Unusual homemade peanut butter cups filled with a liquid gold peanut butter filling suitable for a Rolo Candy copycat candy treat. This recipe is easy, no bake, dairy-free, vegan, low carb, keto options and energizing.
Homemade Rolo Candy
This 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.
The trick is making the filling a golden cream. And the recipe is only four ingredients, and those ingredients are probably in your pantry right now.
Are These Copyat Rolo Candies Healthy?
Yes, the peanut butter or whatever nut butter you use is filled with protein, healthy fats and fiber. And low carb! Two tbsps of peanut butter is only 3.5 grams carbs, suitable for a ketogenic diet. The rest of the ingredients provide a slew of essential vitamins and minerals, and things like magnesium to boost mood and ward off anxiety.
So what are those ingredients?
Ingredients to Make Homemade Rolo Candy
- Chocolate Chips. I like to use vegan, gluten-free chips that are refined sugar free. Look at the Enjoylife brand.
- Peanut Butter. Be sure to choose natural peanut butter, such as Whole Food's 365 brand or Once or Justins. Don't choose mainstream brands that are full of sugar, more sugar than peanuts.
- Coconut Oil. Refined is tasteless but not quite as healthy as virgin if you don't mind a slight coconut flavor.
- Maple syrup. This helps create a golden peanut butter. Flaky salt to sprinkle on top!
What Swaps Are Possible?
Of course you can swap the peanut butter for another nut butter, or even sunflower seed butter to make these cups nut-free. And tahini to be more trendy. Tahini is a sesame seed butter and the basis of hummus recipes.
The coconut oil can be either refined or virgin, but no other oil can be used.
And maple syrup is not really exchangeable either because it is what helps make the peanut butter creamy filling golden. However, if you want to make this recipe keto, you need to remove the maple syrup and use monk fruit syrup instead. I think it would work although I haven't tried it.
How to Make Homemade Rolo Candies
So easy!
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.
2. Spoon about a teaspoon into each mini paper cup and draw the chocolate up the sides to create a cup.
3. Freeze while you make the filling.
4. Put a pyrex measuring cup into a pot of boiling water, and add to the cup the peanut butter, maple syrup and more coconut oil. Stir until mixture is melted and golden. Set it into the freezer for 5 minutes to thicken it before pouring into the chocolate cups.
5. Spoon the filling into the cups, filling nearly to the top.
6. Spoon the melted chocolate on top to create a cap. Sprinkle salt right away, and freeze for about 15 minutes, then refrigerate for about 1 week.
Other Peanut Butter Recipes
Chocolate Peanut Butter Pie
Peanut Butter Marble Fudge
Chocolate Peanut Butter Brownies
Peanut Butter Cups
Peanut Butter Bars
Peanut Butter Frosting
Peanut Butter Ice Cream
Peanut Butter Mousse
Chocolate Peanut Butter Smoothie
Chocolate Peanut Butter Brownies (no bake)
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Homemade Rolo Candy
Ingredients
- ½ cup chocolate chips
- 3 tbsp coconut oil melted
- 2 tbsp maple syrup
- 3 tbsp peanut butter (or any natural nut butter)
- pinch of salt
- 1 tbsp flaked salt
Instructions
Prep
- Add 6 mini cupcake paper cups into a mini cupcake pan.
Make chocolate shell
- Add the chips and 1 tbsp coconut oil to a pyrex measuring cup and microwave for 60 seconds, remove and stir until all is melted.
- Spoon 1 tsp 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 1 tbsp maple syrup, 2 tbsp of coconut oil, and 3 tbsp nut butter to a pyrex measuring cup and set that into a pot of boiling water. Stir the mixture until melted and golden. Set the measuring cup in the freezer for 5 minutes to cool before filling cups.
- 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.
- Return the pan to the freezer for 15 minutes until transferring them to the refrigerator to keep.
- OR want to make them liquid gold inside for serving? Just microwave the chilled cups for 5 seconds. Not too long or the chocolate shell will also melt.
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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