Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.
Export 3 ingredients for grocery delivery
Spoon the Reese's Peanut Butter into a large mixing bowl.
Sift the powdered sugar over the peanut butter.
Pour in the melted butter.
Stir until the ingredients come together.
Use your hands to continue mixing the ingredients together until they form a smooth ball.
Spoon 8 ounces of melted and tempered pure milk chocolate or 8 ounces of melted compound chocolate (candy melts, melting wafers, almond bark) into the bottom of a 9-inch tart pan.
Hold onto the removable bottom, using your thumb, and brush the chocolate over the bottom and up the sides of the pan.
As the chocolate thickens, continue to push it up around the edge of the tart pan until you get a nice thick layer aound the sides.
Chill pure chocolate in the refrigerator and compound chocolate (candy melts, melting wafers, almond bark) in the freeze for about 10-15 minutes until hardened.
If needed, brush another layer of chocolate around the sides and chill until hard.
Remove the chocolate shell from the tart pan and carefully peel the removable metal plate from the chocolate.
Remove any excess chocolate from the plate, then place it back in the pan.
Place the chocolate back in the pan, then add more chocolate to any areas that look too thin.
Chill again before filling.
Pat the peanut butter fudge filling into a disc and place it into the chocolate shell.
Gently press the fudge up against the sides of the chocolate shell.
Spread the remaining milk chocolate over the top of the fudge making sure it seals around the edge.
Chill for 10-15 minutes until hardened.
Remove the giant chocolate peanut butter cup from the tart pan.
Set it on a serving platter.
To serve, warm a sharp knife over a flame, a gas stove, or dip it into boiling water then, dry it off.
Make a cut using the hot knife. Repeat, to cut the pie into 12 wedges.