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Recipe Detail Page
Giant Peanut Butter Cup
Summer 2022
Everyone will feel like a kid again when they dig into this shareable, oh-so-indulgent ode to the candy bar classic. As confections go, it’s relatively simple, and you don’t have to turn on the oven in the heat of summer.
Serves 10 to 12
Nonstick cooking spray
1 1/2 cups (375 mL) finely chopped milk chocolate, about 9 oz (255 g)
1 tbsp (15 mL) coconut oil
1 1/2 cups (375 mL) creamy peanut butter (not natural)
1/4 cup (60 mL) unsalted butter
1 1/2 cups (375 mL) icing sugar
1/2 tsp (2 mL) vanilla extract
1/8 tsp (0.5 mL) salt
1/2 cup (125 mL) roasted unsalted peanuts, very finely chopped
1. Lightly grease a 9-inch (23-cm) removable-bottom tart pan with nonstick cooking spray. Line bottom with a round of parchment paper. Refrigerate until ready to use.
2. Combine milk chocolate and coconut oil in a heatproof bowl. Melt, stirring occasionally, over a double boiler or in microwave in 10-second blasts to avoid scorching. Cool for 5 minutes. Pour two thirds of melted chocolate mixture into prepared pan and spread across bottom and up sides. Refrigerate until firm, 20 to 30 minutes.
3. Meanwhile, beat peanut butter and butter in a large mixing bowl. Add icing sugar, vanilla and salt. Beat well to combine. Stir in chopped peanuts.
4. When chocolate base is firm, spread peanut butter filling into an even layer overtop. If necessary, remelt remaining one third of chocolate mixture, then pour over filling, rotating and tilting pan so chocolate forms an even coating. Refrigerate at least 30 minutes to harden.
5. Before serving, remove peanut butter cup from fridge and allow it to sit at room temperature for 30 minutes before removing from tart pan, slicing, and serving.
Serves 10 to 12
