Better Than Reese’s Chocolate Peanut Butter Cups

I know it’s quite a statement to say that these are better than Reese’s. But they are. Don’t get me wrong, I love a good ol’ commercially produced peanut butter cup as much as the next gal. But when you make your own, they just taste way better! I can’t quite put my finger on what it is. But I would take these over a mini Reese’s cup in a heartbeat.

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Personally, I am always reaching for a sweet treat after I finish lunch. And dinner. And then usually before bed too. It needs to have chocolate and it needs to be tasty. The cups fit the bill on both accounts. And the best part is they are healthy(ish)!

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Filled with peanut butter, old fashioned rolled oats, honey, a pinch of salt, chocolate and coconut oil you can feel good about serving these treats to your kiddos (and indulging in a couple yourself). They also couldn’t be easier to makes; no baking or fancy equipment required.

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Better Than Reese's Chocolate Peanut Butter Cups

  • Servings: 24
  • Print

Ingredients

  • 1 cup smooth or chunky peanut butter
  • 1/2 cup old fashioned rolled oats
  • 1/4 cup honey
  • pinch Kosher salt
  • 2 cups chocolate chips (dark, milk, whatever you want)
  • 1 teaspoon coconut oil

Directions

In a bowl combine peanut butter, oats, honey and salt. Place mixture in the fridge to harden.

Add chocolate chips and coconut oil to a microwave safe bowl and microwave in 30 second increments, stirring until it’s melted and smooth. Line mini cupcake pans with 24 mini cupcake liners. Scoop about half a teaspoon of chocolate into the bottom of each liner and use the back of the spoon to spread chocolate across the bottom and slightly up the sides a well.

Using a teaspoon cookie scoop, scoop balls of the peanut butter mixture then use your palm to flatten them into discs. Press the discs into the chocolate coated cupcake liners and top them about a teaspoon or so of chocolate. Use the back of the spoon to smooth out the chocolate on top and make sure it meets the chocolate from the bottom, sealing the peanut butter inside.

Refrigerate for about 20 minutes or until set. Keep them in the refrigerator until ready to eat.

I have tried this with regular Jif peanut butter and natural peanut butter. I find that the Jif works better as the natural seems to be a little too stiff and doesn’t give you that same creamy texture.

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