It's peanut butter cake turned into shareable squares! These Frosted Peanut Butter Cake Squares are made with creamy REESE'S Peanut Butter Sauce, HERSHEY'S Semi-Sweet Chocolate Chips and chopped REESE'S Peanut Butter Cups and are perfect for distributing to large crowds of peanut butter fans.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.
Prepare PEANUT BUTTER CAKE: Mix together butter, REESE'S Peanut Butter Sauce, granulated sugar and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Gradually add milk, eggs and vanilla, mixing until fully incorporated. Blend flour, baking soda and salt in large bowl. Add to butter mixture, mixing until well blended. Spread batter into prepared pan.
Bake 18 to 22 minutes* or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Prepare CHOCOLATE PEANUT BUTTER TOPPING: Place HERSHEY'S Semi-Sweet Chocolate Chips, REESE'S Peanut Butter Sauce and butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until chips are melted and mixture is smooth when stirred. Using wire whisk, gradually add powdered sugar mixing until smooth. Spread over cake. Immediately sprinkle Chopped REESE'S Peanut Butter Cups over surface, pressing down slightly. Cut into 3-inch servings.
Step 3: If using convection oven, rotate sheet pan one-half turn (180°) after 10 minutes of baking.