Chocolate Covered Peanut & Reese’s Toffee

Chocolate Covered Peanut and Reese's Toffee | Revamperate Chocolate Covered Peanut and Reese's Toffee | RevamperateGuys, toffee is officially my favorite thing to make. It’s seriously SO easy and takes minimal ingredients. I’ve made a few different kinds of toffee lately, but I think this chocolate covered peanut and Reese’s toffee is my favorite (and Andrew’s). 

On the days when I don’t want to go shopping and raid the pantry for something to bake, toffee is the perfect solution because all you really need are butter, sugar and chocolate. Andrew received a giant bag of Reese’s from my parents for Christmas and his friend gave us some chocolate covered nuts, so I chopped up both to make the topping for this toffee. So easy. So amazing. I mean, anything with chocolate, Reese’s and peanuts is usually amazing. 

So here’s how to make ridiculously easy toffee in about 20 minutes or less. First off, you will need a candy thermometer for this. I’ve made it without a thermometer and it worked fine, but if you’re making toffee for the first time, you definitely need the thermometer. The toffee reaches a point (around 300 degrees) that you think it should be done but the butter doesn’t seem fully combined yet. The answer: keep stirring until it blends, which may bring your temperature up to 310 or even 320.

Chocolate Covered Peanut and Reese's Toffee | Revamperate Chocolate Covered Peanut and Reese's Toffee | RevamperateIngredients:

  • 1 cup butter
  • 1 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 15-20 Reese’s, chopped
  • 1 cup chocolate covered peanuts, chopped (or regular peanuts)
  • Candy thermometer 

Line a baking sheet with parchment or a silicone mat and set aside. Chop the Reese’s and chocolate covered peanuts (of course, you can use regular peanuts too) and set aside. 

In a heavy-bottomed pot, melt the butter on medium heat. Add sugar and salt and bring to a boil on medium heat, stirring often with a whisk. Heat until the mixture reaches 300 degrees (hard crack stage) and turns a deep brown. It may appear that the butter isn’t mixing properly, which just means you should keep stirring until it looks fully mixed and fully browned. 

Pour the toffee mixture onto the lined baking sheet and spread with a spatula as desired until it’s about 1/4 inch deep. Immediately sprinkle with chocolate chips and set aside for a few minutes until the chocolate begins to soften. With a clean spatula, spread the melted chocolate over the toffee and sprinkle with peanuts and Reese’s. With your open palm, lightly press the toppings into the chocolate to ensure they will stick once set. 

Let sit for about an hour until the toffee hardens and break off large pieces with your hands. Enjoy!

Chocolate Covered Peanut and Reese's Toffee | Revamperate Chocolate Covered Peanut and Reese's Toffee | Revamperate

No-Machine Half Baked Brownie Ice Cream with Peanut Butter Swirls

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Sometimes you make recipe mistakes. Sometimes you burn things, you under-cook things, you get the measurements wrong, or you forget an important ingredient. I’ve been there plenty of times. It gets really frustrating, and sometimes I try the recipe over again with some tweaks or I move on to something else. For example, the first time I made my raspberry swirl pound cake, it wouldn’t bake all the way through, even when I left it in the oven WAY longer than it should have needed, so I remade it a week later and it came out perfectly. 

This time, I messed up a batch of brownies. And by messed up, I mean I incorrectly measured the ingredients and the brownies just weren’t baking properly, so I ended up with a batch of overly gooey brownies. They still tasted fantastic but they wouldn’t hold their shape very well unless it was one of the corner pieces. I was bummed, and then Andrew was like, “you could turn this into Ben & Jerry’s Half Baked ice cream.” 

Yeah, he’s really smart sometimes. 

Thus, this half baked brownie ice cream recipe was born from a disastrous batch of Reese’s peanut butter swirl brownies. Sometimes mistakes can still result in a great recipe, even if it wasn’t the recipe you had planned. It happens, and when you go with the flow you might end up with the best of both worlds (a.k.a gooey brownies and ice cream). 

This recipe is really easy to make with your favorite brownie recipe and you don’t need an ice cream machine to make it, which is good news for those of us who don’t have space for another appliance. To make the most of this recipe, I’d suggest under-baking your brownies on purpose. Yup, I said it. Under-bake them so that the middle brownies are still quite gooey but not so raw that they’re still batter. 

If you need a good recipe for brownies, try my rocky road brownie recipe (and just leave out the marshmallows and peanuts…or don’t). 

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate

  • 1 batch of your favorite brownie recipe, under-baked by at least 5 minutes
  • 1 pint (2 cups) heavy cream
  • 1 can condensed milk, chilled
  • 1 tsp vanilla 
  • 1/2 cup peanut butter, melted 

First, make your brownies according to the recipe and under-bake them by about 5 minutes so that the middle of the pan is still gooey. Check with a toothpick before removing to ensure that the middle is no longer just batter but still gooey enough that the toothpick isn’t clean. 

Let the brownies cool on a rack for at least 10 minutes. You’ll only need to use about half of the batch for the ice cream, so save the outside pieces and you may be able to eat them later! 

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Make the ice cream by beating the cream with your whisk attachment on medium-high speed until peaks form. Add the condensed milk and vanilla and mix until all ingredients are combined. 

Cut up the cooled brownies, playing close attention to the middle pieces. Cut into small pieces, add to the ice cream mixture and mix again until combined. You’ll see some specks in the ice cream. Cut up a few more pieces and mix in with a spatula, not your mixer, so that they stay large chunks. 

Pour half of the ice cream into a freezer-safe container. Melt the peanut butter in a small bowl for 30 seconds and drizzle about half of it over the layer of ice cream. Add the rest of the ice cream to the container and drizzle remaining peanut butter on top as well as any leftover brownie pieces you want in there. 

Freeze for at least 6 hours. Serve on a sugar cone or in a bowl, and enjoy it while it lasts!

Easy Reese’s Peanut Butter Rice Krispie Treats

Reese's Peanut Butter Rice Krispie Treats | RevamperateReese's Peanut Butter Rice Krispie Treats | Revamperate
Rice krispie treats were always a favorite of mine, especially in my “adult” years…I guess I have to use adult pretty loosely as a twenty-something, but it’s technically true. Of course, Andrew loves peanut butter and chocolate anything, so combining his favorites into my beloved rice krispie treats resulted in these delicious Reese’s peanut butter rice krispie treats. They’re so good! I may or may not have eaten half the batch by myself…

I mixed in Reese’s to add to the peanut buttery rice krispie treats, and then I added even more chocolate chips to really bring out the chocolate flavor. It’s all about timing – I added the Reese’s early on, which made them melt into the treats and added the chocolate chips a little later so they wouldn’t melt as much. If you’d rather have unmelted chunks of candy, just add them into the mixture when it’s cooled a little bit. Let’s get to it!

Reese's Peanut Butter Rice Krispie Treats | Revamperate

  • 4 cups Rice Krispie cereal
  • 2 cups mini marshmallows
  • 4 tbs butter
  • 1 1/3 cups peanut butter
  • 6-8 Reese’s peanut butter cups, chopped
  • 1/2 cup milk chocolate chips

First, pour the Rice Krispie cereal into a large bowl and set aside. Chop the Reese’s peanut butter cups and set aside.

Melt the butter in a saucepan on low heat. Add in the marshmallows and stir with a whisk until completely melted, keeping the temperature at medium heat or below. Then add the peanut butter and stir until smooth. Pour the hot peanut butter mixture over the cereal and stir with a spatula until all of the cereal is coated. Let sit for a minute to cool slightly.

Reese's Peanut Butter Rice Krispie Treats | Revamperate Reese's Peanut Butter Rice Krispie Treats | Revamperate
Add in the chopped Reese’s candy and stir. It will still be warm, making the Reese’s melt into the rice krispies. Continue to let the mixture cool until it’s only a little warm, and mix in the chocolate chips. Move the mixture to a parchment-lined square pan and press the rice krispies down with a spatula (or your hands) into the corners until it’s flat.

Let them cool completely before cutting, and then cut into squares and serve!

Reese’s Peanut Butter Thumbprint Cookies

Reese's Peanut Butter Thumbprint Cookies | RevamperateReese's Peanut Butter Thumbprint Cookies | RevamperateLast weekend, Andrew took the LSAT exam for law school. If you’re not familiar, the LSAT is a pretty intense exam best known for it’s very difficult “mind games.” Studying for the test really took a toll on him these last few months, and now he’s preparing his applications while he waits for his final score. In an effort to make him feel a little better afterward, I did what any reasonable person would do – I made cookies!

Peanut butter and chocolate are Andrew’s favorite combination, so that was a must. Reese’s are his favorite candy, so I incorporated them into these very soft and peanut butter chip loaded peanut butter thumbprint cookies. And ohmygod did they come out good?! Between the two of us, we ate most of them because they were just too delicious. Trust me on this.

The softness of the cookies, in my opinion, is the best part. I can’t stand overly crunchy cookies (except in cases like Oreos, etc. when they’re supposed to be crunchy). Follow these steps and you’ll make the best soft cookies EVER. Stay tuned – I plan on revamping this recipe for a few different cookies down the line.

Reese's Peanut Butter Thumbprint Cookies | Revamperate

You’ll need:

  • ½ cup butter, softened
  • ½ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ cup creamy peanut butter
  • ½ teaspoon vanilla
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup flour
  • ½ cup peanut butter chips

First, cream together the butter and sugars. Then beat in the peanut butter, egg and vanilla, beating well between each one (and yes, that order works best). Mix in the flour, salt and baking soda. The dough should be creamy but thick. Stir in the peanut butter chips with a spoon or spatula and chill for 20-30 minutes.

Reese's Peanut Butter Thumbprint Cookies | RevamperateReese's Peanut Butter Thumbprint Cookies | Revamperate

Take the dough out of the fridge and let sit until it’s soft enough to work with. Roll it into 1-inch balls and place several inches apart on a cookie sheet (I use a cookie scoop to get the right amount of dough). Bake on 350 degrees for 8-10 minutes but no more than that. Even though they will look doughy and undone, they are exactly like you want them – soft but fully cooked. Immediately after you remove them from the oven, push unwrapped mini Reese’s peanut butter cups into the centers of the soft cookies and move them to the fridge to cool. This will prevent the Reese’s chocolate from melting too much. After about 10 minutes in the fridge, they’re ready to eat.

Offer these too anyone, and you’ll probably make a friend forever. Just sayin’. Plus these are perfect for a cookie swap. That was one of my favorite Christmas activities with my old coworkers. Now get baking and enjoy!

Reese’s Brownie Cupcakes with Peanut Butter Frosting

DSC_0948 DSC_0958You know what’s better than brownies? Brownies with frosting. And what’s even better than that? Reese’s brownie cupcakes with peanut butter cupcakes melted in and peanut butter frosting on top! These are peanut butter heaven in a cupcake mold.

I’m still perfecting my from-scratch cake baking, so this one uses boxed brownie mix, which makes the process much simpler and just as delicious. For more on baking from scratch, stay tuned! I’m practicing to get them just right.

Your brownie cupcake ingredients:

  • 1 box of brownie mix (I used Duncan Hines)
  • 2 eggs
  • 1/2 cuvegetable oil
  • 1/4 cup water
  • 1 bag Reese’s peanut butter cups, chopped

Your frosting ingredients:

  • 1 cup of creamy peanut butter
  • 1/2 cup (1 stick) of butter, softened
  • 2 cups confectioners sugar
  • 1 tsp vanilla extract
  • 1 tsp milk (optional)

First, mix your brownies according to the package’s directions. Mix in your cut-up Reese’s and divide the batter into your lined cupcake pan until the cups are 2/3 full.DSC_0937Bake according to the package’s instruction. I baked mine on 350 degrees for about 25 minutes. Use a toothpick to determine if they’ve baked all the way through.

While the brownies bake, begin mixing your frosting. Mix together the softened butter and the packed creamy peanut butter until they are completely blended. Beat in the vanilla extract and slowly add in the sugar. Continue beating for several minutes until the frosting becomes smooth no longer grainy. Only add the milk if it needs a little more moisture to change the texture.DSC_0951 DSC_0949Once the Reese’s brownie cupcakes have completely cooled on the cooling rack, top them with this deliciously sweet and creamy peanut butter frosting and garnish with chopped Reese’s peanut butter cups. Enjoy!

Homemade Peanut Butter Cups


Everyone loves Reese’s, right? Well now you can make peanut butter cups at home, and I swear they’re at least as good.

Here’s what you’ll need to make peanut butter cups:

  • Mini cupcake pan
  • Mini cupcake liners
  • Chocolate chips
  • Brown sugar
  • Powdered sugar
  • Peanut butter
  • Vegetable oil


Start with lining your pan with mini cupcake liners. All of my measurements are approximate. You may need to adjust amounts based on taste or thickness. Melt 1 cup  of chocolate chips with 1 tablespoon of oil in a small ceramic bowl in the microwave for 30 seconds. Stir and microwave again for 30 seconds. Fill the cupcake liners with a thin layer of chocolate, just enough to cover the bottom. Put the pan in the freezer to solidify the chocolate.


While the chocolate freezes, make the peanut butter filling. In a pan, melt approximately 1 cup of peanut butter on low and slowly add 4 tablespoons of powered sugar and 4 tablespoons of brown sugar while you stir. Taste it as you go in case you want to adjust the sugar, but I find the sweeter the better with these. The sugar is important because it not only sweetens but changes the consistency of the the peanut butter. When it’s all mixed up, put the pan in the freezer until the peanut butter is hard enough to mold.



When the mixture is ready to mold, create small balls in your palms and squish them down flat enough to fit comfortably inside the cups. There should be enough room on the sides and on the top for more chocolate. Heat 1/2 cup of chocolate chips and 1 tablespoon of oil again for 30 seconds. Stir and repeat for 30 seconds. Pour the rest of the chocolate on top of each cup. It should fill the liner completely and stay flat on the top. Then put the pan into the freezer to finish them off.


They should harden fairly quickly, and when they do, you can remove the peanut butter cups from the pan. From then on, keep them refrigerated so they don’t melt. I guarantee they’re delicious and great for gifting! My coworkers love them!