I have been a fan of peanut butter and chocolate together for as long as I could remember and I owe this love to Reese peanut butter cups candy. These decadent cups are filled with the perfect combination of crunchy peanut butter that is slightly salty and covered with milk chocolate. Why am I even taking the time to tell you about them? Everyone knows what a Reese is!
There has been a new and exciting addition to the Reese family, Reese Spreads! When I received my jars in the mail, I squealed with excitement and immediately popped open the jar. With my spoon in hand, I tried the Reese Spread and I was so please because they stayed true to one of my favourite candy treats – it tastes EXACTLY like the peanut butter cups and the texture is very similar as well. Imagine a Reese peanut butter cup that has been smoothed out into the perfect spread that you can basically put on anything! I immediately began to develop recipes in my head. You could basically add this spread to a cookie, cake, cheesecake, donut…that is a given. I wanted to create a recipe that was 5 ingredients or less, that is ridiculously easy to prepare, that incorporated a solution to a common problem and was of course delicious!
I ALWAYS buy too many croissant. Well, I always buy too much of a lot of things, but croissant are one of those treats that are easy to buy in bulk packages unless you are buying one from a fancy café or something. Anyway, to make a long story short, I buy the big 8 pack at my local bakery often and after having one with a morning coffee and possibly making a sandwich or two, I am still left with a few leftovers. Adding the Reese spread to a croissant just seemed like a no brainer so that is exactly what I did.
I also added bananas and chopped peanuts too and I put that heaven croissantwich, slathered with butter, on my cast iron griddle. Frying it is really what makes this croissantwich a real winner. A crispy, buttery exterior, a fluffy croissant interior (which revives those leftover croissant to their just baked status). The filling is a match made in heaven and crunchy peanuts are always a winner. Both the banana and peanuts enhance the Reese Spread but really, like I said earlier, this spread doesn’t need much of an enhancement! It’s perfect all on its own. So, now, I feel like it’s a good time to say, I spooned an entire jar over the duration of 2 weeks, so #doyouspoon ? Yes, I do spoon, a LOT. The second jar I saved for recipe development. I feel a lot better about this addiction now (thanks for listening).
The saltiness of the spread made me think of a savoury snack as well. Another one of my favourite snacks to make is popcorn and it is really versatile making it the perfect test for this new spread. I decided to make a peanut butter and chocolate caramel corn as well and I included this recipe as a bonus below.
Now run out and get yourself a jar, or two, of this insanely delicious Reese Spread!
- 2 croissant
- 2-3 Tbsp Reese Spread
- 1 small banana, sliced
- 2 Tbsp dry roasted peanuts, chopped
- 2 Tbsp butter
- Spread Reese spread on flat side of 1 croissant. Add a layer of sliced bananas, and then a layer of chopped peanuts. Spread Reese spread on flat side of second croissant and place on top to create your croissantwich.
- Heat up your griddle to medium high heat. Slather butter on one side of your croissantwich and put the buttered side down on the griddle. Cook until the croissant is crispy and golden (about 1-2 mins). Slather butter on the side that is facing up and using a spatula flip the croissantwich so the unheated side is now facing downward. Cook for another 1-2 mins. Serve immediately. Enjoy!
- 10 cups unflavored popped popcorn (1/2 cup of kernels)
- ½ cup honey
- ½ cup granulated sugar
- ¼ teaspoon salt
- ⅔ cup Reese Spread
- Optional: ⅔ cup dry roasted peanuts
- Pop the popcorn and pour it into a large bowl. (If you like peanuts, incorporate them with the popcorn at this point.) Set aside. Line a standard baking sheet with parchment paper and set aside.
- In a medium sized pot over medium heat, add the honey and sugar. Warm the mixture until it is hot and is slightly bubbling. Allow it to boil for a few minutes (it will look like caramel and the sugar should be dissolved). Add the salt and the Reese Spread and stir until smooth. Remove from heat.
- Slowly drizzle the mixture over the popcorn and using a large spoon fold the caramel into the popcorn until practically every kernel is coated. Pour the popcorn onto prepared baking sheet and lighty spread it apart. Allow to cool for about 10 minutes and break apart the clusters before serving.
- This caramel popcorn will remain fresh for up to 2 days covered at room temperature. If storing in an air-tight container, simply break apart before serving (since it will stick together).
- *Spicy Alternative:
- If you like spice, add 1 teaspoon of Sriracha to the caramel mixture.
*This post has been sponsored by Hershey’s Canada and I have been compensated monetarily as well as provided the product. In this case, I could not say no. I have been a Reese fan my entire life (and all opinion are my own)!