Giant Reese's Peanut Butter Cup (Printable Version)
Creamy peanut butter filling, chocolate cookie crust, and silky chocolate glaze combine for a rich dessert.
# Ingredients:
→ Ganache
01 -
180 grams semi-sweet chocolate chips, high-quality
02 -
180 milliliters heavy whipping cream
→ Crust
03 -
12 Oreo cookies
04 -
12 Nutter Butter cookies
05 -
85 grams salted butter, melted, divided
→ Filling
06 -
250 grams creamy peanut butter
07 -
225 grams whipped cream cheese
08 -
40 grams powdered sugar
09 -
226 grams Cool Whip, thawed
10 -
8 full-size Reese's peanut butter cups, chopped
# Steps:
01 -
Heat heavy whipping cream in a microwave-safe bowl for 1 minute. If needed, continue heating in 30-second intervals until very hot but not boiling. Pour semi-sweet chocolate chips into the hot cream and allow to sit 3-4 minutes without stirring. Stir until smooth, glossy, and fully melted. Set aside to cool slightly.
02 -
Blend Oreo and Nutter Butter cookies separately to a fine crumb consistency. Divide crumbs into two bowls, adding 43 grams melted butter to each; mix thoroughly. In a 23 cm pie plate, alternate spoonfuls of Oreo and Nutter Butter crumb mixtures, pressing firmly into bottom and sides to form an even crust. Freeze crust while preparing filling.
03 -
Using a hand mixer, beat peanut butter, whipped cream cheese, and powdered sugar until smooth and combined. Gently fold in thawed Cool Whip with a spatula or mixer on low speed, maintaining a light, fluffy texture.
04 -
Spread peanut butter filling evenly over chilled crust, smoothing the surface. Pour cooled ganache over filling and spread into an even layer. Sprinkle chopped Reese's peanut butter cups evenly on top. Refrigerate for at least 3 hours to set and meld flavors before serving.
# Notes:
01 -
For clean slices, dip a sharp knife in hot water and dry before cutting to easily glide through ganache and filling. Optionally, drizzle melted peanut butter or chocolate over slices and garnish with whipped cream for added elegance.