Post by animal on Nov 27, 2011 0:16:55 GMT -5
***WARNING - YOU COULD GAIN 10lbs BY READING THIS RECIPE ALONE*** I already have - Sucks but it's soooo good! 
Ladies this is a really simple recipe it's called the Reese's Peanut Butter & Chocolate Cookie Cake.
1 bag standard size Ghirardelli Milk Chocolate Chips
1 bag standard size of Reese's Peanut Butter Chips
9" x 1 or 1.5" Baking Pan (Used to bake the cookie cake)
9" x 3" Removable bottom cake pan (Used to garnish cake - make sure it's a pan you don't care about scratching)
Butter flavor non-stick spray
Pre-heat your oven according to the Ghirardelli package.
Make your cookie dough according to the back of the Ghirardelli chocolate chip cookies DO NOT add the chocolate chips these will be used towards the end.
Spray your pan with the butter flavor non-stick spray of your choice.
spread the cookie dough until it fills out the pan.
Continue to check your cookie cake (ovens vary on baking time) my cookie cakes typically take about 30 to 45min's depending on the size of the pan.
Place cookie cake on a cookie rack or on top of your stove top until it's completely cool off.
Once your cookie cake has completely cooled down please follow these directions:
Remove your cookie cake from the pan very carefully.
Place cake into a 9" removable bottom cake pan make sure you close it completely so the cake does not move around once placed inside this cake pan.
Melt the Reese's Peanut Butter chips - Follow the directions from the bag when melting the peanut butter chips.
Spread the melted peanut butter until it touches the side of the pan.
Place cake in the refrigerator until peanut butter hardens for a bit.
Once the peanut butter is a bit stiff to the touch take it out of the fridge.
Melt the Ghirardelli Milk Chocolate Chips in the microwave starting at about 30sec's the first time 10sec's from then on. Stir the chocolate after each heating this will help the chocolate to melt faster and will keep it from burning on top.
Once the chocolate chips are melted add 1 tablespoon of oil to the melted chocolate and stir again.
Pour the melted chocolate over the peanut butter and spread gently to give it that nice smooth appearance.
Place the cake into the refrigerator and wait till the chocolate is completely hard.
Once the chocolate has harden take a very thin knife and cut a bit around the edge of the cake pan and loosen very slowly until the cake is completely loose from all sides.
Place it on top of a doily or your choice of decor.
Add shaved chocolate on top to give it that finished look.
Enjoy Ladies - I made this for my Hubby who not just a chocoholic but a die hard peanut butter fan.
He gave it two thumbs up! So enjoy! 
Ladies this is a really simple recipe it's called the Reese's Peanut Butter & Chocolate Cookie Cake.
1 bag standard size Ghirardelli Milk Chocolate Chips
1 bag standard size of Reese's Peanut Butter Chips
9" x 1 or 1.5" Baking Pan (Used to bake the cookie cake)
9" x 3" Removable bottom cake pan (Used to garnish cake - make sure it's a pan you don't care about scratching)
Butter flavor non-stick spray
Pre-heat your oven according to the Ghirardelli package.
Make your cookie dough according to the back of the Ghirardelli chocolate chip cookies DO NOT add the chocolate chips these will be used towards the end.
Spray your pan with the butter flavor non-stick spray of your choice.
spread the cookie dough until it fills out the pan.
Continue to check your cookie cake (ovens vary on baking time) my cookie cakes typically take about 30 to 45min's depending on the size of the pan.
Place cookie cake on a cookie rack or on top of your stove top until it's completely cool off.
Once your cookie cake has completely cooled down please follow these directions:
Remove your cookie cake from the pan very carefully.
Place cake into a 9" removable bottom cake pan make sure you close it completely so the cake does not move around once placed inside this cake pan.
Melt the Reese's Peanut Butter chips - Follow the directions from the bag when melting the peanut butter chips.
Spread the melted peanut butter until it touches the side of the pan.
Place cake in the refrigerator until peanut butter hardens for a bit.
Once the peanut butter is a bit stiff to the touch take it out of the fridge.
Melt the Ghirardelli Milk Chocolate Chips in the microwave starting at about 30sec's the first time 10sec's from then on. Stir the chocolate after each heating this will help the chocolate to melt faster and will keep it from burning on top.
Once the chocolate chips are melted add 1 tablespoon of oil to the melted chocolate and stir again.
Pour the melted chocolate over the peanut butter and spread gently to give it that nice smooth appearance.
Place the cake into the refrigerator and wait till the chocolate is completely hard.
Once the chocolate has harden take a very thin knife and cut a bit around the edge of the cake pan and loosen very slowly until the cake is completely loose from all sides.
Place it on top of a doily or your choice of decor.
Add shaved chocolate on top to give it that finished look.
Enjoy Ladies - I made this for my Hubby who not just a chocoholic but a die hard peanut butter fan.
He gave it two thumbs up! So enjoy! 
