Giant Chocolate Peanut Butter Cup Recipes

GIANT CHOCOLATE-PEANUT BUTTER MOLTEN BUNDT

Steps:

• Preheat the oven to 350 degrees F. Spray a 12 cup Bundt pan with cooking spray.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
• Alternate folding in the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly into two medium bowls. Fold the cocoa powder into one bowl and mix until incorporated. Fold 1/2 cup peanut butter into the second bowl and mix until incorporated.
• Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter into the pan. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Bake the cake until a skewer inserted into the center comes out clean and the center springs back when touched, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and refrigerate to cool completely and chill, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
• Meanwhile, microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second intervals, stirring between each, until melted and smooth, about 1 minute. Microwave the remaining 1 3/4 cups peanut butter in a medium microwave safe bowl until warm and flowing, like lava, but still slightly thick, about 20 seconds.
• Place the cooling rack with the chilled cake on it into a baking sheet. Pour the chocolate sauce over top of the cake letting it drip down the sides. Sprinkle the top with the peanuts. Let the chocolate harden, about 1 hour. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.

GIANT PEANUT BUTTER CUP RECIPE

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!

GIANT PEANUT BUTTER CUP RECIPE BY TASTY

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!

GIANT CHOCOLATE-PEANUT BUTTER COOKIE CAKE

Steps:

• Preheat the oven to 375 degrees F.
• For the cookies: Whisk together the flour, cocoa powder, baking soda and salt in a large bowl. Beat the butter and brown sugar with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 6 minutes. Add the eggs to the butter mixture, one at a time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Fold in the chocolate chips by hand.
• Roll the dough into 6 balls (about 1 1/2 cups each). Divide 4 of the balls between 2 rimmed baking sheets (2 balls per sheet). Flatten them into 6-inch circles using your hands; make sure the circles are 2 inches apart. Bake until just set, 12 to 14 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. Repeat with the remaining 2 balls of dough.
• For the frosting: Meanwhile, beat the butter and peanut butter with an electric mixer on medium speed in a large bowl until light and fluffy. Slowly add the confectioners' sugar about 1/2 cup at a time, beating between additions, until incorporated.
• Assemble the cake: Place a cookie on a cake stand or serving plate and spread the top with some frosting. Top with another cookie and more frosting; repeat with the remaining cookies and frosting, making sure the frosting on the top layer is spread smooth.
• For the ganache: Put the chocolate in a medium bowl. Bring the cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let stand for 5 minutes; stir until melted and smooth.
• Pour the ganache over the top of the cake, smoothing the top with a small offset spatula and letting it drip over the sides. Decorate the rim of the cake with the peanuts. Let stand at room temperature until the chocolate hardens, about 10 minutes.

GIANT CHOCOLATE PEANUT BUTTER CUP

Steps:

• Spray inside of tart pan ring with nonstick spray. Wrap removable bottom of pan with plastic wrap; gather excess plastic underneath (it should be smooth on top of removable bottom). Set inside ring.
• Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate mixture firms slightly, about 10 minutes.
• Pour a little less than half of chocolate mixture into prepared pan; reserve remaining chocolate mixture at room temperature. Tilt pan until bottom is evenly coated. Chill until firm, about 15 minutes.
• Meanwhile, purée peanuts, powdered sugar, peanut butter, and salt in a food processor, scraping bowl often, until mixture forms a large mass around the blade that sticks together; do not overprocess or mixture will be too soft and greasy.
• Transfer peanut mixture to a large sheet of wax paper. Press firmly into a disk 1/4" smaller than diameter of tart pan, about 9 3/4", until no cracks remain. Carefully invert disk into tart pan, centering it. Peel off and discard wax paper.
• Pour reserved chocolate mixture (it should be the consistency of fudge sauce) over center of peanut disk. Tilt pan to spread completely over the top, filling the gap between edges of pan and disk, until smooth. Chill until firm, about 45 minutes.
• Remove sides of tart pan. Carefully lift tart off bottom of pan, then slide onto a platter while removing plastic wrap. Let sit at room temperature 10 minutes, then cut into wedges.

GIANT CHOCOLATE AND PEANUT BUTTER COOKIE

Steps:

• Heat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray.
• Prepare the shortbread: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and mix to combine.
• Reduce the speed to low. Add the flour and salt and mix until evenly combined. Transfer the dough to the prepared pan and press into an even layer. Prick the shortbread all over with a fork.
• Bake until the shortbread is baked through, set and lightly golden, 22 to 26 minutes. Cool completely, and remove the outer ring from the springform pan. Place on a cooling rack set over a baking sheet.
• Wipe out the bowl of the mixer, and make the peanut butter filling: Using the paddle attachment, cream the butter, peanut butter and confectioners' sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and salt and mix to combine.
• Spread on top of the cooled shortbread, leaving it slightly more mounded in the center than at the edges. Transfer to the refrigerator while you make the glaze.
• Place a medium heat-safe bowl over a medium pot of simmering water. Add the chocolate, coconut oil and cream to the bowl and heat, stirring frequently, until the mixture is melted and fluid. (Alternatively, the mixture can be microwaved in a microwave-safe container in 15-second bursts, stirring after each burst until the mixture is fully melted.) Cool for 5 minutes.
• Pour the glaze over the cooled cookie, using a small offset spatula to help coat the edges evenly as needed. If necessary, you can collect the glaze that runs off the cookie onto the baking sheet and pour back over to glaze any missed spots.
• Once the cookie is fully glazed, use a large spatula to transfer it to a platter. Transfer to the refrigerator to chill completely for 45 minutes before slicing with a serrated knife and serving. Store, covered, at room temperature for up to 3 days.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• Line a muffin tin with muffin tin liners.
• In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
• Stir in vanilla extract.
• Microwave for 30-second intervals until melted, stirring each time.
• Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
• Freeze for 15 minutes.
• In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
• Microwave 15 seconds or until slightly melted and pourable.
• Pour mixture evenly into the muffin tin.
• Freeze for 5 minutes.
• Pour remaining chocolate mixture on top of the peanut butter layer.
• Freeze until firm about 1 hour.
• Store in the refrigerator until ready to serve.
• Enjoy!

CHOCOLATE PEANUT BUTTER PIE GIANT REESE'S CUP!

Steps:

• To make crust: Combine graham crackers, wafers, 1/4 cup sugar, cinnamon, mace, nutmeg and almonds.
• Combine butter, rum and vanilla, and mix with graham cracker combination.
• Line 9-inch pie plate with 1 1/2 to 1 3/4 cups of the mixture. (Leftover mixture can be used for cheesecake crust, folded into whipped cream to fill a cake or frozen in an airtight bag.).
• To make filling: Whip cream cheese until fluffy and slowly add sugar, peanut butter and butter. Set aside.
• Whip cream and vanilla until firm. Blend 1/3 of cream into peanut butter mixture, then fold peanut butter mixture into remaining whipped cream until thoroughly incorporated.
• Fill pie crust, smoothing top. Chill.
• To make topping: Combine chocolate, butter and oil in top of double boiler. Cool slightly, then spread on cooled peanut butter pie filling, starting from center and working out.
• Sprinkle with peanuts, then chill thoroughly. Use hot, dry knife to cut pie. Garnish with whipped cream, if desired.

GIANT CHOCOLATE PEANUT BUTTER COOKIE CAKE RECIPE BY TASTY

Steps:

• Make the cookie cake layers: Preheat the oven to 350°F (180°C). Grease 4 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 4 minutes, or until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Add the vanilla and mix for 1 minute more, until incorporated.
• Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined.
• Divide the dough evenly between the prepared cake pans, spreading evenly to cover the bottoms of the pans completely.
• Bake the cookie cakes for 15-20 minutes, or until they have firmed up and start to pull away from the sides of the pans. It's okay if they are a bit soft in the centers, but not runny; they will continue to firm up as they cool. Let the cookie cakes cool completely, about 30 minutes.
• Make the peanut butter frosting: Add the butter and Skippy® Creamy Peanut Butter to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until light and fluffy, about 5 minutes. Gradually add the powdered sugar and mix on low speed until incorporated. Add the vanilla, salt, and milk, and whip on medium speed for 3-5 minutes, or until very light and fluffy. Transfer the frosting to a piping bag fitted with a large round tip.
• Assemble the cookie cake: Pipe a small amount of frosting onto the center of a plate or cake stand, then place a cookie cake layer on top to secure. Pipe the frosting on top of the cookie in a spiral pattern to cover completely. Repeat with the remaining cake layers and frosting, finishing with a thin layer of frosting atop the final cookie layer. Using an offset spatula, spread the top layer of frosting evenly over the top of the cake. Using a cake scraper, gently smooth the frosting around the sides of the cake so it is flush with the edges of the cookies, adding more frosting as needed to fill any gaps. Transfer the cake to the refrigerator or freezer to chill for about 30 minutes.
• Make the chocolate ganache: Add the cream to a medium microwave-safe bowl and microwave on high power for 30 seconds. Add the chocolate chips and let sit for 1 minute, then stir until the chocolate is completely melted and the ganache is smooth. Let cool for 1-2 minutes, then transfer to a piping bag. Cut a small opening in the tip of the bag.
• Remove the cake from the refrigerator. Carefully pipe the ganache around the sides of the cake so it drips over the edge, varying the length of each drip. Pipe more ganache on top of the cake and use an offset spatula to spread in an even layer.
• Transfer the remaining peanut butter frosting to a piping bag fitted with a large star tip. Pipe dollops of frosting around the top edge of the cake. Garnish the cake with the chopped peanuts.
• Slice and serve.
• Enjoy!

AMAZING PEANUT BUTTER CHOCOLATE CUPS

Steps:

• To prepare crust (first 8 ingredeints), pulse peanuts in food processor with sugar, flour, cocoa and salt (to prevent peanuts from becoming peanut butter). Add butter and pulse in until even crumbly texture. Add egg yolks and vanilla and pulse just until dough comes together. Wrap in a disc and chill for 30 minutes.
• Press dough into greased muffin tins.
• Preheat oven to 350°F Dock tart shells by marking with a fork and bake for 12 to 15 until centre of shell is dry. Allow cool.
• For ganache(ingredients 9 & 10), heat whipping cream to just below a simmer and pour over chopped chocolate. Let sit for 1 minute. Stir until evenly blended then spoon into prepared shells, reserving ¼ cup ganache for garnish.
• For filling(last 6 ingredients), beat peanut butter with cream cheese until smooth. Stir in icing sugar until smooth. Add condensed milk. Whip whipping cream with vanilla to soft peaks. Fold into peanut butter mixture. Spoon or pipe into tart shells.
• To garnish, drizzle with remaining ganache (if has cooled and set while preparing filling, melt in microwave for 15 seconds). Chill until ready to serve.
• Yield: 1 dozen cups.

PEANUT BUTTER CHOCOLATE CUPS

Steps:

• In a microwave, melt chocolate, butter and shortening; stir until smooth. Place foil or paper miniature baking cups in a miniature muffin tin. Place 1 tablespoon of chocolate mixture in each cup. , In a microwave, melt peanut butter; stir until smooth. Spoon into cups. Top with remaining chocolate mixture. Remelt chocolate mixture if necessary. Refrigerate 30 minutes or until firm.