I’m a sucker for a peanut butter cup, especially the novelty Trees, Eggs, and Bunnies, that come out around holiday times. The reason the novelty shapes are irresistible is the ratio of chocolate to peanut butter filling. More filling is where it’s at.
This giant peanut butter cup recipe has all the peanut butter filling one would want, and it’s slightly less cloying than the original. Simply the perfect chocolate-to-peanut butter ratio in my book. With just 15 minutes of hands-on time, this dessert could be a low-key after-school crowd-pleaser or a last-minute dinner party delight.
I was away and without my fluted tart pan, so I had to use a springform pan for the recipe. I definitely see how much more finished, and desirable the peanut butter cup would look using the tart pan. So, as stated, only use the springform in a pinch.
For either pan after each addition of chocolate I suggest a few taps on the counter or a little shake from side to side. This really helped equalize the chocolate and make for a beautifully smooth surface.
When the finished cup comes out of the freezer, it’s easier to slice if it sits at room temp for 5 to 10 minutes. I found the chocolate cracked while cutting when it was too cold.
