Ingredients
4 bags milk chocolate chips
3 c. smooth peanut butter
6 tbsp. butter
2 1/4 c. powdered sugar
1/4 c. lightly packed brown sugar
1 1/2 tsp. kosher salt
1/2 tsp. pure vanilla extract
3/4 tsp. crushed graham crackers
Preparation
Step 1Set up a double boiler by placing a large heatproof bowl over a pot of barely simmering water. Add chocolate and stir until chocolate is melted. Remove from heat and wipe the bottom of the bowl with a towel. Step 2Grease a 10" deep dish quiche pan with a removable bottom with cooking spray, then pour about half the melted chocolate into the bottom of the pan, using a spatula to make sure the melted chocolate goes into fluted edges. Refrigerate for 20 minutes while you make filling. Step 3Return bowl of melted chocolate to the pot (without turning the heat back on) to keep chocolate pourable. Step 4In a large bowl using a stand mixer, beat peanut butter, butter, sugars, salt, and vanilla until smooth and fluffy. Stir in crushed graham crackers. Step 5Spread peanut mixture on top of cooled chocolate layer in tart pan, then pour remaining melted chocolate on top. Smooth top with an offset spatula. Step 6Refrigerate until chocolate is set, about 1 hour. Step 7Let rest at room temperature for 10 minutes before removing from pan.
For all of these reasons, making a giant homemade Reese’s seemed impossible. But what’s the saying again? Nothing is impossible? June, our Test Kitchen Assistant, suspects peanut butter powder is the secret to that slightly sandy peanut butter texture in the beloved candy. I used finely ground graham crackers instead. And kosher salt, not fine sea salt. The grittiness was SPOT ON.
