Better Than Reese's Peanut Butter Cups
Indulge your sweet tooth with these homemade "Better Than Reese's Peanut Butter Cups," a rich and satisfying twist on the classic treat. Made with creamy peanut butter, semi-sweet chocolate, and a hint of coconut oil for a silky texture, this easy-to-make recipe is free from preservatives and packed with flavor. A touch of powdered sugar and a splash of vanilla extract create a perfectly balanced sweet and salty peanut butter filling, nestled between smooth layers of chocolate. Ready in just 25 minutes with minimal effort, these no-bake peanut butter cups are the ultimate dessert for candy lovers. Perfect for gifting, snacking, or satisfying your chocolate-peanut butter cravings, these treats are not just better—they're irresistible!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups semi-sweet chocolate chips
- 2 tablespoons coconut oil
- 0.75 cup creamy peanut butter
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Directions
Step 1
Line a 12-cup muffin tin with paper liners or silicone muffin liners.
Step 2
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 20-second increments, stirring well after each, until the mixture is smooth and fully melted.
Step 3
Spoon about 1 to 1.5 teaspoons of the melted chocolate mixture into the bottom of each muffin liner. Use the back of the spoon to gently spread the chocolate to cover the bottom fully. Place the muffin tin in the freezer for 5 minutes to allow the chocolate layer to set.
Step 4
In a medium bowl, mix together the peanut butter, powdered sugar, vanilla extract, and salt until smooth and well-combined. This will form the peanut butter filling.
Step 5
Remove the muffin tin from the freezer. Add about 1 teaspoon of the peanut butter filling on top of the hardened chocolate layer in each cup. Use your fingers or a small spoon to flatten and spread the filling slightly, leaving a bit of room around the edges.
Step 6
Top each cup with another teaspoon or two of the melted chocolate, making sure the peanut butter layer is fully covered. Gently tap the muffin tin on the countertop to smooth out the chocolate tops.
Step 7
Place the muffin tin back in the freezer and chill for 20 minutes or until the peanut butter cups are completely set.
Step 8
Once set, remove the cups from the liners and serve. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (607.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3126.2 |
| Total Fat 207.3g | 0% |
| Saturated Fat 96.4g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1369.0mg | 0% |
| Total Carbohydrate 325.7g | 0% |
| Dietary Fiber 33.8g | 0% |
| Total Sugars 256.7g | |
| Protein 67.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 112.0mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 1112.3mg | 0% |
Source of Calories