Giant Peanut Butter Cup Recipes

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!

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.

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.

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.

Steps:

• Heat oven to 375°.
• In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
• Lightly spoon flour into measuring cup and level off.
• Add flour, baking powder, baking soda and salt; mix well.
• If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
• Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
• Bake at 375° for 13-16 minutes.
• Remove from cookie sheet and cool completely on wire rack.

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.

Steps:

• Heat oven to 350 degrees F.
• Into large bowl, break up cookie dough.
• Stir in reeses pieces,m&m's, and peanuts.
• Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased cookie sheets.
• Flatten each with fingers to 3/4 inch thickness.
• Bake 11-15 minutes or until light golden brown.
• Immediately top each cookie with 1 peanut butter cup; press lightly into dough.
• Cool 5 minutes; remove from cookie sheets.
• TIP: let the cookies stand about 3 hours or until the peanut butter cups are set before storing them in a covered container.

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.

Steps:

• In large bowl, whisk melted butter and both sugars.
• Whisk in eggs and vanilla til blended.
• Stir in peanut butter.
• In smaller bowl, whisk flour, baking powder and salt.
• Stir into butter mixture.
• Stir in peanuts.
• With a 1/4 cup measuring cup, scoop out dough, shape into balls. Makes 24 - 4" cookies.
• Place on parchment lined cookie sheets 2" apart.
• Flatten gently into 3" rounds.
• Bake in 375° oven for 12-14 minutes. Til light golden brown around edges but still slightly soft.
• Slide parchment paper onto wire rack to cool.
• Make criss-cross fork indentations on top of cookies for a more traditional look.