I have a hardcore love of peanut butter. And a very specific type of peanut butter. It’s gotta be the super smooth American peanut butter that basically takes any hint of health out of the game. Jif is my favorite, but I’ll go for Skippy if I need to. Do NOT ask me how much money I’ve spent on a jar of peanut butter while living in countries where it’s really hard to get the good stuff.
For as long as I can remember, my favorite candy has been Reese’s Peanut Butter Cups. There was a short period in seventh grade where I didn’t eat them because of the over-packaging, but it didn’t take me long to get over myself and start devouring them again. I actually just had a dream about eating these babies. Best nap ever. They don’t sell Reese’s in Taiwan. When someone brings them back from the states, those things are more precious than diamonds.
I recently discovered that it’s super simple to make your own Giant Peanut Butter Cups. They’re made in a mini tart pan, These things are three inches in diameter and heavenly to eat. It’s a lot of chocolate peanut butter intensity, though, so unless you’re a champion eater, you’ll want to share one with someone you love.
All we’re doing is melting some chocolate, whipping some smooth peanut butter with powdered sugar, and bringing them merrily together in a mini tart tin. You can easily make more if you need to. It just takes a bit of patience to get the chocolate coaxed into all the corners and some will power to let them chill out in the fridge to set.
If you have a deep and abiding love of peanut butter, Giant Peanut Butter Cups are about to be your new favorite.
Giant Peanut Butter Cups
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.
Adapted from Sweet ReciPEAs