Everyone loves a good Reese’s Cup.
Well, everyone except my youngest sister, that is. Of course, I’ve actually found her distaste of all things peanut butter-chocolate quite rewarding, especially the day after Halloween when she graciously supplies me with 5-10 Reese’s Cups.
Anyways, (pretty much) everyone loves a good Reese’s cup. The combination of peanut butter and chocolate is absolutely mouthwatering, not to mention the ten lbs of sugar in each bite definitely leaves you salivating for more. But, like I just mentioned, the massive amounts of sugar definitely don’t make them the most healthy of options.
Did you know that in addition to the chocolate (which contains sugar) and peanut butter, there’s even additional sugar added to Reese’s cups? In fact, a pack of two contains 21 grams of sugar (and 210 calories, lets not forget)! I personally don’t like my chocolate sickly sweet, actually, one of my favorite types of chocolate is dark chocolate, which is known for being less sweet than its milk chocolate and semi-sweet counterparts.
So, this week I decided to make my own version of Reese’s cups. But instead of the simple milk chocolate & peanut butter version, I decided to kick mine up a notch by making half of them dark chocolate, with a white chocolate peanut butter filling, and the other half white chocolate, with a dark chocolate peanut butter filling.
I’ve recently gotten hooked Peanut Butter & Co. peanut butters. For those of you who haven’t seen it in the grocery store, or heard of it on Instagram (where I first found out about it), Peanut Butter & Co. is a relatively new brand of peanut butter, that sells a variety of different peanut butters, such as Dark Chocolate Dreams, White Chocolate Wonderful, and even The Bee’s Knees. Basically, if you love peanut butter you have to try this, because it’ll most likely make you love it even more. And if you don’t love peanut butter, you still have to try this because it’ll turn you onto peanut butter forever!
Of course, you don’t have to use this specific brand of peanut butter for this recipe! You can just as easily use any chocolate peanut butter or Nutella in the White Chocolate Cups, as well as just plain peanut butter for the Dark Chocolate Cups.
But seriously, the combination of white chocolate, dark chocolate, and peanut butter is irresistible!!
And you don’t just have to go with one flavor… this recipe gives you two options! In other words, you can pick your poison… or should I say, your peanut butter?? 😉
White & Dark Chocolate Peanut Butter Cups
- 2 tbs White Chocolate Peanut Butter
- 2 tbs Dark Chocolate Peanut Butter
- 1/2 c White Chocolate Chips
- 1/2 c Dark Chocolate Chips
- 1/4 c plus 2 tbs warm 2% milk
Melt white chocolate chips and dark chocolate chips in separate bowls. Stir 1/4 c warm milk into the dark chocolate chips and 2 tbs milk into the white chocolate chips until fully combined. Line two mini muffin tins with 9 cupcake liners each. In the first muffin tin, fill each liner 1/4 way full with dark chocolate. Drop in 1/4 tsp white chocolate peanut butter. Cover with remaining dark chocolate, until about 3/4 way full. In the second muffin tin, fill each liner 1/4 way full with white chocolate. Drop in 1/4 tsp dark chocolate peanut butter in each. Cover with remaining white chocolate, until about 3/4 way full. Place both tins in the freezer and freeze for at least 30 minutes, or until hard. Remove when desired and enjoy!
Nutrition Information (from myfitnesspal.com)
Dark Chocolate Peanut Butter Cups
White Chocolate Peanut Butter Cups
(Yields 18 peanut butter cups total)