Pie-Sized Peanut Butter Cup

INSTRUCTIONS

• 1 Place 9-inch tart pan with removable bottom on shallow baking pan; set aside. Place 12 ounces of the chocolate and 1 teaspoon of the coconut oil in large microwave-safe bowl. Microwave on HIGH for 1 minute 30 seconds, stirring every 30 seconds, or until completely melted and smooth.
• 2 Pour melted chocolate into tart pan, spreading to cover bottom and sides of pan completely. Refrigerate 5 minutes. Work chocolate evenly up sides of tart pan again using a small spatula, to create a thicker edge, being sure to keep bottom completely coated. Refrigerate 15 to 20 minutes longer or until firm.
• 3 Meanwhile, place peanut butter and butter in large microwave-safe bowl. Microwave on HIGH 2 minutes, stirring after 1 minute. Stir in confectioners’ sugar, vanilla, cinnamon and nutmeg until well blended and smooth. Cool slightly.
• 4 Spoon peanut butter mixture into chocolate in tart pan, spreading to fill evenly; set aside. Melt remaining 12 ounces chocolate and 1 teaspoon coconut oil as directed in Step 1. Pour evenly over top of peanut butter filling, spreading to cover completely. Refrigerate until firm, at least 2 hours or overnight. Cut into wedges to serve.
• 5 Test Kitchen Tip: A tart pan with a removable bottom works best and will give you fluted edges like traditional peanut butter cups, but if you don’t have a tart pan, you can try a 9-inch springform pan lined with foil (dull-side up). When pouring the melted chocolate into the pan, spread it about 1 inch up the sides to form the edges of the peanut butter cup. To remove from the pan, simply release and remove the collar and peel away the foil.