Mix butter, sugar and flour until it resembles wet sand.
Press evenly into pan.
Bake for 15 minutes.
Meanwhile, mix peanut butter and sweetened condensed milk until well combined.
Pour over shortbread crust.
Bake 20 minutes. The top will change from shiny to matte when ready.
Remove from oven and immediately top with 2 cup Reese’s minis.
Cool completely before cutting.
Notes
Store in an air-tight container in refrigerator up to one week. *an 8×8 inch square pan may also me used. You may need to cook 1 to 2 more minutes, so keep an eye on it.
Nutrition
Calories: 566kcal | Carbohydrates: 60g | Protein: 12g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 41mg | Sodium: 350mg | Potassium: 371mg | Fiber: 3g | Sugar: 45g | Vitamin A: 430IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg
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