Giant Peanut Butter Cup Cake Food

GIANT PEANUT BUTTER CUP RECIPE BY TASTY

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!

GIANT PEANUT BUTTER CUP STUFFED WITH REESE'S PIECES

Steps:

• Spray a 9-inch tart pan with cooking spray. Melt the chocolate in the top of a double boiler (alternatively, use a heatproof bowl set over-- not in-- a pot of simmering water). Keep the chocolate warm over low heat until ready to use.
• Add the peanut butter, confectioners' sugar, saltines, butter and salt to a large bowl and blend with an electric mixer on medium speed until well combined. Fold in the candy-coated peanut butter candy.
• Pour half of the chocolate into the prepared pan. Freeze until the chocolate is set and hardened, about 10 minutes.
• Spread the peanut butter mixture over the chocolate in the pan with an offset spatula, leaving a 1/2-inch border around the edge. Pour the remaining chocolate over the peanut butter, spreading it over the top so it drips into the open border and no filling is visible. Freeze until set, about 10 minutes. Serve at room temperature.

GIANT CHOCOLATE-PEANUT BUTTER MOLTEN BUNDT

Steps:

• Preheat the oven to 350 degrees F. Spray a 12 cup Bundt pan with cooking spray.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
• Alternate folding in the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly into two medium bowls. Fold the cocoa powder into one bowl and mix until incorporated. Fold 1/2 cup peanut butter into the second bowl and mix until incorporated.
• Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter into the pan. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Bake the cake until a skewer inserted into the center comes out clean and the center springs back when touched, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and refrigerate to cool completely and chill, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
• Meanwhile, microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second intervals, stirring between each, until melted and smooth, about 1 minute. Microwave the remaining 1 3/4 cups peanut butter in a medium microwave safe bowl until warm and flowing, like lava, but still slightly thick, about 20 seconds.
• Place the cooling rack with the chilled cake on it into a baking sheet. Pour the chocolate sauce over top of the cake letting it drip down the sides. Sprinkle the top with the peanuts. Let the chocolate harden, about 1 hour. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.

GIANT PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°.
• In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
• Lightly spoon flour into measuring cup and level off.
• Add flour, baking powder, baking soda and salt; mix well.
• If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
• Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
• Bake at 375° for 13-16 minutes.
• Remove from cookie sheet and cool completely on wire rack.

GIANT PEANUT BUTTER CUP COOKIES

Steps:

• Heat oven to 350 degrees F.
• Beat butter, sugar and peanut butter in medium bowl until creamy.
• Add egg and vanilla; beat well.
• Stir together flour, baking soda and salt; add to butter mixture, blending well.
• Drop dough by level 1/4 cup measurements onto ungreased cookie sheets, 3 cookies per sheet.
• Cookies will spread while baking.
• Push about 7 pieces of peanut butter cup into each cookies, flattening cookie slightly.
• Bake 15 to 17 minutes or until ligh golden brown around the edges.
• Centers will be pale and slightly soft.
• Cool 1 minute on cookie sheet.
• Remove to wire rack; cool completely.

GIANT CHOCOLATE PEANUT BUTTER COOKIE CAKE RECIPE BY TASTY

Steps:

• Make the cookie cake layers: Preheat the oven to 350°F (180°C). Grease 4 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 4 minutes, or until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Add the vanilla and mix for 1 minute more, until incorporated.
• Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined.
• Divide the dough evenly between the prepared cake pans, spreading evenly to cover the bottoms of the pans completely.
• Bake the cookie cakes for 15-20 minutes, or until they have firmed up and start to pull away from the sides of the pans. It's okay if they are a bit soft in the centers, but not runny; they will continue to firm up as they cool. Let the cookie cakes cool completely, about 30 minutes.
• Make the peanut butter frosting: Add the butter and Skippy® Creamy Peanut Butter to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until light and fluffy, about 5 minutes. Gradually add the powdered sugar and mix on low speed until incorporated. Add the vanilla, salt, and milk, and whip on medium speed for 3-5 minutes, or until very light and fluffy. Transfer the frosting to a piping bag fitted with a large round tip.
• Assemble the cookie cake: Pipe a small amount of frosting onto the center of a plate or cake stand, then place a cookie cake layer on top to secure. Pipe the frosting on top of the cookie in a spiral pattern to cover completely. Repeat with the remaining cake layers and frosting, finishing with a thin layer of frosting atop the final cookie layer. Using an offset spatula, spread the top layer of frosting evenly over the top of the cake. Using a cake scraper, gently smooth the frosting around the sides of the cake so it is flush with the edges of the cookies, adding more frosting as needed to fill any gaps. Transfer the cake to the refrigerator or freezer to chill for about 30 minutes.
• Make the chocolate ganache: Add the cream to a medium microwave-safe bowl and microwave on high power for 30 seconds. Add the chocolate chips and let sit for 1 minute, then stir until the chocolate is completely melted and the ganache is smooth. Let cool for 1-2 minutes, then transfer to a piping bag. Cut a small opening in the tip of the bag.
• Remove the cake from the refrigerator. Carefully pipe the ganache around the sides of the cake so it drips over the edge, varying the length of each drip. Pipe more ganache on top of the cake and use an offset spatula to spread in an even layer.
• Transfer the remaining peanut butter frosting to a piping bag fitted with a large star tip. Pipe dollops of frosting around the top edge of the cake. Garnish the cake with the chopped peanuts.
• Slice and serve.
• Enjoy!

GIANT PEANUT BUTTER CUP COOKIES

Steps:

• Heat oven to 350 degrees F.
• Into large bowl, break up cookie dough.
• Stir in reeses pieces,m&m's, and peanuts.
• Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased cookie sheets.
• Flatten each with fingers to 3/4 inch thickness.
• Bake 11-15 minutes or until light golden brown.
• Immediately top each cookie with 1 peanut butter cup; press lightly into dough.
• Cool 5 minutes; remove from cookie sheets.
• TIP: let the cookies stand about 3 hours or until the peanut butter cups are set before storing them in a covered container.

PEANUT BUTTER CUP CAKE

Steps:

• For the Chocolate Cake:.
• Mix dry ingredients in a stand mixer with a paddle attachment. Add liquid ingredients and mix until incorporated. Scrape bowl in between mixing.
• Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
• For the Peanut Butter Buttercream:.
• Place sterilized stand-up mixing bowl (just make sure it's super clean and dry) with whites on top of a saucepan with water, barely simmering (a.k.a. double boiler).
• Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
• Add Cream of Tartar and whip in stand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You can also place the cooked egg whites on an ice bath ahead of time and place it in the refrigerator, then whip it up.
• Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cold prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Mix until smooth and well incorporated.
• Add peanut butter and vanilla. Mix until smooth and well incorporated.
• For the Ganache:.
• Place chocolate in a bowl.
• Place heavy cream in a microwave safe bowl and heat in microwave until scalding hot. Avoid overboiling.
• Stir lightly until mixture thickens. Set aside to room temperature, ready for spreading on cake.
• For the Assembly:.
• Start with a base of chocolate cake. Make a barrier of buttercream with a piping bag. Fill and spread with a thin layer of peanut butter. Spread a thin layer of ganache on top.
• Place another layer of cake and repeat the process.
• Crumb coat, chill and final coat your cake. Serve and enjoy.

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.