Protein Reese's

 

If you love the chocolate-peanut butter combo of classic Reese’s, these are for you. This recipe is part of my Sweet Tooth, Balanced series — where I recreate nostalgic candy favorites with a smarter macro balance. They’re rich, creamy, and chocolatey, but designed to be more satisfying thanks to a boost of protein and healthy fats from peanut butter and whey protein. Each piece has about 10 grams of protein to help support fullness and steadier blood sugar, so you can truly enjoy your dessert without feeling like you need three more. Best part? They’re simple to make with minimal ingredients and no baking required — just mix, layer, chill, and enjoy.

Protein Reese’s

Makes 12

Ingredients

  • 1/2 cup creamy salted peanut butter (or add 1/2 tsp sea salt if using unsalted peanut butter)

  • 1/2 cup PB2 powder

  • 1/2 cup vanilla protein powder

  • 1/4 cup milk of choice

  • 1 1/2 cups dark chocolate chips

  • 1 1/2 tbsp coconut oil

  • flaked sea salt, for topping

Instructions

  1. Combine PB2 and vanilla protein powder (and salt if using) in a medium mixing bowl. Add in peanut butter and milk. Stir until the ingredients are evenly distributed and a dough forms. Set aside.

  2. Add dark chocolate chips and coconut oil to a small bowl and microwave in 30-second increments, stirring in between, until chocolate is fully melted.

  3. Line a muffin-tin with paper liners. Fill each cup with just enough melted chocolate to coat the bottom. The chocolate will spread and cover the surface of the base of the cups with a gentle shake of the pan, so start small with the chocolate.

  4. Once the bases are coated in chocolate, add your peanut butter filling. Use a tablespoon to scoop out the dough and form the dough into a disc shape. Place on top of the chocolate base.

  5. Top each cup with another layer of chocolate. You can use a spoon to spread the chocolate to the edges as needed so that the peanut butter layer is completely covered.

  6. Sprinkle the top of each chocolate peanut butter cup with flaked sea salt.

  7. Place in the freezer for about 10 minutes to let the chocolate set. Keep stored in an airtight container in the fridge or freezer.

 
RecipesApril DupeeDessert, Gluten-free