There is something mighty satisfying about a simple pantry dessert that looks a little homespun and tastes like you fussed all afternoon. This 4-ingredient oven baked mid-summer sweet leans on whole peanut butter cups, a layer of biscuit dough, and a couple of everyday baking staples to make a warm, gooey treat that feels right at home on a picnic table or after-supper porch. It is the sort of easy bake that reminds me of church suppers and family reunions, where the best desserts were often the ones made from what was already in the cupboard.
Serve this sweet warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a glass of cold milk. If you are setting out a summer spread, it pairs nicely with fresh strawberries, sliced peaches, or a bowl of mixed berries to balance the richness of the chocolate and peanut butter.
4-Ingredient Oven Baked Mid-Summer Sweet
Servings: 8
Ingredients
1 package refrigerated biscuit dough, 8 biscuits
Directions
1. Preheat your oven to 350 degrees Fahrenheit and lightly grease an oven-safe glass casserole dish.
2. Tear the biscuit dough into small pieces and spread half of the pieces evenly across the bottom of the casserole dish.
3. Nestle the whole unwrapped peanut butter cups over the dough, spacing them out so every serving gets plenty of candy.
4. Warm the creamy peanut butter just enough to loosen it, then drizzle it over the peanut butter cups. Pour the sweetened condensed milk evenly over the top.
5. Scatter the remaining biscuit pieces over the top, leaving a few gaps so the candy and creamy layers can peek through.
6. Bake for 25 to 30 minutes, until the biscuit topping is golden brown and the candy is soft and melty. Let it rest for 10 minutes before scooping and serving.
Variations & Tips
Try a fruity touch: A handful of sliced bananas or a light layer of chopped strawberries tucked between the dough and peanut butter cups gives this dessert a nice mid-summer feel and softens the richness.
Use mini peanut butter cups: If that is what you have on hand, use enough mini cups to make an even layer. This makes it easier to get a little candy in every bite.
Keep an eye on the top: Since oven temperatures can run differently, start checking at the 25-minute mark. You want the biscuit pieces baked through and browned, but not too dark.
Serve it warm, not piping hot: Letting the dish rest for about 10 minutes helps the sweetened condensed milk settle into the bake and makes scooping much easier.
