These are just so good. Such an old PTA recipe to me. I remember my mom making these in the 80s. LOVE it. They're so rich though. I reduced the amount of peanut butter in the batter to 1/4 cup and it was still excellent. I put the unwrapped Reese's in the freezer for about 15 minutes... baked for 10 minutes (because on the first try, I baked for 8 minutes and they were still doughy on the bottom). I also used mini cupcake paper liners for my mini pans. This made 36 perfectly.

Reviewed On: Nov. 14, 2009

Yum. I used butter in place of margarine because it's what I had on hand. Next time I make this I'll be sure to use margarine.

Reviewed On: Oct. 4, 2009

Pretty good. I made in to muffins. I'm still searching for the perfect blueberry cake/muffin.

Reviewed On: Oct. 4, 2009