5 Ingredient Chocolate Peanut Butter Cups (better than Reese’s)

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5 Ingredient Chocolate Peanut Butter Cups

I’m about to do what everyone hates when bloggers do – give you an entire story before the actual recipe that you don’t care about when you’re randomly searching for a recipe online. So if you don’t care about how this all went down, just scroll a little bit.

To start, I’m not the biggest fan of Reese’s. They’re a bit too much for me, so I personally prefer this homemade version. I actually discovered this out of “necessity” if you will.

Let’s rewind. My friend Emily introduced me to Trader Joe’s Dark Chocolate Almond Butter Cups in the fall and I became *slightly* obsessed with them. To the point where I would always have at least one container in the freezer. They’re the perfect size (mini Reese’s size) and I like to have two as my dessert each night.

Fast forward to last week. Week 4(?) of quarantine, and my almond butter cups have run out. Heading to Trader Joe’s for a single item seemed wildly unnecessary and absolutely not essential, so I figured I’d make do with what we had at home.

My original plan was very lazy – melt some semi-sweet baking chips in a bowl and throw in a scoop of peanut butter or almond butter. But then I figured I should see if there was a better way, and after a few different recipes, decided on this one from Tasty.

INGREDIENTS:

To make the chocolate portion:

1 cup chocolate chips (dark or semi-sweet)
1/4 cup coconut oil (I think 1/3 cup tastes and melts better)
1 tsp vanilla

To make the peanut butter portion:

1/2 cup natural peanut butter
1/4 cup honey
2 tbsp coconut oil

They recommend muffin liners but we didn’t have any so you’ll be fine haha.

Melt the chocolate chips and 1/4 cup coconut oil in the microwave, mix together, and then pour half of the mixture into the muffin tin (making your base layer). Freeze for 5-10 minutes.

While they’re freezing melt together the peanut butter, honey and 2 tbsp of coconut oil in the microwave, mix together, and then evenly distribute the entire mixture into the muffin tin. Back into the freezer for 5ish minutes.

Once both layers have hardened, use the rest of the chocolate mixture to add the top layer to each “cup.” Then put them back into the freezer. We left them there for probably an hour just to make sure they were set.

First off – THESE ARE DELICIOUS. But, if you hate coconut – they’re not for you. I think you can 100% taste the coconut flavor so there’s my heads up.

Making some adjustments

We loved the first batch, but felt they were too large. I didn’t want to go out and buy a mini muffin tin or liners, so we improvised…with silicone ice cube trays. Which were PERFECT.

They fit in the freezer easier, you don’t need to waste any liners and you can easily pop them right out. Yesterday I made a batch with peanut butter and a batch with almond butter. I’m storing them in a Stasher Bag in the freezer, and think I will probably just make my own from now on.

Instead of wasting an individual wrapper per piece of chocolate and the plastic container and plastic wrap they come in, I can now make them without using any of that plastic!

Are they a little weird looking because they’re square? YEP. But do they taste amazing? YEP.

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If you’re craving something sweet + have these ingredients at home you should definitely give these a shot! They’re easy to make, taste amazing, and then you can keep the extras in your freezer for when you need something sweet.

Hope you have a positive start to your week 🙂
Xo, Maddy