ZERO POINT COPYCAT REESE’S
Yes, you read that correctly
Zero points to enjoy one of these delicious, chocolate covered peanut butter cups. 🥜🍫
These things are pretty big too and super satisfying!
One of the easiest dishes I have ever made too! I’m not the biggest peanut butter fan but I cannot get enough of these!
For this recipe, you will need sugar free chocolate syrup. I used Hershey’s sugar free syrup because it’s always readily available. However, I know most people do prefer to use ChocZero. Hershey’s is quite a bit more bitter than ChocZero but it is all up to you! ChocZero uses Monk Fruit sweetener as compared to Hershey’s with Maltitol, if this is something that you are sensitive to. Hershey’s will also melt faster than ChocZero, after freezing the Reese’s, which depends on if you like melty chocolate or not!
You can also use Lily’s chocolate chips but that takes a little longer as you would have to melt the chocolate. With chocolate syrup, it is already in liquid form. However, does not stay as a solid very long after creating/freezing the Reese’s, meaning, you need to eat fast. Your choice!
If you prefer to use the Lily’s chips, you can check out my recipe for that below. These are one point and do not melt immediately when taken out of the freezer.
I get my Hershey’s at Publix. If you are interested in trying ChocZero, click the link below
For this recipe, I use mini cupcake liners to get the same texture as a real Reese’s cup. If you have a Target or a Michael’s close by, you can get a few of them for $2. You can also order a stockpile on Amazon for just a few bucks!
Lastly, you’ll need some peanut butter powder. Of course, I use PB2. It is definitely the best!! You can get it in your grocery aisle but I like to order a big container on Amazon for cheap.
Store covered in the freeze for best results but let them thaw for a few minutes before enjoying. They can have a little bit of a crunchy ice texture to them if you don’t let them thaw out just a little. But be careful, they melt quick.
Zero-Point Copycat Reese's
- 6 tablespoons sugar free chocolate syrup Hershey's
- 1/2 cup plain, nonfat Greek yogurt
- 4.5 tabelspoons PB2 powder peanut butter
- 1/4 teaspoon vanilla extract
- 1 tablespoon Splenda 3 packets
- 18 mini cupcake liners
- 1 mini muffin baking tray
- In a small bowl, combine yogurt, PB2, vanilla extract and Splenda. Stir well then set in the fridge to allow it to slightly thicken
- Meanwhile double line the mini muffin baking tray by doubling the cupcake liners (stacking two together) and placing two in each hole
- One by one, place a teaspoon of chocolate syrup in the bottom of the cupcake liner. Roll the chocolate up and around the sides to fully coat the entire liner. Try to get the chocolate as close to the top as possible, without it spilling out
- Repeat this step, one by one, for each cupcake liner. Cover the muffin baking tray (I use aluminum foil), then place in the freezer for two hours
- After the chocolate is frozen, place almost a tablespoon of PB yogurt mixture into each chocolate cupcake liner. Be sure the PB yogurt is evenly divided and smoothed out on the tops
- Place in the freezer, covered, for another 1-2 hours
- After the PB yogurt has frozen, cover the tops with more chocolate. Place one teaspoon of chocolate on each peanut butter cup, using a spoon or knife to smooth out the tops
- Cover, then place in the freezer all day/all night, until frozen