Page 72 - Workzbe Cookbook

Homemade Reese's Cups

More nutritious but just as delicious!

PB layer: Chocolate layer:
- ¼ cup coconut oil, melted - ¼ cup coconut oil, melted
- 1/3 cup peanut butter
- 1/3 cup smooth peanut butter - ¼ cup cocoa powder

- ¼ tsp vanilla - 1 tsp vanilla
- 1 Tbs maple syrup, honey, or agave - 1 Tbs maple syrup, agave, or honey

Instructions:
1. Line mini muffin tray with small muffin cups.
2. In a small bowl, start by combining the chocolate layer and microwaving as needed to

melt together.
3. Using HALF of the chocolate, pour a thin layer in the bottom of each muffin cup then
place in the freezer for about 10 minutes to harden. In a separate bowl, combine the PB
layer (again melting if needed to combine and make thin).
4. Pour layer of PB mixture on each cup until all PB is used. Place back in the freezer for
about 10 minutes to harden.
5. Lastly, use the remaining chocolate layer and cover your Reese cup to complete.
Freeze another 10 minutes to harden. Can store at room temperature for up to 2 weeks.