Reese’s Shrinkflation Rescue: Delicious Recipes to Maximize Your Mini Treats
Ah, Reese’s. The perfect combination of peanut butter and chocolate. A classic. But lately, something’s been a little…off. Have you noticed your favorite peanut butter cups seeming smaller? You’re not imagining things! The phenomenon known as ‘shrinkflation’ has hit our beloved Reese’s, particularly the holiday-themed shapes like pumpkins and eggs. Companies reduce the size of the product while maintaining the same (or sometimes even higher) price. While we can lament this economic reality, we can also get creative! This blog post is dedicated to making the most of your slightly-smaller Reese’s treats with delicious and inventive recipes.
## Understanding Reese’s Shrinkflation
Before we dive into the recipes, let’s briefly acknowledge the Reese’s shrinkflation situation. Hershey’s, the maker of Reese’s, has been subtly reducing the size of some of their products, especially the seasonal offerings. This is a common practice across various industries to combat rising costs of ingredients and production. While it might be disappointing to receive less peanut butter goodness for the same price, it’s also an opportunity to get creative in the kitchen and stretch those precious Reese’s further.
## Recipe 1: Reese’s Peanut Butter Cup Blondies
This recipe takes the classic blondie and elevates it with chunks of Reese’s Peanut Butter Cups. The slightly smaller size of the cups actually works in our favor here, allowing for even distribution throughout the blondies.
**Ingredients:**
* 1/2 cup (1 stick) unsalted butter, melted
* 1 cup packed light brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1 cup Reese’s Peanut Butter Cups, chopped (about 10-12 regular-sized, or a generous handful of miniatures or holiday shapes)
* Optional: 1/4 cup chopped peanuts for extra crunch
**Instructions:**
1. **Preheat and Prep:** Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan. You can also line the pan with parchment paper, leaving an overhang for easy removal.
2. **Melt Butter:** In a large bowl, melt the butter in the microwave or on the stovetop. Let it cool slightly.
3. **Combine Wet Ingredients:** Whisk the brown sugar into the melted butter until well combined. Add the egg and vanilla extract and whisk until smooth.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, salt, and baking powder.
5. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. **Add Reese’s:** Fold in the chopped Reese’s Peanut Butter Cups (and chopped peanuts, if using).
7. **Bake:** Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. The edges should be golden brown.
8. **Cool and Cut:** Let the blondies cool completely in the pan before cutting into squares. If you used parchment paper, lift the blondies out of the pan before cutting.
9. **Enjoy!** These blondies are best served slightly warm or at room temperature. They pair perfectly with a glass of milk or a scoop of vanilla ice cream.
**Tips and Variations:**
* **For extra peanut butter flavor:** Add 1/4 cup of peanut butter to the wet ingredients.
* **For a chocolatey twist:** Add 1/4 cup of cocoa powder to the dry ingredients.
* **Use different Reese’s shapes:** Experiment with different Reese’s shapes like eggs or pumpkins for a festive touch.
* **Add a chocolate drizzle:** After the blondies have cooled, drizzle melted chocolate over the top.
## Recipe 2: Reese’s Peanut Butter Cup Bark
This recipe is incredibly easy to make and requires no baking! It’s a perfect way to use up leftover Reese’s or to create a quick and impressive dessert for parties.
**Ingredients:**
* 12 ounces chocolate chips (milk, dark, or semi-sweet)
* 1 tablespoon shortening or coconut oil (optional, for smoother melting)
* 1 cup Reese’s Peanut Butter Cups, chopped (about 15-20 regular-sized, or a generous amount of miniatures or holiday shapes)
* Optional: Sprinkles, sea salt, chopped peanuts, pretzels
**Instructions:**
1. **Melt Chocolate:** In a microwave-safe bowl, melt the chocolate chips and shortening (if using) in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the chocolate.
2. **Spread Chocolate:** Line a baking sheet with parchment paper. Pour the melted chocolate onto the parchment paper and spread it into an even layer.
3. **Add Toppings:** Immediately sprinkle the chopped Reese’s Peanut Butter Cups over the melted chocolate. Add any other desired toppings, such as sprinkles, sea salt, chopped peanuts, or pretzels.
4. **Chill:** Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is firm.
5. **Break and Enjoy:** Once the chocolate is firm, break it into pieces and enjoy! Store the bark in an airtight container in the refrigerator.
**Tips and Variations:**
* **Use different types of chocolate:** Experiment with different types of chocolate, such as white chocolate or peanut butter chips.
* **Add a swirl of peanut butter:** Melt 1/4 cup of peanut butter and drizzle it over the chocolate before adding the toppings.
* **Use crushed Oreos:** Add crushed Oreos for a cookies and cream twist.
* **Make it festive:** Use holiday-themed sprinkles or candies to make the bark more festive.
## Recipe 3: Reese’s Peanut Butter Cup Ice Cream Sandwiches
This recipe is a fun and delicious way to enjoy Reese’s on a hot day. You can use store-bought cookies or make your own.
**Ingredients:**
* 1 pint ice cream (vanilla, chocolate, or peanut butter)
* 12 cookies (chocolate chip, peanut butter, or sugar cookies)
* 1/2 cup Reese’s Peanut Butter Cups, chopped (about 6-8 regular-sized, or a handful of miniatures or holiday shapes)
**Instructions:**
1. **Soften Ice Cream:** Let the ice cream sit at room temperature for a few minutes to soften slightly. This will make it easier to spread.
2. **Prepare Cookies:** Arrange the cookies on a baking sheet.
3. **Assemble Sandwiches:** Spread a scoop of ice cream onto one cookie and top with another cookie. Gently press the cookies together to create a sandwich.
4. **Roll in Reese’s:** Roll the edges of the ice cream sandwiches in the chopped Reese’s Peanut Butter Cups.
5. **Freeze:** Place the ice cream sandwiches back on the baking sheet and freeze for at least 30 minutes, or until firm.
6. **Enjoy!** These ice cream sandwiches are best enjoyed immediately.
**Tips and Variations:**
* **Use different types of cookies:** Experiment with different types of cookies, such as oatmeal raisin or snickerdoodle.
* **Add a chocolate drizzle:** Drizzle melted chocolate over the ice cream sandwiches before freezing.
* **Use different types of ice cream:** Experiment with different types of ice cream, such as cookie dough or mint chocolate chip.
* **Make mini sandwiches:** Use smaller cookies and miniatures Reese’s for bite-sized treats.
## Recipe 4: Reese’s Peanut Butter Cup Popcorn Balls
This recipe is a fun and festive treat that’s perfect for parties or movie nights. The salty popcorn complements the sweet peanut butter and chocolate perfectly.
**Ingredients:**
* 8 cups popped popcorn
* 1/2 cup light corn syrup
* 1/4 cup sugar
* 1/4 cup peanut butter
* 1 teaspoon vanilla extract
* 1/2 cup Reese’s Peanut Butter Cups, chopped (about 6-8 regular-sized, or a handful of miniatures or holiday shapes)
**Instructions:**
1. **Pop Popcorn:** Pop the popcorn and remove any unpopped kernels.
2. **Combine Syrup and Sugar:** In a saucepan, combine the corn syrup and sugar. Cook over medium heat, stirring constantly, until the sugar is dissolved.
3. **Add Peanut Butter and Vanilla:** Remove from heat and stir in the peanut butter and vanilla extract until smooth.
4. **Pour Over Popcorn:** Pour the peanut butter mixture over the popcorn and stir to coat evenly.
5. **Add Reese’s:** Stir in the chopped Reese’s Peanut Butter Cups.
6. **Form Balls:** Let the mixture cool slightly, then use your hands (lightly greased with butter or cooking spray) to form the popcorn into balls.
7. **Cool and Enjoy:** Place the popcorn balls on a baking sheet lined with parchment paper and let them cool completely before enjoying.
**Tips and Variations:**
* **Use different types of popcorn:** Experiment with different types of popcorn, such as kettle corn or caramel corn.
* **Add sprinkles:** Add sprinkles to the popcorn balls for a festive touch.
* **Drizzle with chocolate:** Drizzle melted chocolate over the popcorn balls after they have cooled.
* **Add chopped peanuts:** Add chopped peanuts for extra crunch and peanut butter flavor.
## Recipe 5: Reese’s Stuffed Chocolate Chip Cookies
This recipe combines two classic desserts into one amazing treat! A soft and chewy chocolate chip cookie with a molten Reese’s Peanut Butter Cup center.
**Ingredients:**
* Your favorite chocolate chip cookie dough recipe (or store-bought dough)
* Reese’s Peanut Butter Cups (one for each cookie)
* Optional: Sea salt for sprinkling
**Instructions:**
1. **Prepare Cookie Dough:** Prepare your chocolate chip cookie dough according to the recipe instructions. If using store-bought dough, make sure it’s chilled.
2. **Chill Reese’s:** Place the Reese’s Peanut Butter Cups in the freezer for about 30 minutes. This will help them stay intact while baking.
3. **Scoop Dough:** Scoop a generous amount of cookie dough (about 2 tablespoons) and flatten it slightly.
4. **Wrap Reese’s:** Place a frozen Reese’s Peanut Butter Cup in the center of the flattened dough. Wrap the dough around the Reese’s, completely encasing it. Make sure there are no gaps.
5. **Bake:** Place the stuffed cookies on a baking sheet lined with parchment paper. Bake according to your cookie dough recipe instructions, usually around 350°F (175°C) for 10-12 minutes, or until golden brown.
6. **Cool and Enjoy:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with sea salt, if desired. Serve warm for a gooey, melty center.
**Tips and Variations:**
* **Use different types of Reese’s:** Mini Reese’s work well, but you might need to use 2-3 per cookie. Holiday shapes add a fun touch!
* **Add chopped nuts:** Mix chopped nuts (like pecans or walnuts) into the cookie dough for added flavor and texture.
* **Use a thicker cookie dough:** A thicker, more dense cookie dough will hold its shape better and prevent the Reese’s from leaking out during baking.
* **Underbake slightly:** Underbaking the cookies slightly will result in a softer, chewier texture.
## Recipe 6: Mini Reese’s Peanut Butter Cup Cheesecakes
These individual cheesecakes are rich, decadent, and bursting with peanut butter flavor. Using the smaller Reese’s helps create the perfect peanut butter-chocolate ratio in each bite.
**Ingredients:**
* **For the Crust:**
* 1 1/2 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 6 tablespoons unsalted butter, melted
* **For the Filling:**
* 16 ounces cream cheese, softened
* 3/4 cup granulated sugar
* 2 large eggs
* 1/2 cup peanut butter
* 1 teaspoon vanilla extract
* 1/2 cup sour cream
* 1 cup Reese’s Peanut Butter Cups, chopped (miniatures or holiday shapes work best)
**Instructions:**
1. **Prepare the Crust:** Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of 12 muffin liners in a muffin tin.
2. **Bake Crust:** Bake the crusts for 5 minutes. Remove from oven and let cool slightly.
3. **Prepare the Filling:** In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the peanut butter, vanilla extract, and sour cream. Mix until well combined.
4. **Add Reese’s:** Gently fold in 3/4 cup of the chopped Reese’s Peanut Butter Cups into the cheesecake filling. Reserve the remaining Reese’s for topping.
5. **Fill Liners:** Spoon the cheesecake filling evenly into the muffin liners, filling each about 3/4 full.
6. **Bake:** Bake for 18-20 minutes, or until the edges are set but the centers are still slightly jiggly.
7. **Cool and Chill:** Let the cheesecakes cool completely in the muffin tin, then transfer to the refrigerator and chill for at least 2 hours before serving.
8. **Top and Serve:** Before serving, top each cheesecake with the remaining chopped Reese’s Peanut Butter Cups.
**Tips and Variations:**
* **Use chocolate wafers for the crust:** Substitute graham cracker crumbs with crushed chocolate wafers for a richer chocolate flavor.
* **Add a chocolate ganache topping:** Drizzle a simple chocolate ganache over the cheesecakes for an extra decadent touch.
* **Make a swirl of peanut butter:** Before baking, swirl a small amount of melted peanut butter into the cheesecake filling for a marbled effect.
* **Use different types of Reese’s:** Reese’s Pieces or Reese’s Minis can also be used in the filling or as a topping.
## Recipe 7: Reese’s Peanut Butter Cup Milkshake
This milkshake is a peanut butter and chocolate lover’s dream! It’s quick, easy, and the perfect way to satisfy a sweet craving.
**Ingredients:**
* 2 cups vanilla ice cream
* 1/2 cup milk
* 1/4 cup peanut butter
* 1 teaspoon vanilla extract
* 1/2 cup Reese’s Peanut Butter Cups, chopped (about 6-8 regular-sized, or a handful of miniatures or holiday shapes), plus extra for topping
* Optional: Whipped cream, chocolate syrup
**Instructions:**
1. **Combine Ingredients:** In a blender, combine the ice cream, milk, peanut butter, vanilla extract, and chopped Reese’s Peanut Butter Cups.
2. **Blend:** Blend until smooth and creamy. If the milkshake is too thick, add a little more milk. If it’s too thin, add a little more ice cream.
3. **Pour and Top:** Pour the milkshake into a glass. Top with whipped cream, chocolate syrup, and extra chopped Reese’s Peanut Butter Cups, if desired.
4. **Enjoy!** Serve immediately.
**Tips and Variations:**
* **Use chocolate ice cream:** Substitute vanilla ice cream with chocolate ice cream for a richer chocolate flavor.
* **Add a banana:** Add half a banana to the milkshake for a creamy and naturally sweet addition.
* **Use peanut butter ice cream:** Use peanut butter ice cream for an even more intense peanut butter flavor.
* **Rim the glass:** Dip the rim of the glass in melted chocolate and then in crushed Reese’s Pieces for a fun and festive presentation.
## Recipe 8: Reese’s Peanut Butter Cup Rice Krispie Treats
This is a twist on the classic Rice Krispie Treats, amping it up with the unbeatable flavor combination of peanut butter and chocolate. The slightly smaller size of the Reese’s candies is perfect for mixing throughout the treats.
**Ingredients:**
* 6 cups Rice Krispies cereal
* 1/4 cup (1/2 stick) unsalted butter
* 10 oz marshmallows
* 1/4 cup peanut butter
* 1 teaspoon vanilla extract
* 1 cup Reese’s Peanut Butter Cups, chopped (miniatures or holiday shapes work best)
**Instructions:**
1. **Melt Butter and Marshmallows:** In a large saucepan, melt butter over low heat. Add the marshmallows and stir until completely melted. Remove from heat.
2. **Add Peanut Butter and Vanilla:** Stir in the peanut butter and vanilla extract until smooth.
3. **Add Cereal and Reese’s:** Add the Rice Krispies cereal and chopped Reese’s Peanut Butter Cups to the marshmallow mixture. Stir until well combined and the cereal is evenly coated.
4. **Press into Pan:** Press the mixture evenly into a greased 9×13 inch baking pan.
5. **Cool and Cut:** Let cool completely before cutting into squares.
**Tips and Variations:**
* **Use brown butter:** Brown the butter before adding the marshmallows for a richer, nuttier flavor.
* **Add a layer of melted chocolate:** After pressing the mixture into the pan, spread a layer of melted chocolate over the top.
* **Use different cereals:** Experiment with different types of cereal, such as Cocoa Krispies or Frosted Flakes.
* **Add a sprinkle of sea salt:** A sprinkle of sea salt on top adds a nice contrast to the sweetness.
## Recipe 9: Reese’s Peanut Butter Cup Dip
This dip is perfect for parties, game days, or just a fun snack. Serve it with graham crackers, apple slices, pretzels, or cookies.
**Ingredients:**
* 8 ounces cream cheese, softened
* 1 cup powdered sugar
* 1/2 cup peanut butter
* 1 teaspoon vanilla extract
* 1/2 cup heavy cream
* 1 cup Reese’s Peanut Butter Cups, chopped (miniatures or holiday shapes work best)
**Instructions:**
1. **Beat Cream Cheese:** In a large bowl, beat the softened cream cheese until smooth.
2. **Add Powdered Sugar and Peanut Butter:** Gradually add the powdered sugar and peanut butter to the cream cheese, beating until well combined.
3. **Add Vanilla and Heavy Cream:** Stir in the vanilla extract and heavy cream until smooth and creamy.
4. **Fold in Reese’s:** Gently fold in 3/4 cup of the chopped Reese’s Peanut Butter Cups. Reserve the remaining Reese’s for topping.
5. **Chill:** Cover and chill for at least 30 minutes before serving.
6. **Top and Serve:** Before serving, top with the remaining chopped Reese’s Peanut Butter Cups. Serve with graham crackers, apple slices, pretzels, or cookies.
**Tips and Variations:**
* **Add a tablespoon of cocoa powder:** Add a tablespoon of cocoa powder for a richer chocolate flavor.
* **Use marshmallow fluff:** Substitute half of the cream cheese with marshmallow fluff for a lighter, sweeter dip.
* **Add a swirl of chocolate syrup:** Swirl a small amount of chocolate syrup into the dip for a marbled effect.
* **Serve with fresh fruit:** Serve with a variety of fresh fruit, such as strawberries, bananas, and grapes.
## Recipe 10: Reese’s Peanut Butter Cup Pizza
This dessert pizza is a fun and festive treat that’s perfect for parties or special occasions. It’s easy to customize with your favorite toppings.
**Ingredients:**
* 1 (12-inch) pre-made sugar cookie dough
* 8 ounces cream cheese, softened
* 1/2 cup powdered sugar
* 1 teaspoon vanilla extract
* 1/2 cup peanut butter
* Assorted toppings: Reese’s Peanut Butter Cups (chopped), Reese’s Pieces, chocolate chips, sprinkles, melted chocolate, etc.
**Instructions:**
1. **Bake Cookie Dough:** Preheat oven to 350°F (175°C). Press the sugar cookie dough into a 12-inch pizza pan.
2. **Bake:** Bake for 12-15 minutes, or until golden brown. Let cool completely.
3. **Prepare Cream Cheese Frosting:** In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and peanut butter, beating until well combined.
4. **Frost the Cookie:** Spread the cream cheese frosting evenly over the cooled cookie crust.
5. **Add Toppings:** Decorate with your favorite toppings, such as chopped Reese’s Peanut Butter Cups, Reese’s Pieces, chocolate chips, sprinkles, and melted chocolate.
6. **Slice and Serve:** Slice into wedges and serve immediately.
**Tips and Variations:**
* **Use a chocolate cookie dough:** Substitute the sugar cookie dough with chocolate cookie dough for a richer chocolate flavor.
* **Add a layer of melted chocolate:** Drizzle a layer of melted chocolate over the cooled cookie crust before adding the frosting.
* **Use different types of toppings:** Get creative with your toppings! Use different types of candy, nuts, or fruit.
* **Make mini pizzas:** Use individual sugar cookies or small pizza crusts to make mini dessert pizzas.
## Conclusion: Embrace the Reese’s Revolution!
So, while the Reese’s shrinkflation might be a bit of a disappointment, it doesn’t have to be a culinary catastrophe. These recipes are designed to help you stretch your Reese’s and enjoy every single peanut buttery, chocolatey bite. Get creative, experiment with flavors, and most importantly, have fun in the kitchen! Who knows, you might even discover your new favorite dessert recipe in the process. Happy baking (and no-baking)! Let us know in the comments which recipe is your favorite, and share your own creative ways to use those precious Reese’s!