Refrigerate the giant peanut butter cup again until hardened, about 20 minutes. Once you melt the rest of the chocolate, pour it all over the filling and smooth it all out with your spoon.
This is essentially tempering the chocolate, ensuring it is smooth and shiny. The only thing I do differently is to hold off melting about 1/2 cup of the chocolate until the rest is heated up and smooth, then stirring it in to melt. The top of the peanut butter cup is essentially the same as the bottom. Use the back of a spoon to spread it out evenly into the tart pan. Once the chips are melted, pour the filling into the tart. Microwave the combination in 30 second intervals, for about 1 minute, stirring in between. Refrigerate the base for about 15 minutes, before adding the peanut butter filling.Īdd the peanut butter to a large, microwaveable bowl, then toss in the white chocolate. Start by melting the semi-sweet chocolate, then pouring it into the base of the tart pan, using a spoon to bring it up onto the sides a bit. You’ll need a 9″ tart pan, preferably one with ridged edges, to create that distinct Reese’s look. How do you make a homemade giant peanut butter cup? You could absolutely make this with that kind of peanut butter too, but I would reduce the amount of white chocolate to about 3/4 cup. I need to mention that I use all-natural peanut butter in this recipe, versus the more processed, sweetened kind. It also made the texture of the filling very similar to an actual Reese’s peanut butter cup. The next time, I tried it with white chocolate and it was PERFECT. What is the white chocolate for? I tested this homemade peanut butter cup with peanut butter mixed with powdered sugar, but I found it just way too sweet. The beauty of this recipe is the SIMPLICITY of it. So, I had to stay away from it…and obviously, had to stay away from Reese’s peanut butter cups! Luckily, I didn’t know what I was missing.Īnd then, in my early 20’s I found out that peanuts were no longer a problem – and the flood gates were opened! I don’t know if I’ve told you all, but I was allergic to peanuts during the first half of my life! It wasn’t anything super serious, but eating peanuts or peanut butter would make my mouth itch like crazy and I’d get hives. So, I’m starting this whole dedication of February to chocolate with my favorite combination, chocolate and peanut butter. Sure, I’ve got a few chocolate goodies on the blog, like my chocolate caramel cheesecake and that vegan chocolate beet cake that I just posted on Friday, but I think my level of love for chocolate requires more! After going through my dessert selection on the blog, I was appalled at how few chocolate desserts I have, when I am such a chocoholic! I eat chocolate every. Last week I forgot to mention that I’m dedicating a large portion of my February posts to….CHOCOLATE. Please note, this post contains affiliate links, which earn me a small commission, at no extra cost to you. Reese’s peanut butter cup lover? You will GO CRAZY over this giant peanut butter cup! It’s a three ingredient dessert that you’ll be making again and again!
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