Transform your snack game with this 3 ingredient peanut butter cups recipe, starring the ultimate trio of peanut butter, chocolate, and maple syrup (optional).
Reese's peanut butter cups have been around since 1928 and let's be real, they're basically a gateway drug to a full-blown candy addiction. But as much as I love these bad boys, I can't help but cringe at the ingredients list. It's like they were trying to see how many unpronounceable chemicals they could cram into one little cup.
After whipping up my first batch of chocolate peanut butter cups, I couldn't go back to store-bought. I happily swapped my go-to convenience store candy for a freezer stocked with my own batch of healthy peanut butter cups - the ultimate convenience!
These little guys are so versatile! I like to jazz them up with natural and organic ingredients, and adjust the sweetness to my liking.
Make your own peanut butter cups with a few natural ingredients. Skip the added cane sugar and coconut oil – you won't even miss 'em.
- creamy all natural peanut butter (with salt): If you're looking for a peanut butter that tastes just like recess, then you'll want to find a natural creamy peanut butter that includes salt as one of its main ingredients (unless you have to watch your sodium levels on doctor's orders). And if the oil has separated in the jar, just give it a good mix to get that perfect creamy texture.
- chocolate: use your favorite... dark chocolate chips... milk chocolate chips...white chocolate... my favorite is the Lily's dark chocolate style baking chips because they have no added sugar.
- pure maple syrup (optional): Adding maple syrup is an optional step, but it'll add a touch of sweetness to your peanut butter. Get your hands on some 100% pure maple syrup - I'm talking the good stuff, straight from a place like Vermont that's known for their syrup. Make sure there aren't any other sneaky ingredients listed on the label.
- top with flaky sea salt (optional)
How to make it
Step 1: Line a muffin tin with baking cups. Mix together room temperature peanut butter and maple syrup.
Step 2: Melt chocolate either in a microwave or double boiler. For the microwave, heat it in 20 second intervals, stirring after each interval. Repeat this process about 3-4 times until the chocolate is melted. Be sure to keep a close eye on the chocolate and avoid burning it.
Step 3: Soften the chocolate by adding a small amount of peanut butter. Then, carefully pour 2 teaspoons of melted chocolate into the cupcake liners, ensuring that it fully covers the bottom. Use the back of a spoon or small rubber spatula to smooth the chocolate around the entire bottom of each liner.
Step 4: Add 2 teaspoons of the peanut butter filling into each cup.
Step 5: Add 2 more teaspoons of chocolate on top of the peanut butter layer. Spread to fully cover the peanut butter mixture to complete the chocolate shell. Sprinkle with flaky sea salt (optional).
Step 6: Place the cupcake tray in the fridge for 1 hour or freezer for 30 minutes. Let it come to room temperature and enjoy your sweet treat!
- Don't let the remaining melted chocolate harden in the bowl, as it can be difficult to clean up once it solidifies. To avoid the need to warm it up later for removal, it's best to wash the chocolate covered bowl and spoons before the chocolate has a chance to harden.
- Melt the chocolate slowly stirring every 20 seconds. Remove from the heat once fully melted to avoid burning.
Peanut Butter Cup Variations
This 3 ingredient peanut butter cups recipe was designed for simplicity. Making your own homemade peanut butter cups is a fun way to customize sweetness, flavors, and natural ingredients.
Here are some ideas to add your own personal twist:
- Use a different spread! almond butter, granola butter, nutella
- Add a jam layer on top of the peanut butter
- Add in some ground nuts, crushed cookies or toffee for a crunchy texture
- Swap in your preferred healthy ingredients
For optimal freshness, store your peanut butter cups in an airtight container. You can keep them at room temperature for up to 2 days, in the fridge for up to 2 weeks or in the freezer for up to 3 months. Once frozen let them thaw for an hour at room temperature before eating.
Yes! Homemade peanut butter cups are super versatile. Use your favorite melted chocolate and favorite nut or seed butter.
Yes, you can make them in reusable silicone muffin liners which are sturdier than paper liners. You could try to make them in the paper liners on baking tray, but they don't always hold their shape.
More healthy-ish treats to try!
I hope you love this 3 ingredient peanut butter cups recipe! If you make it I’d love if you could leave a rating & connect with me on Instagram @passthesprouts!
3 Ingredient Peanut Butter Cups Recipe
- refrigerator or freezer
Peanut Butter Filling
- ½ cup all natural creamy peanut butter buy with salt added as ingredient for that recess flavor
- 1 T maple syrup optional
- 1 cup melted chocolate 1 cup melted chocolate = ~ 12 ounces chocolate chips
- 1 tablespoon all natural creamy peanut butter
- sprinkle flaky sea salt optional
- Line cupcake pan: Line a standard cupcake pan with paper baking cup liners.
- Peanut butter filling: If the oil has separated in the peanut butter jar, give it a good mix to get that perfect creamy texture. Mix together peanut butter & maple syrup (optional).
- Melt chocolate: To melt the chocolate, you can use either a double boiler or a microwave. I typically prefer the microwave, but it's important to be careful not to overcook the chocolate. To do this, place the chocolate in a microwave-safe bowl (no metal!) and heat it in 20 second intervals, stirring after each interval. Repeat this process about 3-4 times until the chocolate is melted. Be sure to keep a close eye on the chocolate and avoid burning it.
- Bottom chocolate layer: To soften the chocolate, incorporate a small amount of peanut butter into the melted chocolate. Pour two teaspoons of the melted chocolate into each cupcake liner, using one spoon to scoop and the other to scrape.
- Add peanut butter filling: Add 2 teaspoons of the peanut butter filling on top of the chocolate. To prevent the peanut butter from showing, ensure that the bottom of each liner is fully covered and the peanut butter is centered without touching the liner walls.
- Top chocolate layer: If melted chocolate has started to thicken, microwave for 20 seconds and stir until smooth. Top with 2 more teaspoons of chocolate, spread to fully cover the peanut butter. Sprinkle with flaky sea salt (optional).
- Hardening: Place in the fridge for 1 hour or freezer for 30 minutes.