Giant Reese’s Peanut Butter Cup

How to make Giant Reese’s Peanut Butter Cup

Step 1: In a bowl, mix the chocolate cookie crumbs with melted butter until evenly combined. Press firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 20 minutes.

Step 2: In another bowl, stir together the peanut butter, powdered sugar, melted butter, and vanilla extract until smooth and creamy.

Step 3: Spread the peanut butter mixture evenly over the chilled crust, smoothing the top. Refrigerate while preparing the chocolate topping.

Step 4: Heat the heavy cream in a small saucepan until just beginning to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.

Step 5: Pour the chocolate ganache over the peanut butter layer and spread evenly.

Step 6: Sprinkle mini peanut butter cups or chopped candies on top.

Step 7: Refrigerate for at least 2 hours, or until fully set.

Step 8: Remove from the pan, slice, and serve chilled or slightly softened at room temperature.

Recipe Variations and Possible Substitutions

You can use dark chocolate or semi-sweet chocolate chips instead of milk chocolate. Swap chocolate cookie crumbs for graham cracker crumbs for a lighter crust. For a crunchier texture, add chopped peanuts to the peanut butter layer. Natural peanut butter can be used, but be sure it is well stirred.

Storage and Reheating Tips

Store Giant Reese’s Peanut Butter Cup covered in the refrigerator for up to 5 days. For cleaner slices, cut while cold. This dessert can be frozen for up to 2 months; thaw in the refrigerator before serving. Reheating is not recommended.