Delicious copycat homemade Rolo candy is a peanut butter cup made with four ingredients and no bake. A chocolate energizing treat.
This copycat homemade rolo candy recipe is so easy to make, and basically a chocolate cup filled with a high-protein golden filling that you will remember all your days. And if you didn't grow up eating Rolo candy, a chocolate cup filled with processed caramel, well you didn't miss anything because my recipe is here! You can make a much healthier version. Just like my Twix cups, or my Chocolate Thin Mints.
Why You'll Love This Recipe
Simple to make. This recipe is only four ingredients, and those ingredients are probably in your pantry right now.
Pretty nutritious for a candy. The peanut butter filling is filled with protein, healthy fats and fiber. And peanut butter is low in carbs - 2 tablespoons provides only 3.5 grams.
Suitable for all eaters. This recipe is dairy-free, vegan, gluten-free, and low carb.
Ingredients
Chocolate Chips. I like to use vegan, gluten-free chips that are refined sugar free.
Peanut Butter. Be sure to choose natural peanut butter, with only peanuts as ingredients. Or use a different nut butter.
Coconut Oil. Refined coconut oil is tasteless but not quite as healthy as virgin coconut oil if you don't mind a slight coconut flavor.
Maple syrup. This helps create a liquid gold peanut butter filling.
Substitutions
Peanut butter. Use any nut butter instead, or even tahini which is a sesame seed butter and the basis of hummus recipes.
Coconut oil. The coconut oil can be either refined or virgin, but no other oil can be used.
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Maple syrup. Use date syrup or monk syrup instead.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make Rolo Candy
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Step 1. Line a a mini cupcake pan with liners. This recipe makes six mini peanut butter cups so double the recipe if you need more. Melt the chocolate and coconut oil in a pyrex measuring cup at 60 seconds and stir until all is melted.
Step 2. Spoon about a teaspoon of melted chocolate into each mini paper cup and draw the chocolate up the sides to create a cup.
Step 2. Microwave a pyrex measuring cup of peanut butter, maple syrup and coconut oil for 1 minute. Stir until mixture is melted and golden. Spoon in chocolate coated cups.
Step 3. Melt the chocolate for the top in the microwave for one minute, stir until smooth.
Step 4. Spoon the melted chocolate on top to create a cap. Sprinkle salt right away, and refrigerate for about 1 week.
Recipe Tips
Which peanut butter? The peanut butter brand you choose will impact the nutrition and filling texture. I suggest using one that has only peanuts as an ingredient, sometimes referred to as natural, and no added sugar. Also choose creamy texture, not crunchy.
A melty center. To achieve that melty center upon serving, freeze cups for about 15 minutes, then microwave one at a time for 5 seconds. Repeat if necessary, whether it melts inside or outside depends on how cold the cup is. The idea is you are trying to melt the center and not the chocolate shell.
More Copycat Candy Recipes
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📖 Recipe
Homemade Rolo Candy
Ingredients
peanut butter filling
- 2 tablespoon maple syrup
- 3 tablespoon peanut butter (or any natural nut butter)
- pinch of salt
- 1 tablespoon flaked salt
chocolate shell
- ½ cup chocolate chips
- 3 tablespoon coconut oil melted
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Instructions
Prep
- Add 6 mini cupcake paper cups into a mini cupcake pan.
Make chocolate shell
- Add the chips and 1 tablespoon coconut oil to a pyrex measuring cup and microwave for 60 seconds, remove and stir until all is melted.½ cup chocolate chips, 3 tablespoon coconut oil
- Spoon 1 teaspoon of melted chocolate in each paper cup. Use the spoon to draw the chocolate up the sides.
- Set the pan in the freezer for 5 minutes.
Make the filling
- Add ingredients to a pyrex measuring cup and microwave it for 1 minute. Stir the mixture until melted and golden.2 tablespoon maple syrup, 3 tablespoon peanut butter, pinch of salt
- Spoon the mixture into each cup, filling each nearly to the top.
- Spoon on the remaining melted chocolate to cover each cup, sprinkle with flaked salt.1 tablespoon flaked salt
- Put the pan to the freezer for 15 minutes until transferring them to the refrigerator to keep.
Storage
- Store in a sealed container for up to 1 week. Freeze for 3 months, but allow 20 minutes to thaw before eating.
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