These white chocolate Reese's cups are a fun twist on the classic chocolate peanut butter candy. Each one has a silky smooth white chocolate shell with a creamy peanut butter filling. Made gluten free with less sugar than the original.
This White Chocolate Reese's Cups recipe is sponsored by Lily’s Sweets. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
Ahh the peanut butter cup. The candy that highlights the dynamic duo of chocolate and peanut butter. They're a favorite of kids and adults, you can't go wrong with one of these!
What I like most about them is that they are really easy to make at home and are highly customizable! Just look at my pumpkin butter cups and my cake batter peanut butter cups!
- Smooth white chocolate shell
- Easy creamy peanut butter filling
- Made gluten free
- Healthier version of the classic candy
- Quick no bake recipe
Ingredients and notes
- Peanut butter - Any type of nut butter or seed butter will work. The creamy style works best.
- Almond flour - Used to thicken the filling so it resembles the classic. Gluten free 1 : 1 flour or all purpose flour will work as well.
- Coconut sugar - Sweetens the filling. Substitute with brown sugar or cane sugar if needed.
- White chocolate - I used Lily's White Chocolate to make these peanut butter cups with less sugar. Their baking chips or white chocolate bar will work.
Step by step directions
You will need a small bowl to make the filling, a pot to melt the white chocolate, and a muffin tin with liners for this recipe.
Step 1 : Mix the filling ingredients
First, mix together the peanut butter, almond flour, coconut sugar, and vanilla in a bowl until a thick. The flour should be thoroughly mixed into the peanut butter mixture.
Step 2 : Melt the white chocolate
A double boiler is best for melting chocolate. If you don't have one you can easily make your own by placing a skillet over a pot of simmering water. The indirect heat from the water will melt the chocolate easily without having to worry too much about burning.
If you're using white chocolate chips, you can just go ahead and them to the skillet or pot. If using a white chocolate bar, chop it up with a sharp knife into smaller pieces. This makes it melt more evenly.
A few notes about melting Lily's White Chocolate. You will need some coconut oil to help thin it out as it melts. The chocolate also won't be completely smooth once it's melted. There will be some clumps which is okay. As it chills in the muffin liners the chocolate will smooth back out.
Step 3 : Assemble the peanut butter cups
Place paper muffin liners in a muffin tin. Spoon a little but of the white chocolate into the bottom of each liner. Just add enough to cover the bottom.
Use a spoon or small cookie scoop to scoop the peanut butter mixture into a ball. Then press it down so it flattens out on the top and bottom and gently place it inside the muffin liners on top of the melted white chocolate.
Spoon white chocolate over top just until it covers the peanut butter. Transfer the muffin pan to the fridge so the chocolate can set.
There are tons of ways to mix up the classic peanut butter cup and make it your own:
- Use a chocolate hazelnut spread instead of peanut butter to make it chocolate inside.
- Sprinkle some crushed peanuts on top of the cups before chilling in the fridge.
- Drizzle some extra chocolate over the chilled peanut butter cups.
- Add some mini chocolate chips to the peanut butter mixture for an added surprise in the middle.
How to store
Once the peanut butter cups have set, go ahead and remove the wrappers. They can be a little harder to take off the longer you wait.
Store the cups in a container in the fridge for up to a month or in the freezer for 6 months. Thaw at room temperature for an hour or two when stored in the freezer.
Check out these other white chocolate treats:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
White Chocolate Reese's Cups
- ½ cup peanut butter
- 1 teaspoon vanilla
- ⅓ cup almond flour
- 3 tablespoon coconut sugar
- 3 2.8 oz Lily's White Chocolate Bars
- 3 tablespoon coconut oil
- In a small bowl, mix together the peanut butter, vanilla, almond flour, and coconut sugar until well combined. The mixture should resemble thick peanut butter. Set the bowl aside.
- Chop up the Lily's White Chocolate Bars and place in a double boiler with the coconut oil. You can also make your own double boiler by placing a skillet over a pot of simmering water. Stir continuously until the chocolate is melted. The white chocolate will be a little thick and not completely smooth which is okay.
- Place muffin liners in a muffin tin and spoon in some melted white chocolate just so the bottom of the liners are covered.
- Use a spoon to scoop about a tablespoon of the peanut butter mixture and roll it in between your hands into a ball shape. Press it down slightly so it's flat on top and bottom. Place the peanut butter inside each muffin liner and pour white chocolate over top to cover it. Repeat with remaining muffin liners.
- Place the muffin pan in the fridge to allow the white chocolate to set for at least 30 minutes. Once set, peel off the muffin lines and enjoy!
K Skalbeck says
Just wondering how it's possible to use "Reese's" when Reese's White Miniature Cups don't contain white chocolate. I'm glad that your recipe does.