Reese's Peanut Butter Cups (Copycat)

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About: Where there's a will, there's a way! Never give up, never give in...BE the good you want to see in the world. :)

Intro: Reese's Peanut Butter Cups (Copycat)

Here's a darn good copycat recipe that tastes just like Reese's Peanut Butter Cups!

And--SURPRISE!--it's vegan!

The original recipe was found on the website: Running on Real Food. But I tweaked it and made it my own.

MAKES: 12 large peanut butter cups

Step 1: What You'll Need

Here's what you'll need...

BOTTOM LAYER OF CHOCOLATE:

1/2 cup melted coconut oil

6 Tablespoons 100% maple syrup

1/8-1/4 cup cocoa powder (depending on how "dark" you want the chocolate to taste)

PEANUT BUTTER FILLING:

1 cup peanut butter

2 Tablespoons melted coconut oil

1 Tablespoon maple syrup

1/4 teaspoon salt

1 Tablespoon + 2 teaspoons nutritional yeast

TOP LAYER OF CHOCOLATE (repeat):

1/2 cup melted coconut oil

6 Tablespoons 100% maple syrup

1/8-1/4 cup cocoa powder

ADDITIONALLY:

Cupcake liners or wax paper (if using wax paper, have non-stick spray on hand also)

Whisk

*NOTE: the original recipe called for just one total amount of the chocolate. But I found that it was only enough for 6 peanut butter cups and not 12. So I doubled it. Play around with the proportions until you get exactly what you need as muffin cups sizes, size of scoops, etc will vary.


Step 2: Make the Bottom Layer of Chocolate

Whisk the first layer's ingredients until smooth. If it's not sweet enough, you can add agave nectar, too, (or powdered sugar instead) to desired sweetness.

Step 3: Fill & Chill

1. Line the muffin pan with cupcake cups (if you want the exact look of a Reese's), or with wax paper that's also sprayed with non-stick spray (I found out the wax paper can still stick to the peanut butter cups if not sprayed). I chose the latter because that's what I had on hand.

2. Fill each cup with 2 spoonfuls of chocolate (I just used a regular cereal spoon). Or if you want to be technical, about 1 to 1 1/2 Tablespoons of chocolate. Basically, until you feel it's enough to cover the bottom well.

3. Chill in the freezer for 4 minutes.

Step 4: Indent & Finish Chilling

1. Pull the pan out of the freezer while the chocolate is just barely setting (but still "mold-able").

2. Indent the centers of each cup. I used my fingers, but you could also use a spoon, or whatever works for you.

3. Return to the freezer to finish chilling the chocolate, so 6 more minutes.

Step 5: Make the Last Two Layers

While your chocolate is completing it's chill cycle, make your last two layers up.

PEANUT BUTTER LAYER:

Whisk together your peanut butter filling ingredients until smooth. Be sure all the nutritional yeast is mixed in well.

TOP CHOCOLATE LAYER:

Repeat the first step, making up the second batch of chocolate.

Step 6: Fill & Chill Again

1. Take the pan out of the freezer. Fill each cup with a spoonful of the peanut butter mixture. (Make sure to keep the peanut butter in the centers. Don't fill it up all the way to the edges.)

2. Spoon over the top chocolate layer until flat on top (about a couple of spoonfuls each again).

3. Chill in the freezer for about 40-45 minutes, or until completely set (the peanut butter mix is what takes longer to set). Alternatively, you can let it set longer if so desired.

Step 7: Stuff Your Face :)

You're done! The waiting is over! Pull them out of the freezer and enjoy.

Store any leftovers in the freezer.

Feel free to tweak this recipe to your liking. Everyone's taste buds are different. :)

Thanks for stopping by!

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    13 Discussions

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    Meglymoo87mrsmerwin

    Reply 1 year ago

    Hi there :) Nutritional yeast is a vegan alternative that makes foods have a cheesy flavor. I found mine at WalMart (the brand name is Red Star and it was in the baking section). You can also find it at any health food store or stores that carry "speciality foods." And it doesn't cost any more expensive than your usual spices/herbs. In my opinion and experience, the price per quantity evens out (because you get much more with nutritional yeast).

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    burntorangeMeglymoo87

    Reply 1 year ago

    My wife is allergic to yeast, should this be fine to move forward without? Thanks!

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    Meglymoo87burntorange

    Reply 1 year ago

    Nutritional yeast is made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. Because it's inactive, it doesn't froth or grow like baking yeast does so it has no leavening ability.

    Do you think she would be allergic to this type of yeast? If she is, yes you can move forward without it, it will just taste different. :)

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    burntorangeMeglymoo87

    Reply 1 year ago

    What a great response! Thank you for all of the information and for those on this that don't know. Unfortunately for my wife, she is unable to have NY. She has a gene mutation that causes us to be pretty specific. Again though, thank you so much and I can't wait to try these out tonight! also, #voted

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    Meglymoo87burntorange

    Reply 1 year ago

    Aww I'm sorry to hear that. Thanks for the vote! Many blessings :)

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    Meglymoo87mrsmerwin

    Reply 1 year ago

    Also, here are some pictures of different popular brand names of it, and the different packaging you might find it in (there's also a Bragg's brand too)...

    51bxkFm1rSL.jpgBobs_Red_Mill_Nutritional_Yeast_7200725.jpgCAL-38010-9.jpg
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    mrsmerwinMeglymoo87

    Reply 1 year ago

    Thanks, it will help to know what I am looking for. My son's girlfriend is vegan. I will have to see if she has heard of it too.

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    BadFerret

    1 year ago

    Not sure if this would help and not sure how it would change with
    the nutritional yeast added, but i've found a way to make a really good
    peanut butter filling for peanut butter cups is to buy the peanut butter
    that separates with oil on top....dump out the oil and use the top half
    of the peanut butter for everyday sandwiches and stuff...then after
    about a week or so, the peanut butter in the 2nd half of the container
    will be really dry and will firm up so much better (it's harder to work
    with though). Just a tip in case you need the peanut butter to firm up
    better. And yes, you do need to plan way ahead to make these that way...but peanut butter cups are so good that i don't mind planning ahead.

    1 reply
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    Meglymoo87BadFerret

    Reply 1 year ago

    Interesting technique...Thanks for sharing! I find that freezing this peanut butter recipe I have here makes it come out a pleasant mix of soft and hard. Like a Reese's. But maybe I will try your approach too? :)

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    Fathomlis

    1 year ago

    This really like a tasty and delicious treat! Thanks for posting!

    2 replies
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    Meglymoo87Fathomlis

    Reply 1 year ago

    thanks so much! And thanks for the vote--much appreciated :)