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.
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.