Giant Reese's

• servings: 20 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

1 1/4 cups peanut butter

6 tablespoons butter

1 ½ cups powdered sugar

1/4 teaspoons salt

2 teaspoons vanilla extract

20 ounce semi sweet chocolate (we used 5 4 ounce Ghiradelli bars)

2 Tablespoons coconut oil

Directions

Lightly grease a 9 inch tart pan and set aside.

In a medium sauce pan melt the peanut butter and butter together. Add the powdered sugar, vanilla and salt. Stir until no streaks of powdered sugar remain. The filling will be thick. Set aside to cool slightly while you melt the chocolate.

Chop up your chocolate bars into small, even pieces. Make a double boiler by bringing a few inches of water to a simmer in a medium pot. Place a heat safe bowl over the pot and place the chocolate in the double boiler. Use a rubber spatula to stir the chocolate until it is fully melted and smooth. Remove from the double boiler and add the coconut oil. Mix until the coconut oil is melted and the chocolate is smooth and shiny.

Pour a little less than half of the chocolate into your tart pan. Place in the freezer for 10 minutes to freeze up.

Spoon the peanut butter filling over the bottom chocolate layer, using a greased rubber spatula or your hands to pat into a smooth even layer. It’s important that this is smooth because the chocolate will settle on the top.

Pour the remaining chocolate over the peanut butter center and use an offset spatula or spoon to smooth the chocolate evenly over the peanut butter and down the sides of the tart pan.

Place in the freezer to set up for 10 minutes. After the chocolate is set you can use a sharp knife to slice into your giant reese’s.