Giant Reese’s

by Sofi | Broma Bakery

What’s better than a peanut butter Reese’s cup? A GIANT REESE’S. Duh. This peanut butter chocolate cup proves there’s no such thing as too much of a good thing.

Giant Reese’s

Drumroll please….say hello to the supersized giant Reese’s peanut butter cup of your dreams. This scrumptious homemade peanut butter cup is easy to make, easy to share, and even easier to eat. You’re going to love it!

Ingredients for giant Reese’s

The beautiful thing about this giant Reese’s is that you’ll only need a few simple ingredients. And there’s no need to light your oven–this no bake reese’s requires 10 minutes of prep time and 10 minutes of chill time before you’ll have a scrumptious chocolate peanut butter treat on your hands.

• Chocolate: There is a lot of chocolate in this huge peanut butter cup, so make sure you’re using a high quality chocolate. We used semi-sweet Ghiradelli bars, but you can feel free to use whatever kind of chocolate you prefer. This giant Reese’s would be equally delicious with milk or dark chocolate.
• Peanut Butter: We recommend using a creamy peanut butter like Jiff, Skippy or Peter Pan!
• Butter: You’ll melt the butter down with the peanut butter to create that luscious peanut butter filling that tastes exactly like a real Reese’s.
• Powdered Sugar: Powdered sugar will both thicken and sweeten your peanut butter filling!
• Salt: Don’t forget the salt! Without salt this peanut butter cup is one-noted sweetness. A hint of salt goes a long way and will really level up your peanut butter cup to gourmet status.
• Vanilla Extract: Just a splash of vanilla extract will deepen the flavor of your peanut butter filling.
• Coconut Oil: Coconut oil will make your chocolate easier to work with and easier to cut as it will soften it up ever so slightly.

Tips for the best giant Reese’s tart

Making a giant peanut butter cup should be FUN. Which is why we want to give you all the tips and tricks you’ll need to make the process go as smoothly as possible. Follow these tricks and you’ll produce a big beautiful Reese’s cup every time.

• Use high quality chocolate: This is truly so important. 50% of this peanut butter chocolate treat is chocolate. I recommend using a high quality chocolate bare like Ghiradelli, Lindt, Godiva, or something comparable!
• Be careful melting your chocolate: Tempering chocolate can be finicky, and the last thing you want to do is overcook or split your chocolate. Not only is it a huge bummer, it’s also a pricier ingredient! When it comes to melting chocolate the name of the game is low and slow. I prefer to melt chocolate in a double boiler, constantly stirring it to make sure it doesn’t burn! Also, make sure to not get any water in your chocolate, as this can cause it to split.
• Don’t forget the coconut oil: The coconut oil will make serving your homemade Reese’s cup a breeze. A tablespoon of coconut oil will soften your chocolate enough so that a knife slices through like butter, but not so much that it won’t hold it’s shape.

Enjoy all the peanut butter chocolate flavor with this giant Reese’s!

XXX

Giant Reese’s

• Author Sofi | Broma Bakery
• Prep Time 30 minutes
• Chill Time 30 minutes
• Cook Time 0 minutes
• Total Time 1 hour
• Yield 20 servings
• Category Dessert
• Method no bake
• Cuisine American
• Diet Gluten Free

Giant Reese’s

What’s better than a Reese’s? A GIANT Reese’s made with just 7 ingredients. This easy homemade peanut butter cup is decadent, crowd pleasing, and loaded up with peanut butter.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author Sofi | Broma Bakery
• Prep Time 30 minutes
• Chill Time 30 minutes
• Cook Time 0 minutes
• Total Time 1 hour
• Yield 20 servings
• Category Dessert
• Method no bake
• Cuisine American
• Diet Gluten Free

• Author Sofi | Broma Bakery
• Prep Time 30 minutes
• Chill Time 30 minutes
• Cook Time 0 minutes
• Total Time 1 hour
• Yield 20 servings
• Category Dessert
• Method no bake
• Cuisine American
• Diet Gluten Free

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Ingredients

Units USM

• 1 1/4 cups creamy peanut butter (such as Jif, Skippy, or Peterpan-not natural peanut butter)
• 6 tablespoons unsalted butter
• 1 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 20 ounces (five 4-ounce bars) semi-sweet or bittersweet chocolate
• 2 tablespoons coconut oil

Instructions

1. In a medium saucepan over low heat, add the peanut butter and butter and cook until melted, using a silicone spatula to stir occasionally. Remove from the heat and stir in the powdered sugar and salt. The filling will be thick.
2. Place a baking sheet size square of parchment paper on a work surface, then turn the peanut butter filling out onto the parchment paper. Pretend it’s Play-Doh and mold it into a rough circle, then place another piece of parchment paper on top. Use a rolling pin to roll the filling into a 9 ½ inch disc.
   Take the bottom of a 9-inch round tart pan and place it over the disc. Use a pencil to make a gentle indentation outlining the tart pan bottom (this is to outline the correct size disc for your peanut butter filling). Remove the tart pan bottom and place back into the tart pan.
3. Remove the top piece of parchment paper from the disc, then use the knife to cut off the excess filling outside of the outlined circle shape. Peel away the outer layer of peanut butter filling and snack on it or toss it (I prefer the former). Set the peanut butter filling disc (still on the bottom piece of parchment paper) aside.
4. Fill a medium pot with 1 inch of water and set over high heat until it boils. Reduce the heat to low. Line the bottom of the tart pan with a fresh parchment paper circle (no need to grease the sides). Set aside.
5. Chop the chocolate into small pieces, then place in a large heat-safe bowl. Place the bowl over the steaming pot, creating a double boiler (make sure the bottom of the bowl doesn’t touch the hot water).
6. Stir the chocolate with a silicone spatula until fully melted. Remove the bowl from the double boiler and stir in the coconut oil until fully combined.
7. Pour roughly ⅓ of the melted chocolate into the prepared tart pan, then place completely flat in the freezer to firm up for 20 minutes.
8. Remove the tart pan from the freezer. Flip your peanut butter filling disc (still on the bottom sheet of parchment paper) into the middle of the tart, pressing it gently into the chocolate. Remove the parchment paper from the top of the filling.
9. Pour the remaining melted chocolate over the peanut butter center and use an offset spatula or spoon to smooth the chocolate into an even layer over the top and sides of the peanut butter filling.
10. Place the tart pan back into the freezer to set for 10 minutes. Once the chocolate has set, carefully remove the tart from the pan and place onto a serving plate. Use a sharp knife to cut into slices and serve.

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• Author Sofi | Broma Bakery
• Prep Time 30 minutes
• Chill Time 30 minutes
• Cook Time 0 minutes
• Total Time 1 hour
• Yield 20 servings
• Category Dessert
• Method no bake
• Cuisine American
• Diet Gluten Free