Reese's King Size Peanut Butter Cups contain problematic soy lecithin emulsifier, PGPR artificial emulsifier, and TBHQ preservative. This DIY version eliminates all artificial ingredients while using organic grass-fed dairy, raw cacao, and natural sweeteners to create a cleaner, more nutritious version with superior ingredient quality.
Based on: King Size Peanut Butter Cups
· Makes approximately 24 cups (24 servings)
· Serving: 1 cup (approximately 79g)
Why This Recipe is Seed Oil Free
Commercial King Size Peanut Butter Cups from Reese's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original King Size Peanut Butter Cups may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Adds richness to peanut butter filling while providing fat-soluble vitamins
Real salt
3g (about 1 teaspoon) · Redmond Real Salt
Enhances all flavors and balances sweetness with trace minerals
Instructions
Step 1. Prepare your workspace by lining 24 mini muffin cups with paper liners and setting aside. Gently melt 300g (about 1.25 cups) of the organic cocoa butter in a double boiler over low heat, stirring frequently to prevent burning—this should take 8-10 minutes until completely smooth. Cocoa butter burns easily, so keep heat low and be patient.
Step 2. In a large mixing bowl, whisk together 120g cacao powder, 200g coconut sugar, 80g grass-fed milk powder, and 2g sunflower lecithin until no lumps remain—this takes about 3-4 minutes of thorough whisking. The milk powder tends to clump, so break up any chunks with the back of a spoon. Slowly pour the melted cocoa butter into the dry mixture while whisking constantly to prevent seizing. Mix for 2-3 minutes until the chocolate is glossy and smooth.
Step 3. Test the chocolate consistency by dipping a spoon—it should coat evenly and drip smoothly. If too thick, gently warm and add 1-2 tablespoons more melted cocoa butter. Using a teaspoon, distribute about half the chocolate mixture among the 24 muffin cups, creating shells by spooning chocolate up the sides about halfway. Tap the pan gently on the counter to release air bubbles, then refrigerate for 15 minutes until shells are set but not completely hard.
Step 4. While chocolate sets, prepare the peanut butter filling by combining 400g organic peanut butter with 60g softened grass-fed butter, 120g coconut sugar, and 3g real salt in a medium bowl. Mix thoroughly with a wooden spoon for 3-4 minutes until completely smooth and well-combined—the mixture should hold together when pressed but remain creamy. If too stiff, add 1 tablespoon melted butter; if too soft, refrigerate for 10 minutes.
Step 5. Remove chocolate shells from refrigerator and fill each with about 2 teaspoons of peanut butter mixture, leaving about 3mm space from the top edge. Gently press filling down to eliminate air pockets, but don't overfill or the top chocolate layer won't adhere properly. If remaining chocolate has cooled and thickened, gently rewarm in the double boiler until pourable.
Step 6. Spoon the remaining chocolate over each filled cup, ensuring complete coverage of the peanut butter filling. Tap the pan again to settle the chocolate and create a smooth top surface. Refrigerate for at least 45 minutes until completely firm. Store in airtight containers in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Allow to come to room temperature for 5-10 minutes before serving for optimal texture and flavor.
Storage
Store in airtight containers in the refrigerator for up to 2 weeks. Can be frozen for up to 3 months. Allow to come to room temperature for 5-10 minutes before eating for best texture. Keep away from strong odors as chocolate absorbs flavors easily.
Cost Comparison
Cost per serving (homemade)$1.19
Cost per serving (store-bought)$1.99
Savings40%
Higher upfront ingredient cost due to premium organic sourcing, but significant per-serving savings. Bulk buying reduces cost per batch over time, and ingredient quality far exceeds commercial version.