Homemade Rolo Candy
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.
Servings: 6
Calories: 167kcal
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
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.
Notes
To melt the interior before serving, microwave the chilled cups for 5 seconds. Not too long or the chocolate shell will also melt.
Nutrition
Calories: 167kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 10g | Sodium: 2mg | Potassium: 60mg | Fiber: 1g | Sugar: 11g | Calcium: 30mg | Iron: 1mg
