How to Make a Giant Peanut Butter Cup at Home
Updated: Nov. 17, 2022
When you're craving salty and sweet, turn to this giant peanut butter cup from baker Jessie Sheehan.
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When it comes to indulgences, few candies are as soul-satisfying as a rich and creamy peanut butter cup. The combo of the salty peanut butter filling and sweet milk chocolate shell is so delightful, we won’t blame you for cracking open a second pack after finishing the first (we’re guilty of it ourselves!).
Luckily for all of us, our friend Jessie Sheehan has shared her recipe for a giant peanut butter cup from her new cookbook, Snackable Bakes! This oversized peanut butter cup recipe is 9-1/2 inches of chocolaty goodness, making it perfect for a kids’ sleepover, as an alternative to birthday cake or to snack on while you binge-watch the latest season for your favorite show. Regardless of the occasion, this is one recipe you’ll definitely want to save.
No time for homemade? Pick up our favorite peanut butter cup brand.
How to Make a Giant Peanut Butter Cup
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Ingredients
- 3 cups milk chocolate chips
- 3 tablespoons vegetable oil
- 1-1/2 cups smooth peanut butter
- 1-2/3 cups confectioners’ sugar
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Directions
Step 1: Melt chocolate
To start, measure 1-1/2 cups of chocolate chips and add them to a microwave-safe bowl, along with 1-1/2 tablespoons of oil. Give the chocolate chips a toss and then microwave on high in 20-second intervals, stirring in between, until smooth.
Test Kitchen Tip: Be sure to keep a close eye on your chocolate while it’s in the microwave as it can easily overcook and turn grainy. If your chips are about 90% melted, give them a good stir rather than microwave them again. The residual heat should be enough for the chips to fully melt. Check out more tips on how to melt chocolate.
Step 2: Prep the chocolate base
Once your chocolate is fully melted, transfer it to a fluted 1 ½-inch tart pan with a removable bottom. With the back of a spoon or offset spatula, spread the chocolate as evenly as you can along the bottom and up the sides of the tart pan. Then, place the tart pan on a baking sheet to protect the bottom and pop them into a freezer until the chocolate has fully set.
Test Kitchen Tip: If you’re in search of a new tart pan, we love this tart pan with a removable bottom from Williams Sonoma. You could also use a 9-1/2-inch springform pan for this recipe; just do your best to pull the chocolate evenly up the sides.
Step 3: Mix the filling
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-natural peanut butter in this recipe. The lack of stabilizers can cause the filling to break and result in an oily layer within the peanut butter cup.
Step 4: Melt (more) chocolate
Toss the rest of your chocolate chips and oil into a microwave-safe bowl (it can be the same one from earlier!) and melt them in the microwave. Once smooth, use an offset spatula to spread the chocolate over the peanut butter filling.
Step 5: Cool and cut
Pop your peanut butter cup back into the freezer and let it set up for 45 minutes to an hour. When the cup is solid, take it out and run a paring knife between the side of the tart pan and the peanut butter cup. Separate the tart pan’s bottom and side pieces and gently transfer the giant peanut butter cup to a cake stand or pan.
Cut your peanut butter cup into slices and serve! Or, follow Jessie’s advice and slice the cup as you go along. Any leftovers can be stored in the fridge for up to a week.
Test Kitchen Tip: To make cutting the cold peanut butter cup a bit easier, run your knife under hot water and wipe it dry between cuts. The warmed knife will slide through the hard chocolate like a breeze.
After you’ve finished your giant peanut butter cup, try one of these other homemade candy recipes, and be sure to pick up a copy of Snackable Bakes, too!
