- Dark Chocolate 700 g
- Vegetable shortening 30 g
- Powdered sugar 240 g
- cracker crumbs 60 g
- Peanut butter 225 g
- Melted butter 85 g
How we love the combination of peanut butter and chocolate…seriously, who doesn’t? So what exactly is the Giant Peanut Butter Cup? Well, it’s an easy, no-bake dessert recipe that is basically a combination of a classic peanut butter cup and a tart—in other words, it’s a giant version of a peanut butter cup. If you like Reese’s Peanut Butter cups, you’ll love this copycat version.
It’s sweet and salty in flavor. The chocolate becomes sturdy on the outside (it won’t crack when you slice it), while the peanut butter filling is creamy and soft. You only need a handful of ingredients: chocolate, peanut butter, sugar, cracker crumbs, and vegetable shortening. To make it, you simply whip up a sweet peanut butter filling and use the melted chocolate as a mold. Freeze until solid and enjoy!
Because this Giant Peanut Butter Cup has a few ingredients, it’s an absolute must that you use high-quality ingredients. If you don’t like your peanut butter cups super sweet, use dark chocolate. If you like the sweet stuff, use milk chocolate. Use smooth peanut butter.
For a sugar-free, gluten-free, keto-friendly version, use sugar-free chocolate for the shell. For the peanut butter filling, combine 3 ½ tbsp peanut butter, 2 tsp coconut oil, 4 tsp sugar alternative (like erythritol), 1 ½ tsp peanut flour, 1/8 tsp vanilla extract, and a pinch of salt. These are healthy too and packed with protein!
For a vegan version, use dairy-free chocolate!
How to store Giant Peanut Butter Cup
The Giant Peanut Butter Cup will keep in the fridge for up to 7 days (although we don’t think there will be many leftovers!). You can also freeze individual slices (perfect to satisfy chocolate-peanut butter cravings when they arise). Simply wrap with plastic wrap and freeze for up to 2 months.
How to make Giant Peanut Butter Cup
Melt 300g of dark chocolate over a double boiler or in a microwave. When melted add in 10g of the vegetable shortening.
Take a 9” tart tin with a removable base and spray with baking powder and line the base with a circle of baking parchment.
Pour in the melted chocolate and then using a spatula pull it up the sides, this helps prevent a line when we add the second lot of chocolate. Give it a little shake and transfer to the freezer for 30 minutes.
Whilst this is freezing, mix together the powdered sugar, cracker crumbs, peanut butter and melted butter to form a paste.
Take this paste and flatten it out in the chocolate base, leaving 5-10 mm clear at the side. It really helps if you wet your hands when doing this.
Finally, melt the remaining 400g of dark chocolate with the remaining 30g of vegetable shortening and pour over the tart tin. Shake to fill in the gaps and transfer to the freezer for at least an hour.
To remove twist gently and the peanut butter cup should pop right out.
Serve the slice either cold (directly from the fridge) or at room temperature. If it’s served cold, it will have a better texture.