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Prep Time: 45 mins | Cook Time: 2 mins | Total Time: 47 mins | Yield: 12

These Peanut Butter Cups stole my heart! I always love Reese’s and this treat sure met the standard if not surpassed them. Made with only five ingredients; dark chocolate chips, peanut butter, coconut oil, honey, and sea salt, these bad boys, I am pretty sure you’ll enjoy forever!


Chocolate Layer:

1 c. chocolate chips (use dairy-free for vegan cups)

1 tbsp melted coconut oil

Peanut Butter Layer:

1/2 c. natural peanut butter

1/4 c. honey (use maple syrup for vegan cups)

2 tbsp melted coconut oil

pinch of sea salt (if peanut butter isn’t salted)

How to make 5-Ingredient Peanut Butter Cups

Step 1: With paper or silicone liners, line a muffin tin.

Step 2: In the microwave, melt the chocolate chips and coconut oil for a minute. Stir and continue to heat in 30-second intervals until the chocolate chips have melted and become smooth.

Step 3: Pour about a tablespoon or two of chocolate to cover the bottom of the liner using a spoon. Sit in the freezer for about 5 to 10 minutes to set the chocolate.

Step 4: Add the peanut butter, honey, coconut oil, and sea salt (if using) to another bowl. Place in the microwave and heat for 15 to 20 seconds or until the mixture has slightly melted and pourable. Stir well to combine.

Step 5: Take the cups out of the freezer. Over each cup, evenly pour the peanut butter. Set in the freezer for another 5 minutes.

Step 6: Over each cup, pour the rest of the chocolate using only enough to fully cover the peanut butter layer. If desired, sprinkle some flaked sea salt on top.

Step 7: Set in the freezer for 30 minutes more to an hour until completely set. Then, move to the fridge until ready to serve.

Step 8: For any leftovers, store them in the fridge for up to 5 to 7 days. Or in the freezer for up to 2 months.


If you prefer these cups less in sugar and calories, use Lily’s Sweet chocolate chips (semi-sweet or dark chocolate that is sweetened with stevia.

Use only dairy-free chocolate chips and maple syrup or agave in place of honey for vegan peanut butter cups.

Since this recipe uses coconut oil, the cups should be stored in the fridge or freezer or they will melt. And take the cups out of the freezer at least 5 to 10 minutes before serving because they’ll be very hard.


Serving Size: 1 PB cup
Calories: 208 | Sugar: 17g | Sodium: 49mg | Fat: 15g | Saturated Fat: 8g | Carbohydrates: 20g | Fiber: 2g | Protein: 4g | Cholesterol: 0mg