The ridiculously simple and delicious way to make an Easy Giant Peanut Butter Cup! Only FIVE ingredients, no baking and ten minutes of your time!
I’ve really messed up this time you guys.
This Easy Giant Peanut Butter Cup has got four ingredients – chocolate, peanut butter, salt and icing sugar.
You don’t need ANY special equipment – I used a quiche tin (this one) – or you can use a regular cake tin (your Giant Peanut Butter Cup just won’t have the fluted edges).
In short, this is far too easy and we’re all completely and utterly screwed. 😱
So how do you make an Easy Giant Peanut Butter Cup? 😍 Easy – line a quiche tin with thick tin foil for easy extraction, melt PLENTY of chocolate and generously slather it along the bottom and sides of the quiche tin.
Let the chocolate set a little, then fill the inside with a mixture of creamy peanut butter, salt and sugar – you need plenty of salt to recreate that moreish centre of a Reese’s Peanut Butter Cup, so don’t be shy!
Finally, smooth your peanut butter down and cover the top with lots more chocolate.
I also added loads of pretty sprinkles to my Giant Peanut Butter Cup…. because just a Giant Peanut Butter Cup by itself isn’t quite extra enough already, is it? 😂
One note on peanut butter – if you don’t make your own, the best brand to buy is Meridian, since it’s literally the ONLY brand that doesn’t stuff their peanut butter with palm oil – which not only has terrible environmental consequences, but is apparently also very bad for our health. So steer clear of it! Sunpat doesn’t list palm oil on the label but it contains it under a hidden E number. *angry face!*
The sprinkles pictured above are from Sweetapolita’s incredible range – but they’re a tad pricey to get in the UK, with the shipping on top! I also LOVE the sprinkles from Iced Jems shop and you can get some fun ones at eBay too.
You can use any kind of chocolate you like – I often use the supermarket’s everyday value type ranges in baking. But I HAVE to mention Callebaut chocolate again! It’s GORGEOUS stuff – great quality Belgian chocolate that’s already been tempered. I get big 2kg bags from Makro and that works out cheaper than buying chocolate chips from the supermarket!
- 500g chocolate (I used 250g milk, 250g plain - it's up to you! You could use white too)
- 550g smooth peanut butter (or use crunchy - whatever floats your boat!)
- 1 tbsp salt
- 3 tbsp butter, melted
- Icing sugar - to taste - but likely 3 - 4 tbsps
- Line your tin with thick tin foil, overhanging the edges, and pop your chocolate into a large heatproof bowl to melt. Heat on 30 second increments in the microwave, stirring between each one, until melted.
- Use a spatula to spread a thick layer of melted chocolate across the bottom of the tin, and up the sides. Don't worry if it won't stay up the sides much! Pop into the fridge.
- While the chocolate sets a bit, combine the peanut butter in a large bowl with the melted butter and salt. Add icing sugar one tbsp at a time, stopping when you're happy with the taste.
- Use a tablespoon to dollop the peanut butter mixture into the chocolate base, smoothing it down with the back of the spoon.
- Cover the entire top of the peanut butter cup with more melted chocolate, allowing it to seal all the edges. Add sprinkles, chopped peanuts or whatever you want on top.
- Store in the fridge, bringing it out a good hour before you'd like to eat a slice.
Pin it for later