Best 4 Giant Peanut Butter Cup Recipes
Indulge in the ultimate chocolate and peanut butter fantasy with our decadent Giant Peanut Butter Cup recipe. This colossal confection is a symphony of flavors and textures, featuring a rich chocolate shell encasing a creamy, velvety peanut butter filling. Each bite is a harmonious blend of sweet and salty, crunchy and smooth, leaving you with a taste of pure bliss.
This culinary masterpiece is not just a dessert; it's an experience. Perfect for special occasions, potlucks, or simply when you need a sweet treat that's sure to impress, this giant peanut butter cup will be the star of the show.
Our recipe includes two additional variations to satisfy every peanut butter cup craving. For those who prefer a more classic flavor profile, the Original Giant Peanut Butter Cup is a timeless delight. If you're a fan of white chocolate, the White Chocolate Giant Peanut Butter Cup is a delightful twist on the classic, with its smooth, creamy white chocolate shell.
And for those who love a little extra crunch, the Crunchy Giant Peanut Butter Cup adds a satisfying textural element with chopped peanuts mixed into the peanut butter filling.
No matter which variation you choose, you're in for a treat that will tantalize your taste buds and leave you craving more. So gather your ingredients, preheat your oven, and embark on a culinary journey that will result in the most epic peanut butter cup you've ever tasted.
GIANT CHOCOLATE PEANUT BUTTER CUP
What makes classic peanut butter filling in chocolate cups irresistible is the edge of salt against sweet. That and a texture that hovers between creamy and crumbly. To get more peanutty goodness-and a tastier homemade version of it-blitz up peanuts, sugar, and salt and stuff it into a huge tart pan lined with chocolate. It's as addictive as the original with a freshness from just-ground peanuts.
Provided by Genevieve Ko
Categories Dessert Peanut Butter Chocolate Candy Halloween
Yield Serves 16-20
Number Of Ingredients 9
Steps:
- Spray inside of tart pan ring with nonstick spray. Wrap removable bottom of pan with plastic wrap; gather excess plastic underneath (it should be smooth on top of removable bottom). Set inside ring.
- Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate mixture firms slightly, about 10 minutes.
- Pour a little less than half of chocolate mixture into prepared pan; reserve remaining chocolate mixture at room temperature. Tilt pan until bottom is evenly coated. Chill until firm, about 15 minutes.
- Meanwhile, purée peanuts, powdered sugar, peanut butter, and salt in a food processor, scraping bowl often, until mixture forms a large mass around the blade that sticks together; do not overprocess or mixture will be too soft and greasy.
- Transfer peanut mixture to a large sheet of wax paper. Press firmly into a disk 1/4" smaller than diameter of tart pan, about 9 3/4", until no cracks remain. Carefully invert disk into tart pan, centering it. Peel off and discard wax paper.
- Pour reserved chocolate mixture (it should be the consistency of fudge sauce) over center of peanut disk. Tilt pan to spread completely over the top, filling the gap between edges of pan and disk, until smooth. Chill until firm, about 45 minutes.
- Remove sides of tart pan. Carefully lift tart off bottom of pan, then slide onto a platter while removing plastic wrap. Let sit at room temperature 10 minutes, then cut into wedges.
GIANT PEANUT BUTTER CUP COOKIES
I found this cookie recipe in First magazine many years ago. It is an excellent soft cookie. These large cookies are perfect for bake sales. If you make smaller cookies (1/8 cup dough per cookie), shorten baking time. This dough also makes an excellent plain cookie--without the peanut butter cup.
Provided by SharleneW
Categories Drop Cookies
Time 25m
Yield 16 large cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°.
- Combine flour, soda and salt.
- In mixer, beat the butter and sugar until creamy.
- Beat in vanilla and egg.
- Stir in flour mixture.
- Measure out 1/4 cups of dough and place on ungreased cookie sheet (4 cookies per sheet--these are big cookies) Cut each peanut butter cup into 4 pieces and push 8 pieces into top of each cookie, flattening the dough a bit.
- Bake until cookies are golden brown, about 15 minutes.
- (The centers will still be a bit pale and soft).
- Let cookies cool for at least 1 minute on baking sheet before moving them to rack to cool.
Nutrition Facts : Calories 704.4, Fat 39.7, SaturatedFat 17.2, Cholesterol 59.1, Sodium 583.3, Carbohydrate 80.6, Fiber 3.7, Sugar 61.3, Protein 11.7
GIANT PEANUT BUTTER CUP CAKE
This super-sized take on a favorite candy has everything: a creamy peanut buttery center, devil's food layers and even a hard chocolate shell. And it's a combo that only looks hard to pull off.
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- For the cake: Preheat the oven to 325 degrees F. Prepare the cake batter according to the package instructions. Pour into the bottom of a jumbo silicone cupcake mold and bake until a tester comes out clean, about 1 hour. Let cool completely, then unmold the cake onto a cooling rack set in a baking sheet.
- For the filling: Meanwhile, beat together the peanut butter and butter with an electric mixer until completely combined. Slowly add in the confectioners' sugar about a 1/4 cup at a time, beating in between additions, until completely incorporated. Beat in the salt. Set aside until ready to use.
- Cut off the domed top of the cake if one has formed, and save for another use (or eat!). Cut the cake horizontally into 3 layers and put them on a work surface Use a paring knife to cut out a 3 1/2-inch hole from the middle layer; set the cake layer aside (save the cutout for another use).
- Stack the bottom and middle cake layers on the prepared cooling rack. Fill the hole in the center with the peanut butter filling. Place the last cake layer on top. Invert the cake onto a plate and chill in the freezer for 10 minutes.
- Pour some of the hardening chocolate sauce over the top of the cake and use a rubber spatula to gently smooth and level it. Using a silicone brush, apply more of the chocolate sauce on the sides of the cake. Chill in the refrigerator for 10 minutes, then invert the cake onto a serving platter. Spread the remaining chocolate sauce on top of the cake in an even layer and chill in the refrigerator until set.
- Cut the cake into slices, exposing the peanut butter center.
GIANT PEANUT BUTTER CUP STUFFED WITH REESE'S PIECES
This giant version of one of our favorite chocolate treats has a surprise inside -- crunchy-creamy Reese's Pieces.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Spray a 9-inch tart pan with cooking spray. Melt the chocolate in the top of a double boiler (alternatively, use a heatproof bowl set over-- not in-- a pot of simmering water). Keep the chocolate warm over low heat until ready to use.
- Add the peanut butter, confectioners' sugar, saltines, butter and salt to a large bowl and blend with an electric mixer on medium speed until well combined. Fold in the candy-coated peanut butter candy.
- Pour half of the chocolate into the prepared pan. Freeze until the chocolate is set and hardened, about 10 minutes.
- Spread the peanut butter mixture over the chocolate in the pan with an offset spatula, leaving a 1/2-inch border around the edge. Pour the remaining chocolate over the peanut butter, spreading it over the top so it drips into the open border and no filling is visible. Freeze until set, about 10 minutes. Serve at room temperature.
Tips:
- Use a large, heavy-bottomed saucepan to make the peanut butter filling. This will help to prevent the mixture from scorching.
- Cook the peanut butter filling over medium heat, stirring constantly. Do not boil the mixture.
- Use a candy thermometer to measure the temperature of the peanut butter filling. The mixture is ready when it reaches 235 degrees Fahrenheit.
- Pour the peanut butter filling into a prepared 9-inch pie plate. Refrigerate the filling for at least 2 hours, or until it is firm.
- To make the chocolate ganache, heat the heavy cream and corn syrup in a small saucepan over medium heat. Bring the mixture to a simmer, stirring constantly.
- Remove the saucepan from the heat and add the chocolate chips. Stir until the chocolate chips are melted and smooth.
- Pour the chocolate ganache over the chilled peanut butter filling. Refrigerate the pie for at least 2 hours, or until the ganache is set.
- To serve, cut the pie into slices and top with whipped cream and chopped peanuts.
Conclusion:
This giant peanut butter cup is the perfect dessert for any peanut butter lover. It is rich, decadent, and sure to satisfy your sweet tooth. The combination of peanut butter and chocolate is always a winner, and this pie is no exception. Plus, it is easy to make and can be prepared ahead of time. So next time you are looking for a special dessert, give this giant peanut butter cup a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
