It’s the classic combination we all love: rich chocolate and creamy peanut butter, but in GIANT form! Welcome to the DIY version of the peanut butter cup. Think big–this one is 9″ in diameter! It would make a great Father’s Day gift, teen gift or make this for any fun occasion. Let’s get started!
- 9″ Tart pan with removable bottom (like this)
- 1 (10 oz. ) Bag of peanut butter flavored baking chips
- 12 oz. Bag of chocolate melting wafers (equals about 2 1/4 C.) (like this)
- 2 C. Powdered sugar
- 3/4 C. Creamy peanut butter
- About 22 vanilla wafer cookies, very finely crushed (3/4 C.)
- 6 TBL. butter, softened
- 1/4 tsp. salt
1)Prepare the tart pan by lining with parchment paper as shown, loosely wrapping a square of parchment paper around the bottom. Flip over and set into place in the remaining pan piece. Set aside. Let’s melt the chocolate. Place chocolate and peanut butter chips in microwave safe bowl. Microwave in 30 second increments, stirring after each time, until completely melted. This took me about 2 minutes altogether.
2)Pour about a third of the melted chocolate in the tart pan and distribute evenly, pushing chocolate up the sides of the tart pan. Make sure there aren’t any thin spots where the parchment shows through. Refrigerate 5-10 minutes until chocolate is set. Repeat process one more time. After last layer is set, take out of refrigerator and gently remove the chocolate shell by pushing up on the removable bottom. Flip entire piece over so the bottom is facing up. Do not remove the pan bottom yet;you may have some chocolate that oozed out under the liner and needs to be removed. With a sharp knife, gently scrape excess hardened chocolate along the bottom ridge. Remove parchment. Place shell back in reassembled tart pan. You may leave in refrigerator until you are ready to fill or you may take it out of the refrigerator and set aside.
3)Meanwhile, make peanut butter filling. Mix together butter, peanut butter, crumbs, salt and powdered sugar until thoroughly combined. Spread gently and evenly into prepared chocolate shell. Top with remaining melted chocolate, making sure to reach the outer chocolate sides so the edges will seal.
4)Let set in refrigerator for about two hours to firm up the filling. The chocolate is easier to cut when it has been sitting out for a little while before serving. Keep in a cool place. Enjoy!