Chef Jessie Sheehan’s Giant Peanut Butter Cup

Chef Jessie Sheehan's Giant Peanut Butter Cup

Made by Chef Jessie Sheehan, 3x NYTimes Award-Winning Cookbook Author of Snackable Bakes, Chef Contributor for The Bake Feed, Washington Post & Food52 & Podcast Host of She's My Cherry Pie
Recipe made by Chef Jessie Sheehan / photo captured by Nico Schinco. 
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Total Time 29 minutes
Course Dessert

Equipment

  • Medium bowls
  • spatulas
  • 9.5" Tart Dish or Spring Foil Pan
  • Mini Offset Spatula

Ingredients
  

  • 3 cups TCHO Oat My Gawd Oat Milk Chocolate
  • 3 tbsp Vegetable Oil

Peanut Butter Filling

  • 2 cups Smooth peanut Butter
  • 2 Cups Confectioners Sugar
  • 1/2 cup Unsalted Butter
  • 1/2 tsp Kosher Salt 1
  • 1 tsb Vanilla Extract

Instructions
 

Chocolate Shell

  • Have a 9.5" tart shell with a removable bottom, as well as a rimmed baking sheet. 
  • In a medium microwave-safe bowl, microwave 2 cups of TCHO's Oat My Gawd oat milk chocolate baking discs on high in 20-second bursts, stirring with a flexible spatula after each burst. 
  • Add vegetable oil and stir until smooth.
  • Spread the melted chocolate on the bottom of the tart pan and up the sides with the back of a spoon.
  • Set the chocolate tart pan on a baking sheet and place it in the freezer to chill, about 15 minutes. 

Peanut Butter Filling

  • In a medium size bowl, whisk together the peanut butter, confectioners sugar, butter, vanilla, and salt until smooth. Transfer the peanut butter mixture to the chocolate-coated tart pan and evenly spread with a flexible spatula.
  • Microwave the remaining chocolate and oil in the same microwave-safe bowl you previously used, and pour it over the peanut butter filling, smoothing the top with an offset spatula (or spatula).
  • Freeze until the sides of the pan easily pop off, about 30 minutes. The longer you wait, the easier they will pop out. 
  • Once removed, use a small pairing knife to dislodge the base from the bottom of the cup. Let sit a room temperature for 5-10 minutes before cutting. Slice with a large chef's knife, dipping the knife in hot water and drying it in between cuts for the cleanest slices. 
  • Keep the peanut butter cup, wrapped, in the refrigerator for up to a week. 
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