Giant Peanut Butter Cup
Recipe by Mari Loewen, styling by Carol Dudar, photography by Paula Wilson.
Filing
1¾ cups creamy peanut butter (such as Jif, Skippy, or Peter Pan—not natural peanut butter)
6 tablespoons (¾ stick) unsalted butter
1½ cups confectioners’ sugar
½ teaspoon salt
Chocolate
20 ounces semisweet or bittersweet chocolate, chopped into small pieces
2 tablespoons coconut oil (refined or unrefined works)
Method
Line a 9-inch round tart pan with parchment paper and set aside.
Make the peanut butter filling. In a medium saucepan over low heat, cook the peanut butter and butter until melted, using a silicone spatula to stir occasionally. Remove from the heat and stir in the confectioners’ sugar and salt.
Shape the filling. Place a large rectangle of parchment paper on a work surface, then turn the peanut butter filling out onto it and mold it into a rough circle. Place a sheet of parchment on top, then use a rolling pin to roll the filling into an evenly thick 9½-inch disk (a little bigger than the penciled circle).
Place the removable bottom of the tart pan on top of the peanut butter disk. Use a tip of a butter knife to press an indentation around the circle. Remove the top parchment — there should be a circular trace mark from the knife.
Use the tracing to cut the filling into a perfect circle. Peel away the excess peanut butter filling (snack on it or discard—I prefer the former). Set the filling aside.
Next, melt the chocolate. Line the bottom of the tart pan with parchment paper. Fill a medium pot with 1 inch of water and set over high heat until it boils. Reduce the heat to low. In a large heatproof bowl, add the chopped chocolate and set the bowl over the steaming water, creating a double boiler (make sure the bottom of the bowl doesn’t touch the hot water). Using a silicone spatula, stir the chocolate occasionally, until the chocolate is fully melted. Remove the bowl from the double boiler and stir in the coconut oil until fully combined.
Assemble the cup. Pour about half of the melted chocolate into the prepared tart pan. Use an offset spatula or the back of a spoon to gently spread it up the sides of the pan. Work slowly, trying to get the chocolate to coat all the way to the scalloped edges (if using a fluted pan). Set the tart pan in the freezer to chill until the chocolate is just firm to the touch, 5 to 10 minutes.
Once the base chocolate layer has set, place the peanut butter filling on top and gently press it down to make sure it’s flat and even. Pour the remaining melted chocolate over the filling and smooth the top with an offset spatula. Tap the pan lightly on the counter to remove any air bubbles and ensure the chocolate settles into the edges.
Chill the peanut butter cup in the refrigerator for at least 30 minutes, or until completely firm. Use a sharp knife to slice and serve.
