GIANT REESE'S PEANUT BUTTER CUP RECIPE YouTube


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Additions and variations. Graham Cracker Crumbs: Mix in 1/4 cup of crushed graham cracker crumbs into the peanut butter mixture.This adds a delightful crunch and a hint of honeyed sweetness. Semi-Sweet Chocolate Chips: Instead of almond bark, melt semi-sweet chocolate chips with a bit of coconut oil or shortening. Dark Chocolate: Swap half of the almond bark for dark chocolate chips to make.


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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. Prepare the filling. In another microwaveable bowl, add the peanut butter with the white chocolate chips.


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Directions. Melt the chocolate in a large microwave-safe bowl for 30 seconds at a time until the chocolate melts, stirring after each 30-second increment. Spray a tart pan with cooking spray. Pour half the melted chocolate into the pan and make sure the chocolate covers the bottom sides evenly.


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The super-sized peanut butter cup is the size of an actual pie, with a 9-inch diameter and weighing in at 3.4 pounds.. Related article Big turkeys are back for an IRL Thanksgiving.


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Making the filling. In a large microwaveable bowl, heat peanut butter and butter until fluid and runny. You can also heat these two ingredients in your 5 quart mixing bowl in a make shift double boiler by placing the ingredients in the mixing bowl and then the mixing bowl in a pot of boiling water. Put fluid peanut butter and butter in the 5.


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Step 3: Mix the filling. TMB Studio. Meanwhile, add the peanut butter, confectioners' sugar, butter, vanilla and salt to a bowl and whisk until combined. Once the chocolate has solidified, pull the pans from the freezer and spread the peanut butter filling evenly over the chocolate. Test Kitchen Tip: For the best results, avoid using all.


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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.


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Offset spatula. Parchment Paper. To begin making the Peanut Butter Cup, line your tart pan with parchment paper. Set aside. In a microwave safe bowl, combine 1 ½ cups of the chocolate candy melts with 1 tablespoons vegetable shortening. Melt this on 30 second intervals, stirring in between until the chocolate is silky smooth.


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Peanut Butter Filling. In a medium bowl, use a mixer to combine the peanut butter and 1/4 cup butter. Add the powdered sugar and vanilla, and continue mixing until combined and smooth. Use your hands to shape 1 tablespoon of the peanut butter mixture into a patty. Repeat with the remaining peanut butter mixture.


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Step 3 Return bowl of melted chocolate to the pot (without turning the heat back on) to keep chocolate pourable. Step 4 In a large bowl using a stand mixer, beat peanut butter, butter, sugars.


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