• Prepare the Pan: Line a 9-inch round tart pan with parchment paper and set it aside.

Make the Peanut Butter Filling:

• In a medium saucepan over low heat, combine the peanut butter and unsalted butter. Stir until completely melted and smooth.
• Remove the mixture from heat and mix in the confectioners' sugar and salt until fully incorporated.

Shape the Peanut Butter Filling:

• Place a large sheet of parchment paper on a flat surface. Transfer the peanut butter mixture onto the parchment.
• Shape it into a rough circle, then cover it with another piece of parchment paper. Use a rolling pin to flatten the mixture into a 9 ½-inch disk.

Cut the Filling:

• Place the removable bottom of the tart pan on top of the peanut butter disk. Use a knife to trace a perfect circle, then remove the excess filling.

Melt the Chocolate:

• Create a double boiler by placing a heatproof bowl over a pot of simmering water. Add the chopped chocolate to the bowl, stirring occasionally until fully melted and smooth.
• Mix in the coconut oil until the chocolate is glossy and well-blended.

Create the Base Layer:

• Pour about one-third of the melted chocolate into the lined tart pan. Lift and tilt the pan slightly to ensure the chocolate evenly coats the base.
• Place the pan in the freezer for around 20 minutes until the chocolate is firm.

Add the Peanut Butter Filling:

• Remove the pan from the freezer. Carefully transfer the peanut butter disk onto the chocolate base, ensuring it is centered.

Seal with Chocolate:

• If the remaining chocolate has started to thicken, gently re-melt it. Pour it over the peanut butter filling, spreading it evenly to cover both the top and sides.

Final Chill:

• Place the filled pan back in the freezer for another 20 minutes until the chocolate is fully set.
• Serve: Once the chocolate is firm, carefully remove the giant peanut butter cup from the pan. Slice into wedges and serve.