GIANT Peanut Butter Cup! DIY Reeses PB Cups Recipe by Cupcake Addiction

For the printable recipe click here: http://bit.ly/2hBIGld

Today I show you how to make a GIANT Reeses Peanut Butter Cup! This thing is HUGE, NO BAKE and tastes (IMO) better than the originals!

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Ingredients:
600g / 21oz Powdered sugar, sifted
600g / 21oz smooth peanut butter
100g / 3.5oz softened, salted butter
750g / 26oz melted milk chocolate Note: make sure this is Compound chocolate so it sets (it shouldn’t list Cocoa Butter as an ingredient)

Tools:
9″ Tart Pan/Quiche pan with a removable base http://amzn.to/2pUKBTx
Offset Spatula http://amzn.to/2evwxfj
Spoon
Ruler
Large Bowl
Electric Hand Mixer http://amzn.to/2fN1GsC
Parchment Paper http://amzn.to/2c8xw2A

I used a 9″ tart pan for this one 🙂

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I’d love to see pics of your cakes and cake pops on ANY of the above — You all know how mine turn out — now show me YOUR creations!

Xx Elise

Music: “Crazy for you” by Chris Bussey / Gareth Johnson via Audio Network www.audionetwork.com

Hey guys it’s Elise and welcome back to my cupcake addiction on today’s episode we’re talking candy not actual candy chocolate candy so I’m going to be showing you how to make a giant Reese’s Peanut Butter Cup it’s not so giant that you couldn’t eat it all by yourself but

It’s probably so giant that you should you shouldn’t eat it all by yourself I’m not going to judge either way let’s get started on today’s giant peanut butter cut recipe as always I’m going to leave all of your quantities for your ingredients in the description box below

And for your equipment today I’ve got an offset spatula a spoon and a clean ruler and I’m using a nonstick metal tart or kiche pan mine’s got a removable base in it you can also use a silicone pan for this which is a little bit easier but

Then not as widely available I’ve got a little bit of sifted icing sugar which is also known as confectioner sugar or powdered sugar sugar some smooth peanut butter some salted butter and some melted milk chocolate I’ve got a large mixing bowl and you can use a wooden

Spoon here but to save my arms I’ve got an electric mixer and also a little bit of baking paper so first up we need to line the base of our tin so like I said mine’s removable and I’m just going to place a piece of baking paper over it

Flip it over and then just fold that in so that I’m kind of making a nice neat Circle I don’t recommend cutting a circle of baking paper if you’re using the ones with a removable base cuz the chocolate tends to move around if your tart tin doesn’t have a removable base

Then yes just cut a circle of baking paper and if you’re using a silicone mold you need nothing at all once it’s lined you want to scoop in a generous amount of that milk chocolate and I’m going to leave my recommended quantities down below it’s important here that your

Chocolate layer is not too thin so I’m just using the back of a spoon just to even it out and to scoop it up the sides of my little tart tin as you can see I’m making sure that I get it not too thin on the sides not too thick in the

Corners and relatively even on the bottom take that now and pop it off into the fridge to completely set and while that’s setting we can make our peanut butter filling place all of your powdered sugar into a large mixing bowl and then you want to scoop in all of

Your peanut butter I used a spatula just to make sure that I didn’t waste any of it and then you also want to add your butter so your butter should be really really nice and soft or even a little bit melted is fine here you can use a

Wooden spoon but like I said I like to save my arms a little bit so I’m going to use the electric mixer start it on a really low speed or you’re going to end up with a bit of a dust storm once it’s mixed through a little bit you can turn

That speed up to about a medium and you want to mix them till they’re just nicely combined this mixture is supposed to be a little bit thick and lumpy looking in the bowl but once we sort of knead it and squish it down it will perfectly resemble a smooth peanut

Butter cup inside take your chocolate base out of the fridge now and because we’ve used that little base it should really really easily come out of that nonstick case be really gentle with it here and if you find that any of your chocolates kind of overlapped that

Baking paper just use a knife to kind of take away any major excess and you should just be able to kind of just jiggle it away from the edges it should pop out quite nicely you can use another knife just to trim off any excess so

You’ve got a really nice neat flat base on your peanut butter cup now because your Chocolate shell is going to be quite fragile you want to take your peanut butter mixture cuz we really need to firmly press this down so you can see here when you squeeze it it’s quite firm

Almost like a cookie dough or fondant so you want to put all of your peanut butter mixture into your empty tart pan now and this is where the non-stick is slightly better than the silicone cuz it’s got a bit more structure so I’m using a lot of pressure and a lot of

Weight to just really push that peanut butter filling down into the same shape as the top Pan Once that’s pushed down you want to pop it out of the top pan and then you can use a knife just to scrape around the edges because you don’t want it to be exactly the same

Size as your case you want it to be ever so slightly smaller so I’m just using the line of that non-stick base just to really run my knife around so I end up with like a nice disc of peanut butter filling use your offset spatula or even

Your ruler here just to remove that disc of peanut butter cuz it’ll be a bit stuck to that tray base and then you want to clean your tght pan out and you want to place the Chocolate shell back into the pan for additional support take your disc of peanut butter deliciousness

Place it straight into your base and it should fit pretty perfectly and just press it down around the edges you want to leave a gap of about a half a CM above the line of where that peanut butter disc finishes and the top of your tar mold pour over the rest of your

Melted milk chocolate and you better have to have a little bit too much here than a little bit too little because we want it to really nicely fill our tight tray and just distribute it around and kind of push it into any gaps along the

Side using the back of your spoon try to make sure that your chocolate here is melted but not hot I’m going to use a ruler kind of like if I was laying fresh cement so first I’m just Distributing that chocolate so that it’s relatively even over the top of my little tar case

And then I’m going to do one final sweep to make sure I’ve got a beautiful smooth top to my Reese’s peanut butter cup pop that one back in the fridge to set but before you want to serve it this can just sit at room temperature so it

Doesn’t need to be refrigerated and you don’t really want it refrigerator it’s going to be impossible to cut into or to bite through there you’ve got your gorgeous giant Reese’s peanut butter candy cup I hope you guys have loved this idea for more amazing sweets baking ideas recipes and crazy cool things you

Can make for your friends and family make sure you check out my YouTube channel my cupcake addiction subscribe for two new videos every week and as always thanks very much for Watching