GIANT PEANUT BUTTER CUP RECIPE BY TASTY
Here's what you need: milk chocolate chips, creamy peanut butter, powdered sugar, butter
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 878 calories, Carbohydrate 80 grams, Fat 57 grams, Fiber 5 grams, Protein 17 grams, Sugar 65 grams
GIANT CHOCOLATE AND PEANUT BUTTER COOKIE
This shortbread is like a huge, sliceable Girl Scout cookie. (You're welcome!) An easy shortbread is topped with a layer of peanut butter frosting, blanketed with a thick chocolate glaze, then chilled until set. Brown sugar helps keep the shortbread soft, and coconut oil does the same for the chocolate coating, so the whole thing is easy to cut with a knife and eat with a fork. Be sure to use bar chocolate, not chips - which don't melt as evenly - so your chocolate glaze ends up shiny and smooth.
Provided by Erin Jeanne McDowell
Categories snack, cakes, cookies and bars, dessert
Time 50m
Yield One 9-inch cookie (about 12 servings)
Number Of Ingredients 14
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.
GIANT CHOCOLATE-PEANUT BUTTER COOKIE CAKE
Can't decide between cookies and cake? Oversized, double-chocolate cookies stacked between layers of peanut-butter frosting create an indulgent dessert that doesn't make you choose.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 16
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 PEANUT BUTTER CUP CAKE
This super-sized take on a favorite candy has everything: a creamy peanut buttery center, devil's food layers and even a hard chocolate shell. And it's a combo that only looks hard to pull off.
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- For the cake: Preheat the oven to 325 degrees F. Prepare the cake batter according to the package instructions. Pour into the bottom of a jumbo silicone cupcake mold and bake until a tester comes out clean, about 1 hour. Let cool completely, then unmold the cake onto a cooling rack set in a baking sheet.
- For the filling: Meanwhile, beat together the peanut butter and butter with an electric mixer until completely combined. Slowly add in the confectioners' sugar about a 1/4 cup at a time, beating in between additions, until completely incorporated. Beat in the salt. Set aside until ready to use.
- Cut off the domed top of the cake if one has formed, and save for another use (or eat!). Cut the cake horizontally into 3 layers and put them on a work surface Use a paring knife to cut out a 3 1/2-inch hole from the middle layer; set the cake layer aside (save the cutout for another use).
- Stack the bottom and middle cake layers on the prepared cooling rack. Fill the hole in the center with the peanut butter filling. Place the last cake layer on top. Invert the cake onto a plate and chill in the freezer for 10 minutes.
- Pour some of the hardening chocolate sauce over the top of the cake and use a rubber spatula to gently smooth and level it. Using a silicone brush, apply more of the chocolate sauce on the sides of the cake. Chill in the refrigerator for 10 minutes, then invert the cake onto a serving platter. Spread the remaining chocolate sauce on top of the cake in an even layer and chill in the refrigerator until set.
- Cut the cake into slices, exposing the peanut butter center.
GIANT CHOCOLATE PEANUT BUTTER CUP
What makes classic peanut butter filling in chocolate cups irresistible is the edge of salt against sweet. That and a texture that hovers between creamy and crumbly. To get more peanutty goodness-and a tastier homemade version of it-blitz up peanuts, sugar, and salt and stuff it into a huge tart pan lined with chocolate. It's as addictive as the original with a freshness from just-ground peanuts.
Provided by Genevieve Ko
Categories Dessert Peanut Butter Chocolate Candy Halloween
Yield Serves 16-20
Number Of Ingredients 9
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.
CHOCOLATE PEANUT BUTTER PIE GIANT REESE'S CUP!
How yummy and simple. Who doesn't like Reese's Peanut Butter Cups? Try this to cure your family and friends sweet tooth!
Provided by looneytunesfan
Categories Pie
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 850.1, Fat 65.5, SaturatedFat 29.7, Cholesterol 102.7, Sodium 438.2, Carbohydrate 58.8, Fiber 5.6, Sugar 40.7, Protein 15.8
GIANT PEANUT BUTTER CUP
This blown up version of Reese's is literally the BIGGEST treat for peanut butter cup lovers! It tastes so much like the real thing and it doesn't hurt that its NO bake and so easy to make!
Provided by Cleobuttera
Categories Pies and Tarts
Time 3h30m
Number Of Ingredients 8
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.
REESE'S PEANUT BUTTER CUP PIE
Reese's Peanut Butter Cup Pie is the perfect replica of the classic candy, complete with Reese's ridges! It is so quick and easy to convert the original handheld sweet into one that's a homemade, supersized, sliceable treat!
Provided by Jennifer Fishkind
Categories Dessert
Time 4h30m
Number Of Ingredients 6
Steps:
- Line the bottom circle of a 9-inch fluted tart pan with a circle of parchment paper. Lightly spray the parchment circle with nonstick spray. Set it aside.
- Using a medium-size heat-safe mixing bowl, combine the chocolate chips and vegetable oil. Heat the chips and oil for 45 - 55 seconds. Stir until the chocolate chips are completely melted and smooth.
- Spoon ½ of the melted chocolate into the prepared tart pan. Using a large spoon or offset spatula, evenly spread the chocolate over the bottom of the tart pan and up the sides of the pan. Chill the coated tart pan in the refrigerator while preparing the chunky peanut butter filling.
- Using a large mixing bowl, whisk together the powdered sugar and graham cracker crumbs. Set it aside.
- Using a medium-size heat-safe mixing bowl, add the chunky peanut butter and the butter. Heat in the microwave for 45 seconds. Remove the bowl and stir to thoroughly combine.
- Pour the chunky peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until the mixture is completely incorporated.
- Remove the chocolate-coated tart pan from the refrigerator. Using either a silicone spatula or an offset spatula, spread the chunky peanut butter mixture into the bottom of the coated tart pan. Be sure the chunky peanut butter mixture is smooth and even.
- Spoon the remaining melted chocolate mixture on top of the chunky peanut butter layer. Use the spoon or an offset spatula to evenly smooth the chocolate all the way to the sides.
- Once the remaining chocolate has been spread, gently tap the tart pan to ensure the chocolate settles. Chill in the refrigerator for 4 hours to overnight.
- When you are ready to serve, remove the tart pan from the refrigerator. To remove the peanut butter cup from the tart pan, center the pan over a small mixing and apply slight pressure to the edge of the tart pan to encourage the sides to come away. Have a serving platter or 10-inch cake circle ready to place the peanut butter cup pie on.
- Gently flip the pie upside down to remove the removable tart pan bottom, and carefully peel off the parchment circle. Place the serving plate or cake circle over the bottom of the pie and flip the pie back over.
- Slice into wedges and serve.
Nutrition Facts : Calories 747 kcal, Carbohydrate 76 g, Protein 13 g, Fat 46 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 39 mg, Sodium 410 mg, Fiber 5 g, Sugar 61 g, UnsaturatedFat 19 g, ServingSize 1 serving
GIANT PEANUT BUTTER CUP
Obtained online.
Provided by Chrystal Cackler @journeyrock92
Categories Chocolate
Number Of Ingredients 20
Steps:
- Make the Brownie: Preheat the oven to 325°F. Butter a 12-inch tart pan with a removable bottom. In a double boiler, heat the butter, chocolate and coffee, stirring often, just until melted and smooth. Remove from the heat and allow to cool slightly. Whisk in the eggs, sugar, vanilla and salt. Stir in the flour with a spatula until the mixture comes together. Pour the brownie mixture into the tart pan. It is kind of a thick brownie, so use a spatula to spread the brownie evenly. Put the tart pan onto a baking sheet in case some of the batter drips out. Bake the brownies for about 18 minutes, until just set. Remove from the oven and let cool.
- Make the Frosting: Combine the peanut butter, confectioners' sugar, butter, vanilla and salt in a stand mixer with a paddle attachment and beat until combined. Add the cream and beat until light and creamy. Make the Chocolate Ganache: Melt the ganache ingredients together in a double boiler. Stir to combine.
- Stuff It!: Re-grease the visible area of the tart pan above where the brownie is. Also cut the brownie away from the sides of the pan to make it easier to slice later. Spread the peanut butter frosting all over the brownie, but leave about 1 inch (2.5 cm) around the edges, and make sure it doesn't go higher than the sides of the pan. Pour the ganache over the peanut butter and let it drip down the sides and fill the pan up to the very top. Refrigerate the tart for 2 hours. Take it out of the fridge and gently try and lift the tart out using the pull-away bottom of the pan. If it doesn't come out, run a toothpick along the edge of the pan in certain areas that seem extra stuck.
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GIANT CHOCOLATE CHIP AND PEANUT BUTTER CUP COOKIE
From bluebowlrecipes.com
Reviews 21Servings 8Cuisine DessertCategory Dessert
- Prep: Preheat the oven to 350 degrees. Spray a 9-inch glass pie dish with non stick spray. Set aside.
- Make cookie: Cream butter and sugar with electric mixer. Add eggs, vanilla, and peanut butter and mix until combined. In another bowl, whisk together the flour, baking powder, and salt. Gradually add dry ingredients to the wet ingredients, mixing between addition. I usually do this in thirds. Stir in the chocolate chips and peanut butter cup pieces. Bake for 33-36 minutes. Top should be golden brown and a toothpick inserted will come out clean.
- Bake: Bake for 33-36 minutes. The should be golden brown and a toothpick inserted will come out with crumbs, but it shouldn't have wet batter on it. Decorate: Add extra peanut butter cups, cut in half, around the edge of the cookie for decoration after it comes out of the oven. Serve warm with a glass of cold milk!
A GIANT PEANUT BUTTER CUP YOU CAN MAKE AT HOME - PUREWOW
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2.8/5 Total Time 1 hr 5 minsServings 10Calories 621 per serving
- Bring a medium saucepan with 2 inches of water to a simmer over medium heat. Combine the dark chocolate chips, milk chocolate chips and coconut oil in a medium-size heatproof bowl and place it over the saucepan (the bottom shouldn't touch the water).
- Heat the chocolate over the water until it's melted and smooth. Pour half of the chocolate into a 9-inch tart pan with a removable base. Gently tap and swirl the pan until the chocolate fully coats the base.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter and confectioners' sugar until light and fluffy, about 4 minutes.
GIANT PEANUT BUTTER CUP - LOVE IN MY OVEN
From loveinmyoven.com
Reviews 20Category DessertsCuisine AmericanEstimated Reading Time 7 mins
- In a large microwaveable bowl, add 2 cups of the chocolate, along with 1 tbsp of coconut oil (if using). Heat the chocolate in the microwave, on high, for 30 seconds, before stopping and stirring it. Heat it again for another 30 seconds before stirring, and so on, until the chocolate is entirely melted. Pour the chocolate into the base of a 9″ tart pan with a removeable base. Spread the chocolate evenly into the tart pan, and use a spoon to spread the chocolate up the sides of the pan. Refrigerate for 15 minutes.
- In another microwaveable bowl, add the peanut butter with the white chocolate chips. Microwave the mixture on high, for 30 seconds, before stopping and stirring. Repeat as necessary, until the white chocolate is melted. Remove the tart pan from the fridge and pour in the peanut butter filling, smoothing it out evenly with a spoon. Pop it back in the fridge for 10 minutes.
- Using the same bowl you used for the first batch of chocolate, microwave 1 1/2 cups of the remaining chocolate and the remaining coconut oil (if using), using the same procedure as above. Once the chocolate is hot and melted, add the last 1/2 cup of chocolate, stirring continuously until it is also melted. Remove the tart pan from the fridge, and pour in the chocolate, covering up the peanut butter filling. Refrigerate until set, about 20 minutes. Slice and serve!
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