Giant Chocolate Peanut Butter Cup Recipes

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GIANT PEANUT BUTTER CUP RECIPE BY TASTY

Here's what you need: milk chocolate chips, creamy peanut butter, powdered sugar, butter

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 4



Giant Peanut Butter Cup Recipe by Tasty image

Steps:

  • In a small bowl, place half of the chocolate chips.
  • Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
  • Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
  • Refrigerate until set.
  • In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
  • Pour the peanut butter into the tart pan and smooth the surface.
  • Melt remaining chocolate and pour over the peanut butter.
  • Smooth out the chocolate making sure it covers the entire surface.
  • Refrigerate until set, about 1 hour.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 878 calories, Carbohydrate 80 grams, Fat 57 grams, Fiber 5 grams, Protein 17 grams, Sugar 65 grams

4 cups milk chocolate chips, divided
2 cups creamy peanut butter
2 cups powdered sugar, sifted
8 tablespoons butter, softened

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



Giant Chocolate Peanut Butter Cup image

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.

Nonstick vegetable oil spray
18 ounces milk, semisweet, and/or bittersweet chocolate (preferably 40-60% cacao), chopped
1 tablespoon plus 1 1/2 teaspoons coconut or other neutral vegetable oil
1 pound unsalted, dry-roasted peanuts (about 3 1/2 cups; see Cooks' Note)
1 1/2 cups powdered sugar
3 tablespoons creamy peanut butter
1 3/4 teaspoons fine sea salt
Special Equipment
A 10" fluted tart pan with removable bottom

GIANT CHOCOLATE-PEANUT BUTTER MOLTEN BUNDT

Calling all pb lovers! When you cut into the center of this chocolate swirl cake, a warm peanut butter center oozes out.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 16



Giant Chocolate-Peanut Butter Molten Bundt image

Steps:

  • Preheat the oven to 350 degrees F. Spray a 12 cup Bundt pan with cooking spray.
  • Whisk together the flour, baking powder and salt in a medium bowl; set aside.
  • Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
  • Alternate folding in the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly into two medium bowls. Fold the cocoa powder into one bowl and mix until incorporated. Fold 1/2 cup peanut butter into the second bowl and mix until incorporated.
  • Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter into the pan. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Bake the cake until a skewer inserted into the center comes out clean and the center springs back when touched, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and refrigerate to cool completely and chill, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
  • Meanwhile, microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second intervals, stirring between each, until melted and smooth, about 1 minute. Microwave the remaining 1 3/4 cups peanut butter in a medium microwave safe bowl until warm and flowing, like lava, but still slightly thick, about 20 seconds.
  • Place the cooling rack with the chilled cake on it into a baking sheet. Pour the chocolate sauce over top of the cake letting it drip down the sides. Sprinkle the top with the peanuts. Let the chocolate harden, about 1 hour. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.

Nonstick cooking spray, for greasing the pan
2 3/4 cups all-purpose flour (see Cook?s Note)
1 teaspoon baking powder
1 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
2 cups granulated sugar
3/4 cup vegetable oil
5 large eggs
1 tablespoon pure vanilla extract
1 cup milk
1/4 cup unsweetened cocoa powder
2 1/4 cups creamy peanut butter
8 ounces semisweet chocolate, chopped
2 tablespoons coconut oil
1/2 cup honey roasted peanuts, chopped
1/2 cup chocolate sprinkles

GIANT CHOCOLATE-PEANUT BUTTER COOKIE CAKE

Can't decide between cookies and cake? Oversized, double-chocolate cookies stacked between layers of peanut-butter frosting create an indulgent dessert that doesn't make you choose.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 16



Giant Chocolate-Peanut Butter Cookie Cake image

Steps:

  • Preheat the oven to 375 degrees F.
  • For the cookies: Whisk together the flour, cocoa powder, baking soda and salt in a large bowl. Beat the butter and brown sugar with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 6 minutes. Add the eggs to the butter mixture, one at a time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Fold in the chocolate chips by hand.
  • Roll the dough into 6 balls (about 1 1/2 cups each). Divide 4 of the balls between 2 rimmed baking sheets (2 balls per sheet). Flatten them into 6-inch circles using your hands; make sure the circles are 2 inches apart. Bake until just set, 12 to 14 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. Repeat with the remaining 2 balls of dough.
  • For the frosting: Meanwhile, beat the butter and peanut butter with an electric mixer on medium speed in a large bowl until light and fluffy. Slowly add the confectioners' sugar about 1/2 cup at a time, beating between additions, until incorporated.
  • Assemble the cake: Place a cookie on a cake stand or serving plate and spread the top with some frosting. Top with another cookie and more frosting; repeat with the remaining cookies and frosting, making sure the frosting on the top layer is spread smooth.
  • For the ganache: Put the chocolate in a medium bowl. Bring the cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let stand for 5 minutes; stir until melted and smooth.
  • Pour the ganache over the top of the cake, smoothing the top with a small offset spatula and letting it drip over the sides. Decorate the rim of the cake with the peanuts. Let stand at room temperature until the chocolate hardens, about 10 minutes.

4 1/2 cups all-purpose flour (see Cook's Note)
2/3 cup unsweetened dark cocoa powder
2 teaspoons baking soda
2 teaspoons fine salt
3 sticks (24 tablespoons) unsalted butter, at room temperature
3 cups packed dark brown sugar
4 large eggs
2 teaspoons pure vanilla extract
3 cups semisweet chocolate chips
1/2 cup honey-roasted peanuts, chopped
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup smooth peanut butter
2 cups confectioners' sugar
4 ounces semisweet chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter

CHOCOLATE PEANUT BUTTER PIE GIANT REESE'S CUP!

How yummy and simple. Who doesn't like Reese's Peanut Butter Cups? Try this to cure your family and friends sweet tooth!

Provided by looneytunesfan

Categories     Pie

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 20



Chocolate Peanut Butter Pie Giant Reese's Cup! image

Steps:

  • To make crust: Combine graham crackers, wafers, 1/4 cup sugar, cinnamon, mace, nutmeg and almonds.
  • Combine butter, rum and vanilla, and mix with graham cracker combination.
  • Line 9-inch pie plate with 1 1/2 to 1 3/4 cups of the mixture. (Leftover mixture can be used for cheesecake crust, folded into whipped cream to fill a cake or frozen in an airtight bag.).
  • To make filling: Whip cream cheese until fluffy and slowly add sugar, peanut butter and butter. Set aside.
  • Whip cream and vanilla until firm. Blend 1/3 of cream into peanut butter mixture, then fold peanut butter mixture into remaining whipped cream until thoroughly incorporated.
  • Fill pie crust, smoothing top. Chill.
  • To make topping: Combine chocolate, butter and oil in top of double boiler. Cool slightly, then spread on cooled peanut butter pie filling, starting from center and working out.
  • Sprinkle with peanuts, then chill thoroughly. Use hot, dry knife to cut pie. Garnish with whipped cream, if desired.

Nutrition Facts : Calories 850.1, Fat 65.5, SaturatedFat 29.7, Cholesterol 102.7, Sodium 438.2, Carbohydrate 58.8, Fiber 5.6, Sugar 40.7, Protein 15.8

3/4 cup crushed graham cracker
3/4 cup crushed chocolate wafer
1/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon ground nutmeg
1/4 cup coarsely crushed sliced almonds
1/4 cup melted butter
1 tablespoon dark rum
1 tablespoon vanilla
8 ounces cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
2 tablespoons butter, melted
1 cup whipping cream
1 tablespoon vanilla
4 ounces semisweet chocolate
2 tablespoons butter
2 tablespoons vegetable oil
1/4 cup chopped peanuts

CHOCOLATE PEANUT BUTTER CUPS

A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.

Provided by SHAUNNSMOM

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 2h

Yield 12

Number Of Ingredients 4



Chocolate Peanut Butter Cups image

Steps:

  • Trim 12 paper muffin cup liners to half of their height.
  • Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
  • In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g

1 (11.5 ounce) package milk chocolate chips, divided
1 cup peanut butter
¼ teaspoon salt
½ cup confectioners' sugar

GIANT CHOCOLATE AND PEANUT BUTTER COOKIE

This shortbread is like a huge, sliceable Girl Scout cookie. (You're welcome!) An easy shortbread is topped with a layer of peanut butter frosting, blanketed with a thick chocolate glaze, then chilled until set. Brown sugar helps keep the shortbread soft, and coconut oil does the same for the chocolate coating, so the whole thing is easy to cut with a knife and eat with a fork. Be sure to use bar chocolate, not chips - which don't melt as evenly - so your chocolate glaze ends up shiny and smooth.

Provided by Erin Jeanne McDowell

Categories     snack, cakes, cookies and bars, dessert

Time 50m

Yield One 9-inch cookie (about 12 servings)

Number Of Ingredients 14



Giant Chocolate and Peanut Butter Cookie image

Steps:

  • Heat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray.
  • Prepare the shortbread: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and mix to combine.
  • Reduce the speed to low. Add the flour and salt and mix until evenly combined. Transfer the dough to the prepared pan and press into an even layer. Prick the shortbread all over with a fork.
  • Bake until the shortbread is baked through, set and lightly golden, 22 to 26 minutes. Cool completely, and remove the outer ring from the springform pan. Place on a cooling rack set over a baking sheet.
  • Wipe out the bowl of the mixer, and make the peanut butter filling: Using the paddle attachment, cream the butter, peanut butter and confectioners' sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and salt and mix to combine.
  • Spread on top of the cooled shortbread, leaving it slightly more mounded in the center than at the edges. Transfer to the refrigerator while you make the glaze.
  • Place a medium heat-safe bowl over a medium pot of simmering water. Add the chocolate, coconut oil and cream to the bowl and heat, stirring frequently, until the mixture is melted and fluid. (Alternatively, the mixture can be microwaved in a microwave-safe container in 15-second bursts, stirring after each burst until the mixture is fully melted.) Cool for 5 minutes.
  • Pour the glaze over the cooled cookie, using a small offset spatula to help coat the edges evenly as needed. If necessary, you can collect the glaze that runs off the cookie onto the baking sheet and pour back over to glaze any missed spots.
  • Once the cookie is fully glazed, use a large spatula to transfer it to a platter. Transfer to the refrigerator to chill completely for 45 minutes before slicing with a serrated knife and serving. Store, covered, at room temperature for up to 3 days.

Nonstick cooking spray
1 cup/225 grams unsalted butter (2 sticks), at room temperature
1/2 cup/110 grams light brown sugar
1 teaspoon vanilla extract
2 1/2 cups/320 grams all-purpose flour
1/2 teaspoon fine sea salt
6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
1 1/2 cups/360 milliliters creamy peanut butter (not natural)
1 1/3 cups/135 grams sifted confectioners' sugar
1 teaspoon vanilla extract
Pinch of fine sea salt
12 ounces/340 grams chopped semisweet bar chocolate
1 tablespoon coconut oil
3/4 cup plus 2 tablespoons heavy cream

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



Giant Peanut Butter Cup Cookies image

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

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla
2 eggs
32 peanut butter cups (Reese's)

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From stevehacks.com


GIANT PEANUT BUTTER CUP | THE CHARMED KITCHEN
Susie’s Giant Peanut Butter Cup . 1- 1½ lbs. chocolate – I used a nice quality dark chocolate. 1½ c. peanut butter. 1 stick (½ cup ) butter, softened. 2 ½ c. powdered sugar. 2 t. vanilla . You will need a tart pan with a removable bottom. I used a 10-inch pan, but a 9- inch pan would work, too. Cover the removable bottom of the tart pan ...
From thecharmedkitchen.com


GIANT PEANUT BUTTER COOKIE WITH CHOCOLATE CHUNKS
In a large mixing bowl, cream together the butter and sugars until well combined. Add egg and vanilla, mixing until well combined. Stir in peanut butter. Add flour, baking soda and salt. Mix well. Add the chocolate chunks and mix until well combined. Scoop dough onto prepared baking sheet and bake for 17-20 minutes, or until the edges begin to ...
From lovebakesgoodcakes.com


GIANT MILK CHOCOLATE PEANUT BUTTER CUP - 2 LB
Search Keyword: Now Featured . All Now Featured; ChipMonk; Crave.Taste.Eat; Great Low Carb Bread Co.
From foodiecitynetwork.com


A GIANT PEANUT BUTTER CUP YOU CAN MAKE AT HOME - PUREWOW
Pour the remaining chocolate over the peanut butter and gently tap and swirl until it fully coats the peanut butter layer. 5. Refrigerate until the top is fully set, 15 to 20 minutes. Remove from the refrigerator 10 minutes before serving. To slice, run a sharp chef’s knife under hot water and carefully cut the peanut butter cup into wedges.
From purewow.com


GIANT CHOCOLATE CHIP PEANUT BUTTER COOKIE - MARSHA'S BAKING …
Instructions. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside. Whisk together the butter, and sugars until combined. Add the egg, peanut butter, and vanilla, and mix until combined.
From marshasbakingaddiction.com


MASHED - GIANT PEANUT BUTTER CUP #RECIPE #CHOCOLATE...
Giant Peanut Butter Cup #Recipe #chocolate #dessert #candy
From facebook.com


GIANT CHOCOLATE CHIP AND PEANUT BUTTER CUP COOKIE - BLUE BOWL
Prep: Preheat the oven to 350 degrees. Spray a 10-inch oven-safe skillet with nonstick spray. Make the Cookie: Cream the butter with electric mixer on high speed until well creamed. Add the peanut butter and mix until creamed with the butter. Add the sugars and mix on high until well creamed with the butters, at least 1 minute.
From bluebowlrecipes.com


YOU CAN CREATE A GIANT REESE'S CUP WITH PEANUT BUTTER MIX-INS
build your own Reese's cup. Credit: Hershey’s Chocolate World. For a mere $14.95, guests start with a "larger than life" empty chocolate "cup" and are then given the chance to add up to 10 "mix ...
From foodandwine.com


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