Giant Peanut Butter Cup

Giant Peanut Butter Cup

Giant Peanut Butter Cup

Have you ever had a Reece’s Peanut Butter Cup and thought to yourself:

“Man these are good but I wish they were 2 inches taller and the width of a dinner plate”

Look no further my friend, now they are.

This is a cup Milton Berle would be proud of.

Giant Peanut Butter Cup

Serves 24
Prep time 45 minutes
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold


  • 1kg Milk Chocolate
  • 340g Smooth Peanut Butter
  • 250g Butter (Room Temperature)
  • 250g Icing Sugar


Step 1. Break 400g of the chocolate into a bowl over a simmering pot of water. Keep stirring the chocolate until it is completed melted with no lumps
Step 2. Get a large tart/quiche pan (27cm is perfect), these have the crinkled edges that the Peanut Butter cups have. Line this with tin foil or cling film ensuring you get the film tight to the pan.
Step 3. When the Chocolate is melted pour it into the prepared pan and ensure the chocolate covers the bottom of the pan and is even. Put the pan in the fridge for at least 20 mins.
Step 4. In a mixing bow add the butter and the peanut butter. Mix this really well so that there is no visible butter left in the mix.
Step 5. Add the Icing Sugar 125g at a time and ensure that it is mixed completely before adding the other half. The mixture once finished should be stiff but spreadable. If it is not still enough add 50g of Icing Sugar until you get a stiff spreadable mixture.
Step 6. Check the Chocolate is hardened in the fridge and once it is take it out to put the peanut mix on it. Put the mixture in the center of the pan and spread it towards the edge. Ensure you leave a gap at the edge of about 1cm so that the topping can enclose it.
Step 7. Ensure the mixture is even and the gap is even around the edges. Put the pan back in the fridge while you melt the rest of the chocolate for the topping.
Step 8. In the bowl above the simmering water break in the remaining 600g of chocolate. Stir until completely melted and then take the pan out of the fridge and pour the chocolate over it.
Step 9. Using a knife ensure the chocolate covers the entire mixture and fills in the gap at the edge. Then even up the top so that is as flat as possible. Put it back in the fridge and it will be ready in 20 minutes.

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