The Reese Peanut Butter Cup has always been one of my favourite chocolate treats. Although not overly refined or sophisticated in its makeup - little scalloped chocolate cups of sweet and salty peanut butter - the humble peanut butter cup packs a mighty flavourful punch. I recall fondly those days of my childhood when my siblings and I would dress up in Hallowe'en costumes (I still remember the time I went as The Unknown Comic from The Gong Show in a tacky blazer and a paper bag on my head!) to go trick or treating around our neighbourhood. Back in the day (the mid to late 70's), the prized chocolate treats for our Hallowe'en loot bags were: 3 Musketeers, Crunchie, Coffee Crisp, Crispy Crunch, and Reese Peanut Butter Cups. Oh the joy on our faces whenever we discovered one of those in our bag.
So, with a craving for a homemade version of one of my favourite treats, I decided to 'pimp my peanut butter cup', and make it into a huge tart. The addition of graham cracker crumbs into the filling give it the distinct peanut butter cup texture, slightly rough, crunchy, yet smooth.
Peanut Butter Cup
1/2 cup Salted Butter
1 3/4 cup Icing Sugar
1 cup Unsalted Peanut Butter, smooth
3/4 cup Graham Cracker Crumbs
1/4 cup Salted Butter
1/2 cup chocolate, milk and dark mixed
* Note: If you are using salted peanut butter, you can use unsalted butter. Saltiness is key to making the flavour taste right.
Melt 1/2 cup butter in a saucepan over low heat. Remove from heat and stir in icing sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into 10" tart pan, patting down with your fingers.
In a saucepan over low heat, melt 1/4 cup butter. Add chocolate and stir until incorporated. Remove from heat and continue stirring until chocolate is smooth and shiny. Pour over peanut butter layer, spreading with a spatula to cover. Refrigerate for 30 minutes. Cut into wedges with a pizza cutter or knife. Store in refrigerator.
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Peanut Butter Cup
1/2 cup Salted Butter
1 3/4 cup Icing Sugar
1 cup Unsalted Peanut Butter, smooth
3/4 cup Graham Cracker Crumbs
1/4 cup Salted Butter
1/2 cup chocolate, milk and dark mixed
* Note: If you are using salted peanut butter, you can use unsalted butter. Saltiness is key to making the flavour taste right.
Melt 1/2 cup butter in a saucepan over low heat. Remove from heat and stir in icing sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into 10" tart pan, patting down with your fingers.
In a saucepan over low heat, melt 1/4 cup butter. Add chocolate and stir until incorporated. Remove from heat and continue stirring until chocolate is smooth and shiny. Pour over peanut butter layer, spreading with a spatula to cover. Refrigerate for 30 minutes. Cut into wedges with a pizza cutter or knife. Store in refrigerator.
