I'm not sure where this recipe came from but I'm thinking it would qualify as comfort food in food storage. OK let's be honest, this recipe is just about the joy of eating and has nothing to do with a 3-month supply.
The same could be said about a lot of the recipes on this blog. . . Oh well I'll try to redeem myself by posting all of your good ideas on getting prepared.
1 cup creamy peanut butter
1 cup sugar
1 egg
12 mini Reeses Peanut Butter Cups, unwrapped
36 mini marshmallows
1 Cup semi sweet chocolate chips
2-3 Tablespoons heavy cream
1/4 Cup mini M&M's
1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.
2. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M's.
12 cookie cups
printable recipe
The same could be said about a lot of the recipes on this blog. . . Oh well I'll try to redeem myself by posting all of your good ideas on getting prepared.
1 cup creamy peanut butter
1 cup sugar
1 egg
12 mini Reeses Peanut Butter Cups, unwrapped
36 mini marshmallows
1 Cup semi sweet chocolate chips
2-3 Tablespoons heavy cream
1/4 Cup mini M&M's
1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.
2. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M's.
12 cookie cups
printable recipe
