Directions

Serving Size: 16

1. Preheat the oven to 350 degrees Fahrenheit and line an 8×8 pan with parchment paper.
2. Heat the buttter, milk and sugar over low-medium heat on the stove.
3. Add the chocolate and stir until melted.
4. Remove from heat and allow to cool slightly.
5. Combine the 1/2 cup flour, baking soda and salt and set aside.
6. Toss the chopped peanut butter cups with 1 tbsp flour.
6. Once the chocolate mixture is slightly cooled, whisk in the eggs and vanilla.
7. Add the flour mixture and stir until combined.
8. Fold in the peanut butter cups.
9. Pour the batter into the lined pan.
10. Add dollops of the buckeye butter to the top of the batter and drag a knife through it to create swirls.
11. Bake for 30 minutes. Allow to cool and enjoy!

Directions

Serving Size: 8

Combine crust ingredients and press into a greased pie dish. In a large bowl, combine filling ingredients with a mixer and pour on top of the oreo crust. Let it set in the fridge while you prepare the chocolate topping. Put both the almond milk and chocolate chips in a bowl and microwave in increments, stirring until smooth. Do not over heat. Let cool slightly before pouring over the peanut butter filling. Let set in the fridge for 2 hours before enjoying.