Step 1

Spoon the Reese's Peanut Butter into a large mixing bowl.

Step 2

Sift the powdered sugar over the peanut butter.

Step 3

Pour in the melted butter.

Step 4

Stir until the ingredients come together.

Step 5

Use your hands to continue mixing the ingredients together until they form a smooth ball.

Step 6

Set aside.

Step 7

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.

Step 8

Hold onto the removable bottom, using your thumb, and brush the chocolate over the bottom and up the sides of the pan.

Step 9

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.

Step 10

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.

Step 11

If needed, brush another layer of chocolate around the sides and chill until hard.

Step 12

Remove the chocolate shell from the tart pan and carefully peel the removable metal plate from the chocolate.

Step 13

Remove any excess chocolate from the plate, then place it back in the pan.

Step 14

Place the chocolate back in the pan, then add more chocolate to any areas that look too thin.

Step 15

Chill again before filling.

Step 16

Pat the peanut butter fudge filling into a disc and place it into the chocolate shell.

Step 17

Gently press the fudge up against the sides of the chocolate shell.

Step 18

Spread the remaining milk chocolate over the top of the fudge making sure it seals around the edge.

Step 19

Chill for 10-15 minutes until hardened.

Step 20

Remove the giant chocolate peanut butter cup from the tart pan.

Step 21

Set it on a serving platter.

Step 22

To serve, warm a sharp knife over a flame, a gas stove, or dip it into boiling water then, dry it off.

Step 23

Make a cut using the hot knife. Repeat, to cut the pie into 12 wedges.