Peanut Butter Cup Brownies

These are made using Reese's Peanut Butter Cups YUUUUUUUUMMMMMMMM

• Ready In: 55 mins
• Yields: 36 squares

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine (not spread)
• 5  ounces  unsweetened baking chocolate
• 1 1⁄2 cups sugar
• 1⁄2 cup peanut butter, smooth or chunky
• 3  large eggs
• 1 1⁄2 teaspoons vanilla extract
• 3⁄4 cup all-purpose flour
• 8  reese  peanut butter cups, reserve remaining 2 for garnish (0.6 oz each from a 6-oz pkg of 10)

• GLAZE

• 3⁄4 cup bittersweet chocolate chips or 3⁄4 cup  semi-sweet chocolate chips
• 2  tablespoons butter or 2  tablespoons margarine
• 1 1⁄2 teaspoons corn syrup

• Garnish

•  M&M's peanut chocolate candy
• 1 (2 ounce)  reese fast break  candy bars, sliced

Directions

1. Heat oven to 350°F.
2. Line a 9-in.
3. square baking pan with foil, letting ends extend above pan on 2 sides.
4. Coat foil with nonstick spray.
5. Melt butter and chocolate in a medium saucepan over low heat or in microwave, stirring often.
6. Remove from heat.
7. Add sugar, peanut butter, eggs and vanilla; stir with a whisk until blended.
8. Add flour; stir until smooth.
9. Spread half the batter in pan (about 1 1/2 cups).
10. Cut peanut butter cups in half and distribute evenly over batter.
11. Cover with remaining batter.
12. Bake 25 minutes or until a wooden pick inserted in center comes out with moist crumbs.
13. Cool in pan on a wire rack.
14. Meanwhile make Glaze: Melt chocolate and butter in microwave or a medium saucepan over low heat, stirring often.
15. Remove from heat; stir in corn syrup until blended.
16. Cool 10 minutes or until no longer hot, but still loose and spreadable.
17. Spread over brownies.
18. To garnish: Cut both reserved peanut butter cups in 8 wedges.
19. Sprinkle on brownies along with other garnishes.
20. Refrigerate 15 minutes until Glaze sets.
21. Cover after cooling (to avoid condensation) and refrigerate up to 3 days.
22. To serve: Lift foil by ends onto a cutting board.
23. Cut brownie in 36 squares.
24. PLANNING TIP: Can be made through Step 6 up to 3 days ahead.
25. Refrigerate covered.