Best Giant Peanut Butter Cup Recipe By Tasty Recipes
GIANT PEANUT BUTTER CUP RECIPE
Why settle for bite-size peanut butter cups when you can make this enormous one that will serve you and 9 of your friends?
Provided by Jason Goldstein,Mashed Staff
Categories Snack, dessert
Time 10m
Number Of Ingredients 5
Steps:
- Melt the chocolate in a large microwave-safe bowl for 30 seconds at a time until the chocolate melts, stirring after each 30-second increment.
- Spray a tart pan with cooking spray.
- Pour half the melted chocolate into the pan and make sure the chocolate covers the bottom sides evenly.
- Put the pan in the refrigerator for about 30 minutes, until the chocolate hardens.
- While the chocolate is chilling, in a large bowl, mix the peanut butter, butter, and powdered sugar.
- Once the chocolate has chilled enough to set, take the tart pan out of the refrigerator. Add the peanut butter mixture to the chocolate-lined tart pan and spread in an even layer over the hardened chocolate.
- Pour the remaining melted chocolate on top of the peanut butter and smooth into a thin layer, so that there are no gaps.
- Place the tart pan back in the refrigerator for another 30 minutes, until the peanut butter cup hardens.
- Once it has hardened, slice the peanut butter cup into 10 slices and serve!
Nutrition Facts : Calories 770 calories, Carbohydrate 88 g carbohydrates, Cholesterol 24 mg cholesterol, Fat 47 g fat, Fiber 5 g fiber, Protein 12 g protein, SaturatedFat 18 g saturated fat, ServingSize 0 g, Sodium 15 mg, Sugar 78 g, TransFat 0 g
GIANT PEANUT BUTTER CUP
This blown up version of Reese's is literally the BIGGEST treat for peanut butter cup lovers! It tastes so much like the real thing and it doesn't hurt that its NO bake and so easy to make!
Provided by Cleobuttera
Categories Pies and Tarts
Time 3h30m
Number Of Ingredients 8
Steps:
- Lightly grease a 9-inch fluted tart pan with a removable bottom, with a thin layer of oil or butter. Top the greased bottom with a circle of parchment paper.
- In a medium microwave-safe bowl, microwave the shortening or oil with the chocolate chips in 30 second intervals, stopping and stirring in between until mostly melted. Continue to stir the chocolate mixture, until it has completely melted and very smooth.
- Pour a little over half of the melted chocolate amount into the pan. Spread the chocolate all over the bottom, then use a small rubber spatula to bring up the chocolate over the sides. Make sure the entire pan is well coated. Chill in the freezer until set. Meanwhile, prepare the Peanut Butter Filling.
- In a large bowl, stir together the biscuit/cracker crumbs, powdered sugar and salt to combine. Set aside.
- In another small, microwave-safe bowl or liquid measuring cup, microwave together the butter and peanut butter until the butter has melted; about 1 minute. Stir well to combine. Pour over the dry crumb mixture and stir until well incorporated.
- Pour the peanut butter mixture over the chilled chocolate shell and smooth the surface. Shake and tap the tart pan over the counter to smooth out the top even further. Return the pan to the freezer for another 5 minutes to set the surface a little.
- Reheat the remaining chocolate mixture until melted once again and is silky smooth. Pour over the peanut butter filling and smooth out with an offset spatula to cover the surface completely. Shake and tap the tart pan over the counter to achieve a smooth finish. If you happen to get a messy area of chocolate that hardened before you got a chance to smooth out, gently heat it with a blow dryer to smooth. Not even kidding lol! It's how I got mine looking so perfectly smooth :)
- Refrigerate the tart until completely firm, about 3 hours. Unmold the giant peanut butter cup out of the pan, and peel off the parchment paper from the bottom. Use a sharp knife to smooth out uneven edges.
- Cut into slices and serve either chilled, slightly cold or at room temperature. I personally prefer it slightly cold as it somehow tastes less sweet that way and the texture is at its best. The tart will keep well for 5-7 days stored in the refrigerator or frozen for up to 2 months. Thaw frozen slices overnight in the refrigerator.
GIANT PEANUT BUTTER CUP RECIPE BY TASTY
Here's what you need: milk chocolate chips, creamy peanut butter, powdered sugar, butter
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 4
Steps:
- In a small bowl, place half of the chocolate chips.
- Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
- Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
- Refrigerate until set.
- In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
- Pour the peanut butter into the tart pan and smooth the surface.
- Melt remaining chocolate and pour over the peanut butter.
- Smooth out the chocolate making sure it covers the entire surface.
- Refrigerate until set, about 1 hour.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 878 calories, Carbohydrate 80 grams, Fat 57 grams, Fiber 5 grams, Protein 17 grams, Sugar 65 grams
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