3-Ingredient Peanut Butter Cups

There is rarely a moment where I am not craving peanut butter and chocolate. But, it takes every bit of restraint not to casually slide a Reese’s onto the conveyor belt every time I am in the checkout line at Target. So, it was just fate perhaps, that Pinterest swooped in before I could even claim the brilliant idea myself to just make my own, healthier version of my favorite candy bar (Is candy “bar” the proper terminology for a Reese’s? Maybe a question for a later date.). Here it is – the recipe to make you forget you ever craved a Reese’s and to remind you that eating healthy still leaves room for chocolate.

Yield: 12 peanut butter cups

Prep Time: 5 min

Cook Time (ie. total time to set): 1 hr.

Calories (per serving): 244 cal


  • 2 cups dark chocolate chips (I used Guittard’s extra dark)
  • 3/4 cup all natural peanut butter (I used Justin’s)
  • 3 1/2 tbsp coconut oil
  • (optional) desiccated coconut flakes
  • (optional) flake sea salt


  1. line a cupcake pan with cupcake liners.
  2. Measure out the chocolate chips into a microwave safe bowl with 2 tbsp of coconut oil. Heat in the microwave for 30 sec. and then in 15 sec. intervals until completely melted. Set aside the melted chocolate.
  3. Measure out the peanut butter into a separate microwave safe bowl with 1 1/2 tbsp of coconut oil and heat the same way as the chocolate. Set this aside.
  4. Begin filling the first layer of chocolate into the cupcake liners, filling just to cover the bottom of each liner. After each has been filled, allow to set in a freezer for 10 min.
  5. After ten minutes, start adding the melted peanut butter on top of the first chocolate later, making sure to use all of the mixture. Return the cupcake pan to the freezer for 10-15 min.
  6. After the peanut butter has set, add the final layer of chocolate. If you want to sprinkle the cups with coconut or sea salt, let the chocolate set in the freezer for about 2 minutes first so that the coconut/sea salt will not sink into the chocolate.
  7. After an 30 minutes in the freezer, you can plate the peanut butter cups and store them in the fridge for 1-2 weeks! Just note that at room temperature, the peanut butter cups will begin to melt slightly due to the coconut oil used so it is best to keep them chilled until you are ready for a chocolate fix!

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