Giant Peanut Butter Cup Recipe

An absolutely stunning, no-bake 4 ingredient giant peanut butter cup recipe – literally the only reason I haven’t tried making it yet is because I don’t think I would be able to control myself! The recipe and video are by the My Cupcake Addiction blog.


Here is what you need for the giant peanut butter cup recipe!

Literally all you need (and I mean that in terms of number of ingredients, most definitely not in terms of quantity of ingredients!) is:

  • 600g icing sugar
  • 600g peanut butter, ideally smooth but you can use crunchy if you prefer (you monster!)
  • 100g softened, unsalted butter
  • 750g melted milk chocolate – ideally compound chocolate rather than normal milk chocolate so that it doesn’t set too firm. In other words it shouldn’t list cocoa butter as an ingredient. If it does, you can try adding a bit of vegetable oil to keep it softer.

And how do you make this incredible giant Reese’s peanut butter cup?

It’s incredibly easy!


The main bit of bakeware you need is a flan tin with a loose base like the one in the picture below:

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A ruler and offset spatula are also useful but to work with chocolate and peanut butter and get it smooth, the flan tin makes things much simpler!

So here is the method for the giant peanut butter cup recipe in full:

  1. Line the base of your flan tin with baking paper
  2. Pour in a generous amount of your melted chocolate, and make sure the base and sides of the flan tin are completely covered. You need it quite thin(but not too thin that it will crumble off) on the sides and a good even and flat layer on the bottom.
  3. Allow the tine to cool and set in the fridge – usually around 30-45 minutes.
  4. To make the peanut butter filling, in a large mixing bowl combine your icing sugar, peanut butter and softened butter (if your butter is fully melted that is still fine). Use an electric whisk at low speed combine your ingredients. When you’re done beating, it will still be a little bit lumpy but you can use a spoon or spatula to flatten it and smooth it out.
  5. Remove your flan tin from the fridge, and remove your chocolate from the tin. Be careful as some of the excess chocolate may have stuck to the baking paper. You can use a knife to very gently remove the excess so your chocolate “cup” comes away cleanly.
  6. Pour your peanut butter mixture into your empty flan tin and press it down firmly to flatten it. Then remove it from the tart pan and gently force it into your empty chocolate shell. The shell will still be quite fragile so you don’t want to press the peanut butter mixture firmly directly into it as the shell might break.
  7. If you can place your chocolate shell back in the flan tin for extra support when you’re adding the peanut butter mixture, then do so. Then add in your disc of peanut butter.
  8. Pour over the rest of your milk chocolate and use the back of a spoon to spread it evenly and flatly and make sure there are no gaps in the chocolate.
  9. Use a ruler or long flat surface to completely smooth out the top then pop it in the fridge to set again.
  10. It can be stored and served at room temperature once it has been set!


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