Love the classic combination of creamy peanut butter and chocolate? You’ll LOVE this recipe! We launched this recipe in August of last year and have since made a few tweaks so it's easier to make and more like the original Reece's cups you love!
Fit Whip Mini Peanut Butter Cups
Makes 12 Mini Peanut Butter Cups
Mini Muffin Tin
Mini Cupcake Liners
- 1/2 Cup Chocolate Chips (6 Tbsp or 84g)
Peanut Butter Filling
- 16 g Peanut Butter (1 Tbsp)
- 1 scoop (17 g) Vanilla Sugar Cookie Fit Whip (may also use chocolate)
- 12 g PB2 Powdered Peanut Butter (2 Tbsp)
- 4 tsp water or milk (20g)
Line 12 mini muffin tins with one mini cupcake liner each.
For the chocolate shell, melt chocolate chips in microwave as directed on package.
Use a spoon to pour a thin layer, about 1.5 tsp, of chocolate to bottom of each muffin tin/paper cup (see image 1 below). You will have 1/2 of the chocolate remaining for the topping layer. Put aside to allow chocolate to set while you make the filling.
For Filling, mix together peanut butter, Fit Whip, PB2 and water/milk in a bowl. This will be very thick and you may need to use your hands. Form a uniform ball (see image 2 below).
From the large ball of peanut butter filling, form 12 smaller balls. Place each into a mini muffin cup, already lined and with chocolate bottom layer (see image 3 below).
With a wet finger (dip into water), press lightly and flatten (see image 4 below).
Reheat remaining chocolate so that it is once again melted and pour ~1.5 tsp on top of each cup (see image 5 below)
Freeze for 30-40 minutes or let sit in refrigerator for 1 hour to set. Enjoy!!!
Nutrition Facts per Fit Whip Mini Peanut Butter Cup:
- Calories: 53
- Fat: 2.9g (1.4g Saturated Fat)
- Carbs: 5.6g (net carbs 5.2g)
- Fiber 0.4g
- Protein: 1.6g