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My love language is chocolate and peanut butter. Luckily for me, my husband loves the combo too, so it’s an obvious choice whenever I’m making something special for us.

These enormous peanut butter cups were our Valentine’s day treat this year – which was perfect, because they’re sized to share.

You can mix in any candy you like – or be a purist and don’t add anything at all. Either way, these are a fabulous treat for the peanut butter chocolate fan in your life!

The secret to these, if you can call it that, is these Large Treat Cups from Wilton – they look just like over-sized peanut butter cup wrappers and they’re waxed on the inside so the cups come out easily.

They’re really made to hold caramel apples, so they’re easy to find at stores in the fall. If you’re looking for them in the caramel apple off-season, online is going to be your best bet. If you’re looking for an alternative, silicone molds or candy molds would also work well.

Or, just press the peanut butter mixture into a greased baking dish and slather the chocolate over and call it a day. No matter how you assemble, this tastes amazing!

Giant, Candy-Stuffed Peanut Butter Cups

Makes 8

2 1/2 Tbsp. unsalted butter at room temperature
1 cup peanut butter
2 cups powdered sugar
1 tsp. vanilla extract
1/4 tsp. salt
1/4 cup milk
3/4 cup graham cracker crumbs (about 4 oz.)
1 cup candy of choice (I used mini M&Ms)
24 oz. chocolate candy melts

With a mixer, beat together the butter, peanut butter, powdered sugar, vanilla, and salt until light and fluffy. Scrape down the bowl, add milk, and beat until combined. Beat in the cracker crumbs until combined. Fold in the M&Ms (reserve a few Tbsp. if you’d like to top them!) Place the bowl in the refrigerator to chill slightly while you prep the chocolate shells.

In a microwave-safe bowl, microwave the chocolate at half power for 30 seconds. Stir and repeat until the chocolate is smooth.

Place 1-2 Tbsp. of chocolate in a treat cup wrapper, and spread across the bottom and sides using a clean, food-safe paint brush. You want a relatively thick layer to support the filling, but don’t use all the chocolate because you’ll need to top them off! Repeat with remaining wrappers and then move them to the refrigerator to chill for 10 minutes.

After 10 minutes, take the shells and filling out of the fridge. Place about 1/4 – 1/3 cup peanut butter filling in each shell, and spread it out using your hands.

If the remaining chocolate has started to firm up, re-microwave for 30 seconds on half power and stir until smooth. Then, spread evenly over the top of the stuffed cups. Top the cups with reserved candy, if desired.

Return to the fridge to set for 10-15 minutes, then they’re ready to serve. They can be stored in an airtight container in the fridge for up to 2 weeks.