Looking for the ultimate guilt-free indulgence? These homemade Reeses cups are rich, chocolatey, creamy, and loaded with peanut butter flavor — all made with simple, wholesome ingredients. This no-bake recipe is quick, kid-friendly, and absolutely addictive. Whether you’re craving a healthy snack or need a crowd-pleaser for a party, these treats check every box.
Table of Contents
Table of Contents
WHY YOU’LL LOVE THIS RECIPE
- Quick & Easy: Ready in under 30 minutes (plus chill time)
- Made with Clean Ingredients: No preservatives or artificial additives
- Satisfies Sweet Cravings: Perfect balance of chocolate and peanut butter
- Great for All Occasions: Potlucks, lunchboxes, parties, or solo snacking
- Freezer-Friendly: Store them for a month and enjoy anytime
These homemade Reeses cups stand out because they feature a naturally sweetened peanut butter center wrapped in a velvety, smooth chocolate shell. Unlike traditional candy, they skip the refined sugars and hydrogenated oils — offering all the taste with none of the guilt.
INGREDIENTS NEEDED
For the Peanut Butter Filling
- 4 Medjool dates, pitted and roughly chopped (adds natural sweetness)
- ½ cup (125g) natural peanut butter (look for one made with just peanuts)
- ½ cup (50g) almond flour (adds structure and a nutty richness)
For the Chocolate Shell
- 1½ cups (250g) dark or semi-sweet chocolate chips (vegan-friendly if needed)
- 2 tbsp natural peanut butter (helps soften and enrich the chocolate)
- 2 tsp coconut oil (gives a glossy finish and smoother texture)
- Flaky sea salt (optional, for topping — adds a gourmet touch)
💡 Note: Make sure all ingredients are at room temperature before starting, especially the peanut butter and dates, for easier blending.
HOW TO MAKE HOMEMADE REESES CUPS
Step 1: Prep the Cupcake Tin
Line a standard 12-cup muffin tin with paper liners. Silicone molds work great too if you prefer easier release.
Step 2: Blend the Peanut Butter Filling
Place the chopped dates, peanut butter, and almond flour into a food processor. Blend until the mixture forms a thick, sticky dough. This should resemble a cookie dough texture and hold its shape when pressed.
🔁 Tip: If your dates are too dry, soak them in warm water for 10 minutes, then drain before using.
Step 3: Form the Peanut Butter Centers
Scoop out portions of the dough using a tablespoon, but don’t pack them tightly. Gently roll and flatten each scoop into a patty slightly smaller than the base of your muffin liners. You’ll get around 12–14 patties. Set them aside on a parchment-lined plate.
Step 4: Melt the Chocolate
In a microwave-safe bowl, combine the chocolate chips, coconut oil, and peanut butter. Microwave in 30-second bursts, stirring after each interval, until completely melted and smooth. This usually takes about 90 seconds total.
👀 Watch closely to avoid burning the chocolate.
Step 5: Assemble the Cups (Bottom Layer)
Spoon about 1 teaspoon of the melted chocolate into each paper liner. Gently tilt or use the back of the spoon to spread the chocolate evenly across the base.
Step 6: Add the Peanut Butter Patties
Place one peanut butter patty into the center of each liner, gently pressing it down — but not so far that it touches the bottom.
Step 7: Top with More Chocolate
Cover each peanut butter layer with another spoonful of the melted chocolate mixture. Lightly tap the tray on the counter to even out the surface and release air bubbles.
Step 8: Optional Salt Finish
If you love that sweet-salty combo, sprinkle a pinch of flaky sea salt on top of each cup while the chocolate is still soft. This adds both texture and flavor contrast.
Step 9: Chill Until Firm
Place the tray in the refrigerator and chill for at least 1 hour, or until the cups are completely set. For faster results, pop them in the freezer for 25–30 minutes.
🧊 Pro Tip: Don’t skip chilling — it’s crucial for the cups to hold shape during peeling and serving.
Step 10: Serve and Enjoy
Carefully peel back the paper liners while the cups are still cold. Serve chilled for a firmer texture, or let them come to room temperature for that classic Reese’s melt-in-your-mouth experience.
SERVING AND STORAGE TIPS
Serving Suggestions
- Stack them on a dessert platter with fresh berries for a colorful treat display
- Pair with coffee or almond milk for a cozy snack break
- Wrap in parchment and tie with twine for adorable edible gifts
Storage Instructions
- Fridge: Store in an airtight container for up to 2 weeks
- Freezer: Freeze for up to 1 month. Thaw in the fridge before serving.
⚠️ Avoid storing at room temperature for long periods to prevent melting.
HELPFUL NOTES
- Nut-Free Option: Substitute sunflower seed butter and oat flour for a school-safe version.
- Chocolate Choices: You can use milk chocolate, but dark chocolate offers a richer contrast to the peanut butter.
- Add Crunch: Mix in crushed peanuts or rice crisps to the filling for extra texture.
- Mini Size: Make them in mini muffin tins for bite-sized delights — perfect for parties or lunchboxes.
- Vegan Friendly: Use dairy-free chocolate chips and ensure your peanut butter contains no added honey or dairy.
FREQUENTLY ASKED QUESTIONS (FAQ)
Can I use almond butter instead of peanut butter?
Absolutely! Almond butter will work perfectly. It has a slightly milder flavor but blends just as well in both the filling and chocolate layers.
How do I make this recipe gluten-free?
This recipe is already naturally gluten-free thanks to almond flour. Just double-check that your chocolate chips are certified gluten-free.
Can I freeze homemade Reeses cups?
Yes! They freeze beautifully. Store them in a freezer-safe bag with parchment between each layer to avoid sticking. Thaw in the fridge overnight before enjoying.
Why did my chocolate layer separate?
This can happen if the filling is too wet or if the chocolate wasn’t fully melted. Ensure your dates are well-drained and that your chocolate mixture is completely smooth.
CONCLUSION
These homemade Reeses cups are everything you love about the classic candy — only better. With clean ingredients, rich flavor, and a simple method, they’re the perfect treat to whip up anytime the craving hits. Whether you’re sharing with family or hoarding them all (no judgment), they’re bound to become a favorite.
💬 Tried this recipe? Leave a comment and a star rating below — I’d love to hear what you think!
📲 Share your sweet creations on Pinterest or tag me on Facebook.
✨ What creative variations did you try? Let me know in the comments!
Homemade Reese’s-Style Peanut Butter Cups
Ingredients
Method
- Line a standard muffin tin with paper liners or use silicone molds for easy release.
- Add the dates, peanut butter, and almond flour to a food processor. Blend until a thick, sticky dough forms.
- Scoop the mixture into portions and shape into small patties slightly smaller than the muffin liners. Set aside.
- In a microwave-safe bowl, combine chocolate chips, peanut butter, and coconut oil. Microwave in 30-second intervals, stirring until fully melted and smooth.
- Spoon about 1 teaspoon of melted chocolate into the bottom of each liner and spread evenly.
- Place a peanut butter patty in the center of each cup, pressing gently.
- Cover with more melted chocolate until the filling is fully enclosed. Tap the pan lightly to smooth the tops.
- Sprinkle with flaky sea salt if desired while the chocolate is still soft.
- Chill in the refrigerator for at least 1 hour, or until completely set.
- Peel off liners and serve chilled or at room temperature.