This is a Sponsored post written by me on behalf of REESE’S® Brand. All opinions are 100% mine.
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In honor of basketball season approaching, Reese’s is having a REESE’S® Baking Bracket Challenge featuring 32 recipes created with Reese’s products!! There are 32 recipes and one of them is mine!! I would love for you to vote for my recipe on the Reese’s website!! Check out all the Game Day Recipes featured on their site!! Plus, the best part is, when you vote for your favorite recipe (hopefully mine) you’ll also be entered to win a daily prize of a $100 Walmart gift card!!
You’re going to love this recipe, it’s a total slam dunk!! I’m in it to win it and this recipe tastes just as good as shooting a perfect 3 pointer feels!! (maybe even better)
Slam Dunk Reese’s Brownie Bottom Ice Cream Cake recipe:
Reese's Brownie Bottom Ice Cream CakePrint Recipe
- 1 box brownie mix
- 1 egg
- ⅓ cup oil
- ¼ cup water
- ½ gallon vanilla ice cream softened
- ½ cup peanutbutter
- 12 REESE’S® Peanut Butter Cups
- 1 bag Reese's minis frozen
- chocolate syrup
- Combine brownie mix, egg, oil, and water.
- On the bottom of a greased 9 x 13 pan, place 12 Reese's peanutbutter cups.
- Pour Brownie onto the Reese's cups in the pan and bake as directed on the box. Make sure you add it to a baking dish that can go into the freezer.
- After brownies are baked, let them cool completely before going to next step.
- Stir softened ice cream and spread on top of cooled brownies.
- Chop frozen Reese's minis and spread them evenly on top of the ice cream layer.
- Place in freezer until ice cream is firm.
- Before serving, heat peanutbutter in the microwave, and drizzle on top of the ice cream cake slices.
- Drizzle with chocolate syrup.
This post was created thanks to compensation from IZEA and products were provided by Reese’s for the making of this recipe for the Reese’s Baking Bracket competition.