These homemade Reeses cups contain just three ingredients and can be made in 10 minutes. With none of the chemicals or preservatives found in the original, they’re a healthier alternative that will satisfy any sweet tooth!
I have a confession to make: I’m addicted to anything that is chocolate peanut butter flavored. I don’t know where this combination came from, but I can find nothing in the world that makes my taste buds feel the way chocolate and peanut butter do together.
Am I alone on this? I don’t think I am. Reeses cornered in the market in 1928 and despite many other brands attempting to master the combination, no one has quite been able to get there.
Now, I am by no means making any claims that I’ve won out on the Reeses front. I have, however, created a much cleaner, healthier version that contains just three ingredients and takes about five minutes to put together.
What is in regular Reeses cups?
Not stuff I want to be eating, to be honest. Milk, Sugar, Butter, Dextrose (more sugar), as well as TBHQ and PGPR (a preservative and emulsifier, respectfully).
TBHQ stands for “tertiary butylhydroquinone,” which has been known to cause vision problems in humans exposed to it.
PGPR, or “polyglycerol polyricinoleate” is used in place of cocoa butter to save cost and reduce the fat content.
This. This is why I make most of my own stuff, all of the time.
What is in homemade Reeses cups?
- I recommend finding the cleanest chocolate you can, to avoid the various chemicals, emulsifiers, and preservatives found in a lot of options. My top two recommendations are anything from the Enjoy Life brand or Trader Joe’s 73% Dark Chocolate bar – it’s one of the cleanest around.
- Palm Shortening
- I use Spectrum brand, which I typically purchase at Whole Foods for about $4 a tub. Nutiva also makes one that runs about $4-5 on Amazon here.
- This is used to keep the chocolate from re-hardening all the way, so it stays slightly soft when you bite into it, even when you store these homemade Reeses cups in the fridge!
- Nut butter
- If you’re paleo, or don’t eat legumes/beans/peanuts, you’ll want to use an alternative nut butter such as almond, cashew, or even sunflower seed butter. If you’re down with peanut butter – go for it!
- I used almond butter for these. You can read more about why this is a healthy fat here.
These three ingredients and maybe 5-10 minutes of your time is all you need to make these. They keep in the fridge really well, and are the perfect small bite when you need something sweet!
- Line a mini muffin tin with paper liners.
- In a double boiler, melt the chocolate and palm shortening together until smooth.
- Using about half the melted chocolate, spoon a small amount into the bottom of each paper lined muffin cup. Smooth flat if necessary.
- Spoon a small amount of the nut butter into the center of each of the cups, distributing evenly.
- Spoon the remaining half of the chocolate on top of the nut butter in the cups, covering completely. Smooth flat if necessary.
- Place the muffin tin in the refrigerator for a minimum of 30 minutes to allow the cups to harden before serving.
These homemade Reeses cups can be stored in the fridge in an airtight container for up to two weeks.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 24mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 2g