Peanut Butter Cups with Health Benefits!

Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious family-friendly alternative for your favorite Reese's® candy! Enjoy!

By Tanel221

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Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Peanut Butter Layer:
Chocolate Layer:

Directions

  • Stir 3/4 cup peanut butter, 2 tablespoons coconut oil, and 1 tablespoon honey together in a bowl. Mix chocolate-hazelnut spread, cocoa powder, 1/4 cup coconut oil, 1 tablespoon honey, 1 tablespoon peanut butter, and stevia powder together in a separate bowl.

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  • Ladle peanut butter mixture into muffin cups; top each with chocolate mixture. Refrigerate or freeze until set.

Cook's Notes:

They can be quite messy! You can use rubber molds to make them a little more fun! I made Easter egg-shaped candies for my daughter.

You can use crunchy or smooth peanut butter. Substitute peanut butter powder (such as PB2(R)) for the peanut butter in the chocolate layer, if desired.

You can make it look like an actual peanut butter cup if you spoon a small amount of chocolate first, then the peanut butter mixture, and top with more chocolate mixture.

They're also delicious if you add some mini chocolate chips to the peanut butter mixture.

Nutrition Facts

Per Serving:
231 calories; protein 5.4g; carbohydrates 13.7g; fat 19.1g; sodium 90.8mg. Full Nutrition
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Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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Jenny Shroufe
Rating: 5 stars
06/16/2015
I swapped the peanut butter for the hazelnut spread then used chocolate peanut butter in place of the hazelnut spread (it's what I had on hand). I also ground raw organic cocoa nibs in place of the cocoa and ommited the stevia. Since I didn't have muffin pans at my cottage I tripled the batch and chilled the bottom layer in a 13x9 casserole dish before adding the top layer re-chilling and cutting into pb "fudge". My kids and I had a blast licking all the bowls and spoons! Update: after layering and chilling this recipe I realized that if you mix all ingredients and chill- this turns into the EASIEST yummiest totally VEGAN peanut butter cup fudge. Read More
Sarah H
Rating: 5 stars
06/25/2016
I make this all the time with a few changes so it takes less than 5 minutes to make and becomes more peanut butter freezer fudge than peanut butter cups: I combine everything together using slightly less than 1/4 c coconut oil (leave out the extra tbsps oil.. Stevia isn't necessary nor is the extra tbsp pb.) Mix everything together and freeze. Thanks very much for this recipe. I make this constantly! It's my favorite dessert and I often eat a piece for breakfast. Read More
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