Giant Peanut Butter Cups are a hardcore peanut butter lover’s dream come true.
3/4 cup chocolate chips (you might not use all of this but better to have too much than too little)
1/2 cup creamy peanut butter
1/4 powdered sugar
2 mini tart pans
Melt your chocolate chips in a double boiler or in a glass bowl suspended over a pan of simmering water. Make sure the water doesn’t touch the bowl. Stir every couple of minutes until the chocolate is melted and smooth, then remove it from the heat.
Spoon a couple tablespoons of chocolate into the bottom of each tart pan and gently tilt and prod the gooey chocolate to cover the bottom and work it’s way into each of the little fluted bits of your pan. If you want to get really fancy, you can also coat the side of your tart pans with chocolate, but I was too lazy for that. Allow these to set up in the fridge for half an hour.
While your bases are hanging out, mix together peanut butter and powdered sugar with an electric mixer until you have a smooth paste.
Divide your peanut butter mixture evenly between each tart pan, and use an offset spatula to smooth this evenly over your base. Remember to get right into the fluted edges.
Finally, add more chocolate to the top of each pan and once again prod and and tilt your chocolate into those pretty corners.
Allow this to sit up in the fridge for at least an hour before serving.
I like to let the tarts sit out at room temperature for about 10 minutes before eating so that the chocolate isn’t rock hard.
If you’re really trying to impress, you can line the bottom of your tart pans with parchment for easier removal. I just served them still stuck to the bottom of the tart pan because I’m lazy.