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–+ servings

Copycat Reese’s stuffed with crunchy cookie cups

These Copycat Reese’s Cookie Crunch Cups are an easy, no-fuss way to satisfy that candy craving with a little homemade magic. Enjoy the decadent layers, rich chocolate, and that irresistible crunch in each bite!
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Servings 9

Ingredients
  

For the Cookie pieces

  • 3/4 cup almond flour
  • 2 1/2 tbsp tapioca starch
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp sea salt, plus extra for sprinkling
  • 2 tbsp refined coconut oil or non-hydrogenated palm oil shortening, softened
  • 1 tbsp full-fat coconut milk
  • 1/4 cup coconut sugar or brown sugar
  • 2 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 1/3 cup dairy-free dark chocolate chips or chopped chocolate bark

For the Peanut Butter Filling:

  • 1/3 cup peanut butter
  • 3 1/2 tbsp maple syrup, or honey if not strictly vegan
  • 1-2 tbsp tapioca flour, to thicken as needed
  • 1/2 tsp vanilla extract

For the Chocolate Layer:

  • 1 1/2 cups dairy-free dark chocolate chips
  • 1 tbsp coconut oil

Instructions
 

Step 1: Prepare the Cookie Base

  • Preheat Oven: Preheat your oven to 365°F (185°C) and line a baking sheet with parchment paper.
  • Mix Dry Ingredients: In a bowl, whisk together the almond flour, tapioca starch, baking soda, baking powder, and salt.
  • Mix Wet Ingredients: In another bowl, combine softened coconut oil, coconut milk, coconut sugar, maple syrup, and vanilla extract until smooth.
  • Combine: Add the dry ingredients to the wet mixture and stir until a dough forms. Fold in the chocolate chips or chopped chocolate.
  • Bake the Cookie Bark: Spread the dough into a thin layer on the prepared baking sheet. Bake for 10-12 minutes, or until golden brown. Let cool completely, then break into small pieces.

Step 2: Make the Peanut Butter Filling

  • Combine Ingredients: In a bowl, mix together the peanut butter, maple syrup, and vanilla extract. Gradually add tapioca flour until the filling thickens to a spreadable, yet firm consistency.
  • Add Cookie Crumbles: Fold in most of the cookie crumbles, reserving some for topping.

Step 3: Assemble the Cups

  • Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 30-second intervals, stirring between each until smooth.
  • Create Chocolate Shells: Line a muffin tin with paper liners. Spoon a small amount of melted chocolate into each liner, coating the bottom and sides. Freeze for 5-10 minutes to set.
  • Add the Peanut Butter Filling: Scoop a spoonful of the peanut butter and cookie mixture into each cup, pressing down gently to form an even layer.
  • Top with Chocolate and Cookie Crumbles: Pour more melted chocolate over the peanut butter layer to cover completely. Sprinkle with the reserved cookie crumbles and a pinch of sea salt, if desired.
  • Set the Cups: Place the muffin tin in the freezer for 15-20 minutes or until fully set.

Step 4: Serve and Store

  • Once the cups are set, remove them from the liners and enjoy! Store leftovers in an airtight container in the fridge for up to a week or in the freezer for longer.
Author: Ali Jenkins
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