Prep Time: 10 mins Total Time: 30 mins Yield: 12 peanut butter cups
These Copycat Reese’s Peanut Butter Cups taste just like the real thing, minus the dairy! This all-time favorite candy can be homemade and made dairy free in a matter of minutes. These peanut butter cups feature a salty peanut butter layer sandwiched by two creamy chocolate layers.
Reese’s peanut butter cups were my absolute favorite candy when I was younger, shocker I know. Anything that’s peanut butter and chocolate I am all in for. I even remember eating around all the edges and then the top and bottom layer of chocolate of a Reese’s Peanut Butter Cup just so that I could save the best part for last- the peanut butter.
This copycat recipe will take you all the way back to your favorite childhood candy, but you can make it right at home. Even better, you can make them dairy free! If you’re dairy free, then you already know that any candy that contains any chocolate is a no no. Mostly every candy that has chocolate contains milk, making it hard to find a dairy free candy that isn’t gummies. I love my sour gummy worms, but sometimes I just want a reese’s peanut butter cup!
Enter these dairy free copycat Reese’s Peanut Butter Cups. You will not be able to tell the difference between the real Reese’s Peanut Butter cups and these copycat ones. Creamy chocolate surrounding salty peanut butter. They are amazing, and way too addictive. But I’m not complaining 😃
Want more peanut butter recipes? Try these Chocolate Peanut Butter Cereal Bars, Peanut Butter Chocolate Chip Cookies or these One Bowl Baked Peanut Butter Oatmeal Bars!
Ingredients
Dairy Free Chocolate- use your favorite dairy free chocolate! For this recipe I used Trader Joe’s Semi Sweet Chocolate Chips, but I also love these dairy free chocolate chips and these ones too.
Coconut Oil– helps smooth out the chocolate, and helps them to harden up.
Peanut Butter- I use a natural peanut butter with just peanuts and salt.
Maple Syrup- or you can use honey or agave if you’d like, but I have not tested them. If you sub out the maple syrup, just make sure you use a liquid sweetener.
Coconut Flour– coconut flour is super absorbent so you don’t need much. This helps to make the dough workable, moldable and able to hold its shape.
Pure Vanilla Extract– such an important ingredient. It adds an amazing new depth of flavor to these peanut butter cups and takes them to the next level!
Salt- helps balance the sweetness of the chocolate.
How to make these Copycat Reese’s Peanut Butter Cups:
Melt
Melt your chocolate and coconut oil in a microwave safe bowl in 30 second increments. Make sure to stir well after each round, so that you do not burn the chocolate.
Line
Line a muffin tin with 12 of these liners. These are the best because they’re parchment paper liners so they do not stick at all!
Fill
Pour roughly 1/2 Tablespoon into each liner so that chocolate coats the entire bottom. I gently shake the muffin tin so that the chocolate naturally spreads out and covers the bottom. Do this after every row so that the chocolate is still warm and spreads out easily.
Set
After you’ve made your first layer of chocolate, set in the fridge for 10 mins, or until the chocolate hardens up.
Combine
Combine the peanut butter layer ingredients together in a medium bowl.
Press
Split the peanut butter dough between the 12 muffin liners. Press the dough down to fill out the muffin liner, making the peanut butter layer flat and level.
Set
Place the peanut butter cups in the fridge so that the peanut butter layer cools and hardens up.
Pour
Pour about 1/2 Tablespoon of the melted chocolate over the peanut butter layer. Gently shake the muffin tin so that the chocolate spreads and covers all the peanut butter.
Set
Set the finished peanut butter cups in the fridge for about 15 minutes until all the chocolate is hardened.
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
Copycat Reese’s Peanut Butter Cups (Dairy Free)
Course: Dessert12
servings30
minutesThese Copycat Reese’s Peanut Butter Cups taste just like the real thing, minus the dairy! This all-time favorite candy can be homemade and made dairy free in a matter of minutes. These peanut butter cups feature a salty peanut butter layer sandwiched by two creamy chocolate layers.
Ingredients
- Chocolate Layer
1 10oz bag dairy free chocolate chips- see above for my favorites!
2 teaspoons coconut oil
- Peanut Butter Layer
1/2 cup peanut butter
1/4 cup maple syrup
3 Tablespoons coconut flour
1/2 teaspoon pure vanilla extract
pinch of salt
Directions
- Melt your chocolate and coconut oil in a microwave safe bowl in 30 second increments. Make sure to stir well after each round, so that you do not burn the chocolate.
- Line a muffin tin with 12 of these liners. These are the best because they’re parchment paper liners so they do not stick at all!
- Take a spoon, or 1/2 Tablespoon measuring spoon, and pour roughly 1/2 Tablespoon into each liner. Coat the entire bottom. I do this by gently shaking the muffin tin so that the chocolate naturally spreads out and covers the bottom. I do this after every row so that the chocolate spreads easily and does not cool off and harden up.
- After you’ve made your first layer of chocolate, set in the fridge for 10 mins, or until the chocolate hardens up.
- While the chocolate is setting in the fridge, combine the peanut butter layer ingredients together in a medium bowl.
- Split the peanut butter dough between the 12 muffin liners. Press the dough down to fill out the muffin liner, making the peanut butter layer flat and level.
- Place the peanut butter cups in the fridge so that the peanut butter layer cools and hardens up.
- Pour about 1/2 Tablespoon of the melted chocolate over the peanut butter layer. Gently shake the muffin tin so that the chocolate spreads and covers all the peanut butter.
- Set the finished peanut butter cups in the fridge for about 15 minutes or until all the chocolate is hardened.
Notes
- These store great in the fridge for a week or 2 months in the freezer.
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Did you make this recipe?
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