Photo: Matt Duckor
BY JOANNA SCIARRINO
It will come as no surprise to reveal we're Big Fans of peanut butter cups. We like them so much we ate a whole bunch to find out which brand is the best. But for serious peanut-butter-and-chocolate enthusiasts, this giant "peanut butter cup" is what you need. A chocolate cookie crust actually makes it more a cross between a candy and a pie, but technicalities aside, this ridiculously-easy-to-make treat will satisfy a serious craving and make a lot of people happy.
INGREDIENTS
- 1 1/2 cups chocolate wafer cookies, finely ground
- 4 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 2 tablespoons sugar
- 1/4 teaspoon fine sea salt
- 1 cup creamy, unsalted peanut butter
- 1/2 cup honey or confectioners sugar, depending on your preference
- 1/4 teaspoon fine sea salt
- 1 1/2 cups bittersweet chocolate chips, melted
- 9-inch fluted tart pan with removable base
PREPARATION
Chocolate Crust
Preheat oven to 350 degrees. Mix all ingredients together in large bowl until well combined. Pat mixture into tart pan, pressing firmly into bottom and up sides. Bake until crust fragrant, about 10 minutes. Let cool completely on wire rack.
Peanut Butter Filling
Mix peanut butter, sugar, and salt in bowl until completely combined.
Assembly
Spoon filling into crust and smooth into an even layer. Make sure there's enough room at the top for the chocolate. Melt chocolate chips carefully over a double boiler or in a microwaveable bowl until smooth. Pour over peanut butter and fill to seal at the edges. Swirl top until perfectly smooth and set to cool and solidify. DO AHEAD: Can be made 1 day ahead and stored in refrigerator.
This recipe has not been tested by Bon Appétit Test Kitchen...but they loved it.
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