Reese’s Peanut Butter ‘Better than Football’ Cake

Okay, it’s not really called ‘Better than Football’ Cake. It’s really called Better than S-e-x Cake. Why? I’m not sure. Is it good? Oh yeah. Is it better than you-know-what? We won’t go there.

There is lots of talk about football food right now in preparation for the “big game”. However, as yummy as Buffalo Chicken Dip is….you gotta have dessert. Let me repeat – You GOTTA have dessert! And this one is a winner.
If you are a fan of peanut butter and chocolate, then you should love this cake. My daughter chose this as her birthday cake this year. We knew it would be hard to top last year’s Kit Kat cake, but she really wanted to give it a shot! (Which, by the way, the Kit Kat cake would be a fun treat for the Super Bowl as well…especially made with team colors.)

Reese’s Peanut Butter Better Than Sex Cake

  • Prepared chocolate cake (baked in a 9×13 pan)
  • 14 oz can sweetened condensed milk (regular, low fat or fat free)
  • 1 jar hot fudge sauce (11-14 oz, depending on brand used)
  • 1/4 cup peanut butter + 3 Tablespoons (divided)
  • 1 container of TruWhip or 8 oz Cool Whip
  • 8 oz bag Reese’s Minis, chopped
  • 10 oz bag Reese’s Pieces Candy

*After preparing your favorite chocolate cake, cool completely.

*Once cool, poke holes evenly over the cake. The end of a wooden spoon is good for this. I space mine about 2 inches apart.
*Pour the can of sweetened condensed milk evenly over top of the cake.
*Mix the hot fudge sauce and 1/4 cup peanut butter in a microwave safe bowl. Microwave for 30 seconds. Stir until well blended then evenly spread over the cake.
*Mix together the remaining 3 Tablespoons of peanut butter with the TruWhip/Cool Whip. This can be done with a mixer or by hand. Spread over the hot fudge sauce.
*Chill cake for at least 4 hours, or overnight.
*When ready to serve, cover with the chopped Reese’s Mini Peanut Butter Cups and the Reese’s Pieces.

Recipe Source: Something Swanky
Enjoy! Because it’s fabulous. I was going to say something cheesy like it’s orgasmic. You know, since it’s BTS cake and all. But that would just be silly. Only fresh baked chocolate chip cookies can do that. lol
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Homemade Peanut Butter Eggs

Somehow, Easter is right around the corner.  Like, this weekend around the corner! Things have been quite hectic around here.  Between volleyball for my 2 girls, and a nasty virus/strep going around the house, things have been out of sorts.  Everything was kind of on hold last week, b/c my 4 y/o was sick, and when you have a little one that is sick (high fever, headache, feeling miserable) he/she only wants their mommy!  Thankfully, towards the end of the week, he started feeling better.  Just in time for dentists appointments and Number One’s 12th birthday!  Yikes…I have a child that is almost a teenager!! (and the tween years are proving to be challenging as well.)  So, I feel stretched a little thin right now.  So much to catch up on, and so much to do this week.  BUT, I definitely wanted to share these homemade peanut butter eggs asap!
Homemade better-than-Reese’s Peanut Butter Eggs!!
I kid you not, these things are SO.GOOD.  And better yet, they are EASY.  Except for the whole dipping in chocolate thing.  I really suck at that.  Ever since the allergy doctor told me that I had a false positive on my peanut allergy test…I’ve been a little peanut butter obsessed.  (He said that adults can NOT develop a peanut allergy, but you can to all other nuts. I’ve been testing the theory out, and I have had no problems eating peanut butter.  I may need stretchier pants due to peanut butter cup consumption, but no rash, itching or hives!)  So…enough rambling, on with the copycat recipe!  I’ve played around with ingredients and combos, and this is my favorite ratio.

Homemade Peanut Butter Eggs

1/2 cup peanut butter* (your favorite brand, but I don’t recommend the kind that has to be stirred)
1/2 cup powdered sugar
1/4 cup finely ground graham cracker crumbs (I ground my own in a food processor)
a good pinch of salt (this amount will vary depending on your preference, and peanut butter used. Start with a small pinch, mix, taste, and add more if needed.)
chocolate chips (about a cup)
coconut oil/butter/crisco if needed to thin out chocolate, I used about a teaspoon of coconut oil
*I think these would still be delicious with Sunbutter or WowButter if you need to avoid nuts.  They won’t taste exactly the same, but still good! I made a version with soynut butter that was quickly devoured.
  • Add all ingredients into a bowl and mix, mix, mix.  It’s thick and difficult to incorporate, but keep at it and it will come together.  Or, use a mixer/food processor. I didn’t try this, since I was working with a fairly small quantity.  However, it only makes a few, so feel free to double the recipe. I wish I had!
  • After mixing the ingredients together, form into ‘egg’ shapes, place on wax paper, and place in freezer to get nice and firm.  I didn’t time this, but maybe 20-30 minutes?  While the eggs are in the freezer, melt your chocolate (and oil/butter if needed) in a microwave safe bowl.  (Place in microwave for 1 minute, stir well, continue heating in 30 second intervals until completely melted)
  • When chocolate is melted, remove peanut butter eggs from freezer. Dip peanut butter into chocolate, one at a time, to coat.  When peanut butter is completely covered in chocolate, place on wax paper to cool and harden.  If the peanut butter starts to soften too much, put back in freezer.
Other than me not being much of a chocolatier, these were pretty easy to make, and they tasted great.  My girls and I loved them, and I just had to compare them to a real Reese egg, and I have to say, I thought mine were better!  I think it’s because the homemade version had more filling and a thicker layer of chocolate.  I also used a semi-sweet chocolate instead of milk.  YUM.
This made about 6 good size eggs…but I also did some taste testing of the filling 😉  Research people. Research!
This recipe was featured at Watch Out, Martha!
Watch Out Martha