Giant Peanut Butter Cup Recipes

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

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 COOKIES

Steps:

• Preheat oven to 325°.
• Combine flour, soda and salt.
• In mixer, beat the butter and sugar until creamy.
• Beat in vanilla and egg.
• Stir in flour mixture.
• Measure out 1/4 cups of dough and place on ungreased cookie sheet (4 cookies per sheet--these are big cookies) Cut each peanut butter cup into 4 pieces and push 8 pieces into top of each cookie, flattening the dough a bit.
• Bake until cookies are golden brown, about 15 minutes.
• (The centers will still be a bit pale and soft).
• Let cookies cool for at least 1 minute on baking sheet before moving them to rack to cool.