Real Reese Cups
Updated: Oct 24, 2019
My absolute favorite candy is Reese Peanut Butter Cups :) My family thinks I am adopted because I do not have the sweet tooth they did while growing up. However, when it comes to peanut butter and chocolate I become a sucker! However, I didn't like how it was filled with all the junk, so I've been looking at recipes, trying different things out and putting my spin on things AND I think I hit the nail on the head so to speak :) The chocolate I use makes this recipe Dairy Free, however you can use whatever chocolate you see fit!
Try these out this Halloween or anytime for that matter-- however I feel A LOT better letting Ainlsey stuff her mouth with these... and possibly myself hahah.
-1/2 cup peanut butter
-1/2 cup almond butter
-3 tbl coconut flour (IMPORTANT it helps bind the middle together to become mold-able)
-1/4 cup maple syrup
-3 tbl honey (3 big squirts :) I feel like it never comes out of the measuring devices, so a lot of times with honey I will eye ball it )
- 1/4 tsp Pink Himalayan Salt
- Pink Himalayan Salt for topping
- 16 muffin liners (These are cute Halloween ones!)
-Pan sheet you can put in freezer
1: Line the pan sheet with the empty muffin liners so they are ready to go
2: Fill a pot with about 2 inches of water, enough to boil and set on the stove on high
3: Get a heat safe bowl--- CHECK THE BOWL first! Put 1 and 1/2 of the chocolate chip bags into the bowl and set the bowl on top of the pot
4: This will melt the chocolate chips-- take a wooden spoon and move around the chocolate chips and the water starts to bowl and heat up the bottom of the heat safe bowl.
5: As the chocolate is melting you may turn the heat down, after it is all melted I still keep it on low as I make the peanut butter filling :)
6: Mix maple syrup and honest together in a medium size bowl, once it is well mixed add in the peanut butter, almond butter, salt and mix all of those ingredients together
7: Add in the 3 tbl of coconut flour. Mix thoroughly and let stand for a minute
8: Make a small round ball about 1/2 inch if it sticks to your hand and isn't mold-able add a little bit more coconut flour, you want to be able to flatten it a bit as you put it in your muffin tins.
Assembling the GOODNESS :)
1: Fill the bottom of each of the muffin liners with the melted chocolate.
2: Spoon out a ball (about 1/2 tbsp) of the peanut butter filling and place it in the middle of the melted chocolate in the liner, push down a little bit. PRO TIP. In the palm of your hand flatten it out first. That makes it easier to lay down in the chocolate for the filling.
3: Take more of the chocolate to cover the top of the peanut butter and chocolate already in the liner. You do not want to fill the muffin liner completely. Just a good layer on top of the peanut butter and smooth out the top, like the tops of the Reese Peanut Butter Cups :)
4: Add Pink Himalayan Salt to the top! You do not have to, but I highly recommend that
5: Freeze them for about 30 minutes and then enjoy! We keep them in the freezer, because
they thaw pretty fast, but refrigerator would work great too.
HAPPY HALLOWEEN- & ENJOY!
ENJOY!! Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!!