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A giant peanut butter cup on a plate, cut into 15 wedges.
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4.89 / 9 votes

Giant Peanut Butter Cup

If you're a fan of the iconic Reese's peanut butter cup, then this is the perfect dessert for you.
Prep Time15 minutes
Freeze Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 364

Ingredients

  • 3 cups milk chocolate chips
  • 3 tablespoons mild vegetable oil
  • 1 1/2 cups smooth peanut butter, not all-natural
  • 1 2/3 cups confectioners’ sugar
  • 6 tablespoons (3 oz) unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
US - Metric

Instructions

  • Have ready a 9 1/2-inch (24 cm) tart with fluted sides and a removable bottom (or a springform pan), as well as a rimmed baking sheet.
  • In a medium microwave-safe bowl, microwave 1 1/2 cups (255 g) of the chocolate chips and 1 1/2 tablespoons of the oil on high in 20-second bursts, stirring with a flexible spatula after each burst, until smooth, about 1 minute 20 seconds total.
  • Spread the melted chocolate on the bottom of the tart pan and up the sides (as best you can) with the back of a spoon. (Don’t wash the bowl, as you’ll use it again.)

    ☞ TESTER TIP: Give the tart pan a few gentle taps on the counter after filling with the chocolate to help evenly distribute it.

  • Set the tart pan on the baking sheet and place in the freezer to chill until the chocolate is set, about 15 minutes.
  • In a large bowl, whisk together the peanut butter, confectioners’ sugar, butter, vanilla, and salt until smooth. Transfer the peanut butter mixture to the chocolate-coated tart pan and evenly spread with a flexible spatula.
  • Microwave the remaining chocolate and oil in the same microwave-safe bowl you used previously, and pour it over the peanut butter filling, smoothing the top with an offset spatula, if you have one, or your flexible spatula.
  • Freeze until the sides of the pan easily pop off, about 45 minutes. The longer you wait, the easier they will pop.
  • Once removed, use a small paring knife to dislodge the base from the bottom of the cup. Let sit at room temperature for 5 to 10 minutes before cutting. Slice with a large chef’s knife, dipping the knife in hot water and drying it in between cuts for the cleanest slices.
  • Keep the cup, wrapped, in the refrigerator for up to a week.

Nutrition

Serving: 1slice | Calories: 364kcal | Carbohydrates: 32g | Protein: 5g | Fat: 25g | Saturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 258mg | Fiber: 1g | Sugar: 27g