Yes, it tastes as good as the picture looks! My fellow co-worker and MTSIG follower David Derryberry surprised me with this absolutely scrumptious birthday brownie-cookie-chocolate treat-cupcake. He had me warm it just a smidgen in the microwave before devouring. All that was missing was a glass of milk and another one. David received the recipe from Tracy and I want to extend my thanks for coming through with the recipe and letting me share all this yummy goodness.
INGREDIENTS:
- 1 roll slice and bake refrigerated chocolate chip cookie dough
- 1 bag brownie mix
- 12 Reese's Peanut Butter cups (regular size)
- Preheat oven to 350 degrees.
- Lightly spray a 12 muffin tin.
- Cut 12 half inch slices of cookie dough* and smoosh into bottom of tins.
- Place peanut butter cup in tin.
- Mix brownie mix per package directions. Place a dollop of brownie mix on top of peanut butter cup. (Enough to cover top of PB cup). To avoid "muffin top," David says to not eat these! Just kidding. Don't overfill the tins. Seriously, a dollop will keep your cupcakes from having a muffin top. :-)
- Bake in oven for 25 minutes.
*You will have leftover cookie dough.
Here's one of those good ole' southern recipes that you either love or hate. Kraut does have a strong taste...but not when I fix it! Typically Andy fixes this dish with red wienies, but he went all out and splurged and put smoked sausage in it. That's the way I like kraut and wieners best. Now, having said all that; we have two different ways of preparing this. He uses oil, I use bacon grease. The bacon grease just tones down the strong kraut bite. My Momma didn't raise a fool. If my husband is fixing this, he can fry the wienies any way he wants. We like to serve stewed potatoes and black-eyed or purple hulled peas and a pan of cornbread.
In a large skillet, heat the oil (or melt the bacon grease). Add cut up meat. Pan fry until lightly browned.
Stir in can of kraut. Mix well.
Cook until the kraut turns to a little darker color; about 15 minutes. Be sure to stir frequently.
With a mixer beat together peanut butter, cream cheese and sugar. Slowly beat in Cool Whip until well combined. Reserve 2 tablespoons of the filling, spoon remaining mixture into cooled pie shell. With an off center spatula, smooth filling to the edges of the pie.
Reserve 2 tablespoons of the hot fudge topping. Using a microwave, heat the hot fudge topping for 30 seconds, stir and heat for additional time no more than 30 more seconds. Topping should be thick and pourable but not to runny. Start in the center of the pie and pour the hot fudge topping over the filling. With your off center spatula, smooth topping to edge of pie. Refrigerate until set up. 
Take 10 of the frozen, unwrapped Reese’s Peanut Butter Cups and chop them into small pieces. Sprinkle chopped candy over pie, lightly pressing into the fudge topping. Reserve 4 tablespoons of Cool Whip.
With the reserved Hot Fudge Topping, place in plastic baggy, cut a small corner from the bag and drizzle over pie. With the reserve filling, place in plastic baggy, cut a small corner from the bag and drizzle over pie going in the opposite direction then the Hot Fudge Topping. With the reserved Cool Whip, place in a plastic baggy, cut a small corner from the bag and pipe a boarder around the edge of the pie. Quarter the remaining five peanut butter cups and place around the piped boarder along the edge of the pie. Refrigerate until ready to eat.
For the past couple months, I haven't been consuming refined sugars. I will admit that I had a slice of this pie (sans the coconut) that I made on Thanksgiving and tasted a cookie or two over the Christmas Holidays, but for the most part, I haven't been eating it. I haven't been baking very much. I still make my kids cookies or muffins occasionally, but I don't always consume what I make. I also have been experimenting with other ways to enjoy sweet treats.
