Yield: 10–12 servings
Prep time: 30 minutes
Chill time: 3–4 hours (or overnight)
Difficulty: Easy (no baking required)
Ingredients
Chocolate Shell
- 3 cups (510 g) milk chocolate chips or chopped milk chocolate
- 2 tablespoons refined coconut oil or vegetable shortening
Tip: Milk chocolate tastes the most like a classic Reese’s cup. For a less sweet dessert, use half milk chocolate and half semi-sweet chocolate.
Peanut Butter Filling
- 1 cup (250 g) creamy peanut butter (commercial brands like Jif or Skippy work best)
- ½ cup (115 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup (65–70 g) finely crushed graham crackers
The graham cracker crumbs give the filling the slightly crumbly texture found in Reese’s Peanut Butter Cups.
Equipment
- 9-inch (23 cm) pie plate or tart pan
- Microwave-safe bowl or double boiler
- Electric mixer
- Rubber spatula
- Offset spatula (optional)
Step 1: Prepare the Chocolate
Place the chocolate chips and coconut oil in a microwave-safe bowl.
Microwave in 20-second intervals, stirring well after each interval until completely smooth.
Alternatively, melt over simmering water using a double boiler.
Do not overheat the chocolate.
Step 2: Make the Chocolate Shell
Pour about ⅔ of the melted chocolate into the pie plate.
Using the back of a spoon or pastry brush:
- Coat the bottom evenly.
- Push chocolate all the way up the sides.
- Make the shell approximately ⅛ inch (3 mm) thick.
Freeze for 10–15 minutes until firm.
If you notice thin spots after chilling, brush on another thin layer of chocolate and freeze again.
A thicker shell makes the pie easier to remove and slice.
Step 3: Make the Peanut Butter Filling
Beat together:
- softened butter
- peanut butter
until smooth and fluffy (about 2 minutes).
Add:
- powdered sugar
- vanilla
- salt
Beat until combined.
Fold in the crushed graham crackers.
The mixture should resemble thick cookie dough.
If it’s too soft, refrigerate for 15 minutes.
Step 4: Fill the Pie
Spread the peanut butter mixture into the chilled chocolate shell.
Press gently with a spatula to remove any air pockets.
Smooth the top.
Leave about ¼ inch (6 mm) of space at the top so the final chocolate layer fits.
Step 5: Add the Top Layer
Reheat the remaining chocolate briefly if needed.
Pour over the peanut butter filling.
Tilt the pan gently or use an offset spatula to spread evenly.
Tap the pan lightly on the counter to remove bubbles.
Step 6: Chill
Refrigerate for 3–4 hours.
For the cleanest slices, chill overnight.
Step 7: Slice
Remove from the refrigerator about 10–15 minutes before serving.
Use a sharp knife dipped in hot water.
Dry the knife between each cut.
Optional Decorations
- Mini Reese’s Peanut Butter Cups
- Chopped peanuts
- Chocolate curls
- Peanut butter drizzle
- Sea salt flakes
- Chocolate sprinkles
- Whipped cream
Storage
- Refrigerator: Up to 5 days, covered.
- Freezer: Up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.
Tips for Success
- Use creamy peanut butter rather than natural peanut butter for the best texture.
- Let the butter come fully to room temperature before mixing.
- Don’t skip the graham cracker crumbs if you want the filling to taste like a Reese’s cup.
- Chill each chocolate layer thoroughly before adding the next.
- Avoid getting water into the melted chocolate, as it can seize.
Nutrition (Approximate, per slice, based on 12 servings)
- Calories: 540
- Fat: 37 g
- Saturated Fat: 16 g
- Carbohydrates: 47 g
- Sugar: 39 g
- Protein: 10 g
- Sodium: 190 mg
This version closely recreates the texture and flavor of a giant Reese’s Peanut Butter Cup, with a crisp chocolate shell and a rich, slightly crumbly peanut butter filling.