Giant Peanut Butter Cup

The problem with store bought chocolate is that it just isn’t big enough. Even when I go to speciality candy shops I think, “I can go bigger than that!” So I happily take on the challenge to make a huge candy bar. Today I’m giving you a favorite among candy bars: This is a giant peanut butter cup! If you love giant chocolate bars check out my Giant Kinder Egg and my Giant Twix Bar

For this recipe, make sure that you’re working with a compound chocolate. That means it doesn’t contain the ingredient cocoa. This is important because you want to make sure that the chocolate is easily able to set.

Instructions:

  1. Grease the bottom of a non stick 23cm (9 inch) fluted tart tin (with a removable bottom) with butter or oil and line with a round of baking parchment.parchment-giantpb
  2. Melt 450g of the chocolate to a smooth pourable consistency, Pour the chocolate into the bottom of the tart tin, spreading up the sides using a spoon. This should be quite thick and spread evenly over the whole tart tin. Refrigerate for 15 minutes to set.spread-giantpb
  3. Beat the peanut butter, powdered sugar and butter using an electric mixer. The mixture should be well mixed but a little firm and lumpy.mix-giantpb
  4. Remove the chocolate shell from the tin and set aside.
  5. Scrape the peanut butter filling into the empty tart tin and press firmly until you have a compressed, even dis of peanut butter filling. Cut away a 5 mm border from the outside edges of the peanut butter disc using a knife. Then slide an offset spatula under the filling to release it from the base and transfer it. It will behave a little like pizza dough as you transfer it to the chocolate shell.fillingtrim-giantpb
  6. Return the entire peanut butter cup to the tart tin (make sure it’s clean).
  7. Melt the remaining chocolate and pour it onto the top of the peanut butter cup. Use a ruler to even out the top of the peanut butter cup and make it perfectly flat and smooth. Refrigerate for 15 minutes.choc-giantpb
  8. Store and serve at room temperature. Cut with a hot knife to avoid cracking.slice-giantpb

So it’s not bad if you only have one Reese’s right? 🍫

For the printable recipe click here: http://bit.ly/2hBIGld

What You’ll Need:

  • 600g / 21oz Powdered sugar, sifted
  • 600g / 21oz smooth peanut butter
  • 100g / 3.5oz softened, salted butter
  • 750g / 26oz melted compound milk chocolate

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