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Giant Peanut Butter Cups

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When you're ready for a dessert that's truly indulgent, it's time for Giant Peanut Butter Cups. With just three simple ingredients, these are so easy to make. 

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 120
  • Yield: 2 1x
  • Category: Dessert
  • Method: Double Boiler
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale
  • 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

Instructions

  1. 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 frequently until the chocolate is melted and smooth, then remove it from the heat.
  2. Spoon a couple tablespoons of chocolate into the bottom of each mini 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. Allow these to set up in the fridge for half an hour.
  3. While your bases are hanging out, mix together peanut butter and powdered sugar with an electric mixer until you have a smooth paste.
  4. 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.
  5. Finally, add more chocolate to the top of each tart and once again prod and and tilt your chocolate into the corners.
  6. Allow this to set in the fridge for at least an hour before serving.
  7. 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.

Equipment

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