Chocolate and peanut butter is forever one of my favorite combinations. 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. It 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.
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 know you will make these Reese’s Copycat Peanut Butter Cup hearts, pumpkins, or trees 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 Peanut Butter Cup Fudge
- 1 cup peanut butter*
- 1/3 cup honey
- 1/2 cup coconut oil, melted
- 1 cup dairy-free chocolate chips
- 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.
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.