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Anyone who loves Reeses Cups would love a giant one, right? Right! September 16th was Will’s birthday and he turned 26. For his birthday cake, I decided to make his favorite piece of candy. If you know a Reeses lover, think twice about going the old fashioned route with a lame ole’ cake.
- 2.5 cups Peanut Butter
- 3.5oz Butter
- 16oz Chocolate (without cocoa butter)
- 2.5 cups Powdered Sugar
I followed this video tutorial. A few things I did differently are that I didn’t use milk chocolate. The tutorial called for milk chocolate without any cocoa butter but I could not find any for the life of me. All I could find was unsweetened dark chocolate. So I added sugar to it and used it anyways. I would recommend milk chocolate if you can. Another thing is I used different amounts of ingredients.
First, pour some of the chocolate (leaving some for the top part) in the tart pan and run it up the edges of the pan. This will be the shell. Try to get the sides even with the amount that’s in the bottom. You don’t want the sides too thin. Then put the pan in the fridge for the shell to harden.
Make the filling. Combine the peanut butter, butter, and sifted powdered sugar and mix.
Take the shell out of the fridge and using a knife, cut off any rough edges around the top to make it all even. Then use the spatula to put the filling inside.
Place the cake back in the pan and pour the rest of the chocolate on top of the filling and use the ruler or a flat surface to smooth it out. Then jiggle the pan to make it sit even more flat. Place in the fridge to harden.
Once the chocolate has hardened, you can then eat it or leave it out to sit and get soft. Enjoy!