This Reese’s Peanut Butter Cup Dessert is a giant, homemade version of the classic chocolate and peanut butter treat everyone loves. It features a rich chocolate shell filled with a creamy, sweet peanut butter center and topped with chopped mini peanut butter cups for extra indulgence. Smooth, decadent, and easy to make, this no-fuss dessert is perfect for parties, celebrations, or when you’re craving the ultimate chocolate-peanut butter combination.
Reese’s Peanut Butter Cup Recipe
Ingredients
3 cups semisweet chocolate chips
2 tablespoons coconut oil or vegetable shortening
1 1/2 cups creamy peanut butter
1/2 cup unsalted butter melted and slightly cooled
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt (omit if peanut butter is salted)
1 1/2 cups chopped mini peanut butter cups (for topping)Cook Mode Prevent your screen from going dark
Instructions
1. Line the bottom of a 9-inch tart pan with removable bottom or a springform pan with parchment paper and lightly grease the sides if needed.
2. Add 1 1/2 cups of the semisweet chocolate chips and 1 tablespoon of the coconut oil to a microwave-safe bowl.
3. Microwave the chocolate in 20–30 second bursts, stirring between each, until melted and smooth.
4. Pour the melted chocolate into the prepared pan, tilting and spreading so it covers the bottom and comes slightly up the sides to form a shell.
5. Tap the pan gently on the counter to remove air bubbles, then chill in the refrigerator or freezer until the chocolate is firm, about 10–15 minutes.
6. In a medium bowl combine the creamy peanut butter and melted unsalted butter, stirring until smooth.
7. Add the powdered sugar, vanilla extract, and fine sea salt to the peanut butter mixture.
8. Stir until the filling becomes thick and dough-like but still soft enough to press.
9. Once the bottom chocolate shell is set, spoon the peanut butter mixture into the pan.
10. Press the filling into an even layer with clean hands or an offset spatula, leaving a thin border of chocolate around the edge.
11. Place the pan back in the fridge for 5–10 minutes while you prepare the top layer.
12. Add the remaining 1 1/2 cups semisweet chocolate chips and 1 tablespoon coconut oil to a clean microwave-safe bowl.
13. Microwave in short bursts, stirring between each, until melted and completely smooth.
14. Pour the melted chocolate over the peanut butter layer, tilting the pan so the chocolate spreads to the edges and fully covers the filling.
15. Immediately sprinkle the chopped mini peanut butter cups evenly over the soft chocolate top.
16. Gently press the candy pieces into the chocolate so they adhere as it sets.
17. Refrigerate the giant peanut butter cup until completely firm, at least 2 hours.
18. When ready to serve, remove the outer ring of the tart or springform pan and peel away the parchment from the bottom.
19. Warm a sharp knife under hot water, wipe dry, and slice the dessert into 10–12 wedges, wiping the knife between cuts for the cleanest slices.
20. Serve chilled or let stand at room temperature for 10–15 minutes for a slightly softer center.
Health Benefits
1. Source of Protein
Peanut butter provides plant-based protein that helps keep you satisfied and supports muscle health.
2. Healthy Fats
Peanuts contain healthy fats that support heart health and help maintain energy levels.
3. Energy Boosting Snack
Chocolate and peanut butter together provide carbohydrates and fats that offer a quick energy boost.
4. Antioxidants from Chocolate
Semisweet chocolate contains antioxidants that may help support overall health when enjoyed in moderation.
5. Homemade Ingredient Control
Preparing this dessert at home allows you to control sweetness levels and choose high-quality ingredients.
