Reese’s Peanut Butter Cup

My cousin is absolutely obsessed with Reese’s Peanut Butter Cups. He loves the tree cups at Christmas, the bunny and egg cups at Eater, the pumpkin cups and Halloween. So I thought why don’t I make him a homemade giant Reese’s cup for his 16th birthday. He and his family were so excited, they loved it and it really did taste like a Reese’s Peanut Butter Cup.



Ingredients for Crust:

  • 8 T (1 stick) unsalted butter, at room temperature
  • 1/2 cp. + 1 T confectioner’s sugar
  • 1 large egg yolk
  • 3/4 t vanilla extract
  • 1 1/4 cps flour, plus more for rolling
  • 1/4 cp. unsweetened cocoa powder

Peanut Butter Filling:

  • 6 T unsalted butter, at room temperature
  • 3/4 cps creamy peanut butter
  • 1/2 cp. confectioner’s sugar, sifted
  • 2 T heavy cream

Chocolate Ganache:

  • 1/2 cp. heavy cream
  • 3 1/2 Oz. semi-sweet chocolate chips


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 transfer the tart to the fridge and allow to set for 30 minutes.

Adapted from A Cozy Kitchen


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