Chocolate Peanut Butter Cups

I’m not sure why I haven’t ever attempted this before. Homemade Reese’s cups. How hard can it be? Well, it’s not hard. And this is a healthier version than the store bought… and it’s without that crazy preservative they sneak in there. Here’s what you’ll need:

Chocolate chips, peanut butter, powdered sugar, a dash of almond milk, & a dash of sea salt. Easy peasy.

Start by melting 1.5 cups of chocolate chips. {We use the Ghiradelli semi-sweet. They are dairy-free.}


We used these awesome silicone mini-muffin cups. But mini-muffin paper cups would work fine, too.


Once the chocolate is smooth & melted, scoop a heaping teaspoon into the liners. You’ll want to make sure you fully cover the bottom with chocolate, leaving no open spots, as well as up the sides. This is to ensure that the filling stays encased.


Next up: peanut butter. We use the all-natural kind. It’s delicious and the perfect amount of oily. Mix 1/3 cup of peanut butter with 3 tablespoons of powdered sugar. {We make our own powdered sugar by grinding sugar in the raw.} We added in a little almond milk to keep the peanut butter pliable.


Scoop 1/2 tablespoons of peanut butter mix into each cup. Flatten out the peanut butter gently with your fingertips.


This is where we added in some of our homemade rum caramel sauce.


We will share that recipe on a later day. We put about a tablespoon in half of the batch.


Then just simply scoop out the rest of the melted, warm chocolate on top of the peanut butter. Smooth it out to completely cover the peanut butter filling. We also sprinkled sea salt on the tops of the cups.


Now put these in the freezer for about an hour. Then store in fridge. I’m sure they’d be fine on the counter, but the cold chocolate crunch is so yummy. The ones on the left you see are the caramel sauce cups. They’re a little messier. But that’s okay.


These are so delicious. But one is super filling. Quite a lovely treat… maybe even for your valentine!



Recipe adapted from Minimalist Baker.


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