Spring Break is the bomb diggity. Seriously, having a week off in early April is fantastic! Mostly because my birthday falls over break and I don’t have to go into work! How fun is that?!
We visited Matt’s brother and sister-in-law in North Carolina and it was such a treat. Most days the temperature was in the 80’s and we were in tank tops soaking it all in. We took the dogs hiking, played games, watched Pitch Perfect (why hadn’t I seen that movie before?! It’s hilarious!) and ate. And ate some more. We grilled out, made birthday desserts, ate candy, got iced coffees, and experienced the town. How fun.
My favorite part of my birthday was Matt taking over the birthday dessert. He let me pick whatever I wanted and he was going to make it. I could get used to this. I can always go for peanut butter and chocolate together, so I started there and built my way up. We ended up with peanut butter cheesecake bites. YUM!
Do you see all of the Reese’s wrappers?! Here’s a closer look…
He made enough to fill one muffin tin, so we had 12 total of these yummies. And there were four of us. We finished them in about 30 minutes. So if you do the math, that’s three each. No shame here. They were fabulous.
The only picture I have of these goodies is this one, with a bite taken out of it. Can’t help it. Here’s how to make them!
Peanut Butter Cheesecake Bites
12 Reese’s Peanut Butter Cups
1 package Jello No-Bake Cheesecake Dessert
12 Cupcake Liners
Line a cupcake sheet with 12 liners. At the bottom of each liner place an unwrapped Reese’s cup. Make the no-bake cheesecake dessert in a bowl. Sprinkle some of the graham cracker crumbs (included in the Jello no-bake dessert box) over each Reese’s cup. Then layer part of the Jello dessert, then more of the graham cracker crumbs, and then the rest of the dessert. Sprinkle the last part of the graham cracker crumbs on top. Place cupcake tray into the fridge and let set for four hours. THEN EAT THEM.