I first saw these at a bake sale and was so impressed. You bake a ball of dough in a mini-muffin tin, bake, and press a Reese's peanut butter cup into it after you take it out of oven. You are left with a picture-perfect tart, receiving "oohs and aahs" and "how did you do it?" You could even use the refrigerated sugar/peanut butter cookie dough too.
I've had this recipe for years and every time I make these moist, delicious bars, I wonder why I don't make them more often! They're easy to make and look so pretty on a serving tray that people think you got them from a bakery!.
My sister received this recipe from a friend, because she was having trouble falling asleep at night. The friend told my sister if she drank this shake before going to bed, it would help her fall asleep. My sister swears by it! I don't have trouble falling asleep, so I can't say if it really works, but it taste great! :)
This is a super easy recipe and tastes fabulous! You need to let it sit in the refrigerator for the 24 hours in the instructions because that allows the crackers to soak up the pudding mixture and get soft. It's killer!
The surprise is a chocolate egg baked inside the cupcake! Yum! These cupcakes are so pretty, especially when you ice them with pastel colors for Easter or Spring. I got this from an old Woman's World magazine.