This recipe makes 24 huge, half pound, jumbo peanut butter cups. If you are not looking to make that many, you can half the recipe. If you'd rather make one HUGE peanut butter pie, I've got you covered with a giant Reese cup pie recipe.
This recipe makes 24 huge, half pound, jumbo Reese peanut butter cups. I like to say they are Reese peanut butter cups because my peanut butter of choice for these is the Reese brand. If you are not looking to make that many, you can half the recipe. Just remember that you want your filling to be around ¾" in height, so don't spread it thin. It also needs 8 POUNDS OF TEMPERED CHOCOLATE. Yes, I'm yelling that because it's a lot. This is a recipe I use when selling them, so I make this many (or more!) at once.
Let me guess, you also love peanut butter and chocolate.
Peanut butter cups with a massive amount of peanut butter filling and Reese Pieces on the inside? Sign me up. Most people will tell you the more peanut butter filling ratio to chocolate, the better. I've got a copy cat Reese peanut butter filling recipe that will blow you mind (and maybe worry some of my friends who still work at Hershey that I'm sharing some insider information...
Cookie cutter for the center
You'll slab this filling into a 9x13" pan with edges before using a round cookie (or biscuit cutter) to cut out the center.
The sheet pan I use is approximately ¾" deep. Press an even, tight layer into the pan. Once you have all of the filling in the pan, place another piece of parchment paper on top to smooth it out. Pop it in the fridge for 30 minutes before cutting out the shapes or leave at room temperature for 2 hours.
Chocolate cup liners for jumbo peanut butter cups
I use these paper cups to make the jumbo peanut butter cups. The easiest way to make these is to assemble them in the cup. You'll add chocolate, press the filling down, and top it with chocolate and additional Reese Pieces.
Equipment for jumbo peanut butter cups
- 9 x 13" sheet pan with sides
- parchment paper
- 5 quart planetary mixer
- paper cups
- bowl for melting chocolate
- 2.50" round cookie cutter or biscuit cutter.
Ingredients for jumbo peanut butter cups
- creamy peanut butter
- powdered sugar
- Reese pieces
- milk chocolate (not chocolate chips). My go to chocolates are Barry Callebaut 823 for milk and Barry Callebaut 811 for dark.
- Make your peanut butter filling.
- Cut out your fillings using your round cookie cutter. Reshape the excess filling to produce more centers.
- Line up your cups. I do 12 at a time because I can only hand temper 4 lbs. of chocolate at once.
- Temper your chocolate. I like using the seeding method to temper.
- Place 3 lbs. of chocolate in a microwavable safe glass bowl.
- Melt for 60 seconds in the microwave. Stir
- Melt for 60 seconds in the microwave (again). Stir
- Melt for 30 seconds in the microwave. Stir
- Take the temperature of the chocolate. If it's 113-115F, stop! If it's not, continue in 20 second intervals until you reach 113F.
- Add in ⅓ lb. of chocolate until it melts. You will do this until you drop your temperature to 89F. Typically it takes 1-1.5 lbs to get the temperature to drop. Now it's reach to use!
- Pour a small amount of chocolate in the bottom of each cup - slightly less than halfway full.
- Press peanut butter center into chocolate. top with small amount of chocolate to completely cover the filling.
- Decorate with additional Reese pieces, if desired.
I package these in a 6 x 8" cell bag with a twist tie, and then in a clear box with a label.
Storage and shelf life
Jumbo peanut butter cups can be stored at room temperature for up to three months. They can be stored in a freezer for up to 12 months.
Jumbo peanut butter cups
- 2.5 inch round cookie cutter
Peanut Butter Filling
- 720 grams creamy peanut butter
- 113 grams butter
- 720 grams powdered sugar
- 250 grams Reese pieces
- 8 lbs tempered milk chocolate
Making the filling
- In a large microwaveable bowl, heat peanut butter and butter until fluid and runny. You can also heat these two ingredients in your 5 quart mixing bowl in a make shift double boiler by placing the ingredients in the mixing bowl and then the mixing bowl in a pot of boiling water.
- Put fluid peanut butter and butter in the 5 quart mixing bowl. Mix in the powdered sugar until combined. Yes, it really will all fit.
- Put Reese pieces in mixer. Mix for at least a minute. You want them to crush a bit.
Making the shapes
- Press all of the filling into a parchment lined 9 x 13" sheet pan. My preferred sheet pan is 9 x 13 and ¾" deep. Once filling in pressed into the sheet pan, take another sheet of parchment paper and place it overtop of the filling. Smooth out the top. Place filling in fridge for 30 minutes for it to firm up.
- After the filling as set, use cookie cutters to cut round circles. Set aside while you are tempering your chocolate, do not put back in the refridgerator.
FOR JUMBO CUPS
- Melt and temper chocolate
- place a small amount of chocolate into cup, slightly less than halfway.
- Press peanut butter center into chocolate.
- top with additional chocolate, just enough to cover the peanut butter filling.
- decorate with Reese pieces if desired.
- Leave at room temperature to set. Do not put these back in the fridge.
Did you make this recipe? Let me know!