Healthier Reese's Cups

5 from 1 vote

Prep Time 15

Cook Time 3

Rest Time 40

Total Time 58

Line a mini or standard size muffin pan with cupcake liners (this recipe yields about 24 minis or 12 regulars) – if liners aren’t available, lightly coat the inside of each muffin tin with cooking spray or oil*
Melt the chocolate and oil in the microwave, stirring every 20-30 seconds until completely melted, then mix the optional vanilla into the melted chocolate*
Using half of the melted chocolate, evenly fill the bottom of each tin about ¼ of the way full or with roughly 1 tsp. of chocolate for minis and 2 tsp. for regular-sized cups
Place the pan on a flat surface in the fridge or freezer so the melted chocolate can harden
Once the chocolate is set, melt the peanut butter and honey in the microwave, stirring every 15-20 seconds until it’s runny and easy to pour
Evenly disperse all of the peanut butter and honey (about ½ tsp. for minis and 1 tsp. for regular-sized cups) on top of the chocolate layer, then return the pan to the fridge or freezer for the PB to set
Once firm, use the remainder of the melted chocolate for the top layer, then place in the fridge or freezer until the chocolate is fully set. From there, keep the cups in the fridge or freezer – they’ll get too soft if stored otherwise – and let them sit out at room temperature to soften for a few before serving or eating (unless you like the whole chocolate straight from the fridge or freezer, then by all means, eat them straight from there!)

*Chocolate chips: for dairy-free cups, Enjoy Life is a wonderful allergen-friendly chocolate that tastes, melts, and bakes just like the real deal
*1. It’s tremendously easier to remove the cups when liners are used, and silicone liners are recommended over paper ones as not only are they less wasteful, but they don’t run the risk of leaving behind pieces of paper on the hardened chocolate. Without liners, the cups could be tough to get out of the pan, so let them sit at room temperature for a couple minutes, tap the pan on the counter to loosen the cups, and they should be able to be removed. If not, let them sit a while longer and try again, flip the pan over and lightly knock the bottom of each tin, or grab the sides of the pan and gently twist in opposite directions (if your pan allows you to do so) to pop them out.
*2. It can be difficult to gauge half of the chocolate when filling the muffin cups, so for picture-perfect, even layers, melt half of the chocolate and oil, follow the instructions accordingly, then after the peanut butter layer has properly set, melt the remaining chocolate and oil for the final layer
To cut down on the sugar content, if needed: swap all or half of the chocolate with reduced sugar or sugar-free chocolate chips, such as Lily’s Baking Chips that are sweetened with stevia

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