Ingredients

The following ingredients have 4 Servings
  • 1 cup creamy Reese's Peanut Butter
  • 3 cups powdered sugar
  • 1/2 cup (1 stick) salted butter, melted
  • 16 ounces pure milk chocolate, ( melted and tempered)
  • OR compound milk chocolate (candy melts), (melted)

Instruction

  • Spoon the Reese's Peanut Butter into a large mixing bowl.
  • Sift the powdered sugar over the peanut butter.
  • Pour in the melted butter.
  • Stir until the ingredients come together.
  • Use your hands to continue mixing the ingredients together until they form a smooth ball.
  • Set aside.
  • Spoon 8 ounces of melted and tempered pure milk chocolate or 8 ounces of melted compound chocolate (candy melts, melting wafers, almond bark) into the bottom of a 9-inch tart pan.
  • Hold onto the removable bottom, using your thumb, and brush the chocolate over the bottom and up the sides of the pan.
  • As the chocolate thickens, continue to push it up around the edge of the tart pan until you get a nice thick layer aound the sides.
  • Chill pure chocolate in the refrigerator and compound chocolate (candy melts, melting wafers, almond bark) in the freeze for about 10-15 minutes until hardened.
  • If needed, brush another layer of chocolate around the sides and chill until hard.
  • Remove the chocolate shell from the tart pan and carefully peel the removable metal plate from the chocolate.
  • Remove any excess chocolate from the plate, then place it back in the pan.
  • Place the chocolate back in the pan, then add more chocolate to any areas that look too thin.
  • Chill again before filling.
  • Pat the peanut butter fudge filling into a disc and place it into the chocolate shell.
  • Gently press the fudge up against the sides of the chocolate shell.
  • Spread the remaining milk chocolate over the top of the fudge making sure it seals around the edge.
  • Chill for 10-15 minutes until hardened.
  • Remove the giant chocolate peanut butter cup from the tart pan.
  • Set it on a serving platter.
  • To serve, warm a sharp knife over a flame, a gas stove, or dip it into boiling water then, dry it off.
  • Make a cut using the hot knife. Repeat, to cut the pie into 12 wedges.