Giant Reese’s Peanut Butter Cup

There’s something undeniably joyful about a chocolate shell giving way to a cloud of peanut butter—aroma of toasted peanuts, glossy ganache that catches the light, and a cool, creamy center that melts across your tongue. This Giant Reese’s Peanut Butter Cup is all of that amplified: rich cocoa, nutty warmth, a contrast of silky ganache and lush, airy peanut-butter filling. It’s the kind of dessert that makes people grin before the first bite and linger over the last forkful.

Bring it out at birthday parties, holiday dessert tables, cozy weekend brunches, or whenever you want a showstopper with minimal fuss. Make it for a potluck and watch it disappear, or slice a small wedge and pair with coffee for a decadent afternoon treat. If you enjoy playful takes on classic sweets, you might also like my savory-to-sweet experiments like the baked taco cups I posted earlier: baked taco cups inspiration.

At a Glance

Prep Time: 35 minutes active + chilling time
Cook Time: 10 minutes (optional crust bake)
Total Time: ~4 hours (including chilling) or overnight for best set
Servings: 12 slices (adjust to taste)
Difficulty Level: Intermediate — no baking required for the filling, basic ganache technique

Nutrition Information

The nutritional values below are approximate estimates per serving (1 of 12 slices). These were calculated using standard ingredient profiles from USDA FoodData Central and cross-checked with authoritative nutrition resources. Values will vary with brands, portion size, and optional toppings.

Calories: ~750 kcal
Protein: ~12 g
Carbohydrates: ~46 g
- Sugars: ~28 g
- Fiber: ~2 g
Fat: ~58 g
- Saturated Fat: ~28 g
Sodium: ~300 mg

Note: This is an indulgent dessert rich in fat and sugar. For guidance on balanced eating and portions, see resources from trusted public health sites such as the CDC and USDA.

Why You’ll Love It

Flavor & Texture Highlights: Every forkful gives a crunchy cookie-base foundation, a pillowy peanut butter mousse, and a glossy chocolate crown — a masterclass in contrasts.
Emotional Pull: This is nostalgia turned giant. If Reese’s cups were your childhood treat, this recipe elevates that memory into a communal dessert meant for sharing.
Ease & Impact: No tempering chocolate or complicated equipment is required — the technique is approachable, but the final result is dramatic and gift-worthy.
Occasion Versatility: Make it for game night, birthdays, Valentine’s Day, or a weekend baking project. Chill it overnight for cleaner slices and better flavor melding.

How to Make Giant Reese’s Peanut Butter Cup

Ingredients

2 1/2 cups chocolate cookie crumbs (from Oreo cookies, filling removed)
1/2 cup unsalted butter, melted
1 1/2 cups creamy peanut butter (use non-natural variety for stability)
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/4 cups heavy whipping cream, whipped to stiff peaks
1 1/2 cups semi-sweet chocolate chips
3/4 cup heavy cream (for ganache)
2 tablespoons unsalted butter (optional, for gloss)
Mini Reese’s cups (for garnish)
Chopped peanuts (for garnish)
Chocolate drizzle (for garnish)
Peanut butter drizzle (for garnish)
Sea salt flakes (for garnish)

Optional ingredients & substitutions

Gluten-free: use gluten-free sandwich cookies for the crust.
Lower-sugar: swap some powdered sugar for a powdered sugar alternative, but expect a change in texture.
Vegan: substitute vegan butter, vegan cream cheese, coconut cream whipped to peaks, and dairy-free chocolate chips — note that texture and stability will change.
Salted peanut butter: reduce added sea salt garnish.

Step-by-step instructions

Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are thoroughly moistened.
Press: Firmly press the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate the crust for 20–30 minutes, or for a slightly sturdier base, bake at 350°F (175°C) for 10 minutes and allow to cool completely.
Whip cream: Using a chilled mixing bowl and whisk or electric mixer, whip 1 1/4 cups heavy cream to stiff peaks. Set aside in the fridge.
Make peanut butter filling: In a separate large bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla extract, then mix until thick and creamy.
Fold: Gently fold the whipped cream into the peanut butter mixture until light and fully combined — stop once homogeneous to avoid deflating.
Assemble filling: Spread the prepared peanut butter filling evenly into the cooled crust. Smooth the surface with a spatula. Refrigerate for at least 1 hour before topping.
Make ganache: Heat 3/4 cup heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour over chocolate chips and butter in a heatproof bowl. Let stand for 2 minutes, then stir until glossy and smooth. Let ganache cool slightly so it’s still pourable but not hot.
Top: Gently pour the cooled ganache over the pie filling, spreading to the edges. Tap the pan on the counter to remove any air bubbles.
Chill: Refrigerate the assembled dessert for 3–4 hours or overnight until completely firm.
Decorate & serve: Before serving, optionally garnish with mini Reese’s cups, chopped peanuts, chocolate/peanut butter drizzle, and a sprinkle of sea salt flakes.

Practical tips

Avoid overmixing whipped cream into the peanut butter mixture; fold gently to preserve airiness.
If ganache is too thin, cool a bit longer; if too thick, warm gently (microwave in 10-second bursts).
For clean slices, run a sharp knife under hot water, wipe dry, and slice with slow, confident strokes.

Serving Suggestions

Plain & elegant: Serve thin slices on dessert plates with a sprig of mint and a dusting of cocoa powder.
With coffee or stout: Pair a slice with a robust coffee or a chocolate stout to echo the chocolate notes.
Ice cream duet: A scoop of vanilla bean or salted caramel ice cream turns a slice into a plated dessert. For dessert boards or cupcake-inspired styling, consider complementary treats like these classic vanilla cupcakes for plating ideas: classic vanilla cupcakes recipe.
Mini portions: For parties, cut smaller wedges and place on decorative toothpicks for easy grab-and-go indulgence.

How to Store

Room temperature: Not recommended for long — the filling and ganache are best kept chilled. If left at room temperature, consume within 2 hours in cool climates.
Refrigeration: Store in an airtight container (or covered springform pan) for up to 5 days. For best texture, keep slices chilled until minutes before serving.
Freezer: Wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Pro Tips & Tricks

Use regular, stabilized creamy peanut butter (not natural) for a firmer, more predictable filling. Natural peanut butter with oil separation can lead to runny texture.
Chill the mixing bowl and beaters before whipping cream — the cream will reach stiff peaks faster and hold structure.
If you want a crisper crust, lightly bake the pressed crumb base for 10 minutes; it firms and adds a toasted note.
For a silkier ganache, use a 2:1 chocolate-to-cream weight ratio for thicker coverage, or 1:1 for a softer glaze.
If you prefer a less-sweet profile, reduce powdered sugar by 1/4 cup and increase a pinch of sea salt in the filling.

Creative Twists

Salted Caramel Swirl: Fold 1/3 cup thick caramel sauce into the peanut butter filling and drizzle extra caramel over the ganache.
Dark Chocolate & Espresso: Use dark chocolate chips and add 1 teaspoon instant espresso to the ganache for an adult, bitter edge.
Nut-Free Variation: Replace peanut butter with sunflower seed butter for those with peanut allergies (note cross-contamination risks if using shared equipment).
Mini Cups: Make this recipe in individual tart pans or a muffin tin lined with foil cups for party-friendly mini Reese’s cups.
Gluten-free: Use gluten-free sandwich cookies for the crust to keep the dessert accessible to gluten-sensitive guests.

Frequently Asked Questions

Q: Can I make this ahead?
A: Yes — assemble and chill overnight. It actually slices cleaner and tastes more cohesive after several hours in the fridge.

Q: My filling is runny. What happened?
A: Likely under-whipped cream or too-warm ingredients. Chill the bowl, ensure cream reaches stiff peaks, and refrigerate the filled pan thoroughly before topping.

Q: Can I freeze the entire cake?
A: You can freeze slices for up to 2 months; for whole cakes, wrap tightly and expect slight texture changes in the crust after thawing.

Q: How can I reduce sugar without ruining texture?
A: Reduce powdered sugar by up to 1/4 cup, but don’t remove too much or the filling will be less stable and less sweet.

Q: Can I use crunchy peanut butter?
A: Yes — it adds texture. Keep in mind the crunch will be more pronounced and may affect slicing.

Conclusion

If you’re looking to make a nostalgic, crowd-pleasing dessert that reads like a giant candy bar but feels homemade, this Giant Reese’s Peanut Butter Cup is the one to try. For a playful way to customize the experience or create an interactive candy-station vibe at parties, consider pairing your creation with experiential ideas from the REESE’S Stuff Your Cup experience. If you want to gift or sample official oversized treats for inspiration, see the special product offering at the REESE’S World’s Largest Giant Peanut Butter Cup product page.

I’d love to hear how your giant cup turns out — share photos, questions, and tweaks in the comments and join our community of home bakers.