Pimp That Snack

Reeses Mothership

by Chocofrolic 11 photos Rated 83% 643 votes when voting closed

In true ‘oholic’ fashion, I cleaned out the local store of all its chocolate once the easter shut-down was over, and rushed home to attempt the mother of all reeses peanut butter cups.

1. With two jars of peanut butter, a coolio glass flan dish and enough chocolate to feed a small country, I began.

Two jars of peanut butter, milk chocolate bars, single cream and Reese's cups in a bowl

2. I micro’d the chocolate in twenty second bursts – learning much from my fellow pimpers catastrophies – with only 80 seconds perfectly melting the bowl of choccie blocks to a runny, yummy consistency.

Melted milk chocolate being stirred with a wooden spoon in a glass bowl

3. Sadly this is where my good fortune took a downturn, DO NOT, I REPEAT DO NOT ADD CREAM TO THIS MIX!! as I did!

Single cream poured in a thin stream into the bowl of melted chocolate

4. Suddenly my lovely runny choccy pool, turned to some kind of horror blob that would not lay down. I tried a couple more blasts in the microwave, I considered changing tack and making a giant chocolate button (cos how hard can that be!), but no, nothing would return it to the smooth pre-cream consistency !

The chocolate and cream beaten into a thick brown paste in the glass bowl

5. So, I spooned the what-can-only-be-described-as ‘glop’ into a saucepan, added a little water and gently stirred. Not good! It was fast becoming the giant peanut butter cup fiasco.

Scraping the thick chocolate mixture from the glass bowl into a steel saucepan

6. Staring blankly at a ‘mound’ when in fact there should be a runny liquid, I decided I was not going to be intimidated by the monster in the kitchen! Armed with a giant wooden spoon I squashed the glop into a buttered flan dish and quickly placed in the fridge.

The chocolate pressed and smoothed into a fluted glass flan dish as the base

After a minute or two, I removed it and began work on the edges, stretching the base chocolate up the sides, before placing it in the FREEZER. This baby needed some structure, and sub zero temperatures were the only way I was going to achieve rigidity!

7. After about half an hour, I removed from freezer and emptied TWO full jars of peanut butter into the body of the beast.

Peanut butter filling being spread over the chocolate base with a wooden spoon

8. And smoothed it out.

The smoothed peanut butter layer in the dish beside two Whole Earth jars

9. Melting another mega bar of chocolate – with all the confidence of a pro choco-micro-melter! I poured this over the top of the peanut butter, to form the lid.

Melted chocolate poured from a bowl over the peanut butter layer to form the lid

10. With it back in the freezer, and feeling like a giddy kipper, I awaited – drum roll please – the mother of all reeses peanut butter cups to emerge!!

The smooth chocolate top finished, the whole dish balanced on a forearm before freezing

11. Slight hitch with removal from mould, 24 hours later and several freezes, heavy slapping, boiling water, micro-waving and re-freezes, the mothership is born!

Cut in half and stacked, showing a thick orange peanut butter layer between chocolate

mmmmmmmmm .. tongue-tastic!

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