Pie-Sized Peanut Butter Cup

Name: Pie-Sized Peanut Butter Cup
Prep time: 20 min
Cook time: 5 min
Yield: 14
Cuisine: American,
Ingredients: 24 oz semi-sweet chocolate divided; 2 tsps coconut oil; 2 cups creamy peanut butter; 1/4 cup (1/2 stick ) butter; 1 cup confectioners' sugar; 1 tbsp McCormick® Pure Vanilla Extract; 1 tsp McCormick® Cinnamon, Ground; 1/4 tsp McCormick® Nutmeg, Ground

Holiday pie is great. But a giant, homemade, pie-sized peanut butter cup? It’s better. Trust us. With a signature peanut butter filling and rich chocolate coating, this dessert has got everything you love about the classic candy bar, and more. (Because it literally is ... Read More Read Less

20m

PREP TIME

5m

COOK TIME

564

CALORIES

8

INGREDIENTS

Servings: 14

Ingredients

24 ounces semi-sweet chocolate, divided Substitutions available
- milk chocolate
2 teaspoons coconut oil
2 cups creamy peanut butter
1/4 cup butter
1 cup confectioners' sugar
1 tablespoon McCormick® All Natural Pure Vanilla Extract
1 teaspoon McCormick® Ground Cinnamon
1/4 teaspoon McCormick® Ground Nutmeg

KEY PRODUCTS

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.