This recipe makes one large, shareable peanut butter cup with a smooth peanut butter center and a thick chocolate shell—just like a Reese’s, but supersized.
🧾 Ingredients
Chocolate Layer
-
3 cups milk chocolate chips
(or semi-sweet if you prefer less sweetness) -
2 tablespoons coconut oil or vegetable oil
(helps the chocolate melt smoothly and set with a nice snap)
Peanut Butter Filling
-
1½ cups creamy peanut butter
(regular commercial-style works best, not natural/runny) -
½ cup powdered sugar
-
4 tablespoons unsalted butter, melted
-
½ teaspoon vanilla extract
-
Pinch of salt (optional, but recommended)
🧰 Equipment
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Microwave-safe bowls
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Rubber spatula or spoon
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9-inch springform pan, cake pan, or silicone mold
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Parchment paper (if not using silicone)
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Refrigerator or freezer
👩🍳 Directions (Step-by-Step)
1. Prepare the Pan
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Line the bottom and sides of your pan with parchment paper.
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If using a springform pan, this makes removal much easier.
-
-
Set the pan aside.
2. Melt the Chocolate
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Add the chocolate chips and oil to a microwave-safe bowl.
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Microwave in 30-second intervals, stirring well after each round.
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Continue until fully melted and smooth.
Do not overheat—stop as soon as it’s glossy.
3. Make the Bottom Chocolate Layer
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Pour about half of the melted chocolate into the prepared pan.
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Tilt the pan so the chocolate evenly coats the bottom.
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Place in the refrigerator for 10–15 minutes, until just set (firm but not rock-hard).
4. Make the Peanut Butter Filling
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In a bowl, mix:
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Peanut butter
-
Powdered sugar
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Melted butter
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Vanilla extract
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Salt (if using)
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Stir until thick, smooth, and dough-like.
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Taste and adjust:
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Too soft? Add a little more powdered sugar.
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Too firm? Add 1 teaspoon melted butter.
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5. Add the Peanut Butter Layer
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Remove the pan from the fridge.
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Press the peanut butter mixture evenly over the chocolate layer.
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Leave about ½ inch of space around the edges so the top chocolate can seal it.
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Smooth the top with a spatula or spoon.
6. Add the Top Chocolate Layer
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Rewarm the remaining chocolate if needed.
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Pour it over the peanut butter layer.
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Gently tilt the pan to fully cover the filling and seal the edges.
7. Chill Until Set
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Refrigerate for at least 1 hour
(or freeze for 30 minutes if you’re in a hurry)
8. Remove & Serve
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Carefully remove the giant cup from the pan.
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Peel off parchment paper.
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Let it sit at room temperature for 5–10 minutes before slicing.
🍽️ Serving Tips
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Slice with a warm knife for clean edges.
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Serve with milk, ice cream, or on its own.
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Store covered in the fridge for up to 1 week.
✨ Optional Variations
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Crunchy version: Use crunchy peanut butter or add crushed peanuts.
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Dark chocolate: Swap milk chocolate for dark.
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Mini cups: Use muffin liners and reduce chilling time.