Giant Peanut Butter Cup

Giant Peanut Butter Cup

Channel your inner child with this giant peanut butter cup that is bigger than your head! You only need a few essential ingredients to make this sweet no-bake treat.

Chocolate and peanut butter are a match made in heaven, which makes peanut butter cups everyone’s favorite candy, right?

giant peanut butter cup with chocolate chips and peanut butter chips

HOW TO MAKE THIS GIANT PEANUT BUTTER CUP?

Add two cups of chocolate chips to a double-boiler (see notes) and stir the chocolate until it’s completely melted. Once the chocolate is smooth and velvety, evenly spread it out in your 10″ tart pan. Make sure that the chocolate reaches the edges. Stick this in the fridge for an hour to set.

Meanwhile, in a medium-sized bowl, add the peanut butter, powdered sugar, and vanilla extract and mix together until combined using a hand mixer.

giant peanut butter cup with peanut butter whipped cream

Add the peanut butter mixture on top of the set chocolate and spread it out evenly without letting it touch the sides. Allow the peanut butter mixture to set in the fridge for 30 minutes. 

Melt the third cup of chocolate chips the same way as in step one. Pour the chocolate on top of the peanut butter and smooth it out making sure there is no visible peanut butter. Allow this to set in the fridge for one hour. 

giant peanut butter cup with peanut butter whipped cream

GLUTEN-FREE AND DAIRY-FREE

Plot twist. This recipe is already gluten-free! To make this dairy-free, just make sure you use dairy-free or vegan chocolate chips. They’re available at most grocery stores. 

peanut butter cup

Giant Peanut Butter Cup

Channel your inner child with this giant peanut butter cup that is bigger than your head! You only need a few essential ingredients to make this sweet no-bake treat.
Prep Time 20 mins
Chill Time 2 hrs 30 mins
Total Time 2 hrs 50 mins

Ingredients
  

  • 3 cups chocolate chips separated
  • 1 and ½ cups creamy peanut butter
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions
 

  • Add 2 of the 3 cups of chocolate chips to a double-boiler and stir the chocolate until it's all melted. (See note for alternative option)
  • Spread out the chocolate into the tart pan up to the edges.
  • Let set in the fridge for one hour.
  • Using your hand mixer, mix the peanut butter, powdered sugar, and vanilla extract until combined.
  • Add the peanut butter mixture on top of the set chocolate and spread it out evenly without letting it touch the sides.
  • Let it set in the fridge for 30 minutes.
  • Melt the last cup of chocolate chips the same way as step one.
  • Pour the chocolate on top of the peanut butter and smooth it out making sure there is no visible peanut butter.
  • Let it set for one hour in the fridge.

Notes

  • To expedite the process of setting the chocolate, stick the peanut butter cup in the freezer for 10-20 minutes.
  • If you’re using a double boiler: Take a heatproof bowl and set it on top of a saucepan with simmering water. Make sure the bowl does not touch the water. The heat from the water will melt the chocolate. This is definitely the safest way to melt your chocolate to ensure no burning.
  • To melt the chocolate in a microwave, add the chocolate to a microwave-safe bowl and stir it after each 20-second interval. Don’t overheat the chocolate – that will cause it to become a much thicker consistency. We’re looking for a smooth, silky texture. Be sure to keep an eye on it because the chocolate can burn.
  • Get creative! Use any kind of chocolate chips you want for the exterior. 

Did you make this recipe?

Tag @orlieskitchen and hashtag #orlieskitchen

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