Ingredients
- 1 3/4 cups boiling water
- 1 cup quick cooking rolled oats
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup peanut butter
- 8 ounces of miniature Reeses peanut butter cups
- 3 tablespoons butter
- 3 ounces unsweetened chocolate about 3 c. confectione
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
Make it step by step
- Combine water and rolled oats; cool to room temperature set aside. Cream together butter, brown sugar, sugar, peanut butter and vanilla; beat in eggs. Blend in oatmeal mixture. Combine flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture. Beat 1 minute on medium speed. Pour about half of batter into greased and floured 13 x 9 x 2 inch pan. Place in the miniature candy cups on batter; cover with the remaining batter (do not stir). Bake at 350 degrees for 40 to 45 minutes or until cake
- For frosting melt butter add chocolate stir until melted. Pour into small mixing bowl; add remaining ingredients.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.