When you find a recipe for a giant peanut butter cup you make it!

It was Tom's birthday this past week.  If we have an party for his birthday I'm usually put to work to make a dessert of his choice.  I had to veto a few things he chose because he thought it would be funny to find the most complicated recipes possible.  He finally agreed to have something with chocolate and that he could serve with ice cream.  Bon Appetit came to the rescue yet again!  I came across an article that said "How to Make a Peanut Butter Cup the Size of a Pizza".  That was enough for me.  Based on Tom and the crowd we were having over I knew this would go over very well!  

Here is the recipe!  Recipe is also below.  I will walk through some of my own edits!  

Ingredients

Chocolate Crust
1 1/2 cups chocolate wafer cookies, finely ground
4 tablespoons unsalted butter, melted
2 tablespoons honey
2 tablespoons sugar
1/4 teaspoon fine sea salt

Peanut Butter Filling
1 cup creamy, unsalted peanut butter
1/2 cup honey or confectioners sugar, depending on your preference
1/4 teaspoon fine sea salt

Topping
1 1/2 cups bittersweet chocolate chips, melted

Special Equipment
9-inch fluted tart pan with removable base
Preparation

Chocolate Crust
Preheat oven to 350 degrees. Mix all ingredients together in large bowl until well combined. Pat mixture into tart pan, pressing firmly into bottom and up sides. Bake until crust fragrant, about 10 minutes. Let cool completely on wire rack.

Peanut Butter Filling
Mix peanut butter, sugar, and salt in bowl until completely combined.

Assembly
Spoon filling into crust and smooth into an even layer. Make sure there’s enough room at the top for the chocolate. Melt chocolate chips carefully over a double boiler or in a microwaveable bowl until smooth. Pour over peanut butter and fill to seal at the edges. Swirl top until perfectly smooth and set to cool and solidify. DO AHEAD: Can be made 1 day ahead and stored in refrigerator.

So here are a few things that I learned.  Chocolate wafers just don't exist in Richmond, VA!  Ok that is probably not true but I actually made two crusts over two days because the first set of wafers I bought did not work!  I ended up finding thin chocolate cookies at Whole Foods that worked better than the cookies they call wafers (mini sandwiches with creme in middle).  Also, when you are cooking the crust I found that even though I pushed up on the side of the tart pan it still cooked down off the side...watch carefully and most likely you won't need 10 minutes!  FYI - I used the confectioners sugar in the peanut butter that gives a similar taste to peanut butter cups.

Lastly, I put in the fridge about 45 minutes before we planned to serve and then took out for 10 minutes prior to cutting!  It was perfect!  If you like cold Reese's Peanut Butter cups I suggest you do the same thing!  Finished product is below!  We served with ice cream!  

HAPPY BIRTHDAY TOM!!!!  Thanks for the compromise on the easier dessert!