Healthy Homemade Reese’s Peanut Butter Cups

Ahh Reese’s Peanut Butter Cups. A classic combination of chocolate and peanut butter. Those were my absolute favorite treat to get on Halloween, and to this day it’s my favorite flavor combination.

Are you looking for a way to get your chocolate and peanut butter fix without all the sugar and fattening ingredients? I’ve got you covered! Today we’re making homemade Reeses PB Cups! Using simple, natural ingredients, these are sure to satisfy those chocolate PB cravings in no time-without the guilt!

Care to know just how healthy these babies are? These homemade Reeses PB Cups have only 2.5 grams of sugar in them, and 55 calories! This is much lower than the whopping 105 calories and 11 grams of sugar that are in normal Reese’s Peanut Butter Cups. Wow!

I used my new favorite kitchen accessory for this recipe, the SiliQueen Muffin Pan Cupcake Set. I love that the baking sheet is silicone, so it’s super easy to just pop the PB cups out and you’re not wasting cupcake tins. You can make this recipe in the larger size or the mini tray and either is fantastic!

I use these baking sheets SO MUCH. One of my favorite ways to use is for keeping my herbs fresh all year long.


  • Peanut Butter- A healthy fat packed with protein and potassium. The only ingredient in your peanut butter should be peanuts! It’s okay if you don’t have the natural kind, but if you want to be on the healthy side it’s best to stay away from the brands with the extra oils and sugars added.
  • Protein Powder- I used the peanut butter flavored Orgain Organic Plant-Based Protein, and this resulted in the best taste. Plus it’s great in smoothies! If you don’t have this protein, try using a vanilla flavored protein powder or just leave it out.

Please let me know if you make these! I would love to hear your feedback! 🙂

Homemade Reeses Peanut Butter Cups

Anna Mischio
These are the perfect combination of peanut butter and chocolate. Kid and adult approved, this 3-ingredient recipe is quick and easy!
Prep Time 20 mins
Cook Time 20 mins
Course Dessert
Servings 12
Calories 55 kcal


  • 1 cup dark chocolate chips Use more or less depending on how thick you want the chocolate layers.
  • 1/2 cup peanut butter Use more or less depending on how much PB you want in the cups.
  • 1 scoop protein powder


  • Start by melting the chocolate chips in a non-stick pan or in the microwave. If you're using a pan, make sure the heat is on low or the chocolate will burn.
  • Once the chocolate is melted, spoon out the first layer of chocolate (about 1-2 tsp) to cover the bottom of the muffin tin.
  • Put the muffin tin into the freezer so the first layer can harden. This will take 3-7 minutes.
  • While the chocolate is setting in the freezer, mix together the protein powder and peanut butter.
  • Once the chocolate is set, spoon out 1-2 tsp of the PB filling on top of the chocolate. You can make this layer as thin or thick as you want!
  • After all the cups have the peanut butter layer, spoon out the rest of the chocolate on top (another 1-2 tsp). You may have to melt more chocolate chips.
  • Once the third layer is complete, put them back in the freezer to set for 15-20 minutes.
  • After the cups are set completely, you can take them out and store them in the fridge.


You can substitute peanut butter for almond butter, or any other nut or seed butter.
These will melt if left out, so keep them in the fridge or freezer for storage. 
Keyword chocolate, peanut butter

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