A Very Giant Reese’s Peanut Butter Cup

in Chocolate, Desserts

Peanut Butter Chocolate Tart

Holy wow! You lovely people read from all around the globe. I had no idea. How special. How awesome. Thank you thank you! I made you something kind of ridiculous. Think of it sort of like a thank you in form of chocolate and peanut butter. Best kind of thank you!

I’ve had this idea to make a gigantic Reese’s Peanut Butter Cup for a long time. I don’t eat a lot of candy. I don’t, but OMG do I love peanut butter cups. They’re my weakness when I go to the movies, but I never buy them because it makes me mad that they’re like $4 at the movie theater and $1 at the drug store. WHY? Movie theater prices are like mini-bar prices but less exciting. No turn down service. No housekeeping. LAME.

So, sometimes I sneak them in my purse. Sometimes I might even go to Chipotle before and sneak in a burrito. So what, who cares?!

This giant peanut butter cup isn’t exactly like a normal, small-sized peanut butter cup. The bottom isn’t hardened chocolate, but instead more of a chocolate pastry crust.

It’s only slightly more dense, yet still flakey and delicious.

After the chocolate tart crust takes a trip to the oven, baking stuff is over. Minimal baking, lots of downtime.

The filling isn’t just pure peanut butter. Oh no. That’d be too thick. Instead it’s mixed with butter, powdered sugar and a little bit of heavy whipping cream.

I used natural creamy peanut butter. The natural part is optional, the creamy part is not.

After the peanut butter filling is added, I transferred it to the fridge to set a bit. While the tart is chilling out, the ganache can be made.

Hot heavy cream over semi-sweet chocolate chips.

Pour it on top of the cold peanut butter and smooth it out. One more trip to the fridge and it’s done!

I sprinkled a little Maldon sea salt on top, post fridge.

And then I did what every other normal person does and made some iced coffee for the imaginary second person and took pictures of it all.

This is all very normal.

A Very Giant Reese’s Peanut Butter Cup

Print this recipe!

8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup plus 1 tablespoon confectioner’s sugar
1 large egg yolk
3/4 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour, plus more for rolling
1/4 cup unsweetened Dutch-processed cocoa powder

Peanut Butter Filling:
6 tablespoons unsalted butter, room temperature
3/4 cups creamy peanut butter
1/2 cup confectioner’s sugar, sifted
2 tablespoons heavy cream

Chocolate Ganache:
1/2 cup heavy cream
3 1/2 ounces semi-sweet chocolate chips

Maldon Sea Salt

1. Make the tart dough: In the bowl, using a hand mixer or stand-up mixer with the paddle attachment on, cream butter and confectioners’ sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well in plastic wrap. Chill until firm, at least 1 hour and up to 3 days.

2. Preheat oven to 325 degrees F. Between two sheets of lightly floured parchment paper, roll the tart dough into a 14-inch circle. Gently transfer dough to a 9 1/2-inch tart pan. Press the dough into the tart pan, trimming away any excess dough. Chill the tart shell in the refrigerator for 20 minutes.

3. Line the tart shell with a piece of parchment paper, and fill with pie weights (or raw rice or dried lentils). Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pan to a wire rack to cool. (The tart shell can be made up to 8 hours ahead.)

4. Make the filling: In a bowl, add the room temperature butter, peanut butter, confectioner’s sugar and two tablespoons of heavy whipping cream and mix until smooth.

5. To the chilled tart shell, add the peanut butter mixture and, using a butter knife, smooth out the top. Transfer the filled tart shell to the fridge for 30 minutes to set.

6. Meanwhile, make the ganache glaze: Place the chocolate chips in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over the tart while still warm. You can let the glaze set at room temperature for at least 2 hours OR (since I was experiencing a heat wave) transfer the tart to the fridge and allow to set for 30 minutes. Top with a few sprinkles of sea salt and serve.

Adapted from Martha Stewart

{ 93 comments… read them below or add one }

erin @ yummy supper August 22, 2012 at 11:02 am

Adrianna, I showed your first photo to my husband and he practically had a heart attack – but in the best way! We love Peanut Butter Cups and this post is beyond yum.


Katie August 22, 2012 at 3:48 pm

Question – By natural, do you mean that the peanut butter you used was the sweet stuff or the healthy not so sweet? :)


Adrianna August 23, 2012 at 3:47 pm

“Natural peanut butter” is what the label will say. Healthy stuff with no sugar added. :)


kelly @ kellybakes August 25, 2012 at 6:43 pm

oh. my. goodness. This looks unbelievable! I love Reese’s. and tarts. but mostly Reese’s. wow. Adding you to my RSS and making this immediately!


Lisa August 26, 2012 at 11:01 am

This recipe looks DIVINE! One question–Should the crust be rolled into a 12″ circle? 18 x 12 is confusing me.


thelittleloaf August 27, 2012 at 7:04 am

Oh good lord, this looks amazing! I love peanut butter cups, and chocolate tarts, and ganache – 100% bookmarked!


Allegra August 29, 2012 at 3:21 pm

I absolutely can not wait to try these! I’m even debating on a trip to the store when I get off work at 11pm tonight. Reese’s are my favorite and what could be better than a giant one?!


CrannyO August 30, 2012 at 4:07 pm

Made this for my husband’s birthday two days ago…easy to make and so delicious. Of
course now it’s diet time…sooooo fattening. Oh well, once a year I can handle it. Thanks


Adrianna August 30, 2012 at 4:52 pm



Dresseshop.ru January 6, 2013 at 1:37 am

Amazing Giant Reese’s Peanut Butter Cup! I hope someone will make it for my birthday next year! so much better. Thanks for the recipe.


petit4chocolatier August 30, 2012 at 4:25 pm

Absolutely delicious!!


Abby October 28, 2012 at 7:19 pm

Would you recommend storing this in the fridge overnight or wrapping and leaving it at room temperature? I’m making it tomorrow night for a party the next day!


Adrianna October 28, 2012 at 7:57 pm

Oh I’d store it in the fridge overnight. I would, however, allow it to come to room temperature before serving. It should come to room temperature after an hour or so. Hope you like!


Kathie December 14, 2012 at 10:23 am

OH MY WORRRRRD!!! You just made my day better, so much better.


Habib December 17, 2012 at 11:59 pm

Just made it for my wife’s birthday. She loved it. Thanks for the recipe.


Evangelina January 22, 2013 at 9:45 pm

Hi. I just made this pie this evening. I put the glaze topping on it and it is chilling in the refrigerator as I type. :) I was looking at your pictures and my glaze part doesn’t look like your picture does…mine seems more runny. I followed the directions to the T. I guess I will see how the final product turns out! :) Thanks for the recipe and the filling is my favorite part! I could not help but taste test when I was pouring in the shell. Lol


Lauren January 29, 2013 at 12:41 pm

Oh dear this looks de-lish! I just want to eat it! But I’m sure it’s wayyyy too filled with calories. :/


Joy @ Baking-Joy February 17, 2013 at 10:26 am

My word. This looks amazing. I could easily eat the whole thing! :-)


Elizabeth Kellett March 9, 2013 at 8:02 am

This looks amazing! I was going to make it ahead for a family lunch tomorrow at 2 pm.. Is it too soon to make today and if not should I refrigerate it until tomorrow? Thanks!


Adrianna March 9, 2013 at 8:49 am

You can definitely make it the day before. I’d just be sure to wrap it with some plastic wrap. Also, I’d let it come to room temperature before serving so it’s not super hard. Good luck!


Frances Randall April 13, 2013 at 5:59 am

My son requested a peanut butter cup cake for his birthday, I am going to make this for him tomorrow as I think this will blow his mind. Thanks so much, I am sure the whole family will really enjoy it :)


Adrianna April 13, 2013 at 1:25 pm

Awesome. Hope he loves it!


Barb April 15, 2013 at 10:29 am

I want to make this for some friends. Anyone have any ideas on a good gluten free crust for this?


Adrianna April 15, 2013 at 10:36 am

You should be able to sub out the flour with any gluten-free flour. I recently discovered Cup 4 Cup and it works great. A little pricey but worth it, I think.



RLT April 22, 2013 at 11:32 am

Had to make this after seeing the link from the cookies the other day. Layered perfection! It made me so happy to cut into it and have my kids and hubbie say ahhhh. I used a 9 1/2 in springform pan and just crumbled the crust in and pressed smooth. I’m guessing this food might get into my 7-year old’s Book of Awesomeness, which is no small feat, let me tell you.


Adrienne April 30, 2013 at 2:55 pm

The number of times I have sneaked a chipotle burrito into a movie in my purse is embarrassing.


Adrianna Adarme May 1, 2013 at 9:57 am

It’s always a good move.


Courtz December 5, 2013 at 12:50 am

I just made this! I’m from New Zealand and we have started getting American candy in specialty shops and I love Reese’s Peanut Butter Cups! I had to look up a few things as we have different names for things and use different measurements but it turned out great and is delicious – the ganache in particular is genius! I loved pouring the cream over the chocolate and watching it melt. Perfect day to do it as we are getting summer floods, hopefully it dries out before christmas! x


Adrianna Adarme December 5, 2013 at 7:36 am

Oh that part is evil isn’t it?! (In a good way, of course.) So glad it turned out for you! Happy Holidays from Los Angeles, California!


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Jenn August 25, 2014 at 2:01 pm

Would it be okay to use regular cocoa powder?


Adrianna Adarme August 26, 2014 at 12:09 am

Yes, that should work just fine!


Deborah March 31, 2015 at 1:01 pm

Is it absolutely necessary to chill the dough? Or can I just press it in?



Adrianna Adarme March 31, 2015 at 2:47 pm

Dough needs to chill for an hour or so so that the gluten can relax. If you don’t chill it the dough will shrink but it’ll still taste good!


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