This giant peanut butter cup, made with milk chocolate and peanut butter, is like eating the biggest Reese’s peanut butter cup you can imagine. Sounds pretty spectacular, doesn’t it?
Okay, so most importantly, this giant peanut butter cup is a magnificent snackable treat to make for all the Reese’s Peanut Butter Cup lovers in your life (and if you’re doing life right, there should be many).
It does require a 9 1/2-inch tart pan with a removable bottom (and preferably with fluted edges, for the quintessentially “Reese’s” look) and maybe you’re mad at me ’cause you don’t own one and you don’t want to buy one, but I promise it is worth it due to the many (many) times you will be making this (dare I say) iconic confection. In a pinch, a 9 1/2-inch springform pan will work, too.–Jessie Sheehan
Giant Peanut Butter Cup FAQs
What’s the best method for melting chocolate in the microwave?
The recipe calls for high power, but if you’ve got a newer, more powerful microwave, we suggest using a more conservative approach, especially if this is your first foray into tempering chocolate with your microwave.
Start on medium power (100-110°F), and stop and stir your chocolate every 20-30 seconds until it’s smooth and shiny. If it appears grainy or unusually dry and chunky, it’s likely been burned and should be tossed.
Trust us, we know firsthand the disappointment of having to chuck a bunch of chocolate. Better safe than sorry. Lower heat.
Can I use different types of chocolate in this recipe?
Sure, once you’ve mastered the melting, get crazy. Feel free to use white chips, dark chocolate, or whatever your heart desires. Our testers offered some really intriguing additions (think pretzel or Butterfinger bits) to the peanut butter layer as well.
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.
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.)
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.
Serving: 1sliceCalories: 364kcal (18%)Carbohydrates: 32g (11%)Protein: 5g (10%)Fat: 25g (38%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 18mg (6%)Sodium: 258mg (11%)Potassium: 138mg (4%)Fiber: 1g (4%)Sugar: 27g (30%)Vitamin A: 131IU (3%)Calcium: 13mg (1%)Iron: 0.4mg (2%)
Recipe Testers’ Reviews
Originally published June 24, 2022