B&M has shared the recipe for a giant Reese’s Cup big enough to feed 20 – and it’s so easy to make

B&M is showing home cooks how to create a giant Reese’s Cup with just seven easy-to-find ingredients: 2kg of milk chocolate, 500g peanut butter, 85g butter, 300g icing sugar, 50g brown sugar, one teaspoon of vanilla extract and 75g of digestive biscuits.

It takes around 40 minutes to prepare and three hours to cook, and serves 14 to 20 people; to serve, the massive cup can be sliced into generous wedges like a cake.

The steps detailed on the B&M website are as follows:

- Over boiling water, melt 2kg of milk chocolate.

- In a 10-inch quiche pan, pour 1kg of the melted milk chocolate and coat the bottom of the pan; chill in a refrigerator for 20 minutes, or until set.

- While the base sets, whisk together the peanut butter, icing sugar, melted butter, brown sugar and vanilla extract until fully combined.

- Fold in the crushed digestive biscuits.

- Remove the base from the fridge and add the peanut butter mixture.

- Press the mixture flat, leaving a small amount of room around the edge for the chocolate to seal.

- Pour over the remaining 1kg of melted chocolate and smooth out the top.

- Chill in the fridge or freezer for one hour, or until completely set.

- Carefully remove from the pan, and enjoy.

“It'd be perfect for making as a party piece or simply for any Reese’s fans to indulge on,” B&M said.

Reese’s Cups were invented by Harry Burnett Reese, a worker at the Hershey chocolate factory who founded his own H.B. Reese Candy Company in 1923. His firm was eventually acquired by Hershey’s in 1963; the Reese’s brand remains a best-seller in the United States.

There have been many variations on the original recipe, including miniature cups, and dark chocolate, white chocolate, caramel, marshmallow, and hazelnut cream flavours.

B&M has previously shared tips on how to make a giant Crunchie and a Jammie Dodger.