Homemade Giant Peanut Butter Cup

5 minutes + 20 minutes freezing time

super easy

1 serving

You absolutely read that right: homemade giant peanut butter cup.

This recipe is almost too good to be true! This viral social media recipe for a giant peanut butter cup is fun, not too heavy, and ridiculously simple to execute!

Homemade giant peanut butter cups are quick to make, only require a few ingredients and make for a healthy, decadent treat. Personally, I adore the chocolate and peanut combo so much so that I’ve topped mine with chopped peanuts but you can get creative! Crushed banana chips (like in this other giant peanut butter cups recipe), flaky salt, or toffee drizzle would be dreamy on these homemade giant peanut butter cups.

How to make a giant Reese’s peanut butter cup

Basically, in this big peanut butter cup recipe a plain rice cake gets smothered in peanut butter, melted chocolate, and some flaky salt. You then freeze the rice cake until set and you get a crunchy homemade giant peanut butter cup!

What you need for this giant Reese’s peanut butter cup cake recipe

To nail this decadent giant peanut butter cup recipe you’ll need:

  • A rice cake
  • Natural smooth peanut butter (almond or cashew butter would also be delicious here!)
  • Medjool dates
  • Unsalted peanuts
  • Dark choc chips
  • Coconut oil (a little bit of coconut oil will help the dark chocolate melt and set)
  • Flaky salt

A note to folks with history of disordered eating

Rice cakes definitely have a reputation in the eating disorder (ED) world. If your history is anything like mine, rice cakes might just scream ED to you.

I am sending love and compassion to anyone who has struggled with an ED and the popularity of this recipe.

For ED support and additional information, here are some of my popular articles:

And if you’re looking for something more personalized, get guidance and support from an eating disorder dietitian.

 

Please let me know if you make this viral homemade giant peanut butter cup! And leave a comment with any questions or suggestions you might have. I love chatting with you all!

Let’s keep in touch – make sure to follow me over on Tik Tok and Instagram! I’d love to connect with you there.

I am a plant-based Registered Dietitian specialized in sports nutrition and relationships to food.  Click here to book a free discovery call with me!

 

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Ingredients

Adjust Servings
1 rice cake
1.5 tbsp smooth natural peanut butter
2 medjool dates, pitted and cut in half
0.5 tsp chopped unsalted peanuts
2 tbsp dark chocolate chips
0.25 tsp coconut oil
1 pinch coarse salt
Nutritional Information
450 Calories
22g fat
60g carbohydrate
7g fibre
41g sugars
9g protein
174mg sodium
642mg potassium
60mg calcium
2mg iron

Directions

1.
Melt chocolate and coconut oil in a pot or in the microwave (about 2 minutes in the microwave).
Mark as complete
2.
Top the rice cake with peanut butter, followed by chopped dates. Top with melted chocolate, covering the entire rice cake. Add a sprinkle of coarse salt and chopped peanuts to chocolate.
Mark as complete
3.
Freeze until chocolate and peanut butter is set, about 20 minutes.
Mark as complete

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