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    Home / Recipes / Copycat Desserts

    Homemade Rolo Candy

    Feb 24, 2020 · Updated: Feb 10, 2023 by Dee Dine · Affliate links disclosure.

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    Delicious copycat Rolo candy is a peanut butter cup filled with a liquid gold peanut butter filling. The recipe is quick and no bake, and provides a chocolate energizing treat.

    a tower of three rolo candy cups with top one slice open
    This copycat 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. Did you know peanut butter is low in carbs? Two tablespoons provides only 3.5 grams carbs and is suitable for a ketogenic diet. The rest of the ingredients provide a slew of essential vitamins and minerals, including magnesium which boosts mood and wards off anxiety. 

    Suitable for all eaters. This recipe is dairy-free, vegan, gluten-free, and low carb.

    Ingredients

    1. Chocolate Chips. I like to use vegan, gluten-free chips that are refined sugar free.
    2. 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.
    3. 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.
    4. Maple syrup. This helps create a golden peanut butter filling.

    Homemade peanut butter cups being topped with chocolate in pan.

    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.

    Maple syrup. Use date syrup or monk syrup instead.

    How to Make

    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.

    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 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.

     

    How to panel of steps to make homemade peanut butter cups.

    More Copycat Candy Recipes

    • Chocolate Snickers Cups
    • Chocolate Twix Cups
    • Twix Bars
    • Caramel Candy Bars
    • Chocolate Thin Mints

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    a tower of three rolo candy cups with top one slice open

    Homemade Rolo Candy

    Created by Dee Dine
    These delicious copycat Rolo candies are peanut butter cups filled with a liquid gold peanut butter filling. This recipe is easy, no bake, dairy-free, vegan, low carb, keto options and energizing.
    5 from 1 vote
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 167 kcal

    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
    Prevent your screen from going dark

    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 set that into a pot of boiling water. 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
    • 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.

    Nutrition

    Calories: 167kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 10gSodium: 2mgPotassium: 60mgFiber: 1gSugar: 11gCalcium: 30mgIron: 1mg
    Keyword homemade rolo candy, rolo candy
    Tried this recipe?Let us know how it was!

    More Copycat Desserts

    • Vegan Chocolate Chip Cookies
    • Homemade Hostess Cupcakes
    • Healthy Twix Cups
    • Samoa Cookies
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    About Green Smoothie Gourmet

    Welcome to Green Smoothie Gourmet where my recipes are predominantly healthy, using wholesome and nutrient-dense ingredients such as avocado and beans instead of heavy cream and butter, and apple sauce or pumpkin puree in lieu of eggs and oil, resulting in mostly guilt-free desserts, drinks and snacks free from unhealthy components.

    About Dee

    Chocolate and ginger enthusiast. Animal lover, especially dogs, cats and my pet cockatiel. I'm probably chopping chocolate in my Washington DC kitchen right now and making more plant-based desserts and snacks. Read about Dee → »

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    Dee Dine of Green Smoothie Gourmet

    I'm Dee! Welcome! I create easy, delicious healthy desserts that everyone will love - no eggs, no dairy, vegan, and gluten free. And I use my biochem background to balance the nutrition and create recipes that work. No matter their diet, your friends and family will love them.  About Dee →

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