Reese’s Copycat Peanut Butter Cup Hearts, Eggs, Pumpkins, and Trees
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Reese's Copycat Peanut Butter Cup Eggs, Hearts, Pumpkins, or Trees - Gluten-free, dairy-free, 4-ingredient, no-bake, EASY!

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

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. What molds do I use for these festive shapes? I used THESE for pumpkins, THESE for trees, and THESE for Easter eggs. Voila – look at you being so festive! ; ) Once mixed, you pour the peanut butter fudge into the molds and freeze. 

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

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

The chocolate

While freezing, melt 1 cup of 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 Cup hearts, pumpkins, or trees on repeat!

Gluten-free Dairy-free Copycat Reese's Peanut Butter Cup Easter eggs - 4-ingredients, EASY!

Substitutions

  • 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.

Gluten-free Dairy-free Copycat Reese's Peanut Butter Cup Pumpkins - 4-ingredients, EASY!

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 in bars or shaped into hearts, eggs, pumpkins, and trees. No-bake, EASY!
5 from 3 votes
Prep Time 5 minutes
Freeze time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 308 kcal

Ingredients
 

  • 1 cup peanut butter*
  • 1/3 cup honey
  • 1/2 cup coconut oil, melted
  • 1 cup dairy-free chocolate chips

Instructions
 

  • 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 valentiness, eggs for easter, trees for Christmas, etc. Whether using a loaf pan or mold, pour in the peanut butter mixture.
  • Freeze for 10-30 minutes until solid (it will only take 10 minutes with smaller molds, or longer for thicker loaf pan 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. Or, pop out shapes from the molds. 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.

Notes

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.

Nutrition

Calories: 308kcalCarbohydrates: 22gProtein: 6gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 93mgPotassium: 126mgFiber: 2gSugar: 17gVitamin C: 0.05mgCalcium: 31mgIron: 1mg
Keyword budget-friendly, dairy-free, dessert, easy, egg-free, gluten-free, kid-friendly, snack
Tried this recipe?Let us know how it was!

Reese's Copycat Peanut Butter Cup Eggs - Gluten-free, dairy-free, 4-ingredient, no-bake, EASY!

 

8 Comments

  1. 5 stars
    We make these for any and all holidays and even make up our own just to have an excuse! We love making them with cashew butter also!! One of our most favorites!

    Reply
    • Aw, I’m so happy these are a favorite! I’m right there with you on any excuse to make these ones. Great to know you love them with the cashew butter as well. Thanks for the review!

      Reply
  2. 5 stars
    Those are my favorite! I have made them multiple times over the last year. I use a honeycomb ice cube tray. It works so well and they are perfect bite size.

    Reply
    • I’m so glad these are a favorite you want on repeat! That’s a great tip on the honeycomb ice cube tray. Thanks for sharing and the review! 🙂

      Reply
  3. 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

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

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

    Reply
    • Hope you made and loved them!

      Reply

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