Giant Peanut Butter Cup Stuffed With Reeses Pieces Food

REESE'S™ PIECE O' BLISS FUDGE

Steps:

• Heat oven to 350 degrees F.
• Place cookie dough rounds in bottom of ungreased 8-inch square pan. Bake 22 to 24 minutes or until edges are deep golden brown. Cool 10 minutes.
• To make fudge layer, place butter in medium microwavable bowl. Microwave uncovered on high 45 to 60 seconds or until melted. Add brown sugar, cocoa and milk; stir with whisk until well blended. Microwave 1 1/2 to 2 1/2 minutes or until mixture comes to a boil, stirring every 30 seconds, until smooth. Add powdered sugar and vanilla; mix well.
• Pour fudge mixture over baked crust; spread evenly. Sprinkle with candy wedge pieces. Cool 10 minutes.
• Cover and refrigerate 1 to 1 1/2 hours or until set. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.

GIANT PEANUT BUTTER CUP

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.

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.

CHOCOLATE PEANUT BUTTER PIE GIANT REESE'S CUP!

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.