Giant Reese’s Peanut Butter Cup
Creamy, chocolatey, and utterly irresistible, this Giant Reese’s Peanut Butter Cup is the ultimate no-bake treat for peanut butter lovers.
Print
Pin
Servings: 8 servings
Equipment
- Mixing Bowl
- Round Cake Pan
- Microwave-safe bowl
Ingredients
Ingredients
- 1.5 cups Creamy Peanut Butter Room temperature
- 3/4 cup Powdered Sugar Sifted if lumpy
- 4 tablespoons Unsalted Butter Melted and cooled slightly
- 10-12 ounces Chocolate Chips For coating, use milk or semi-sweet
- 1 teaspoon Vanilla Extract
Instructions
- In a mixing bowl, combine the peanut butter, powdered sugar, melted butter, and vanilla extract until smooth. Use a sturdy spoon or a hand mixer on low for about 1–2 minutes so the filling is well blended and holds together but remains creamy.
- Line a round cake pan (8 or 9-inch works well) with parchment paper, leaving an overhang for easy removal. Pressing with parchment also helps create clean edges.
- Spread half of the peanut butter mixture into the bottom of the pan. Press evenly with the back of a spoon or a small spatula to create a uniform layer about 1/2 to 3/4 inch thick.
- Melt the chocolate chips in a microwave-safe bowl in 20- to 30-second bursts, stirring between each, until smooth. Alternatively, use a double boiler over simmering water and stir until glossy.
- Pour half of the melted chocolate over the peanut butter layer, spreading evenly with an offset spatula. Work quickly so the chocolate sets flat.
- Refrigerate until the chocolate layer is set, about 20–30 minutes. This helps the next peanut butter layer stay distinct.
- Once set, spread the remaining peanut butter mixture over the chocolate layer. Press gently to even it out.
- Pour the remaining melted chocolate on top and spread evenly to cover the peanut butter. Smooth the top and, if you like, sprinkle flaky sea salt or chopped peanuts immediately.
- Refrigerate for several hours or until completely firm (at least 2–4 hours). To serve, lift the parchment overhang, transfer to a cutting board, slice into wedges or squares, and enjoy.
Notes
Store in an airtight container in the fridge for up to 2 weeks. For freezing, wrap tightly in plastic wrap and place in a freezer-safe container for up to 3 months.