Chef Jessie Sheehan's Giant Peanut Butter Cup

Chocolate Shell:

1. Have a 9.5" tart shell with a removable bottom, as well as a rimmed baking sheet. 
2. In a medium microwave-safe bowl, microwave 2 cups of TCHO's Oat My Gawd oat milk chocolate baking discs on high in 20-second bursts, stirring with a flexible spatula after each burst. 
3. Add vegetable oil and stir until smooth.
4. Spread the melted chocolate on the bottom of the tart pan and up the sides with the back os a spoon.
5. Set the chocolate tart pan on a baking sheet and place it in the freezer to chill, about 15 minutes. 

Peanut Butter Filling:

1. In a medium size 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. 
2. Microwave the remaining chocolate and oil in the same microwave-safe bowl you previously used, and pour it over the peanut butter filling, smoothing the top with an offset spatula (or spatula).
3. Freeze until the sides of the pan easily pop off, about 30 minutes. The longer you wait, the easier they will pop out. 
4. Once removed, use a small pairing knife to dislodge the base from the bottom of the cup. Let sit a room temperature for 5-10 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. 
5. Keep the peanut butter cup, wrapped, in the refrigerator for up to a week. 

Recipe made by Chef Jessie Sheehan / photo captured by Nico Schinco.