4 Cups milk Chocolate Chips (700 g). divided
2 cups creamy peanut butter (480 g)
2 cups powdered sugar (320 g), sifted
8 tablespoons butter, softened
Place half of the chocolate chips in a little bowl. Then soften in the microwave, allowing it 30 second spans, in the middle between, until it is completely liquefied.
Empty the softened Chocolate into a tart dish and refrigerate until it is Set. Then place the peanut butter, powdered sugar, and relaxed margarine in a huge bowl and blend until smooth.
Empty the peanut butter into the tart dish and smooth the surface, then, at that point, soften the excess chocolate and pour over the peanut butter. refrigerate for about an hour and Until it is Set.
Cut and serve!
-You might keep your large peanut butter cup for as long as three days at room temperature.
-Wrap firmly in saran wrap, then wrap again in tin foil and freeze for as long as 90 days. To thaw out, place it in the cooler short-term, then, at that point, spread it out on your counter to defrost at room temperature for a couple of hours prior to opening up.
-Bundle the Reese’s Thanksgiving Pie in a pie box, a pizza box, or straightforward cellophane attached with a bow to give as a gift.