Reese’s Copycat Peanut Butter Cup Hearts
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Copycat Reese's Peanut Butter Cup Hearts - Gluten-free, dairy-free, egg-free, no-bake, 20 minutes, EASY!

Chocolate and peanut butter is forever one of my favorite combinations. These Reese’s Copycat Peanut Butter Cup Hearts are one of the easiest ways to get a delicious gluten-free dairy-free dessert. It uses only 4 ingredients and no baking! In 20 minutes you can have a healthy version of the Reese’s hearts. 

The peanut butter fudge and molds

These use peanut butter, honey, coconut oil and dairy-free chocolate chips to make a simple chocolate covered fudge. The peanut butter, honey, and coconut oil and mixed together and poured into a mold. We love this one from Amazon for being a good sized heart and able to do a whole batch in one mold. Once mixed, you pour the peanut butter fudge into the molds and freeze. 

Don’t want to buy a heart shaped mold? Just grab a heart shaped cookie cutter! You will freeze the fudge in a 9×9 square baking dish and then use the cookie cutter to cut out heart shapes. 

The chocolate

While freezing, melt 1 cup dairy-free chocolate chips. We usually do this in the microwave – put the chocolate chips in a glass microwave safe bowl or dish and heat on high for 1 minute. Stir. Then heat in 30 second intervals, stirring after each, until melted and smooth. Be careful not to overheat your chocolate – there is NO coming back from burned chocolate! If you are new to melting chocolate, doing it over low heat on the stove in a pot can be more straightforward. Just stir until melted and smooth, about 3-4 minutes. 

We usually use Enjoy Life Chocolate Chips which we can get from Target or Amazon. If you want a refined sugar free option, I love Hu Gems, which I can find at my local natural food store.  

We know you will make these Reese’s Copycat Peanut Butter Hearts on repeat!


  • Can’t do peanut butter? You can use almond, cashew, or sun butter instead in an equal amount. As those nut butters are often thinner, they just might need to be stored in the freezer to keep the fudge middle solid.
4-Ingredient PB Freezer Fudge - Gluten-free, dairy-free, and so easy!

4-Ingredient Peanut Butter Cup Fudge

Autumn, @wholefoodfor7
Copycat Reese's Peanut Butter Cup flavor!
5 from 1 vote
Prep Time 5 mins
Freeze time 15 mins


  • 1 cup peanut butter* I love Trader Joe's or Costco unsweetened
  • 1/3 cup honey
  • 1/2 cup coconut oil, melted
  • 1 cup dairy-free chocolate chips I love Enjoy Life brand


  • In a medium bowl, stir together peanut butter, honey, and melted coconut oil until well combined.
  • If using, line a loaf pan with parchment paper. Or, you can use festive molds such as hearts for valentines, eggs for easter, trees for Christmas, etc. Pour in peanut butter mixture.
  • Freeze for 10-30 minutes until solid (it will only take 10 minutes with smaller molds, or longer for thicker fudge). For the last 5 minutes of freeze time, melt chocolate chips.
  • Put the chocolate chips into a glass dish or measuring cup and microwave for 1 minute. Stir. If needed, microwave another 30 seconds and stir again. Repeat as needed, until chocolate is melted and smooth but be careful not to burn it. (For me usually the 1 min + 30 seconds is enough). Alternatively, you can melt them on the stove on low heat in a pot for 3-4 minutes, stirring regularly.
  • Once solid, cut into squares if using a loaf pan (*See notes for a simplifying hack if you aren't interested in dipping each piece). Dip the peanut butter fudge squares or shapes in the chocolate, tapping off the excess chocolate. Repeat with all PB fudge squares. If fudge gets too soft to dip, put back in the freezer until it's firm again, then dip.
  • Once all PB fudge is dipped, put back in freezer for 5-10 minutes until chocolate is hardened. Then you can store in the fridge or freezer. Keep in mind, this will lose it's hardened consistency if it get's too warm, so it's best served out of the freezer or fridge.


SUBSTITUTIONS: Only coconut oil works for this recipe, as it is solid at cold temperatures. Any smooth nut or sun butter will work, we just love peanut butter. Maple syrup does not work as well as honey in this recipe, as it's not as solid when cold. If subbing the nut butter or maple syrup, you will have to keep and eat these out of the freezer and freeze time before dipping will be longer. 
*SIMPLIFYING HACK: Don't want to hand dip individual pieces or need them to look that fancy? Skip the hand-dipping and just melt and pour the chocolate on top of the frozen peanut butter layer. Freeze until solid and then cut. To help cut, I run a knife under hot water until warm before cutting. Simple, but just as delicious!

Want to make copycat Reese Pumpkins, Hearts, Christmas Trees, or Easter eggs?

EASY. Follow the recipe as written, except instead of pouring the peanut butter mixture into a square pan, pour it into molds before freezing.



  1. 5 stars
    Happy to say that I made these today. I halved the batch (I’m just one person), and I added the smallest amount of coconut oil to the melted chocolate (I was melting over the stove). I didn’t have molds, so I used mini muffin tins. Worked very well! Thanks, Autumn, for this! Also, I used JIF Natural. It has extra sugar, but I am not a fan of natural PB, so I’m okay with the bit of extra sugar and calories. Worth it to me, and as Autumn says, FOOD HAS NO MORALITY <3

    • I could not love this comment more. Big YES all around for both the cooking and relationship with food wins!!

  2. Saw these on Instagram and really excited to try them, thank you!

    • Hope you made and loved them!


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