Reese’s Peanut Cups Crockpot Cake

Reese's Peanut Butter Swirl Cake

Time to start thinking about romantic and sinful desserts for Valentine’s Day.

Why not cheat a bit and use both your crockpot and a cake mix? No one will ever be the wiser!

INGREDIENTS

  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • 1 cup water
  • 3 eggs
  • 1/2 cup creamy peanut butter
  • 1/3 cup butter, softened
  • 1/2 cup chocolate-flavored syrup

TOPPINGS

  • 3 tablespoons creamy peanut butter
  • 2 to 3 tablespoons milk
  • 1 cup powdered sugar
  • 2 tablespoons chocolate-flavored syrup
  • 20-30 miniature chocolate-covered Reese’s peanut butter cup candies, unwrapped and cut in half

DIRECTIONS

  • Spray a 5- to 6-quart oval slow cooker with cooking spray.
  • In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
  • Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
  • Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter.
  • Top with remaining peanut butter batter.
  • Swirl with a knife in a circular motion.
  • Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean.
  • Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.

PREPARE TOPPING

  • In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth.
  • Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency.
  • Spread peanut butter glaze over cake; drizzle with the chocolate syrup.
  • Sprinkle peanut butter cups over top of cake.

*Adapted from Betty Crocker

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