Move aside, Reese’s. Homemade chocolate peanut butter cups are winning the game! Dark chocolate, natural nut butter, and raspberry jam – less filler, more flavor. This is the reduced sugar version of the candy that you need in your life. These cups are a true crowd pleaser for the entire family
- 14–16 oz 70% dark chocolate (depending on preferred thickness)
- 1/3 cup natural peanut butter (or preferred nut butter)
- 1/4 cup raspberry jam
- Fresh or frozen raspberries
- Use bain-marie/double boiler method to melt chocolate slowly. Place small sauce pan with water over medium to medium-high heat and place heat safe bowl with chocolate over the water. Slowly melt the chocolate, stirring frequently with a rubber spatula, until fully liquid.
- Line a muffin tin with parchment or silicone liners. Use a tablespoon to fill each liner with a base layer of melted chocolate. Start with 1 tbsp and add more depending on desired thickness, making sure to leave enough to cover nut butter and jelly. Pop muffin tin in freezer for 5 minutes to set.
- Next, evenly split peanut butter between 12 cups. Use small spoon to smooth the peanut butter layer. Evenly distribute the raspberry jam next. Pop in freezer for 5 minutes to set.
- To finish, use remaining chocolate (1 tbsp at a time) to cover the peanut butter and jam layer. Complete the cups with a fresh or frozen raspberry per cup as desired. Place in freezer or refrigerator to finish setting.
- Ensure that the bowl of chocolate is not touching the water in the sauce pan when melting chocolate
- Do not let chocolate simmer or boil
- Use any nut butter you prefer
- The jam flavor can be swapped out depending on preference and season
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: No Bake
- Cuisine: American