Reese’s Fluffernutter Ice Cream

An easy peanut butter ice cream that only requires 5 ingredients and a mixer.  You read that right!   This Reese’s Fluffernutter Ice Cream does NOT need an ice cream machine to become a reality in your summer loving life.

Reese's Fluffernutter Ice Cream | Inside BruCrew Life - no machine is needed for this creamy peanut butter ice cream made with Reese's peanut butter cups and marshmallow cream #icecream #reeses

 The beginning of summer has come and gone.  And I am still waiting for those high 80s and 90s to tell me that summer is truly here.   This summer has been so different from past ones.  It has been one thunderstorm or rainstorm after the next.  I’m beginning to think school will start back up before we get a chance to really soak up those sun rays at the pool.   [Read more...]

Chocolate Reese’s Cheesecake

Desserts made with chocolate and Reese’s are definitely my favorite part of the meal.  Don’t you just want to sink your teeth into a Chocolate Reese’s Cheesecake?

Chocolate Reese's Cheesecake - chocolate cheesecake with a peanut butter mousse and Reese's peanut butter cups topping

 Is it bad that I can’t stop thinking of new ways to enjoy more Reese’s candies?  It has been awhile since I made mini cheesecakes, and I had some peanut butter cups to use up.

That sounded funny because usually Reese’s peanut butter cups don’t last more than a day in our house.  I used to have my kids trained to bring me their peanut butter cups…then they grew up and realized that peanut butter cups are like the best candy ever.  They now hide their Reese’s from me.  Silly kids :-)

Chocolate Reese's Cheesecake - chocolate cheesecake with a peanut butter mousse and Reese's peanut butter cups topping

Don’t they know that I have a cupboard full of candy, and there is usually some sort of Reese’s hiding in there.  I just make sure to put the spices and baking powder in the front, so no one will ever know what is in the very back.

Ok, now I realized after typing that, that I sound very selfish and that I have a candy addiction.  The candy addiction is a real problem, but I do share all my candy with my family.  Honest.  I just like to bake with it before sharing.


 This week I put together a chocolate cheesecake with a peanut butter mousse on top.   I was going for a take on my favorite Reese’s candy.  The peanut butter mousse is so light and fluffy!  I didn’t add any extra sugar to this layer because of the whole container of Cool Whip.  If you eat that part just by itself, you might think it isn’t too sweet.  But wait until you bite into one of these cheesecakes.  There is plenty of sugar in the bottom layer and in the candy on top to balance it all out.


Now a true Reese’s cheesecake had to have some peanut butter cups in it.  So I chopped a whole bunch of peanut butter cups (and ate a few while I was at it), then dropped a bunch of those chopped candies right on top of the cheesecakes.  They turned out so pretty.

Chocolate Reese's Cheesecake - chocolate cheesecake with a peanut butter mousse and Reese's peanut butter cups topping

I love all the layers in these!!!

It is a very good thing I started running again this week.  After eating a few of these, plus the extra candy, I probably should have run a little bit more.  That’s on the agenda for this week.

Right after I bake some more yummy treats :-)

Chocolate Reese's Cheesecake - chocolate cheesecake with a peanut butter mousse and Reese's peanut butter cups topping

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Chocolate Reese’s Cheesecake

Prep Time: 20 minutes

Cook Time: 22 minutes

Yield: 24 cupcake cheesecakes

Chocolate Reese’s Cheesecake

Chocolate cheesecake topped with a peanut butter mousse and Reese's Peanut Butter Cups


For the Cheesecake
2 cups chocolate cookie crumbs
4 Tablespoons butter, melted
2 packages cream cheese (8 oz. each)
1/2 cup sugar
2 eggs
2 Tablespoons sour cream
1 teaspoon vanilla
2 Tablespoons flour
3/4 cup chocolate chips
1 teaspoon shortening
For the Peanut Butter Mousse
1 package cream cheese (8 oz.)
1 container Cool Whip (8 oz.)
1/2 cup peanut butter
2 cups chopped Reese's Peanut Butter Cups


  1. Combine the cookie crumbs and melted butter. Place a spoonful of crumbs in 24 cupcake liners. Press down firmly. Set aside.
  2. In a mixing bowl, beat the cream cheese, sugar, and vanilla until creamy. Add the eggs, sour cream, and flour and beat again.
  3. In a microwave safe bowl, combine the chocolate chips and shortening. Heat for 30 seconds and stir. Repeat until melted. Let cool slightly. Pour into cream cheese mixture and beat until creamy. Spoon into prepared cupcake liners. Bake at 350* for 22 minutes. Let cool in pan for 3-4 minutes, then remove to wire rack to cool completely.
  4. In a mixing bowl, beat the cream cheese and peanut butter until creamy. Add the cool whip and beat with the wire whisk attachment until creamy. Place spoonfuls on top of cooled cheesecake and spread out. Top with Reese's Peanut Butter Cups. Makes 24 cupcake cheesecakes. Keep refrigerated in a sealed container.

Other fun ways to enjoy more Reese’s:

fluffernutter fudge brownies3

Fluffernutter Fudge Brownies

Peanut Butter Cheesecake Cookie Bars 5

Peanut Butter Cheesecake Cookie Bars

oatmeal banana pb cup cookie5

Oatmeal Banana PB Cup Cookies

PB Brownie Batter Ice Cream

Peanut Butter Brownie Batter Ice Cream

White Chocolate Reese’s Krispie Hearts

White Chocolate Reese's Krispie Hearts

I love Rice Krispie treats.
Like, love them so much I can’t stop eating them until they are gone.  It’s bad people.
Bad for the jeans in my life that is.  Me on the other hand…
well, I am good with more krispies in my life.
I should probably stop making them when no one is home with me.

Today’s White Chocolate Reese’s Krispie Hearts will make you want to eat the entire batch in one day.  What?  That’s not normal to do?

White Chocolate Reese's Krispie Hearts

This batch of rice krispie treats starts out like a regular pan of krispies, but at the last minute you add a box of white chocolate pudding into the melted marshmallows.  Pour in the cereal and stir until coated.  Go ahead and press the hot mixture into a buttered pan.  Yes, go ahead and lick the spoon.  You know you want to.

But…you probably are going to burn your tongue.  I know, because I do it every single time I make krispie treats.

White Chocolate Reese's Krispie Hearts

 I was at Target the other day and I just couldn’t resist buying a bag of the Reese’s hearts.  Not that I can resist regular Reese’s, but there is something about cute fun shapes that makes me buy them even more.  I didn’t have any idea what I was going to make with them.  I just knew they had to come home with me.  (Please tell me I am not alone in my random candy buying!!!)

White Chocolate Reese's Krispie Hearts

Enter the White Chocolate Rice Krispies cooling on the counter.  All of a sudden I knew I wanted to share my love of krispies, CandiQuik, and Reese’s all in one glorious ADORABLE treat!   You start by cutting the white chocolate krispies into a heart shape just slightly bigger than the Reese’s hearts.  Then drizzle the tops of the krispie hearts with white CandiQuik and drop a Reese’s heart on the top.  (go ahead and eat the rest of the Reese’s while the chocolate is setting…I won’t tell :-)

Super easy!  And so stinking cute!!!

White Chocolate Reese's Krispie Hearts

 The bonus part of cutting hearts from these white chocolate krispies???

Someone has to eat all the scraps!
It’s a rough job, but someone has to do it.  ;-)

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White Chocolate Reese’s Krispie Hearts

Yield: 15 hearts

White Chocolate Reese’s Krispie Hearts

White chocolate rice krispie treats topped with white chocolate CandiQuik and a Reese's peanut butter heart.


3 Tablespoons butter
1 bag miniature marshmallows (10 oz.)
1 box Jello white chocolate pudding (3.4 oz.z)
6 cups Rice Krispies cereal
2 oz. white CandiQuik, melted
15 Reese's peanut butter hearts


  1. Place the butter and marshmallows in a large saucepan. Heat and stir on medium heat until melted and smooth. Add the pudding and stir for about 1 minute so the pudding can dissolve. Stir in the cereal.
  2. Pour the cereal into a buttered 9x13 pan. Press gently and evenly. Let set about 15 minutes. Use a heart cookie cutter to cut out 15 hearts. Let cool completely.
  3. Drizzle the krispie hearts with the melted CandiQuik. Press a Reese's heart on top before the CandiQuik sets. Let set before serving.


You could also cut the rice krispie treats into squares and top with the melted chocolate and hearts.

Looking for ways to incorporate more Reese’s into your life this Valentine’s Day?
Here are a few of our family favorites.

Peanut Butter Pudding Cookies


Peanut Butter Threat Cheesecakes


Marshmallow Reeses Blonde Brownies


Reeses Popcorn Munch - chocolate covered popcorn filled with Reeses PB cups and pieces #reeses #popcorn



Shared with: Sugar & Slice, Make the Scene, Craftomaniac, Mealtime, Mop it Up, Melt in Your Mouth, Show Me Your Plaid, Talent Show, Tasteful Tuesday, Totally Tasty, Lil Luna, Whimsy, Wow Me, What’s In Your Kitchen, Snap Show & Tell, Whatsits, Round Up, Tips and Tidbits, Party Time, Taste and Tell, What’s Cooking, One Creative Weekend, Weekend Wrap Up,

Peanut Butter Pudding Cookies

Today I decided to get my baking groove on with some Peanut Butter Pudding Cookies
but if you asked me what I would be baking each week,
I would probably give you a blank stare.
I could give you a list of a few ingredients that I could play around with.
(ok that just made me giggle…because my baking cupboard is full…I have more than a few.)
But I never know for sure what I am going to make
until I get the Kitchen Aid out.
Soft and chewy peanut butter pudding cookies with chocolate chips and Reese's.  Good luck not eating all of them!

Some bloggers have a detailed plan of recipes and posts that they want to accomplish.  Some of these bloggers even do themes.  Then there are other bloggers who actually bake and write posts way ahead of time.

Can I just say that is way impressive???
Oh to be so dedicated and organized in that way.
Most of them have kids and work full time too.
Maybe one of these days I will get that organized.

Soft and chewy peanut butter pudding cookies with chocolate chips and Reese's.  Good luck not eating all of them!
My baking and what I choose to post each day is based on my mood.
What ingredient is speaking to me today??
Ok, now what do I want to create with it?
I guess you could call me a “fly by the seat” blogger.
I do bake enough that I have a few options ready to go at all times,
but I never know which one I am going to “feel” like sharing.

Soft and chewy peanut butter pudding cookies with chocolate chips and Reese's.  Good luck not eating all of them!
Today feels like a peanut butter pudding cookie day to me :-)
I can’t wait to make more of these cookies.
The pudding in the mix makes them so soft and chewy…
and the banana chips gave it a fun and different crunch!
(Feel free to substitute something else here or just leave it out if you don’t like the banana chips)
You know it is a good recipe when the kids gobble them down!
I didn’t even have a chance to freeze some for lunches.
Guess that means I need to bake some more…
but I haven’t decided what kind yet :-)
Make sure you don’t miss any of the crazy baking
by following the BruCrew here:

Peanut Butter Pudding Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 36 cookies

Peanut Butter Pudding Cookies

Pudding cookies with peanut butter, Reeses pieces, and banana chips...feel free to use whatever mix ins you have available.


3/4 c. butter, softened
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 Tbsp. honey
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 small box instant vanilla pudding
1 c. chocolate chips
1 c. reeses pieces
1 c. dried banana chips, broken


  1. In a bowl combine the flour, baking soda, salt, and pudding mix and set aside. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again. Slowly add the dry ingredients, being careful not to over mix. Stir in the chocolate chips, reeses, and banana chips by hand. (you can leave out the banana chips if you don't like those, or substitute pretzels or chips)
  2. Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. Bake at 350* for 10 minutes. Cool on pan for 3-4 minutes, then remove to a wire rack. Store in a tightly covered container.
 Here are a few more cookie recipes to get that baking mojo going: