Giant Peanut Butter Cup
Author: Betsy Cohen
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
  • Crust:
  • 2 cups lightly salted peanuts
  • 1 tablespoon sugar
  • 3 tablespoons unsalted butter, melted
  • Filling:
  • 8 ounces cream cheese, softened
  • 2 cups peanut butter, creamy
  • 1 cup confectioners sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons heavy whipping cream
  • Topping:
  • 3 tablespoons unsalted butter
  • ¼ cup heavy whipping cream
  • ⅛ cup (2 tablespoons) light corn syrup
  • 12 ounces semi-sweet chocolate
  • 12 Reese's® miniature peanut butter cups
  1. Preheat the oven to 325°. Set a 9" springform pan aside.
  2. For the crust:
  3. Place the peanuts and sugar in the bowl of a food processor fitted with the metal blade. Process on/off until the nuts are fine pieces. Add the butter and process until well combined. The mixture will resemble a loose paste.
  4. Grease the pan (i.e. Pam®). Press the mixture into the bottom of the springform. Place on a sheet of aluminum foil and bake in 325° oven for 10 minutes. Cool completely on a cooling rack.
  5. For the filling:
  6. Beat the cream cheese, peanut butter, confectioners sugar, vanilla and heavy cream on medium speed, until well blended.
  7. Press the filling evenly into the springform, on top of the crust. Refrigerate for 30 minutes.
  8. For the topping:
  9. Melt the butter, heavy cream and corn syrup together over medium low heat. When it starts to simmer, turn the heat off and add the chocolate. Stir until smooth.
  10. Remove the sides of the springform. Using a long, straight metal spatula, transfer the Giant Peanut Butter Cup to a serving plate. (If you do not have the spatula, leave the Cup on the bottom of the springform, place the springform on the serving plate and continue).
  11. Pour the chocolate topping over the middle of the Giant Peanut Butter Cup. Use a small spatula to spread the topping over the sides as well as the top of the cake. Unwrap the Reese's® cups and place them on top of the cake (think of a clock and place them where the numbers would be).
  12. Refrigerate for 20 minutes to set. If serving later in the day, remove from the refrigerator for 25 minutes before serving, to allow the chocolate to cut easily.
Recipe by Desserts Required at