Ingredients:
4 cups milk chocolate chips (700 g), divided
2 cups creamy peanut butter (480 g)
2 cups powdered sugar (320 g), sifted
8 tablespoons butter, softened
Directions:
Place half of the chocolate chips in a small bowl. Then melt in the microwave, giving it 30 second intervals, stirring in between, until it is fully melted.
Pour the melted chocolate into a tart pan and refrigerate until it is set. Then place the peanut butter, powdered sugar, and softened butter in a large bowl and mix until smooth.
Pour the peanut butter into the tart pan and smooth the surface, then melt the remaining chocolate and pour over the peanut butter. Refrigerate for about an hour and until it is set. Slice and serve!
Tips:
You may keep your big peanut butter cup for up to three days at room temperature.
Wrap tightly in plastic wrap, then wrap again in tin foil and freeze for up to 3 months. To defrost, place it in the refrigerator overnight, then lay it out on your counter to thaw at room temperature for a few hours before unwrapping.
Package the Reese’s Thanksgiving Pie in a pie box, a pizza box, or transparent cellophane tied with a bow to give as a gift.
