Every Halloween as a kid I always hoped for Reese’s cups. A childhood favorite, I have always had a soft spot for this classic combination of peanut butter and chocolate. Since starting mSCD (modified SCD) and adding foods back in, I wanted to recreate this treat, but without all the chemicals and preservatives. I’m proud to say this version rivals the ones I remember, but with a more pure chocolate. While the nicer chocolate does impart a dark chocolate flavor, the sweet, creamy peanut butter brings a lovely balance that gives a more sophisticated candy ambiance, making my favorite candy all grown up. 

You can substitute any nut butter you’d like. Cashew and almond also work very well. Don’t skip the coconut flour! I know it may seem strange, but it holds the peanut butter together and gives a better texture and structure. If you want to make a batch of these and keep them, store them in the freezer and let it thaw out about 10 minutes before enjoying.  

These copycat cups are perfect for your Halloween party, or even making memories with the kids. these might even become a yearly tradition, they’re that good! Try them for yourself, no tricks, all treats! Happy Halloween!

Looking for other Halloween treats? Check out The Best Ever Refined Sugar-Free Caramel Apple Slices,  SCD Caramel Candies Three Ways, or The Best One Bowl Almond Butter Pumpkin Chocolate Chip Blondies!     

The Ultimate mSCD Reese’s Copycat Peanut Butter Cups

Serves 12 
Prep: 15 min
Cooling: 15 min
Total: 30 min
Beginner

Ingredients: 

For the chocolate:

1 cup unsweetened 100% cocoa chocolate chips, divided 

2 Tbsp. cocoa butter, divided

6 Tbsp. honey, divided 

4 tsp. coconut oil, divided 

 

For the Peanut Butter filling: 

2 Tbsp. peanut butter, no sugar or oils added 

2 Tbsp. honey 

2 tsp. coconut flour

  Method Of Prep:

1. Gather and prep ingredients. Use a silicone candy cup mold to make your peanut butter cups. Place mold onto a small sheet tray, and set aside.
2. We will start by making our peanut butter filling. In a small bowl combine all filling ingredients.
3. Place in the freezer while we melt our chocolate.
4. You can melt your chocolate two ways; over a double broiler, or in the microwave. To melt using the double broiler method, fill a medium pot with water and bring to a boil. Once boiling, Place a glass or metal bowl on top of the pot, large enough to not fall into the water. Add in half the chocolate chips, half the cocoa butter, and half the coconut oil. Whisk continually until melted together. Remove from heat and whisk in honey until dissolved into the chocolate mixture. To microwave, use a glass dish and add half of the same ingredients. Microwave in 30 second increments and stir each time before adding another 30 seconds.
5. Carefully pour a small amount, enough to cover the bottom of the candy mold by a ¼ or so.
6. Place in the freezer for 10 minutes while we shape our filling.
7. Remove filling from the freezer and roll into 12 balls.
8. Gently press to make a small disc, but that will still fit in the candy mold.
9. Remove your mold from the freezer.
10. Heat your other half of the chocolate ingredients.
11. Fill the remaining room in each mold with chocolate and set in the freezer for 15 minutes.
12. Remove from the freezer and pop candies out of the molds.
13. Let sit for 5-10 minutes to defrost. Enjoy immediately, and store any leftovers in an airtight container in the refrigerator for up to 5 days.  

Nutrition Facts: 1 ea. 
Calories- 213
Carbs- 22.9 g
Fat- 11.8 g
Protein- 2.2 g