Let’s cut the nonsense: Store-bought Reese’s Cups are delicious, but they’re basically sugar bombs dressed in foil. What if you could crush those chocolate-peanut butter cravings with a version that’s actually good for you? These Protein Copycat Reese’s Cups are your answer—creamy peanut butter filling wrapped in dark chocolate, packed with protein, and sweetened just enough to feel indulgent. I’ve melted chocolate into puddles, over-peanut-buttered my life, and taste-tested until my gym buddy begged me to stop. Now? This recipe is my go-to for guilt-free dessert wins. Let’s get molding!
Why You’ll Never Buy Store-Bought Again
✅ 5 ingredients—no weird chemicals or “wait, what’s that?” moments.
✅ 10 minutes active time—faster than driving to the store.
✅ Customizable macros—adjust protein, sugar, or fats to fit your goals.
✅ Kid-approved—they’ll never guess it’s healthy(ish).
✅ Meal-prep friendly—freeze a batch, conquer cravings all week.
Confession: I once ate six of these post-workout and called it “recovery.” No regrets.
What You’ll Need to Make These Protein-Packed Copycat Reese’s Cups
For the Peanut Butter Filling:
- 1 cup (250g) creamy peanut butter (natural, drippy style—no added sugar!)
- ½ cup vanilla protein powder (whey or plant-based—choose your fighter)
- 2–3 tbsp maple syrup or honey (or sugar-free syrup for low-carb rebels)
- 1 tsp vanilla extract (optional, but adds depth)
- Pinch of salt (enhances the peanutty goodness)
For the Chocolate Shell:
- 1 cup dark chocolate chips (70% or higher—or sugar-free chocolate)
- 1 tsp coconut oil (for glossy, snap-able chocolate)
Tools:
- Silicone muffin mold or mini cupcake liners (silicone = easy pop-out!)
- Microwave-safe bowl (or double boiler if you’re fancy)
- Spoon or piping bag (for neat layers)
How to Make These Protein-Packed Copycat Reese’s Cups
Step 1: Mix the Peanut Butter Filling (No Baking, Promise!)
- In a bowl, stir peanut butter, protein powder, maple syrup, vanilla, and salt until smooth. It should feel like playdoh—thick but pliable. Too dry? Add 1 tsp milk or water. Too sticky? Add more protein powder.
- Roll into 12 balls (about 1 tbsp each). Flatten slightly into discs. Place on parchment paper and freeze 10 mins (this prevents melting later!).
Step 2: Melt the Chocolate (Without Burning It!)
- In a microwave-safe bowl, combine chocolate chips + coconut oil. Microwave in 30-second bursts, stirring between, until smooth. Don’t overheat—chocolate scorches fast!
- Alternatively, use a double boiler: Simmer water in a pot, place bowl on top, and stir until melted.
Step 3: Layer & Freeze (Patience Required!)
- Coat the molds: Spoon a thin layer of melted chocolate into each muffin cup. Use the back of a spoon to spread it up the sides. Freeze 5 mins to set.
- Add the filling: Place a peanut butter disc in each cup. Leave a small border around the edges.
- Seal the deal: Pour more chocolate over the filling, covering completely. Tap the mold to remove air bubbles.
Step 4: Chill Until Set (The Hardest Part!)
Freeze for 20–30 mins until firm. Pop out of the molds and store in an airtight container in the fridge (if they last that long!).
5 Twists to Make These Your Signature Cups
1. Almond Joy Upgrade
Swap peanut butter for almond butter + mix shredded coconut into the filling.
2. Crunchy Cookie Dough
Stir mini chocolate chips + crushed gluten-free cookies into the peanut butter layer.
3. Salted Caramel Swirl
Drizzle sugar-free caramel sauce between the chocolate and peanut butter layers.
4. Espresso Protein Buzz
Add 1 tsp instant espresso powder to the chocolate shell. Adulting unlocked.
5. White Chocolate Berry
Use white chocolate for the shell + mix freeze-dried raspberry powder into the filling.
More Recipes:
- Homemade Reese’s Cups: How I Beat My Candy Bar Addiction (And Burned My Thumb with Chocolate)
- Gordon Ramsay’s Chicken Sandwich: How I Finally Nailed the Crispy, Juicy Perfection (After Burning 3 Batches)
- Fiery Chicken Ramen with Creamy Garlic Sauce: How I Survived College (and My Spicy Obsession) with a Bowl of Noodles
- Valentine Chocolate Covered Strawberries: How I Nailed the Perfect Romantic Treat
- Homemade Reese’s Cups: How I Beat My Candy Bar Addiction (And Burned My Thumb with Chocolate)
- High Protein Creamy Beef Pasta: How I Learned to Stop Eating Sad Chicken and Love Carbs (Without Guilt)
- Greek Turkey Meatballs with Tzatziki: How My Big Fat Greek Vacation Inspired My Go-To Weeknight Miracle
Pro Tips (From My Chocolate-Drenched Mistakes)
- Peanut butter too runny? Use powdered peanut butter (PB2) mixed with water for a thicker texture.
- Chocolate seizing up? Add ½ tsp coconut oil and stir vigorously—it’ll smooth out!
- No silicone mold? Use mini muffin liners. Peel carefully after freezing.
- Want perfect layers? Use a piping bag for the chocolate to avoid drips.
- Double the batch: These freeze beautifully for up to 3 months.
FAQ (Because I’ve Tested Every Possible Fail So You Don’t Have To)
“Can I use sunflower butter for nut-free?”
Yes! Just note it might turn the filling slightly green (thanks to chlorophyll—still safe!).
“Why is my peanut butter layer oily?”
Natural peanut butter separates. Stir it well before measuring, or use a no-stir brand.
“Can I skip protein powder?”
Replace with ¼ cup oat flour + 1 tbsp powdered sweetener. Texture will be softer.
“How do I store these?”
Fridge = 2 weeks. Freezer = 3 months (if hidden behind the broccoli).
“Are these keto-friendly?”
Use sugar-free chocolate + powdered erythritol in the filling. Net carbs ≈ 3g per cup!
Serving Ideas (Beyond Sneaking Them from the Fridge)
- Post-workout snack: Pair with a banana for carb-protein balance.
- Ice cream topper: Crumble over vanilla protein ice cream.
- Gift them: Package in a cute box—healthy-ish holiday vibes!
- Coffee sidekick: Dunk in your morning brew (trust me).
The Sweet Science Behind Reese’s Copycats (Nerd Alert!)
Reese’s Cups were invented in 1928 by a dairy farmer named Harry Burnett Reese. His original recipe used Hershey’s chocolate, but we’re upgrading it with protein and zero guilt. You’re welcome, Harry.
Why These Cups Deserve a Spot in Your Fridge
They’re rich, satisfying, and proof that “healthy” doesn’t mean “boring.” Whip up a batch, and you’ll never side-eye a convenience store candy aisle again.
P.S. My dog once stole one off the counter. Now he sits by the freezer like a furry security guard. Tag your creations—#ProteinReesesClone 🥜✨
