Copycat Reese's Peanut Butter Cups
Everyone's favorite peanut butter chocolate combo-- this one is UNREAL and made with just a handful of ingredients!
Servings 12 -18 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
- Add Reese’s liners or cupcake liners to cupcake tin.
- Melt chocolate over the stove on low heat or in the microwave, stirring every 30 sec until liquid. Using a spoon, transfer chocolate to each liner, filling only the base. Once all are filled, move to freezer to harden while you make the filling.
- Whisk together pb, maple syrup, coconut oil and vanilla extract in medium-sized bowl. Pour in collagen, if using, and coconut flour, & stir thoroughly.
- Form dough into smaller, 1-inch thick balls and press together with your palms to flatten into a circle. Place filling over the hardened chocolate in the liners, thin enough so that it doesn’t pass the top of the liner and enough room on the outside so the chocolate can fill the space.
- Once all dough has been added (you’ll probably have some leftovers), pour remaining chocolate over the top until it’s level. Place back in fridge/freezer for 5-10 min to harden.
- Best when fully defrosted-- Enjoy! *store in airtight container in fridge/freezer for up to several weeks.