Making your own candy can be a cinch and healthier, too! Reese cups are one of my favorites and probably once of the easiest to mock. Very few ingredients (3 to be exact) help with throwing these together quickly. 6 healthier Reese Cups coming right up!
Want a fall twist? Scroll all the way down for Pumpkin Pie Peanut Butter Cups!!
dark chocolate peanut butter cups:
Yeilds 6 peanut butter cups
Serving Size: 1 peanut butter cup
Points Per Serving: 3pp
4oz dark chocolate (I used Trader Joes 72% cacao dark chocolate)
1/2t coconut oil
2T PB2, prepared
⋅In a microwave safe bowl, melt chocolate and coconut oil together in :30 increments. Mine only took 2 turns (1 min total).
⋅In a shallow cookie pan* (whoopie pie pan or something similar) layer a little chocolate into 6 spots, making sure the chocolate spreads out evenly to coat the bottom surface.
⋅Place in the freezer for 5 min to harden.
⋅Next, place about 1-2t of PB2 mix in the center of each cup. Press down and spread to ALMOST the edges (you’ll want the top and bottom layer of chocolate to touch)
⋅Divide out remaining chocolate onto each cup for the top.
⋅Place in the freezer for 10-20min to harden completely.
⋅Remove from the cookie pan with a toothpick if needed and store them in a sealed container in the fridge or freezer.
•just add 1/4t of pumpkin pie spice to the pb2 mixture … that’s it 😀