I made these last night for my family and co-workers as a Valentine's Day gift. They all loved them and my co-workers demanded the recipe. They were so easy to make. I used a 1/2 pd chocolate bar, melted over a double boiler. I also warmed the peanut butter mixture in the microwave to make it spreadable. To help each step set up faster I used the freezer. It only took about 8 minutes to harder which cut my hardening time in half!!! You must try them, you will love them!!!
Everyone who has tasted has loooooved them and wants the recipe. I do find it easier to use sturdier cups than making your own paper or foil liners. I went to Michael's, the craft store, and they have "confectioner's cups" to place truffles or various candies in but they are a thick, sturdy waxed paper and are the perfect shape for the cups and hold their shape well under the weight of the chocolate.
This recipe is excellent. Sometimes I actually just use hersheys plain chocolate bars if I have then around the house. I also use mini muffin cups because eating a pb cup the size of a reg.
CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE
INGREDIENTS Cake 1 German Chocolate Cake Mix ½ cup butter - melted 1 egg 2nd Layer 8 Peanut Butter Cups - large one 3 small Butterfinger Candy Bars Cream Cheese Layer 1 (8-ounce) package cream cheese, softened 1 cup peanut butter 3 eggs 1 teaspoon vanilla ½ cup butter, melted 4 cups confectionery sugar Chocolate topping ½ cup chocolate chips 1 tablespoon vegetable or canola oil INSTRUCTIONS
Preheat oven to 350 degrees, 325 degrees if using a glass pan.
Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.