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
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
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.
GIANT CHOCOLATE PEANUT BUTTER COOKIE CAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, all purpose flour, natural cocoa powder, baking soda, kosher salt, unsalted butter, granulated sugar, large eggs, vanilla extract, unsalted butter, Skippy® Creamy Peanut Butter, powdered sugar, vanilla extract, kosher salt, milk, heavy cream, semisweet chocolate chip, roasted, salted peanuts
Provided by Skippy
Categories Desserts
Yield 1 cake
Number Of Ingredients 18
Steps:
- Make the cookie cake layers: Preheat the oven to 350°F (180°C). Grease 4 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 4 minutes, or until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Add the vanilla and mix for 1 minute more, until incorporated.
- Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Divide the dough evenly between the prepared cake pans, spreading evenly to cover the bottoms of the pans completely.
- Bake the cookie cakes for 15-20 minutes, or until they have firmed up and start to pull away from the sides of the pans. It's okay if they are a bit soft in the centers, but not runny; they will continue to firm up as they cool. Let the cookie cakes cool completely, about 30 minutes.
- Make the peanut butter frosting: Add the butter and Skippy® Creamy Peanut Butter to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until light and fluffy, about 5 minutes. Gradually add the powdered sugar and mix on low speed until incorporated. Add the vanilla, salt, and milk, and whip on medium speed for 3-5 minutes, or until very light and fluffy. Transfer the frosting to a piping bag fitted with a large round tip.
- Assemble the cookie cake: Pipe a small amount of frosting onto the center of a plate or cake stand, then place a cookie cake layer on top to secure. Pipe the frosting on top of the cookie in a spiral pattern to cover completely. Repeat with the remaining cake layers and frosting, finishing with a thin layer of frosting atop the final cookie layer. Using an offset spatula, spread the top layer of frosting evenly over the top of the cake. Using a cake scraper, gently smooth the frosting around the sides of the cake so it is flush with the edges of the cookies, adding more frosting as needed to fill any gaps. Transfer the cake to the refrigerator or freezer to chill for about 30 minutes.
- Make the chocolate ganache: Add the cream to a medium microwave-safe bowl and microwave on high power for 30 seconds. Add the chocolate chips and let sit for 1 minute, then stir until the chocolate is completely melted and the ganache is smooth. Let cool for 1-2 minutes, then transfer to a piping bag. Cut a small opening in the tip of the bag.
- Remove the cake from the refrigerator. Carefully pipe the ganache around the sides of the cake so it drips over the edge, varying the length of each drip. Pipe more ganache on top of the cake and use an offset spatula to spread in an even layer.
- Transfer the remaining peanut butter frosting to a piping bag fitted with a large star tip. Pipe dollops of frosting around the top edge of the cake. Garnish the cake with the chopped peanuts.
- Slice and serve.
- Enjoy!
GIANT PEANUT BUTTER CUP COOKIES
Make and share this Giant Peanut Butter Cup Cookies recipe from Food.com.
Provided by Nikki Kate
Categories Drop Cookies
Time 15m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Beat butter, sugar and peanut butter in medium bowl until creamy.
- Add egg and vanilla; beat well.
- Stir together flour, baking soda and salt; add to butter mixture, blending well.
- Drop dough by level 1/4 cup measurements onto ungreased cookie sheets, 3 cookies per sheet.
- Cookies will spread while baking.
- Push about 7 pieces of peanut butter cup into each cookies, flattening cookie slightly.
- Bake 15 to 17 minutes or until ligh golden brown around the edges.
- Centers will be pale and slightly soft.
- Cool 1 minute on cookie sheet.
- Remove to wire rack; cool completely.
Nutrition Facts : Calories 1198.6, Fat 70, SaturatedFat 26.7, Cholesterol 61.3, Sodium 817.3, Carbohydrate 130.3, Fiber 7.4, Sugar 101.5, Protein 23.2
GIANT PEANUT BUTTER CUP CAKE
Number Of Ingredients 0
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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 244
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
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GIANT PEANUT BUTTER CUP - LOVE IN MY OVEN
From loveinmyoven.com
Reviews 20Category DessertsCuisine AmericanEstimated Reading Time 6 mins
- In a large microwaveable bowl, add 2 cups of the chocolate, along with 1 tbsp of coconut oil (if using). Heat the chocolate in the microwave, on high, for 30 seconds, before stopping and stirring it. Heat it again for another 30 seconds before stirring, and so on, until the chocolate is entirely melted. Pour the chocolate into the base of a 9″ tart pan with a removeable base. Spread the chocolate evenly into the tart pan, and use a spoon to spread the chocolate up the sides of the pan. Refrigerate for 15 minutes.
- In another microwaveable bowl, add the peanut butter with the white chocolate chips. Microwave the mixture on high, for 30 seconds, before stopping and stirring. Repeat as necessary, until the white chocolate is melted. Remove the tart pan from the fridge and pour in the peanut butter filling, smoothing it out evenly with a spoon. Pop it back in the fridge for 10 minutes.
- Using the same bowl you used for the first batch of chocolate, microwave 1 1/2 cups of the remaining chocolate and the remaining coconut oil (if using), using the same procedure as above. Once the chocolate is hot and melted, add the last 1/2 cup of chocolate, stirring continuously until it is also melted. Remove the tart pan from the fridge, and pour in the chocolate, covering up the peanut butter filling. Refrigerate until set, about 20 minutes. Slice and serve!
A GIANT PEANUT BUTTER CUP YOU CAN MAKE AT HOME
From purewow.com
2.8/5 Total Time 1 hr 5 minsServings 10Calories 621 per serving
- Bring a medium saucepan with 2 inches of water to a simmer over medium heat. Combine the dark chocolate chips, milk chocolate chips and coconut oil in a medium-size heatproof bowl and place it over the saucepan (the bottom shouldn't touch the water).
- Heat the chocolate over the water until it's melted and smooth. Pour half of the chocolate into a 9-inch tart pan with a removable base. Gently tap and swirl the pan until the chocolate fully coats the base.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter and confectioners' sugar until light and fluffy, about 4 minutes.
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