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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