I have ALWAYS wanted to make one of these. Ever since I saw the half pounders at Target around the holidays, the urge to create my own ginormous peanut butter cup has festered deep inside me.
Yesterday, I scratched that long-time itch on my baking bucket list by making a real life giant peanut butter cup.
I made it for a friend’s bday (hey Sarah, if you’re reading). I also made these Vegan Salty Chocolate Chunk cookies. I was honestly sort of insistent on the whole thing.
Sometimes people are like “oh, you don’t have to bake me anything,” and I’m like “Please just let me I live for excuses to bake.”
So here we are. I halved the recipe below and put it in a mini pie dish since Sarah is leaving to go back to China tomorrow.
I am sad to see Sarah off. I have a lot of friends (well, not really but let’s pretend) from all different stages of life but there is just something about those friends you did stupid shit with in basements and backseats of mini-vans high school.
The filling is more than ordinary peanut butter. Since true Reece’s have more of a frosting-like filling, I tried to channel my inner candy maker and copy it. You can totally just fill it with regular peanut butter if you’d like. That works too.
This broke coming out of the pan (hence the broken pics; do me a favor and pretend it’s artsy, okay? thanks). So grease that puppy good and allow it to come to room temp before trying to remove from the pan.
Without further adieu…I give to you…
Giant Vegan Peanut Butter Cup
Prep Time: 10 minutes
Chill Time: 20-30 minutes
Servings: 10-12 people
- 18 ounces dark chocolate or non-dairy chocolate chips (I used Trader Joe’s)
- 1 tablespoon coconut oil (optional)
- 1 cup peanut butter
- 1/4 cup non-dairy butter, softened
- 1-1 1/2 cups powder sugar
- sea salt (optional)
- Grease a pie dish. Set aside
- Combine peanut butter and non-dairy butter and whisk together (or use an electric mixer) until smooth. Melting the non-dairy butter may help. Using a hand whisk or electric mixer (preferred) whip in powdered sugar. Use as much or as little as desired until a frosting-like consistency is achieved. If you want it looser, use less powdered sugar. If you want it thicker, use more.
- Melt chocolate in a microwave safe bowl in 30 second increments until melted, stirring between each increment. When melted, stir in the coconut oil.
- Pour a layer of melted chocolate in the pie dish.
- Layer peanut butter frosting in the center of the pie dish. Spread.
- Pour remaining chocolate over the peanut butter layer.
- Place in the freezer to set, at least 20 minutes. Allow to adjust to room temperature slightly before cutting.