Reese’s cups are my all-time favorite candy — no contest. I make versions of them every holiday, but this copycat is the best I’ve tried. It’s simple to prepare and uses a few cleaner ingredients than the store-bought version, so you can feel a little better about indulging.
Keep a batch in the freezer — they’re perfect to grab anytime.
I found Reese’s-style liners online, which made these even more nostalgic. You can use chocolate bars or chips — melt them gently on the stove over low heat or microwave in 30-second intervals, stirring between each. Spoon chocolate into the bottoms of the liners and chill until firm, then add the peanut butter filling. I prefer a simple creamy peanut butter with minimal ingredients; my go-to is an unsweetened, no-salt creamy peanut butter. The filling is so good it’s tempting to eat straight from the bowl, so be warned.
If you have leftover peanut butter filling, roll it into small balls to make chocolate peanut butter truffles: chill the rolled balls for 10–15 minutes, drizzle with melted chocolate, and finish with flaky sea salt. They store well in the freezer and make a lighter option if you don’t want a full cup.
Try the recipe and leave a rating below — it really helps. Thanks, and enjoy!
Copycat Reese’s Peanut Butter Cups
Ingredients
PB Filling
- 1/2 cup creamy salted peanut butter, (2 ingredients is best: peanuts, sea salt)
- 2 tbsp maple syrup, (honey works, too!)
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 3 tbsp collagen peptides, (completely optional! They dissolve right into the “dough.”)
- 5-6 tbsp coconut flour, (or sub 10 tbsp almond flour)
Outer Chocolate Layer
- 3 chocolate bars or 2-2.5 cups chocolate chips, (may have to add more depending on how many cups you make)
Instructions
-
Place Reese’s liners or standard cupcake liners into a muffin tin.
-
Melt the chocolate gently on low heat or in 30-second microwave intervals, stirring until smooth. Spoon a layer of chocolate into the bottom of each liner and chill until firm while you prepare the filling.
-
Whisk together peanut butter, maple syrup, melted coconut oil, and vanilla in a medium bowl. If using, stir in collagen peptides, then add the coconut flour and mix until a dough forms.
-
Divide the dough into small portions, about 1-inch thick, then flatten each into a disc. Place a disc onto the hardened chocolate base in each liner. Keep the filling level below the top edge so the chocolate can seal around it.
-
Pour remaining melted chocolate over each filled cup until the tops are level. Chill in the refrigerator or freezer for 5–10 minutes to set.
-
Allow to come to refrigerator temperature before serving for best texture. Store in an airtight container in the fridge or freezer for several weeks.