Jumbo peanut butter cups
A true copycat version of the Reese pieces filling inside of a half pound peanut butter cup
Equipment
- 2.5 inch round cookie cutter
Ingredients
Peanut Butter Filling
- 720 grams creamy peanut butter
- 113 grams butter
- 720 grams powdered sugar
- 250 grams Reese pieces
Chocolate
- 8 lbs tempered milk chocolate
Instructions
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.
Tried this recipe?Let us know how it was!