This recipe was inspired by Laura S., someone I met at the Colorado Springs Meet and Greet. Not only was her idea brilliant, I think her name is absolutely beautiful. ;)
I wasn’t able to make these Chocolate Peanut Butter Cups look perfect and beautiful like one you’d pull out of a Reese’s wrapper. But I did make them taste better, so we’ll go with “taste before beauty” on this one. And of course, with these, you avoid the hydrogenated oils and turn out an even more delicious treat than one that comes from a factory.
Warning: These are super rich and slightly messy. Children and adults alike may end up with chocolaty fingers and faces, not to mention a sugar high. You’re welcome and I’m sorry.
Chocolate Peanut Butter Cups
1/4 cup natural peanut butter
2 teaspoons honey
1 cup chocolate chips
2 Tablespoons Butter
Stir together peanut butter and honey in a small bowl. Set aside. Prepare six regular sized or 15 mini-sized muffin cups with paper liners.
In a small saucepan, melt chocolate chips and butter, stirring until melted. Spoon half of the melted chocolate mixture into the prepared paper-lined muffin cups.
Place a spoonful of peanut butter mixture into each cup, dividing the mixture evenly among the cups. Top each with the remaining chocolate, smoothing it the best you can to cover the peanut butter.
Refrigerate for two hours until solid. (Or place in the freezer for about thirty minutes to speed the process.) Store in the refrigerator until ready to serve.
You’ll be happy to know that while playing with this idea, I also came up with a Chocolate Caramel Cup. Recipe coming soon…
A caramel cup? Oh my! Peanut butter cups are my husbands favorite, but I love anything caramel! Cant wait! Thank you for sharing with us.
Jennifer Franke says
Jami Balmet says
OH yum!! These look fantastic!! I can’t wait to try them out :)
I think you just made my J bear a happy young fellah. He loves reese cups and yours I would feel much better about him having.
Have you tried these without wrappers? Did it work at all? I would love to make mini ones but don’t have the liners….might have to just go for the big ones ;). Yum!
I haven’t tried it, but would be afraid that it would be hard to get the hardened chocolates out of the pans without liners. :)
Instead of the chocolate chips, we could use your recipe for making chocolate chips from scratch. I’ve been making it with the cocoa powder, coconut oil and raw sugar. Put in freezer. Break apart into small chunks for chocolate chip cookies, or pour into these muffin cups for the pnut btr cups. (Sometimes it doesn’t make it into the chips – I end up eating it as a delicious dark chocolate bar!)
Thanks Laura for posting this….and they look delicious….and I’ll be looking forward to the caramel recipe too :) Keep up the good work, and all of us appreciate all the great recipes you give us…..have a great day…..
I was wondering could we use your recipe for chocolate chips for the chocolate part. Would we need to add the butter in that instance?
Kelly Land says
Was thinken if you warmed up the peanut butter it would be easier to spoon/poor in evenly maybe:) Was also wondering if adding a tablespoon or two of cream to the chocolate would make it smoother…or maybe coconut oil?
These look amazing!
Much less messy with coconut oil.
I can’t wait to try these!! They look great!! AND they don’t have 3 cups of sugar or PGR in them!! I’m excited :) My thighs are not excited :P
I adore chocolate and peanut butter anything so I will definitely be trying this healthier option.
Cheryl M says
I tried these using leftover baking chocolate (just to use it up) – turned out pretty smooth – I did one at a time so that it wouldn’t harden up on me. I used 2 utensils to make a little peanut butter patty and then scraped it onto the chocolate trying to leave it as flat as possible. These popped right out of silicone baking cups. Thanks for sharing the idea! love it!
Laura, these were delicious! I made them and posted them to my blog, here
Thanks for the awesome recipe!
My granddaughter & I made these yesterday, and they were absolutely delicious….my daughter says she thought they were even better than the original reese cups…..
I made them in non stick mini muffin tin without wrappers, I froze them probably an hr. so they were a little problem coming out, but after a few mins. they popped right out…I was going to only leave them in freezer about 15 mins. and got carried away with the time…
Also made some small heart ones using a Silicone heart pan, and they popped right out after a few mins. leaving them set….as I also had them in the freezer too….
Making them again soon as I get to the store for more peanut butter :)just wanted everyone to know they were absolutely delicious…..will not be buying reese cups in the store anymore :)
Next will try your chocolate caramel cups….I love caramel, so I imagine I will like these also…..
Thank you. I’m looking forward to making these as a gift for my little girl. She absolutely loves Reese Cups! However we are trying to eliminate all the nasties….glad to be able to give her the gift of her Reeses back and know that while there is still sugar It’s not quite so bad. I’m going to use dark chocolate…Doesn’t that make it good for you??? kinda? Can’t wait for the caramel recipe!!!!!
I’ve discovered to make the peanut butter have the texture of the ‘store variety’ add graham cracker crumbs! Works great.
I warm my peanut butter with a bit of butter and then add graham cracker crumbs (almost equal parts). Press into a greased square pan and then sprinkle with choc. chips and put in warm oven to melt the chips enough to spread. Quick and easy.
Thank you so much for this. We’ve made this time after time again. They don’t last longer than 24 hours. They are so good! A little messy in the muffin liner prep; I can’t get them to look good like yours, but so good!!
All these look amazing…what about making a marshmallow chocolate cup, some with white chocolate and some with dark chocolate…(similar to Mallo Cups) that would be great :)