Chocolate Peanut Butter Cups (Better-For-You Homemade Version)

These Homemade Chocolate Peanut Butter Cups are everything you love about Reese’s—but made with real ingredients and no junk. Creamy peanut butter, rich dark chocolate, and a touch of honey come together in this quick no-bake dessert that tastes indulgent but is secretly wholesome.

Perfect for satisfying your sweet tooth, these better-for-you peanut butter cups take just 10 minutes to make and store beautifully in the fridge or freezer. Whether you need a mid-afternoon pick-me-up, a post-dinner treat, or a freezer-friendly snack, this recipe checks all the boxes: simple, satisfying, and totally crave-worthy.

Bonus: No candy thermometer, fancy molds, or self-control required.

Chocolate Peanut Butter Cups (Better-For-You Homemade Version)

Binge these instead of your kid’s Halloween candy.

Prep: 10 min Chill: 5 min Yields: 8–12 mini cups

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Skip the store-bought junk and make these instead — three ingredients, five minutes, and they taste better than anything in your kid’s Halloween basket.

Silicone Molds: I used pumpkin molds for Halloween, but you can use whatever shape your heart desires.

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Ingredients

• 2 tbsp peanut butter
• 2 tbsp honey
• 1 cup dark chocolate chips
• 1–2 tsp coconut oil (optional, for smoother chocolate)

Directions

1. Mix 2 tbsp peanut butter with 2 tbsp honey until smooth.
2. Melt 1 cup dark chocolate chips in the microwave, stirring every 30 seconds until glossy. Add coconut oil if desired for smoother texture.
3. Pour a layer of melted chocolate into molds or cupcake liners to fill the bottom third.
4. Add a layer of the peanut butter mixture to fill another third.
5. Top with remaining melted chocolate to fill completely.
6. Freeze for 5 minutes, pop out, and enjoy! Store in the fridge or freezer with parchment between layers.

Storage: Keep refrigerated up to 2 weeks or frozen up to 3 months.
Tip: Try almond butter, cashew butter, or sunflower seed butter for an allergy-friendly version.