Giant Reese's Peanut Butter Cup

5 from 1 vote

Giant Reese's Peanut Butter Cup

Giant Reese's Peanut Butter Cup is a show-stopping dessert tastes just like the Hershey's confection, only better because it's homemade.

Prep Time1

Cooling Time4

Total Time5

Course: Candy, Dessert, Halloween

Servings:

Calories: 485kcal

Author: Susan Ensley

Equipment

9-inch tart pan with removable bottom
Parchment paper
non-stick cooking spray
2 Microwave Proof Medium Size Mixing Bowls
Medium Size Mixing Bowl
Small Whisk
Silicone Spatula
Vinyl Gloves

Ingredients

15 oz Milk Chocolate Chips
1 ½ tbs Vegetable Oil
1 ⅓ c Powdered Sugar
1 c Graham Cracker Crumbs
1 ¼ c Crunchy Peanut Butter
½ c Salted Butter

Instructions

Place the milk chocolate chips and vegetable oil in a medium-sized microwave-proof bowl. Heat in the microwave in 30-second increments, stirring after each heating. This should take one minute to one minute and a half.
Line a 9-inch tart pan with a removable bottom with parchment paper and spray the parchment with non-stick cooking spray. Then, using a ladle, transfer about half of the chocolate to the pan. Next, using a small silicone spatula, spread the chocolate into an even layer and up the sides of the pan to the top. Place the pan in the refrigerator while preparing the peanut butter filling.
To prepare the peanut butter filling, place the powdered sugar and graham cracker crumbs in a medium bowl and combine them with a small whisk.
In a large microwave-proof bowl, add the crunchy peanut butter and room-temperature salted butter. Then, heat in the microwave in 30-second increments, stirring well after each heating, until the peanut butter is melted and the butter is well incorporated. This should take about a minute to a minute and a half.
Then, add the sugar and graham cracker mixture to the peanut butter mixture. Use a silicone spatula to stir the mixture until everything is well incorporated and it resembles a paste. Allow the mixture to cool slightly for 15-20 minutes before adding it to the pan. If the mixture is too warm, it will melt the chocolate in the pan.
Remove the pan from the refrigerator and spoon in the peanut butter mixture. Then, using a silicone spatula, begin smoothing out the mixture so that it reaches the sides of the pan. Then, put on a pair of vinyl gloves and press the mixture tight into the pan, ensuring it's smooth and level.
Spoon the remaining chocolate mixture onto the top of the peanut butter. Then, using a small silicone spatula, spread the chocolate out into an even layer so that it reaches the sides of the pan and all of the peanut butter is covered. Gently tap the pan to make sure all of the chocolate has settled. Chill in the refrigerator for at least four hours or overnight before removing from the pan.
To remove the Giant Reese's Peanut Butter Cup from the pan, place the center of the pan on top of a small bowl, then apply slight pressure to the edges of the pan to encourage the sides to come away. Place a 10-inch cake round on top and gently flip it upside down. To remove the bottom of the pan, carefully slide a small knife between the bottom of the pan and the bottom of the Giant Reese's Peanut Butter Cup, then lift the bottom of the pan away. Next, carefully peel away the parchment from the bottom of the Giant Reese's Peanut Butter Cup. Place another 10-inch cake round on the bottom of the Giant Reese's Peanut Butter Cup and gently flip it right side up. Store in the refrigerator in an airtight container for up to a week.
Yield 12 servings

Nutrition