If you fill the tablespoon and pour, there is chocolate still stuck to the spoon just the right amount. Use dairy-free chocolate chips, such as the brand Enjoy Life, for the chocolate. These Copycat Reese Cups are super easy to make and are the perfect way to satisfy the craving for chocolate and peanut butter. Add in melted coconut oil, if using, to melted chocolate and stir until well distributed. They are a gorgeous treat without much guilt!

Cover each cup with a final layer of melted chocolate, and return to the freezer to set for at least 2 hours before serving. Please read my. Required fields are marked*. Now a days, I wouldnt touch those processed things. Make sure you store them in an air tight container with a moisture absorbent material such as a silica packet. Is that even possible? These did not turn out for me at all! ive got 7 in my freezer calling my name. Read more. I just made these, I think the chocolate needs butter melted with it. Cardamom Krumkake with Mascarpone Filling. Did you make this recipe? Simply add more powdered sugar to the mixture, 1 tablespoon at a time, until the dough sticks together and easily form a disk. Place the peanut butter cups back in the fridge/freezer for 5-10 minutes to harden. I tried my own version, still tweaking it because it didnt come out the way I wanted exactly. So glad you enjoyed! I used almond butter instead since I cant do peanut butter. Hi Tina! Learn how your comment data is processed. Make sure you store them in an air tight container regardless of where you are storing them, and make sure to include a silica packet to remove the moisture from the container and keep the candies fresh! Thank you so much for this recipe! Me and my boyfriend just love them! My kids know that I will not buy them the candy with all the artificial ingredients. Begin typing to search, use arrow keys to navigate, press Enter to select and submit search query.

, YUM!!!! Store the peanut butter cups in the refrigerator for 4-5 days in an airtight container. If you would like me to talk you through the steps in detail, be sure to check out my video on YouTube for Homemade Peanut Butter Cups. This recipe for copycat Reese's Peanut Butter Cups is a simple, easy, no-bake treat that is sure to satisfy your deepest craving for chocolate and peanut butter! Thank you! Delicious. Thank you again for this delicious way to enjoy one of my favorite candies! I love hearing from you! These looks awesome though! After 1 month, the quality of the taste will diminish. Reader Feedback: Have you ever tried making your own peanut butter cups? I use maple syrup as the sweetener in this recipe, but you can substitute with agave nectar, honey, and even monk fruit syrup. You can't taste the coconut, and a good substitute would be vegetable oil. Microwave for 30-second intervals until melted, stirring each time. What brand of chocolate chips did you use? Hope it turns out ok! To use a double-boiler, fill a medium pot just under halfway full with water. I need to get some molds to make these. chocolate candies, until I get it right. Sprinkle with salt, seeds, or cocoa nibs if desired. Im working on it! Of course! Plus, you have the added benefit of knowing exactly what you're eating. Nutrition values are an estimate only and will vary depending amount and type of chocolate and nut butter used. And then I also make them sometimes just because, ha! Mix the nut butter filling ingredients well in a bowl. Combine the peanut butter, coconut oil and salt, and stir until smooth and creamy.

Can I use almond butter instead? I had to work pretty hard to get the clumps out of the nut butter mixture. How do you store homemade peanut butter cups? I recommend using this recipe for the chocolate, and following the same directions listed here for creating the chocolate shell. You want to make sure there is enough to fill the bottom of the muffin liner. I ended up having to melt more chips. Chop the chocolate into small pieces. In a mixing bowl, beat together the peanut butter, powdered sugar, vanilla extract, and salt together until well combined. Any nut or seed flour can be used instead! Your email address will not be published. Your recipe was the first time I have ever tried making peanut butter cups, and it was a fabulous success! I'm Kristen. In the meantime in a double boiler melt the chocolate chips and oil. Could I use cacao nibs instead of dark chocolate chips? Add 2-3 teaspoon of melted chocolate to each muffin tin cup. These used to be my FAVORITE as a kid! How about healthy version of butterfingers? AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. Yum, I need to try this. Swirl the chocolate to cover the bottom of the muffin liner. Yes! Store in the refrigerator until ready to serve. It would benefit the recipe to clarify if the coconut oil should be melted. Store at room temperature or in the refrigerator for 1-2 weeksif they last that long. In the meantime, melt your 2 cups of chocolate with the 1 tablespoon of coconut oil. Place muffin tin in fridge or freezer for 5 minutes for chocolate to harden. Can I use standard size silicone baking cups for these and would i have to grease them;if I use butter in the cups instead of coconut oil? But you have just saved my life THANK YOU! Matcha Peanut Butter Cups & Which Matcha to use for Baking. Thanks is much. Please note, this raw chocolate will melt quickly at room temperature, so its not ideal for serving at parties. Line a muffin tin with paper cupcake liners.

Have you heard of this? Add additional melted chocolate on top of peanut butter to form a solid top. My. How yummy does that look! These homemade peanut butter cups are not only lower in sugar and free of highly-processed ingredients, they also taste better than the original store-bought versions! Simply add the chocolate and coconut oil to a bowl and microwave it for 30 seconds at a time, stirring in between, until fully melted. Keeping your hands wet (so it doesn't stick as much) roll the nut butter filling into 12 ~2 teaspoon balls. Hi Kimberly! Tip: To add the 2-3 tsp, use the tablespoon measuring spoon. This post was originally published in March of 2017 but was republished with new photos, step by step instructions, and tips in November of 2020. We used Ghiradelli dark baking chips. Flatten each ball into a disc as you gently add one to each cup. I found a few recipes. I love how cute yours turned out! My preferred method for melting chocolate is using the slow cooker. Do you plan on making any Halloween candy this year? By Kristen Chidsey | 53 Comments | Published February 3, 2020 | Updated October 12, 2021 *This post may include amazon links. thank you, This post may contain affiliate links. (ps, I got my molds at Hobby Lobby ;-)), [] from plain old hot chocolate, to smores, sweet potato casserole, and even as a filling in homemade candies. It has the same type of healthy fat that will help solidify the peanut butter middles! I looked for dark chocolate Reeces at the grocery store and couldnt find them so decided to make these instead. HAHAHA!!! You can use milk chocolate, dark chocolate, dairy-free chocolate. Place the chocolate-filled shells in the freezer to set, about 10 minutes. How long will homemade peanut butter cups last? Absolutely! And they were a lot easier to make than I thought. Hi, Im Megan. chocolate, dairy free, dessert, peanut butter, vegan. You can melt your chocolate in the microwave or by using the slow cooker. You can replace the peanut butter with almond butter, cashew butter, or sunflower seed butter for a peanut-free chocolate cup. They are better than the ones you can buy!! Such as, Halloween and Easter. Freeze for 5-10 minutes. (this is about 2.5 cups of chocolate chips/chopped chocolate). Place mold back in the refrigerator for 5-10 minutes, or until firm. Can u use powdered chocolate instead of buying chop and melting them? I made these last night and they are absolutely fantastic swingin on elastic-brilliant storing in freezer so i dont have to be tempted to eat them all in one go-im making a batch for my friend today-thankyou . Some say the true Reeses taste is made by adding nutritional yeast. My question is whether this candy would be neutral and if I can eat after every meal or I wait. Ive also learned a few things since making my own almond butter cups over the last couple of years. I just discovered your blog and am excited I want to eat this way forever! Then, mix cup of nut butter with 1 tablespoon of maple syrup in a bowl. If you love the combination of peanut butter and chocolate, these Homemade Peanut Butter Cups are for you! Homemade Peanut Butter Cups need to be stored in an airtight container in the refrigerator or freezer to prevent the chocolate from melting. dark chocolate chips - this recipe works with milk chocolate chips, bittersweet chocolate chips, and even white chocolate chips, so pick your favorite and go from there. Homemade Marshmallows - A Modern Homestead. Filed Under: All Posts, Featured Recipes, From Scratch, Seasonal Tagged With: Candy, Chocolate, Cooking, dairy free, Dessert, Easter, From scratch, Gluten Free, Halloween, Homestead Pantry, Make Ahead, Quick and Easy, Snack. Thank you very much in advance and congratulations for your baby! Have a recipe of your own to share?Submit your recipe here. And really, any nut or seed butter would work, so be creative! Yes, the serving is per cup. If you fill the tablespoon and pour, there is chocolate still stuck to the spoon just the right amount.). I think they were the 365 brand from Whole Foods theyre 70% dark chocolate chunks.. Now I can add this peanut butter cups recipe to my other copycat recipes: If you want to make almond butter cups or sunflower seed butter instead, you can substitute either at a 1:1 ratio for the peanut butter. Your email address will not be published.

I have been trying to talk myself out of buying a food processor for myself, but I think this post really tips the scales I could have homemade PB all the time! . Thank you so much for this recipe!

Yes! Using a small cookie scoop or spoon, place just enough chocolate in each liner to cover the bottom of the muffin liner and gently use the back of the spoon to spread the chocolate out into a smooth layer. Remove the paper cups, and enjoy these chocolate candies whenever you like! Bring the water to a simmer over medium-low heat. 1/2 cup dark chocolate chips (for a raw chocolate shell, use this recipe instead). however, I think your healthier peanut butter eggs were more like reeces pieces. THANK YOU FOR YOUR SUPPORT. Both work, but creamy yields a more classic texture. I cant wait to make these again! maple syrup - I use maple syrup as the sweetener in this recipe, but you can substitute with agave nectar, honey, and even monk fruit syrup. Great directions and photos. You can store them in the fridge, the freezer, or at room temperature! Thanks for a easy and healthier version of almost everyones favorite candy. Once candies are firm, remove them from the fridge and quickly pop them out of the mold by loosening the sides gently, and. Your site will always be my favorite go-to for the best and easiest recipes. I want to welcome you into my kitchen and my REAL, imperfect life. I love Butterfingers!

A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. . Your email address will not be published. Peanut butter cups are a bit of a weakness for me, I'll admit. Now, the peanut butter in the freezer is ready to come out. Using the spoon, push the melted chocolate up the sides of the paper cups a bit, to create the cups that will hold the peanut butter filling. Take about tablespoon to 1 tablespoon peanut butter and form a disc that is just smaller than the mold so that there is room for chocolate to go around the edges. I hope this helps! Peanut butter cups are my favorite candy ever! If you want to make these for gifts for your kids, you can wrap each piece in a little bit of wax paper (twist the ends like you would for a homemade caramel) or you can wrap them in candy foil like you would for these homemade chocolate kisses! I believe that making a wholesome family meal does not need to be hard or expensive! I love all the recipes, especially the ones that use chocolate. No spam (we hate it too) only quality content right to your inbox. Place the tray in the freezer for 5 minutes to let the chocolate firm up. I recommend one without any added sugar though, as you may end up with a finished filling that is too sweet. Place the peanut butter patty on top of the chocolate base. [Source]. You can even use this honey sweetened chocolate instead, if you want a low carb organic chocolate option! how many calories are in each of these? Combining salty and sweet is always a winning combination, so dark chocolate cups with nut butter within makes for a great treat. I would just make those again but put them in muffin cups like these instead. First of all, your blog is great. Both work, but creamy yields a more classic texture. *If you don't care for the mellow coconut flavor, substitute grass-fed butter instead. By omitting, the peanut butter flavor really shines through and makes the peanut butter cup a bit healthier. I have used both unsalted creamy and unsalted crunchy peanut butter to make this recipe, depending on what I have in the pantry. Hi! The process is completely hands-off and the chocolate melts evenly and stays warm while you assemble the peanut butter cups--no need to reheat the chocolate! P.S I love the freshware chunk breakaway mold. Nothing beats a homemade peanut butter cup! We also tried some with almond butter centers and loved those as well. To get started, melt the dark chocolate chips. Freeze for 5 more minutes. Yet another awesome recipe. Thank you again for all these terrific recipes! Hi, wondering why do we need to add oil to the chocolate ? You take the best picturesthese look DELICIOUS! Goodness! This site uses Akismet to reduce spam. peanut butter - I have used both unsalted creamy and unsalted crunchy peanut butter to make this recipe, depending on what I have in the pantry. I like that this recipe works with whichever kind of nut butter you like best, and I add a little bit of maple syrup to the nut butter filling to get a smooth consistency, and a little kick of added sweetness to balance out the bitterness in the dark chocolate. Delicious! Yes. *Alternatively, you can make your own raw chocolate for a truly unprocessed treat! Once that chilled I doubled your center ingredients and poured that over the chocolate and after a couple hours we had two delicious peanut butter chocolate bars! The chips werent completely melted when I took the bowl out but one or two stirs finished the melting process. Spoon 1-2 teaspoons of the remaining melted chocolate over the peanut butter layer, using a spoon to spread evenly and drip down the sides of the peanut butter mixture. Then, store at room temperature or in the refrigerator for 1-2 weeksif they last that long. That makes me so happy to hear, Justin glad you like them and always have the ingredients on hand! Thanks for sharing! You can also do this using a mircowave*. Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). If you want to store them in the fridge they will last indefinitely.

These things come together so quickly and are about a thousand times better than the store bought versions. Hello You can use mini muffin cups or standard muffin cups, and then simply line the muffins cups with either paper or silicone liners. I used a Coco Polo 70% cocoa bar and it worked well. For those with nut allergies, sunflower seed butter is a great nut-free alternative! They are amazing, and easy, and a boon to my life! I used Lilys Dark Chocolate Chips, and almond butter. These look delicious! Be sure to serve chilled for best texture. Set aside. Seriously!

Hi Tiffany, As an Amazon Associate I earn from qualifying purchases. Join the HNL community and get the 5 Secrets to a Healthy Vegetarian Diet. Place melted chocolate BACK in the slow cooker to keep the chocolate melted as the base hardens. Yes! Truth be told, I have ZERO willpower if you place a Reese's Cup in front of me. Store the Peanut Butter Cups in an airtight container in the refrigerator for 4-5 days. video on YouTube for Homemade Peanut Butter Cups, Chocolate Peanut Butter Rice Krispie Treats, Peanut Butter Chocolate Chip Banana Muffins, Instant Pot Chicken Breast (Fresh or Frozen), How to Use Your Instant Pot as a Slow Cooker. In the meantime, mix up the peanut butter filling. Required fields are marked *. I always wondered how they could be made at home! I also wanted to add that melting the chocolate in an oven-safe bowl is a great idea and worked well! Store at room temperature if desired, or in the fridge/freezer if you like them cold! Place the chocolate into a heat-safe bowl if melting in the microwave or into a heat-safe glass jar if melting in the slow cooker. they were just like the real things. I have had no issue with the chocolate blooming using this method Susan. By making homemade peanut butter cups, not only do you skip out the unnecessary additives, but you also can customize the peanut butter cups to your liking. Plus, you'll get weekly meal ideas & new recipes every week! (Like my husband!). Place chocolate in heat safe glass jar. These additions will make the chocolate shell a little more temperature-sensitive, though! Great question, Shivangi. You can even use almond butter or sunflower seed butter in place of the peanut butter to make peanut-free PB cups! Tap the muffin tin so the chocolate settles. Regardless of the process you choose, if needed chop your chocolate into small morsels--about the size of chocolate chips. Add a small ball of peanut butter mixture to each shell and press gently to fill space. Add 2-3 teaspoon of melted chocolate to each muffin tin cup. Ugh, these are so ridiculously good. Submit your question or review below. Mix peanut butter and powdered sugar with hands until well combined. Alternatively, line a 12-cup mini cupcake liners. They are so much better for me! Thank you so much for sharing your recipe on Mommy Monday. Prevents your screen from going dark while preparing the recipe. Also, a little coconut oil in the chocolate shell helps the chocolate melt and get that smooth chocolate surface. Remove the paper cups from the freezer, and place a dollop of the peanut butter filling in the middle of each chocolate shell (about a teaspoon per center). I love that the ingredients are so simple. Originally, I just dropped a dollop of natural almond butter in the middle, assuming it would freeze into a firm, solid mass, like the middles of the store-bought candies. This delicious homemade peanut butter cups recipe is made with dark chocolate and it could not be easier! These are amazing! For the bottom layer of chocolate, we rolled around the chocolate in the paper cup the get the chocolate to spread up the sides in a nice even line, avoiding the spindly stick chocolate breaking off. I ran out of melted chocolate and when I attempted to put the top layer on, the peanut butter centers mixed right in giving me a swirled effect and did not cover the peanut butter middle at allHelp! This recipe makes about 12 mini cups or 6 large cups. DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. (for a raw chocolate shell, use this recipe instead). Remove the muffin tin from the refrigerator or freezer. In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil. Your email address will not be published. Top with 2-3 teaspoon of melted chocolate. It isn't necessary, but it helps keep the chocolate shiny instead of getting dull. Your email address will not be published. Place a heatproof bowl that's just big enough to sit on top of the pot and add the chocolate to the bowl. We mixed semi sweet with Bittersweet 60% caocao for a darker flavor. You can also FOLLOW ME onINSTAGRAM,FACEBOOK,TWITTER, andPINTERESTto see more delicious food and what Im up to. Be sure to allow peanut butter cups to thaw for 10 mins before biting into them. Place into the freezer for one hour to firm up. They are so simple and delicious that sometimes I just wake up and decide to make a batch! Hi, I am Kristen, creator of A Mind "Full" Mom. Stir the melted chocolate chips until smooth, then use a spoon to drop a small amount of melted chocolate into the bottom of 6 mini paper cups. Ingredients:Milk chocolate (sugar, cocoa butter, chocolate, nonfat milk, milk fat, lactose, lecithin (soy), PGPR, Emulsifier), peanuts, sugar, dextrose, partially defatted peanuts, hydrogenated vegetable oil (palm kernel oil, soybean oil); contains 2% or less of: corn syrup, salt, palm kernel oil, artificial color (yellow 5 lake, yellow 6 lake, red 40 lake, blue 1 lake), confectioner's glaze, lecithin (soy), modified cornstarch, TBHQ and citric acid, to maintain freshness, carnauba wax, vanillin, artificial color. I ended up just swirling it all together inside the cup. *If you dont care for the mellow coconut flavor, substitute grass-fed butter instead. I am a Spanish girl very interested in detox diet. Freeze for 20 minutes. It isnt Halloween in our house without peanut butter cups. Then especially in warmer temps or in a car with heat, I would recommend placing into an air-tight container and placing in a small cooler. I was wondering, since you use dark chocolate, if there was a way to make the chocolate component of this recipe taste more like a milk chocolate? Pour remaining chocolate mixture on top of the peanut butter layer. From the picture it seems like the same texture of a reeces peanut butter cups, excited to try!!! I recommend using this recipe for the chocolate, and following the same directions listed here for creating the chocolate shell. Place the peanut butter cups back into the refrigerator for 10-15 minutes to harden. Estimated values based on one serving size. This recipe is definitely a healthier version of store-bought nut butter cup because you get to skip all those additives and preservatives! I dont have any paper cups or anything like that so I melted the chocolate chunks in the oven like you said (while veggie pot pies were in there) then poured the melted chocolate into silicone candy bar molds (filling 2 of 3 cavities). Keeping your hands wet (so it doesn't stick as much) roll the nut butter filling into 12 2-3 teaspoon balls. These look great! So glad I did! Stored at room temperature, these peanut butter cups will last about 2-3 months. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Have a recipe of your own to share?Submit your recipe. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. Required fields are marked *. Grab the mini peanut butter cup mold that I use here. Once the chocolate has hardened, remove the muffin liner from the muffin tin and remove the peanut butter cup from the liner. That way your peanut butter cups won't stick to the pan. The peanut butter cups are GREAT! Of course, that may have been my overzealous generosity of chocolate bliss at the bottom. I can never resist any combination of peanut butter and chocolate, but my all-time favorite treat is a peanut butter cup. pinch of fine sea salt This recipe works with milk chocolate chips, bittersweet chocolate chips, and even white chocolate chips, so pick your favorite and go from there. Add melted chocolate to mold cavities, lifting the chocolate up the sides with a spoon to form a shell.



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