So this week I went back to work for all-day leadership meetings. I’m a teacher, which means I get summers off, but I’m also an elected faculty representative for the other teachers in the building, so I work a bit here and there when my colleagues are off having beach time.
Anyway, I’ve come to a very important conclusion about going back to work.
It makes me more productive! I know, duh. But it makes me work better everywhere. The house is neater. My bills are paid. And I baked three different things today, all of which I’m so excited to share with you! And the first is this evil little puppy right here.
Let me break this down for you: a layer of Reese’s pieces refrigerated peanut butter cookie dough (thank you, Pillsbury!) topped with very thick, very delicious peanut butter ganache. If that sounds complex, it’s not. This is one of those super quick recipes!
You take the dough, pat most of it in your pan (and save a few cookies for your own enjoyment, mmm), and then once it’s baked, you melt peanut butter chips and mix them with heavy cream. You pour, you chill, you are done. Finito!
And the result is peanut butter heaven. I’ll be completely honest here. I prefer peanut butter cups to pieces. I know, I know. It’s a legitimate debate! But I had to tell you how I feel. That said, Reese’s pieces are crazy addictive. And these are the mini kind, so they’re everywhere. Look how happy they are, nestled underneath all that cookie and ganache!
As always, be sure to not tell anyone just how little effort this recipe took to achieve. You want to be known in your part of town for your mad baking skills. Take all the credit. Always.
And of course, happy weekend! Nothing like ganache for a Friday!
- 16 oz. package Pillsbury Reese’s pieces cookie dough (minus three cookies)
- 1 package Reese’s peanut butter chips
- 1 cup heavy cream
Preheat the oven to 350. Coat an 8 x 8 square pan with cooking spray.
Pat the cookie dough into the bottom of the pan, making a flat, even layer. Reserve three of the cookies in the package for another time.
Bake the dough for 20-25 minutes until brown at the edges and firm. Cool slightly.
Microwave the peanut butter chips for 1 minute and 30 seconds. Remove from the microwave and stir until melted and smooth. Add the heavy cream and mix thoroughly until the ingredients are smooth and incorporated.
Pour the mixture into the cookie crust and spread out evenly. Chill for at least two hours.
Cut into squares and serve. Store the bars in the refrigerator.