This Giant Reese’s Peanut Butter Cup is a show-stopping homemade treat that tastes like an oversized, fresher version of the classic candy. I’ve made this several times for parties and birthday cakes, and it’s reliably rich, creamy, and easier than it looks. If you like peanut butter desserts, try pairing it with these peanut butter cupcakes for a theme dessert table.
Why Make This Recipe
- Bold peanut butter flavor and a thick chocolate shell deliver a nostalgic, indulgent experience in one bite.
- Makes a dramatic centerpiece for birthdays, holidays, or potlucks without advanced pastry skills.
- You control the ingredients — pick dark, milk, or dairy-free chocolate and use real peanut butter.
- It’s customizable: you can size it for a crowd or make individual portions for easy gifting.
- Personal insight: I love making a giant version because guests are delighted by the presentation, and the texture contrast (crisp shell, soft filling) always gets compliments. Also try it alongside these easy peanut butter balls for variety.
Recipe Overview
- Prep time: 30 minutes (active) + chilling time
- Cook time: 0–10 minutes (melting chocolate)
- Total time: about 1 hour including chilling
- Servings: 8–10 slices from a 6-inch pan (adjust for pan size)
- Difficulty: Easy–Medium
- Method: Melt chocolate, build a chocolate shell in a lined 6-inch springform or silicone mold, add peanut butter filling, top with more chocolate, chill until firm. For individual cups use a muffin tin or silicone molds.
My Experience Making This Recipe
I tested this recipe in a 6-inch springform and a silicone bundt-style mold to compare ease of unmolding. The springform gives cleaner edges but requires careful lining; the silicone mold is forgiving and releases easily. I learned that cooling times matter more than speed — rushing causes cracks in the shell.
How to Make Giant Reese’s Peanut Butter Cup
Start by melting 10–12 ounces (280–340 g) of chocolate in a double boiler or microwave (30-second bursts, stir between). Brush an even layer of melted chocolate into a lined 6-inch pan and chill 15–20 minutes to set; repeat for a thicker shell. Mix about 1 1/2 cups smooth peanut butter, 1/2 cup powdered sugar, 3 tablespoons melted butter, and a pinch of salt until smooth; spread this filling onto the set shell and chill 10 minutes. Pour remaining melted chocolate over the filling, smooth, and chill until fully firm (about 30–45 minutes). Unmold, trim edges if needed, and serve.
Expert Tips for Success
- Tempering vs. melting: for a glossy, snap-worthy shell, gently temper chocolate (melt to 45–50°C / 113–122°F for dark, cool to ~27°C, then reheat to ~31°C). If you skip tempering, use couverture or compound chocolate and chill thoroughly. Also see my note on tempering with peanut butter cupcake tips.
- Use an offset spatula for even chocolate layers; thin, even coats reduce cracking and waste.
- Chill between layers: solidifying the base before adding filling prevents the peanut butter from seeping through.
- Measure peanut butter by weight for consistency (about 340 g for 1 1/2 cups). Use creamy peanut butter for a smoother interior; stir natural peanut butter well before measuring.
- Equipment recommendation: a 6-inch springform pan or a high-quality silicone mold, kitchen thermometer, and plastic wrap to ease unmolding.
How to Serve Giant Reese’s Peanut Butter Cup
- Slice into wedges and serve with fresh berries or sea-salt caramel to balance sweetness.
- Cut into small squares and plate with espresso for an adult dessert course.
- Wrap wedges in clear cellophane and ribbon them as gifts for parties or teacher treats.
- For a fun dessert bar, pair with small treats like these chocolate peanut butter hearts and let guests cut their own slices.
Storage and Reheating Guide
Store the giant cup in an airtight container in the refrigerator for up to 10–14 days; keep layers level to avoid cracking. For longer storage, freeze tightly wrapped (plastic wrap then foil) up to 3 months; thaw overnight in the fridge before serving. To soften slightly before serving, let sit at room temperature 20–30 minutes or microwave individual slices for 5–8 seconds on low heat—use short bursts to avoid melting the shell.
Recipe Variations
- Gluten-free: Recipe is naturally gluten-free if your chocolate has no gluten additives; always check labels.
- Dairy-free / Vegan: Use dairy-free chocolate and vegan butter or coconut oil in the filling; full-fat coconut cream can add richness.
- Mini cups: Use a 12-cup silicone muffin tin and scale the peanut butter filling to 1/3 the volume per cup for bite-sized treats.
- Salted caramel swirl: Mix 2–3 tablespoons of thick caramel into the peanut butter filling or swirl on top before the final chocolate layer for a salted-caramel twist.
Nutritional Highlights
- Peanut butter provides protein and heart-healthy monounsaturated fats, but this is an indulgent, calorie-dense dessert.
- Allergen info: contains peanuts and likely soy and dairy depending on chocolate choice — label-checking is essential.
- Portion guidance: aim for 1/8 to 1/10 of a 6-inch cake per serving to keep calories in check while still enjoying the treat.
Troubleshooting Common Issues
- Chocolate seized or grainy: If water touches melted chocolate, it can seize. Fix minor seize by adding 1 teaspoon neutral oil or warm cream (for milk chocolate) while stirring; otherwise start fresh and keep equipment dry.
- Filling too soft or runny: Add more powdered sugar (1 tablespoon at a time) or chill the filling mixture before assembly to firm it.
- Shell cracks on unmolding: Ensure the chocolate is fully set and use a silicone mold or warm the pan sides slightly with your hands to ease release; a thin strip of parchment around edges helps.
Frequently Asked Questions
Q1: Can I use natural peanut butter in the filling?
A1: Yes, but natural peanut butter is looser and may need extra powdered sugar or a tablespoon of melted butter to stabilize the filling. Chill the filling before assembly to firm it up.
Q2: Do I have to temper the chocolate?
A2: No — tempering gives a glossy, snap finish, but untempered chocolate will still taste great if you chill it properly. Use good-quality chocolate and avoid overheating (keep under 50°C / 122°F).
Q3: How do I make individual-sized giant cups?
A3: Use deep silicone muffin molds or a muffin tin lined with parchment cups. Reduce filling volume per cup and shorten chill times; the process is otherwise identical.
Q4: Can I add mix-ins to the peanut butter filling?
A4: Yes — chopped nuts, crispy rice cereal, or mini chocolate chips add texture. Fold in small, dry mix-ins so they don’t make the filling too loose.
Conclusion
For an interactive Reese’s-style experience or to see how the brand celebrates its own giant cups, check out the official REESE’S Stuff Your Cup | HERSHEY’S CHOCOLATE WORLD attraction for inspiration and fun ideas.
Print
Giant Reese’s Peanut Butter Cup
- Total Time: 60 minutes
- Yield: 8-10 slices 1x
- Diet: Vegetarian
Description
A show-stopping homemade treat that tastes like an oversized, fresher version of the classic candy, perfect for parties and special occasions.
Ingredients
- 10–12 ounces (280–340 g) chocolate (dark, milk, or dairy-free)
- 1 1/2 cups smooth peanut butter
- 1/2 cup powdered sugar
- 3 tablespoons melted butter
- A pinch of salt
Instructions
- Start by melting the chocolate in a double boiler or microwave in 30-second bursts, stirring in between.
- Brush an even layer of melted chocolate into a lined 6-inch pan and chill for 15–20 minutes to set; repeat for a thicker shell.
- Mix together the peanut butter, powdered sugar, melted butter, and salt until smooth.
- Spread the peanut butter filling onto the set chocolate shell and chill for 10 minutes.
- Pour the remaining melted chocolate over the filling, smooth it out, and chill until fully firm (about 30–45 minutes).
- Unmold the giant cup, trim edges if needed, and serve.
Notes
For a glossy shell, consider tempering the chocolate. Use an offset spatula for even layers and chill between layers to prevent seepage.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling, Melting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg