Giant Reeses Peanut Butter Cup
by Mark Jones for £10.00
11th December 2007
Pages: 1 2
Now, scoop out about 4 full tablespoons of peanut butter into a good size mixing bowl. Add about 1 tablespoon of butter. It may not look like much but we're about to add more volume. Pour in 3.5 to 4 cups of the confectioners sugar and the 3/4 cup of the graham cracker crumbs. Looks great, doesn't it? Well no, it doesn't.
So get mixing with your weapon of choice. You can go electric if you like, but I prefer the control of a good silicon spatula. By the time your arm is getting tired, you'll find the peanut butter has absorbed the sugar and crumbs into a doughy type of material. If you taste it now you will find it tastes very close to the inside of a Reese's. THIS was the Holy Grail I was looking for. I put mine in the fridge for about 10 minutes to get it a little more solid to work with.
If your bottom is set, (I mean the chocolate one) bring it out and ready the peanut butter filling. I put out a sheet of parchment paper and put the peanut butter dough on it. Then I semi-flattened it and covered it with another sheet of parchment paper. I used a rolling pin to flatten it out. Then I found a lid that was about the diameter that I wanted the inner disk of peanut butter to be. I used this as a guide to cut out a clean-edged (sort-of) disk and plop it onto the bottom layer of chocolate.
You may have had some chocolate left from the first layer. Add more chips and shortening to mix up more. I'd say about 1.25 cups. Nuke and mix as you did in the earlier step. When it's ready to pour, go to it. Fill the top and around the edges. It won't want to flow too well, so you may have to use your handy-dandy spatula to show it who's boss. I did not have quite enough to evenly make the top layer, so I had to add about another half cup of chips and pour it on top. Again I used the shake & shimmy method to even the melted chocolate and release air bubbles. After it's done, back in the fridge to set.
When you are ready to serve it, remove it from the fridge and let it thaw a little. Since you won't be wolfing it down in 1 or 2 bites, I expect that you will be cutting it like a pie. As it thaws, it won't break apart as much. The final photo shows a cross section of the original and my Pimped version. Next time, I might try slightly less chocolate layers, and slightly more peanut butter. Still, the results were a wonderful dessert that put Aunt Mini's rhubarb pie to shame.