Giant Peanut Butter Cup

Instructions

Have ready a 9 1/2-inch (24 cm) tart with fluted sides and a removable bottom (or a springform pan), as well as a rimmed baking sheet.

In a medium microwave-safe bowl, microwave 1 1/2 cups (255 g) of the chocolate chips and 1 1/2 tablespoons of the oil on high in 20-second bursts, stirring with a flexible spatula after each burst, until smooth, about 1 minute 20 seconds total.

Spread the melted chocolate on the bottom of the tart pan and up the sides (as best you can) with the back of a spoon. (Don't wash the bowl, as you'll use it again.) TESTER TIP: Give the tart pan a few gentle taps on the counter after filling with the chocolate to help evenly distribute it.

Set the tart pan on the baking sheet and place in the freezer to chill until the chocolate is set, about 15 minutes.

In a large bowl, whisk together the peanut butter, confectioners' sugar, butter, vanilla, and salt until smooth. Transfer the peanut butter mixture to the chocolate-coated tart pan and evenly spread with a flexible spatula.

Microwave the remaining chocolate and oil in the same microwave-safe bowl you used previously, and pour it over the peanut butter filling, smoothing the top with an offset spatula, if you have one, or your flexible spatula.

Freeze until the sides of the pan easily pop off, about 45 minutes. The longer you wait, the easier they will pop.

Once removed, use a small paring knife to dislodge the base from the bottom of the cup. Let sit at room temperature for 5 to 10 minutes before cutting. Slice with a large chef's knife, dipping the knife in hot water and drying it in between cuts for the cleanest slices.

Keep the cup, wrapped, in the refrigerator for up to a week.

Dessert