackers. New recipes like this should be enjoyed however you would like. 

I like to grab a spoon and take a bite out of this creamy dip – because why not? 

You can also dip apple slices into this easy recipe or just make it as a fun dessert for family gatherings and birthday parties. 

This creamy peanut butter fluff dip is a fluffy dessert with a creamy texture, and there’s literally no wrong way or time to eat it. 

It’s also super fun for movie nights, a game day celebration, or your next party. Just scoop into portion sizes and let everyone enjoy the fun flavor! 

Simple ingredients create the best Reese’s peanut butter fluff! 

Peanut Butter Fluff

The peanut butter flavor isn’t too overpowering, and there are little bits of crunchy peanuts scattered throughout.

Plus, this peanut butter fluff recipe is loaded with chopped-up sandwich cookies and peanut butter cups, so it’s sure to satisfy any chocoholic. 

A drizzle of homemade ganache puts it right over the top!

I’ve got plenty of other cheesecake salad recipes to choose from, whether you’re craving something extra sweet or a little bit fruity. 

I’ve also got plenty of Reese’s inspired recipes, like these Reese’s Brownie Cookies!

There’s even an Oreo fluff with just the cookies but no peanut butter, so it’s a great option for anyone with nut allergies!

We also have a circus cookie fluff that’s creamy & light, and this Pistachio Fluff Watergate Salad that’s always my go-to for potlucks & picnics!

How To Make Peanut Butter Cream Cheese Dessert Salad

1. Separately prepare the cream cheese mixture and whipped cream.
   
   Prepare the cheesecake mixture in one bowl and whip up the heavy cream in another. Combine the two by folding them into each other until well incorporated.
   
2. Add the cookies and peanut butter cups.
   
   Stir in the chopped-up Oreos and peanut butter cups, saving a handful to sprinkle on as a garnish.
    
3. Transfer peanut butter fluff to a bowl and top with ganache. 
   
   Spoon the peanut butter and cream cheese dessert into a serving bowl, then drizzle homemade ganache over the top.

Once it’s all put together, all that’s left to do is dig in!

Helpful Tips and Tricks

• Create a silkier texture. Substitute regular milk for part or all of the heavy cream in the cream cheese mixture.
  
• Add some variety. Feel free to stir chocolate chips, peanut butter morsels, or even some Reese’s Pieces into the peanut butter and cream cheese mixture for extra crunch!
  
• Want to save some time? Instead of whipping the cream by hand, substitute a container of Cool Whip instead. 
  
  Be sure to thaw it in the refrigerator before using it in this peanut butter fluff recipe. 
  
  You can also replace the ganache with chocolate syrup or hot fudge if you prefer.
  
• Allow the ganache to cool. A few minutes should do it, just so it’s slightly warm to the touch. 
  
  Otherwise, the heat will melt the creamy filling of the peanut butter fluff.

Peanut Butter Fluff Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Peanut Butter Fluff (Reese’s Cheesecake Salad) + Video

Peanut Butter Fluff is a decadent cream cheese dessert that will make your taste buds sing! Make this cheesecake salad recipe in 20 minutes!

Course Dessert

Cuisine American

Method Microwave

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 1044cal

Author Donna Elick

Ingredients

• 8 ounces cream cheese softened
• 8 ounces crunchy peanut butter
• 1 tablespoon vanilla extract
• 3.4 ounces instant cheesecake pudding mix unprepared
• 3 cups heavy whipping cream divided (plus a bit more for the ganache drizzle)
• 1/2 cup powdered sugar
• 8 Oreo cookies coarsely chopped (halved or quartered)
• 15 ounces Reese’s peanut butter cups we used 10 ounces standard size and 5 ounces of mini cups
• 1/2 cup semisweet chocolate chips

Instructions

• In a large mixing bowl, beat softened cream cheese, peanut butter, and vanilla extract until fluffy.
• Add unprepared cheesecake pudding mix and beat until fully combined. The mixture will be chunky.
• Using a stand mixer fitted with the paddle attachment, (or an electric hand mixer) running on low speed, slowly incorporate, 1-2 tablespoons at a time, a total of 1 ½ cups heavy whipping cream into the cream cheese mixture.

  Beat well between each addition of cream.

  Add powdered sugar to the cheesecake mixture and continue beating until fully combined.
• In a separate mixing bowl, beat remaining 1 ½ cups of heavy cream until stiff peaks form.

  Use a spatula to gently fold the whipped cream into the cheesecake mixture until fully incorporated.
• Chop Oreo cookies and Reese’s peanut butter cups into large chunks. Stir cookies and peanut butter cups into the cheesecake mixture, reserving a few to garnish the top of the dessert.
• Transfer the cream cheese dessert to a serving bowl and top with reserved candy/cookies.
• For a chocolate ganache topping, heat ½ cup chocolate chips with 3 tablespoons of heavy cream for about 30 seconds in the microwave.

  Whisk together the cream and chocolate until fully combined and silky smooth. Allow to cool for a few minutes.
• Drizzle the chocolate ganache over the top of the prepared dessert and serve more on the side for drizzling over individual portions.

Video

Nutrition

Serving: 1cup | Calories: 1044cal | Carbohydrates: 73g | Protein: 18g | Fat: 79g | Saturated Fat: 37g | Cholesterol: 133mg | Sodium: 656mg | Sugar: 57g | Fiber: 5g | Calcium: 150mg | Iron: 3mg

Originally published September 2021, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Peanut Butter Fluff (Reese’s Cheesecake Salad) + Video appeared first on The Slow Roasted Italian.

Reese’s Peanut Butter Fudge

I have been making peanut butter fudge with Reese’s peanut butter cups over and over again, and you better believe this is on my holiday gift-giving list! Fudge for everyone!!

Everyone I know loves peanut butter and chocolate, and I am pretty sure that Reese’s Peanut Butter Cups are America’s favorite candy.

That said, I have never met anyone who loves peanut butter and chocolate like my mother-in-law Gigi. She loves our peanut butter fluff decadent cream cheese dessert.

I decided to make her a special thank you for hanging out with Munchkin the other day, and this Reese’s fudge was born!

I have made this recipe 4 times in the last week. I have to say, everyone has raved about them — and I know you will too.

For another easy peanut candy to add to your holiday tray, our 10-Minute Microwave Peanut Brittle is a crowd favorite that looks impressive with zero fuss.

And finish off the tray with this classic Homemade Rocky Road fudge or this easy Gumdrop Candy Fudge that’s colorful, festive, and takes only 4 ingredients!

Love dessert bars? Our 3-Ingredient Chocolate Snickers Fudge combines chocolate, caramel, and peanuts into an incredible but simple dessert!

Ingredient Notes and Substitutions

• Vanilla Flavored Candy Coating – This ingredient simplifies fudge-making!
  
  It melts down wonderfully and boasts a mild flavor, making it the perfect base for Reese’s peanut butter fudge.
  
  You could also use almond bark or white chocolate chips instead. 
  
• Crunchy Peanut Butter – Use a super crunchy, no-stir peanut butter for the best results. I love the tiny pieces of peanuts throughout! 
  
• Reese’s Peanut Butter Cups – The star of the show!! I definitely recommend that you use Reese’s brand. There’s something about them that just can’t be recreated.
  
  You can get away with using mini peanut butter cups if that’s all you have on hand — no need to chop them first.
  
• Chocolate Chips – For even more added chocolate flavor! I’m using milk chocolate chips, but you could also use semi-sweet or dark. 

Tips and Tricks for Making Peanut Butter Fudge with Reese’s Peanut Butter Cups

• Use foil or parchment paper for easy removal.

I know you’re going to want to dig into this Reese’s fudge as soon as it’s done! 

To make things easier on yourself, be sure to line your baking pan with parchment paper or aluminum foil before adding the fudge mixture.

Then, you can lift the slab right out for easy slicing.

• Use your microwave for melting.

It’s the best and simplest way to do it! Use a microwave-safe bowl and load it up with the candy coating. 

It will be ready in 30 seconds flat, unlike on the stovetop — and you won’t have to worry about burning.

You can use the same method to melt your chocolate chips too!

• Add the candy with care.

Pour the fudge mixture into the pan and smooth it into an even layer.

Then, top peanut butter fudge with Reese’s peanut butter cups, pressing them about halfway in. This helps them stay put when you slice the fudge for serving!

Prep Ahead

• Line pan with foil or parchment
• Chop candies

Kitchen Tools You Will Need

• 8×8 Pan – The perfect size for thick squares of Reeses fudge.
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily. Or, use Parchment Paper.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!

Storing Leftover Reese’s Fudge

When your fudge is completely cool, transfer it to an airtight container — if you don’t finish it all in one sitting! Trust me, in my house… it happens.

Store in the fridge. Reese’s peanut butter cup fudge will keep for up to 1-2 weeks, but I recommend that you eat it sooner rather than later! It’s best when fresh.

Reese’s Peanut Butter Cup Fudge FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Reese’s Peanut Butter Fudge + Video

Reese’s Peanut Butter Fudge is full of peanut butter and chocolate flavor!! Plus, my Reese’s fudge recipe is made with just 4 ingredients!

Course Dessert

Cuisine American

Method Microwave

Prep Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 32

Calories 202cal

Author Donna Elick

Ingredients

• 16 ounces vanilla-flavored candy coating Almond Bark or white chocolate chips*
• 2 cups super crunchy peanut butter about 18 ounces
• 8 Reese’s Peanut Butter Cups chopped
• 1/4 cup milk chocolate chips melted

Instructions

• Line an 8″x8″ baking pan with aluminum foil. Set aside.
• Melt candy coating in a heat safe bowl. Microwave at half power for 30 seconds at a time until melted and smooth.
• Add peanut butter. Stir until completely combined and smooth.
• Pour into prepared baking pan. Sprinkle with Reese’s Peanut Butter Cups. Gently press Reese’s into peanut butter fudge, so they are about 1/2 submerged in the fudge. This will help keep them from falling off when you cut the fudge.
• Drizzle melted milk chocolate over top.
• Freeze 30 minutes (or refrigerate 1 hour) or until fudge is firm. Lift the fudge out of the pan using the aluminum foil edges. Unwrap the foil. Check to make sure all the foil is off. Cut into bite size pieces.
• Store in the refrigerator.
• Enjoy!

Video

Nutrition

Serving: 1 | Calories: 202cal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 98mg | Sugar: 14g | Fiber: 1g | Calcium: 11mg | Iron: 1mg

Originally published September 2016, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Reese’s Peanut Butter Fudge + Video appeared first on The Slow Roasted Italian.

I’m all about the creamy filling of this Reese’s peanut butter cup pie! Not only is it an easy pie recipe, but it’s also the perfect combination of chocolate and peanut butter flavor that your sweet tooth will love.

Trust me when I say that it’s perfect for family gatherings or the holiday season, but there is honestly no reason to wait for a special occasion to serve this no bake Reese’s peanut butter pie! 

And to make you drool even more, the bottom of the pie has a combination of your favorite popular candy bar and an Oreo crust!

This pie will even have chocolate lovers singing its praises! That peanut butter combo and milk chocolate are the perfect flavor combination. 

I have to literally tell myself not to eat the whole thing because it’s easy to want to gobble up more and more until the whole pie is gone!

The next time that you have a craving for an easy recipe, keep this no bake peanut butter pie recipe handy. 

The recipe card below shows all the steps needed to make this easy peanut butter pie – and I promise you’ll love the fluffy peanut butter filling.

If you’re a peanut butter fan, add this simple no bake pie to your radar asap!

It’s loaded with good stuff that tastes amazing! 

Reese’s Peanut Butter Pie

A light and fluffy filling and a fully loaded mix of toppings really make this peanut butter silk pie sing.

Homemade whipped cream and a generous amount of Reese’s cups, peanuts, and chocolate drizzle create a stunning display that’s just as delicious as it looks.

Plus, this Reese’s pie recipe goes from prep to plate in just 30 minutes — perfect for a sudden craving or last-minute guests!

Love the flavors of this no bake peanut butter pie? Me too! That’s why I also have recipes for poke cake, brownies, fudge, and more.

Recipe Video

To see us make this Reese’s peanut butter pie recipe from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Pie Crust – The base for this Reese’s peanut butter pie recipe is a delicious blend of Oreo cookies, mini PB cups, and melted butter. 
  
• Cream Cheese & Powdered Sugar – A sweet and tangy combination to mellow out the chocolate and peanut butter flavors while adding a silky texture to the filling.
  
• Peanut Butter – Use whichever brand you’d like, as long as it’s a no-stir variety! 
  
  I like the extra texture from crunchy PB in my Reese’s peanut butter pie, but creamy will work just as well.
  
• Whipped Cream – Make your own from scratch with heavy cream and vanilla extract. 
  
  Powdered sugar helps stabilize the mixture so it doesn’t melt or collapse under the weight of the toppings.

Tips for Making Peanut Butter Silk Pie

• Use a cup to form the crust. 

Press the flat bottom of a glass or measuring cup into the crumbs to avoid dips and divots from your fingertips. It will keep your hands clean as well!

• Tip for easier drizzling: 

Spoon the melted chocolate into a piping bag after it cools for a few seconds. 

Or, use a small Ziploc bag and snip off the tip of a bottom corner.

• Want to make this ahead of time? 

Keep your Reese’s peanut butter pie covered in the refrigerator for a day or two. 

Or, prep the crust and toppings the night before so all you need to do is assemble everything and melt the chocolate just before serving.

• Create clean, even slices. 

Run a large knife under hot water and dry completely. The metal will retain the heat, allowing it to glide easily through the peanut butter silk pie.

Reese’s Pie Recipe Variations

Swap the Oreos in the crust for Nutter Butters or substitute a store-bought graham cracker crust instead.

For something extra indulgent, drizzle some of my no fail caramel sauce over the chocolate topping.

Craving more crunch? Replace the roasted peanuts in this Reese’s pie recipe with peanut M&M candies. You could even pick out specific colors for holiday flair!

Reese’s Peanut Butter Pie Recipe FAQ

Storing and Freezing Reeses Peanut Butter Pie

Leftovers can be kept in the refrigerator for 3 to 4 days. The whipped cream layer may deflate a bit, but everything will still be just as tasty!

To freeze, tightly wrap your Reeses peanut butter pie (without toppings!) in layers of plastic wrap and foil and enjoy within 1 to 2 months for best results.

Allow the dessert to thaw in the refrigerator overnight, then garnish before serving.

Enjoy!
With love, from our simple kitchen to yours. 

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No Bake Reese’s Peanut Butter Pie Recipe + Video

Reese’s Peanut Butter Pie has an extraordinary crust, rich and silky filling, and so many sweet toppings — it will truly blow your mind!

Course Dessert

Cuisine American

Method Food Processor

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 805cal

Author Donna Elick

Ingredients

• 24 whole Oreo's
• 40 mini Reese’s Peanut Butter Cups (wrappers removed, divided)
• 1/4 cup unsalted butter melted
• 8 ounce package cream cheese softened
• 1 3/4 cups powdered sugar divided
• 16.3 ounce jar chunky peanut butter (approximately 1¾ cups)
• 2 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 cup dry roasted peanuts chopped
• 2 ounces milk chocolate broken into pieces

Instructions

• In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add 3/4 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.
• In a food processor combine cookies and 20 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.
• Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. Place in the freezer while you prepare the filling.
• To prepare the filling: Combine cream cheese and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Add peanut butter. Beat until well combined. Fold in ½ of the whipped cream until it is completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in the refrigerator while you prepare toppings.
• Place the milk chocolate in a microwave safe mixing bowl. Heat for 30 seconds at a time, stirring each time, until chocolate is melted. Set aside.
• Quarter the remaining 20 mini peanut butter cups.
• Sprinkle peanut butter cups over pie. Sprinkle chopped peanuts over pie. Use a spoon to drizzle chocolate over pie (or transfer chocolate to a plastic sandwich bag and cut a very small hole in the corner, then drizzle over pie).
• Refrigerate until ready to serve or serve immediately. Enjoy!

Video

Nutrition

Serving: 1 | Calories: 805cal | Carbohydrates: 61g | Protein: 16g | Fat: 59g | Saturated Fat: 23g | Cholesterol: 75mg | Sodium: 448mg | Sugar: 46g | Fiber: 5g | Calcium: 89mg | Iron: 4mg

Originally published October 2013, updated and republished October 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post No Bake Reese’s Peanut Butter Pie Recipe + Video appeared first on The Slow Roasted Italian.

Turkey Pretzel Treats

I love making fun, themed treats for the holidays, especially as classroom snacks!

After making Peeps rice krispies for Easter and meringue ghosts for Halloween, I knew I had to come up with a cute Thanksgiving treat for the dessert table.

These little pretzel turkeys turned out so cute and everyone gobbled them right up… get it?

Plus, they’re a great activity to keep the kids busy while you’re trying to tackle Thanksgiving dinner!

Ingredient Notes and Substitutions

• Reese’s Peanut Butter Cups – Use the individually wrapped snack-size cups to make your pretzel turkeys.
  
• Chocolate Chips – I like to use semi-sweet, but dark or milk chocolate works too. You’ll melt them down to act as ‘glue’ when assembling your treats.
  
  Avoid white chocolate chips as the color won’t blend in with the other candies. But chocolate or brown candy melts would work!
  
• Mini Pretzels – These provide a sturdy base, and the loops allow you to create the tail feathers for your Reese’s turkeys.
  
• Reese’s Pieces – Grab a big enough box or bag because you’ll need to pick out just the orange ones! You can use the rest in this no bake cheesecake or my brownie cookies.
  
  Or, use chocolate-covered sunflower seeds if you can find them! They usually come in orange and yellow, which is perfect for these Reese’s turkey treats.
  
• Turkey Feathers – You’ve got a few options here! I typically use leaf sprinkles for both the snood (that’s the part that hangs over the beak) and the tail feathers so it’s one less thing to buy.
  
  But, you can use candy corn for more impressive tail feathers if you’d like! Just cut off the white tips and attach them with melted chocolate.

Tips and Tricks to Make Perfect Pretzel Turkeys

• Don’t overdo it on the chocolate glue.

How many Reese’s turkeys you’re able to make depends entirely on how much chocolate you use to attach each piece.

Make sure to use enough to hold the pretzel turkeys together, but not so much that the chocolate is oozing out.

• Layer the sprinkles for more dimension.

I like to use 2 to 3 layers of leaves for the plume along the back, then two thinner red leaves layered on top of each other for the snood.

• Use candy eyes or pipe them yourself!

Candy eyeballs are a quick and easy solution for turkey pretzel treats, and you can use any extra to decorate monster or reindeer treats and cupcakes.

Or, pipe two dots of white frosting and add a little of the melted chocolate in the center for the pupil.

Prep Ahead

• Separate out the orange Reese’s Pieces
• Unwrap the Reese’s cups

What You’ll Need For This Recipe

• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Parchment Paper – Prevents your turkey pretzel treats from sticking and makes cleanup a breeze!
• Piping Bag – Gives you more control over the chocolate and is less messy too. You can also make your own by filling a plastic storage bag and snipping off the corner opposite the zippered top.
• Fall Sprinkles – You can order these from Amazon or look for a Fall Sprinkles set at the supermarket or craft store. It’ll be a large container with divided sections for different types of themed sprinkles.

Serving Suggestions

These would make the cutest little decorations to add to your table setting… and antsy kids will love a sweet treat before dinner!

Or, line them up on a tray and add them to your dessert table. Other kid-friendly and stackable treats include pumpkin snickerdoodles, caramel apple pie bombs, and haystack cookies.

How to Store Pretzel Turkey Treats

While these are perfectly fine at room temperature, you can keep pretzel turkey treats in the refrigerator if your kitchen is particularly warm.

Either way, store them in an airtight container so they don’t become stale and enjoy within a week.

Reese’s Turkey FAQ

Enjoy!

With love, from our simple kitchen to yours.

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More Thanksgiving Dessert Recipes

Sweet Potato Cheesecake

Best Ever Pecan Pie Bars Recipe (Crowd Favorite) + Video

Caramel Apple Poke Cake

Pumpkin Roll Cake with Cream Cheese Filling Recipe + Video

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Turkey Pretzel Thanksgiving Treats (with Reese’s!)

Turkey Pretzel treats are simple to make and adorable too! Make these as a classroom snack or edible decoration for your holiday table.

Course Dessert

Cuisine American

Method Microwave

Prep Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 24 Treats

Calories 3743cal

Author Donna Elick

Ingredients

• 24 Reese’s Peanut Butter Cups
• 1/2 cup mini semi-sweet chocolate chips
• 24 Snyders Snaps pretzels
• 48 Candy eyes
• 24 orange Reese’s Pieces
• Leaf sprinkles
• Candy Corn Optional

Instructions

• Unwrap Reese’s Cups – this helps the process to go faster and the chocolate “glue” not to harden.
• In a microwave safe bowl, heat chocolate chips in 30 second increments until chocolate is melted and smooth.
• Use a spoon to transfer the melted chocolate to a zippered bag and cut the tip off for easy use (and less mess).
• On a plate or parchment paper, start by putting some chocolate on the top of the Reese’s Cup and then attach the narrow end of the pretzel onto the Reese’s.
• Flip the Reese’s over so that the pretzel is on the bottom.
• Put three dots of chocolate for the two eyes and nose.
• Place 2 candy eyes and an orange Reese’s Pieces over the chocolate dots to secure in place.
• On one side of the Reese’s Pieces, put a red leaf sprinkle to create the wattle of the turkey.
• On the back side of the Reese’s, put some chocolate on the pretzel and attach three leaf sprinkles (any color).
• Let treats cool completely. Enjoy!

Notes

How many treats you can make from the chocolate depends on how much chocolate you use to attach each piece.

You can double or triple the recipe depending on how many treats you need.

If you can’t find the same leaf sprinkles I used, you can use these leaf sprinkles which you can find at Amazon or Walmart in a Fall Sprinkles set. I used two red leaves since they were thinner and it turned out great! For the feathers, I used 2-3 layers of leaves!

You could also use candy corn for the feathers, just cut the white tip off and attach with chocolate glue!

Nutrition

Serving: 1 | Calories: 3743cal | Carbohydrates: 400g | Protein: 68g | Fat: 222g | Saturated Fat: 88g | Cholesterol: 42mg | Sodium: 2366mg | Sugar: 316g | Fiber: 31g | Calcium: 529mg | Iron: 16mg

Originally published November 2020, updated and republished October 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Turkey Pretzel Thanksgiving Treats (with Reese’s!) appeared first on The Slow Roasted Italian.