Reese’s Oreo Poke Brownies
Fudgy brownies loaded with Reese’s and Oreo cookies, then soaked with melted peanut butter and layered with cookies & cream and chocolate. Rich, structured, and unapologetically indulgent.
Ingredients
- 1 box Reese’s or Oreo brownie mix plus ingredients listed on box
- ½ cup chopped Reese’s Oreo cookies
- ½ cup chopped Reese’s Miniatures or similar
- 1 ½ cups Reese’s Peanut Butter
- 1 cup cookies & cream spread Walmart or Target
- 1 container Hershey’s chocolate icing
- Optional: mini Reese’s + Reese’s Pieces for topping
Instructions
- Prepare brownie mix according to package directions. Stir in chopped Reese’s Oreos and mini Reese’s.
- Pour into a parchment-lined 8x8 pan and bake for about 35 minutes, or until set. Let cool completely.
- Using the back of a spatula or spoon handle, poke holes all over the brownies.
- Melt Reese’s peanut butter until fully fluid. Pour over brownies and tap pan gently to help it settle into the holes. Refrigerate until set.
- Melt cookies & cream spread until pourable. Spread evenly over the peanut butter layer. Refrigerate again until firm.
- Microwave Hershey’s icing for about 30 seconds, stir, then pour over the top and smooth evenly.
- Top with additional Reese’s and Reese’s Pieces if desired. Chill until fully set before slicing.
Notes
- Let brownies cool completely before poking to prevent tearing.
- Peanut butter should be fully melted so it flows into the holes easily.
- Each layer should be chilled before adding the next for clean structure.
- Brownies slice best when cold, but can be stored at room temperature.
- For a swap: use melted white chocolate + crushed Oreos instead of cookies & cream spread.
Tried this recipe?Let us know how it was!