Giant Peanut Butter Cup with Coconut and Pecans
A giant Peanut Butter Cup will delight an entire crowd with its fun presentation and super delicious filling of peanut butter, coconut, and pecans. It's not your average peanut butter cup. It's mega amazing!
Servings: 14 slices
- 2 bags 4 cups semi-sweet chocolate morsels
- 2 tablespoons shortening
- 3/4 cup peanut butter chunky or smooth
- 1/4 cup butter softened
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 cup flaked coconut toasted
- 1/2 cup chopped pecans toasted
- 1/2 cup peanut butter chips optional for garnish
In a microwave-safe bowl or a double boiler, slowly melt the chocolate and shortening until smooth and creamy.
Spray a 9" tart pan with a removable bottom with baking spray.
Pour 3/4 of the melted chocolate in the tart pan and use a spatula to work the chocolate smoothly up the sides of the pan and over the bottom. Making sure there is equal thickness all around.
Carefully place the chocolate filled tart pan on a baking sheet (lift the pan from the sides, not the bottom) and place the pan in the freezer while preparing the filling.
In a large bowl, use a hand mixer to blend the softened butter, peanut butter, powdered sugar and heavy cream. Switch to a wooden spoon or spatula and stir in the toasted nuts and coconut.
Remove the tart pan from the freezer and spoon the filling evenly into the chocolate shell.
Pour the remaining melted chocolate evenly over the top of the peanut butter filling and smooth to the edges. Return the tart to the freezer to firm.
If desired, melt the peanut butter chips and drizzle over the top of the tart before serving.
Slice and serve at room temperature.
Tools and equipment:
9" tart pan with removable bottom, spatulas, wooden spoon, baking spray, microwave-safe bowl or double boiler, hand mixer, baking sheet
Serving: 1slice | Calories: 305kcal | Carbohydrates: 25g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 14mg | Sodium: 108mg | Fiber: 2g | Sugar: 21g