Make homemade peanut butter cups that are a healthy copycat of Reese’s cups! With just 3 ingredients, this peanut butter cup recipe is a real food treat that’s gluten-free, refined sugar-free, and dairy-free. And they’re so yummy!
The fact that I’m posting a candy recipe might seem odd given that this is a real food blog…
… and typically, candy isn’t considered real food.
… and that I’ve shared in the past how we limit the candy that our kids eat.
We’ve drawn a hard line against hydrogenated oils and high fructose corn syrup (check your granola bars!) and almost all candy has one or the other. We’re also trying to eliminate white sugar from the house whenever possible.
So, what exactly IS in this recipe then? This healthy, homemade peanut butter cups recipe requires just 3 real-food ingredients that you probably have in your pantry.
Did you catch that my fellow peanut butter chocolate lovers? You can make PEANUT BUTTER CUPS that rival the junk-filled candy and won’t make you feel guilty for eating them!
HEALTHY PEANUT BUTTER CUPS RECIPE
Not only are these healthy peanut butter cups gluten free, dairy free, and refined sugar free, but they are also amazing because they’re:
- Easy. Making the world’s favorite candy actually healthy seems difficult, right? Not in the least! You’ll never buy supermarket candy again!
- Healthy. Made with only 3 REAL FOOD ingredients.
- Frugal. Making a batch of these yummy homemade peanut butter cups costs LESS than buying the store-bought version!
- Freezer-friendly. You can make a few batches at a time, keep them in the freezer for parties, or for when you just want a bite of something yummy!
- Vegan-friendly. As long as you choose chocolate chips that are free of animal products, these peanut butter cups are perfect for vegans too!
HOMEMADE PEANUT BUTTER CUPS RECIPE INGREDIENTS
- Peanut Butter. Be sure to choose peanut butter with only peanuts, salt, and possibly palm oil (but this is optional). We always avoid added sugar and, of course, hydrogenated oils. Natural peanut butter, creamy peanut butter, or chunky peanut butter all work!
- Chocolate chips. I tested this peanut butter cups recipe with milk chocolate chips and semi-sweet chips. Dark chocolate would be delicious too! Some people use candy melts, but I prefer a high-quality chocolate chip for this recipe.
- Coconut oil. I used virgin coconut oil to make these. This kind of coconut oil is solid at room temperature, which helps keep these delicious homemade peanut butter cups from melting in your hands. Literally.
Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Just add a pinch to the top of each cup! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)
SUPPLIES FOR PEANUT BUTTER CUP RECIPE
Aside from your ingredients, you need two main tools to make this peanut butter cup recipe: a muffin tin and silicone muffin liners.
- I used a super old muffin tin that I bought when I first moved out of the house, but if you’re in the market for a muffin tin, I HIGHLY recommend this one from USA Pans. Baked goods slide right out, and the pans are high-quality and super sturdy.
- As for silicone muffin cups, I have and love these. I prefer using these to paper cups.
- A mini muffin tin would work for mini peanut butter cups, but be sure to use mini muffin cups too.
If you’re Type A like me when it comes to all the chocolate layers and peanut butter layers being nice and even and symmetrical, you’ll want to also use a mini spatula to help get the chocolate and peanut butter out of the measuring spoons. It’s not absolutely necessary, but it does make the process a lot easier. A small scoop is also helpful for making sure each peanut butter cup has the same amount of filling, but you can just eyeball it with a regular spoon too.
HOW TO MAKE HEALTHY PEANUT BUTTER CUPS
Step 1. Line a 12-cup muffin tin with 12 silicone liners. Set aside.
Step 2. Melt chocolate and coconut oil in a medium bowl in the microwave or a double boiler.
Step 3. Measure 1 teaspoon of the melted chocolate into each silicone cup and gently push the chocolate up the sides of the silicone cup about ¼ inch.
Step 4. Freeze for 15 minutes. Stir your peanut butter and freeze as well. If using collagen, stir that into the peanut butter before freezing.
Step 5. Remove the muffin tin and peanut butter from the freezer. Scoop peanut butter into each cup. Spread the peanut butter to the edge of the cupcake liners and level the top. Place in the freezer for 15 minutes.
- For a thin peanut butter layer (seen in the pictures), scoop 2 teaspoons of peanut butter into each cup.
- For a thick peanut butter layer, scoop 3 teaspoons of peanut butter into each cup.
Step 6. Remove the muffin pan from the freezer. Working fast, measure 1 teaspoon of chocolate into each muffin tin. Use the measuring spoon to get the chocolate all the way to the edge and level the top. Place peanut butter cups in the freezer until the chocolate is completely hardened.
Store homemade peanut butter cups in an airtight container in the refrigerator or freezer.
Note: Store any leftover chocolate sauce in the fridge. Re-warm in the microwave and top Homemade Vanilla Ice Cream as a homemade magic shell!
HOW TO MAKE PROTEIN PEANUT BUTTER CUPS
Now if you’re on a super health kick, or feel like you need justification for eating chocolate peanut butter cups, you can boost the protein content by 10 grams by adding a scoop of hydrolyzed collagen (about 1 Tablespoon) to make these protein peanut butter cups. Simply stir it into your peanut butter before assembling the treats. There’s no difference in the taste AND they are healthier!
(You know how healthy bone broth is, right? It’s because gelatin is produced when you cook the bones, and as it turns out, gelatin is just cooked collagen! Adding collagen to these homemade peanut butter cups is like getting a boost of grass-fed protein in your homemade candy! I only buy my collagen from here.)
My favorite way to eat these peanut butter cups is just how they are, BUT my husband likes to add them to Homemade Vanilla Ice Cream for a “Reese’s” ice cream sundae. YUM! You could also chop them up and add them to brownies, or even to top your yogurt for a sweet treat.
PEANUT BUTTER CUP RECIPE TIPS
After testing one healthy peanut butter cup batch (OK FINE A LOT), I have a few tricks up my sleeve to make these rock your socks off.
- Melt the chocolate and coconut oil a bit at a time, especially if you’re using the microwave. Think 15-second intervals, stirring well between each one. Stop when the mixture is smooth, as overcooked chocolate will become thick and goopy and hard to work with.
- If you want a bit of texture, you can use crunchy peanut butter, or add some finely chopped peanuts to your peanut butter.
- It’s important to let each layer freeze before adding the next one so that the peanut butter doesn’t immediately sink to the bottom of the muffin liner.
- You can also use almond butter or another nut butter in place of your peanut butter filling.
STORING HOMEMADE PEANUT BUTTER CUPS
These homemade peanut butter cups don’t have all the preservatives you find in the store-bought version that makes them shelf-stable for months, so you’ll need to store them in the freezer or refrigerator.
The instructions for this peanut butter cups recipe say to freeze, which you should when you’re in the process of making them. However, you don’t HAVE to store them there.
I personally store mine in the freezer just because it’s WAY TOO TEMPTING to open the refrigerator and see a healthy copycat version of Reese’s peanut butter cups staring back at me, but if you can resist the temptation, you’ve got superpowers. Go for it. If you store them in the fridge, you’ll want to eat them within a week. In the freezer, they’ll keep for up to 3 months.
MORE SPLURGEWORTHY HOMEMADE DESSERTS
If you’re not in the mood for peanut butter cups, try one of these other yummy dessert recipes instead.
- Easy Chocolate Covered Pretzels
- Instant Hot Chocolate Mix
- Peanut Butter Fudge
- 3-Ingredient Homemade Chocolate Pudding
- Peanut Butter Balls
- Peanut Butter Cookies
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Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Homemade Peanut Butter Cups Recipe
Make homemade peanut butter cups that are a healthy copycat of Reese’s cups! With just 3 ingredients, this peanut butter cup recipe is a real food treat that’s gluten-free, refined sugar-free, and dairy-free. And they’re so yummy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 18 cups 1x
- Category: Snacks
- Method: Freeze
- Cuisine: American
Ingredients
- ½ cup chocolate chips (I tested with milk chocolate and semi-sweet; use whatever kind you’d like)
- 2 Tbsp coconut oil
- ½ cup peanut butter
Instructions
- Line a 12-cup muffin tin with 12 silicone liners. Set aside.
- Combine ½ a cup of chocolate chips and 2 Tbsp of coconut oil in a microwave-safe bowl and cook on high in 15 second intervals, stirring well in between each session. Stop cooking when the mixture is very smooth. Be careful not to overcook, as the chocolate will become thick and goopy.
- Measure 1 tsp of the melted chocolate into each silicone cup. Using the back of the measuring spoon, gently push the chocolate up the sides of the silicone cup about ¼ inch.
- Place in the freezer for 15 minutes. If you are using an all natural peanut butter and at one time the oil had separated from the nut butter (or still is!), stir very well so the oil is incorporated and place this in the freezer too.
- Remove the muffin tin and peanut butter from the freezer. If you want a thin peanut butter layer (seen in the pictures), scoop 2 tsp of peanut butter into each muffin cup. If you want a thick peanut butter layer (YUM!), scoop 3 tsp of peanut butter into each muffin cup.
- As best as you can, spread the peanut butter to the edge of the muffin cup and level the top. Place in the freezer for 15 minutes.
- Remove the muffin tin from the freezer. Working fast and on just one muffin cup at a time, measure 1 tsp of chocolate into each muffin tin. Use the measuring spoon to get the chocolate all the way to the edge and level the top. The chocolate will harden fast, since the peanut butter is frozen, so work fast to ensure a completely smooth top (or just eat the ones that aren’t quite as pretty).
- Store in the freezer.
Notes
- If you want the chocolate and peanut butter layers to be even and symmetrical, you’ll want to also use a mini spatula to help get the chocolate and peanut butter out of the measuring spoons. It’s not absolutely necessary, but it really does make the process a lot easier.
- The instructions for these peanut butter cups recipe says to freeze, which you should when you’re in the process of making them. However, you don’t HAVE to store them there
- I personally store mine in the freezer just because it’s WAY TOO TEMPTING to open the fridge and see a healthy copycat version of Reese’s peanut butter cups staring back at me, but if you can resist the temptation, you’ve got superpowers. Go for it. If you store in the fridge, you’ll want to eat them fairly quickly.
- Store any leftover chocolate sauce in the fridge. Re-warm in the microwave and top ice cream for homemade magic shell!
Nutrition
- Serving Size: 1
- Calories: 100
I use Natural peanut butter…onlt peanuts and salt. Will this work? Sounds wonderful!
Hi Deborah,
That will work out great! The main thing to avoid is bad hydrogenated oils like soy and canola. 🙂
Hey Tiffany!
I made some of your healthy peanut butter cups the other day, and you’re absolutely right, they’re better than the store-bought stuff! I used cocoa butter to melt the chocolate with, and the peanut butter filling is so light and fluffy it tastes like Heaven in the stars! The chocolate I use for melting is Signature Kitchens melting chocolate, which looks like chocolate bars, and is available at Safeway. My neighbor Dana says these are delicious enough to make you drool! Mama Jane says I could have put a little whipped cream in the peanut butter, but I feel it was just right when straight. I used standard paper cupcake liners, and maybe next time I can actually make reusable silicone cupcake liners with Silicone Plastique. I give this recipe a solid 5 stars! Maybe even 10 stars! How about 100 stars!
I’m so glad you enjoyed this, Annabelle!
Hey Tiffany!
I went to Shari’s the other day before my physical therapy session, and Mama Jane and I had an early dinner. I had a chicken strip basket, and she had an open-face turkey sandwich. For dessert, we both had pie. She had a cherry pie, and I had a “Peanut Butter Chocolate Silk” pie. Basically, it’s a Graham cracker crust, with ganache on the bottom, peanut butter and chocolate pie filling in the middle, and whipped cream on top! Yummy peanut butter chocolate paradise! Which brings me to my question. Out of curiosity, can the chocolate sauce you make for these peanut butter cups be made into ganache? I asked Mama Jane what ganache is, and she says that it’s sort of like chocolate fudge. On a related note, here’s a link to a recipe for Reese’s Peanut Butter Eggs, from a woman named Stephanie.
https://copykat.com/reeses-peanut-butter-eggs/
That sounds delicious Annabelle! You’d probably want something closer to a mousse or a pudding for the pie – this chocolate sauce will be too thin and then it will harden when cold. Although you COULD make the crust, pour a thin layer of this chocolate sauce and then fill it. When you refrigerate the pie, you’ll have a “chocolate covered crust” of sorts!
Thank you for sharing my link Annabelle! Much appreciated.
You’re so welcome Stephanie!
OK this is kind of dense…. The collagen goes as powder form into the peanut butter or…..? Also, assuming that you could use almond butter if you were allergic to peanuts like me…
Hi Lili! Yes, add the collagen to the nut butter. Natural almond butter tends to be thinner than natural peanut butter, so I’d make sure to pour off excess oil and not let them sit too long at room temperature before eating!
I’m lost. I didn’t see collagen mentioned in the peanut butter cup recipe.
Hi Audrey,
Collagen isn’t in the recipe unless you want to add it. In the the post, Tiffany mentions collagen as an option to boost the protein in the peanut butter cups. Hope this helps! 🙂
Is there somewhere in Eugene, Oregon where I could find virgin coconut oil, without it being too spendy?
You can also use the chocolate chips straight, without coconut oil. They will be no more “melty” than the chocolate chips are. Might be a little more prone to breaking when you bite into them, but worth a try if you don’t have coconut oil–or you can use butter, but keep them cool because they will be very soft at room temperature.
The kind of butter I use for baking is Sweet Cream, unsalted butter. Would this work for these peanut butter cups? It’s certainly less spendy than coconut oil! I even freeze it when I have leftovers, as I don’t use it very often.
The kind of butter I use for baking is Sweet Cream, unsalted butter. Would this work for these peanut butter cups? It’s certainly less spendy than coconut oil! I even freeze it when I have leftovers, as I don’t use it very often. Though my American sister, Amber says I could use cocoa butter. I wonder what that’s like. Is it a sweet version of butter? I’m confused!
I wouldn’t use cocoa butter Annabelle, as that’s usually used in lotions and skin balms. I honestly wouldn’t use regular butter either, as it will definitely impact the flavor. I’m so sorry, but I can only recommend coconut oil here!
What if you’re someone like me who doesn’t really care for coconut? What would be a good alternative?
I should clarify that my American sister uses cacao butter, a food-grade version of cocoa butter, and she tells me she uses this exclusively with chocolate. Though she didn’t specify what brand it is, she usually buys a bag that contains several blocks of the stuff, and she says it costs about $17.00. Each block is about 1/2 ounce. She says she’s had her bag for over a year, and it’s nowhere near half gone!
Now that I’ve asked her, the brand of cacao butter my sister uses is Big Tree Farms.
I’m so sorry Annabelle, but I don’t have any experience with that brand of cocoa butter!
Hey Tiffany!
I’m one of those girlies who absolutely loooooooves peanut butter cups! Recently, I switched from Skippy to Adams peanut butter, thanks to my good friend, Stephanie, a woman who is my weightlifting trainer at Lane Community College in Eugene, Oregon. I’ve got to say, Mama Jane was skeptical at first, thinking I might not like it, but let me tell you this right now, she’s ever so wrong, because I love it a lot! And, that’s a pretty cool idea for what to do with the leftover chocolate sauce. Sounds like a great way to make homemade chocolate syrup. However, won’t the stuff harden in the fridge? I’d certainly like to try those one day, but I’m not sure where to find silicone cup molds where I live.
Hi Annabelle! Yes, chocolate sauce will harden in the fridge, but that’s a must in order for the cups to hold shape. If you make a chocolate sauce, you can store in the fridge and then re-melt later!
So is the chocolate sauce sort of like chocolate syrup? Or would that be made a different way?
For a dessert sauce, you can use coconut oil and chocolate, but you’d want more oil for a thinner sauce. If you want a syrup for milk, I haven’t tried that yet but I wouldn’t recommend coconut oil b/c it would harden as soon as you added it to the cold milk!
So coconut oil is like a “hardening” agent? I bet the chocolate sauce with coconut oil would be a perfect coating for homemade ice cream bars!
Unrefined coconut oil is, yes, because it becomes a solid at cooler temperatures. It would! It’s a great “homemade magic shell” idea. 🙂
I asked Mama Jane about buying some coconut oil to make these peanut butter cups, and she says it’s rather spendy! I wonder if light olive oil would work for these, since I have a big container and I don’t want it to spoil! I wonder if unrefined coconut oil is like Crisco? Since Crisco is solid like butter at room temperature.
Unrefined or virgin coconut oil is solid at room temperature. I wouldn’t recommend using light olive oil Annabelle – it won’t solidify and it probably wouldn’t taste good.
Not sure what you mean by “no added sugar,” that you don’t add any in the recipe while making them? The sugar in the chocolate chips would usually be considered “added sugar.” Might want to take that into account. While recognizing that they do contain a bit of sugar, they look fabulous and I will have to try them SOON.
I mean my recipe doesn’t include “sugar” as an ingredient to add to the bowl. There might be some sugar in the chocolate chips, but that will vary greatly if you use milk chocolate to 70% dark to true baking chocolate without any sugar at all. They are delicious!
So. I’m a type A also. How much is a scoop of collagen? A tablespoon?
Also, I’m thinking of putting a crunchy topping on mine. Granola, seeds, nuts . . . something.
This will be fun to make with grandkids! Did you try disposable foil cupcake liners? Did they not work?
Sue
Hi Sue! I’m type A too, but most collagen containers come with a scoop. If they don’t, it’s about a scant tablespoon. (One scoop of the collagen I use is 11 grams, and there are 14.3 grams in one tablespoon.)
A crunchy topping would be fun! Be sure to work fast so it will set in the chocolate. The second layer of chocolate hardens quick since the peanut butter underneath is frozen.
I didn’t try foil cupcake liners because we use silicone 99% of the time, but my gut says it wouldn’t work as well. I’m thinking the chocolate would stick and then not come out as nice. The silicone liners act more of a mold to hold the chocolate, and because they’re silicone, it pops right out.
How do you use your collagen powder in coffee or smoothies. Did you say we can put it in this peanut butter cups to get our dosage? I heard of adding protien powder to treats but not collagen. Thanks Lp
Hi Laurie! For coffee, I add a scoop + almond milk and whiz using a milk frother. In smoothie, I just add a scoop to the blender. Yes, you can add it to these peanut butter cups too!
LOL! This is sooooo awesome! I love it when you step out into the dessert realm. Thanks Tiffany 🙂