Last year, I shared my discovery of this:
I also shared that my discovery quickly turned to disappointment. While the flavor was good, the texture was weird. Now I’ve never had food-related texture issues before, but this stuff wasn’t chunky — it was gritty. Kind of like I was eating creamy peanut butter with sand mixed in. Yuck. I used the jar to make cookies, which were quite good and then figured I was forever done with Reese’s spread.
On a recent quest for chocolate/peanut butter recipes, I stumbled on to a recipe using this spread in frosting. I took a second look. Perhaps I’d been a bit hasty in my verdict. After all, it is chocolate and peanut butter mixed together by the people who make the world’s best peanut butter cups. I decided to give it another try. Big mistake — and I mean that in a good way. It makes killer frosting!
Reese’s Spread Frosting
- 1/2 cup softened butter
- 1 jar Reese’s Spread
- 1 pound powdered sugar
- 1 tablespoon vanilla
- 2-4 tablespoons milk
- 8 chopped Reese’s Peanut Butter Cups
Using a hand-held mixer, mix the butter and Reese’s spread. Add the vanilla. Slowly mix in the powder sugar. As you add the powder sugar, you’ll need to add in a tablespoon of milk at a time so that you get a smooth consistency. Once smooth and fluffy, stir in chopped peanut butter cups.
Then spread away. I put this bowl on a batch of brownies, but I see endless possibilities!