When it comes to Halloween candy and, specifically- which Halloween candy is the best- the conversations can get downright divisive. While there are candies that are universally reviled and should never be passed out to Trick-Or-Treaters (I’m looking at you, Milk Duds)– the top five, typically things like Snickers and Kit Kats- are ranked differently from person to person.
My personal favorite Halloween candy has always been and will forever be Reese’s Peanut Butter Cups- and with the fate of Halloween night still up in the air during the ongoing pandemic- I thought I’d try making my own over this past weekend to get into the spooky (and sugary) spirit.
Of course, when I say I made my own peanut butter cups what I really mean to say is that I made one gigantic peanut butter cup that could be cut into pie slices and served as a decadent dessert.
Best of all? It’s a lot easier to put together than you might think!
WHAT YOU’LL NEED:
10 SERVINGS/SLICES:
- 12 ounces dark chocolate chips
- 10 ounces milk chocolate chips
- 2 tablespoons coconut oil
- 1½ cups creamy peanut butter
- 1¼ cups confectioners’ sugar
- ¾ teaspoon salt
- 1 teaspoon pure vanilla extract
WHAT YOU’LL DO:
1. Bring a medium saucepan with 2 inches of water to a simmer over medium heat. Combine the dark chocolate chips, milk chocolate chips and coconut oil in a medium-size heatproof bowl and place it over the saucepan (the bottom shouldn’t touch the water.)
2. Heat the chocolate over the water until it’s melted and smooth. Pour half of the chocolate into a 9-inch tart pan with a removable base. Gently tap and swirl the pan until the chocolate fully coats the base.
3. Refrigerate the base until fully set, 15 to 20 minutes.
4. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter and confectioners’ sugar until light and fluffy, about 4 minutes.
5. Beat in the salt and vanilla. Form the mixture into a 9-inch circle on a piece of parchment paper.
6. Remove the tart pan from the refrigerator and carefully place the peanut butter disk on top of it. Press the peanut butter layer into the edges of the pan.
7. Pour the remaining chocolate over the peanut butter and gently tap and swirl until it fully coats the peanut butter layer.
8. Refrigerate until the top is fully set, 15 to 20 minutes. Remove from the refrigerator 10 minutes before serving. To slice, run a sharp chef’s knife under hot water and carefully cut the peanut butter cup into wedges. This ensures the top doesn’t crack while you’re slicing.
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I’ve whipped up a lot of different things in the kitchen over the years- even before launching “Coffee & Chiffon” at the beginning of 2020- but this recipe is definitely one of my favorites and maybe one of the most fun and creative I’ve ever come across. It goes without saying that this “pie” was delicious- because it tasted just like the smaller Reese’s cups you can buy in the store- but it also got quite the reaction in group texts when I sent photos of it around to my fellow candy enthusiasts.
And while I won’t be passing out these to any costumed visitors on Halloween night (can you imagine?!)– I’ve got plenty left over in my fridge to get me through the rest of October- and maybe even through the rest of quarantine!
xo
Coffee & Chiffon 