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Physical Health / Food and Nutrition

Two-Ingredient Chocolate and Peanut Butter Cups Recipe

Two of my most-loved foods are chocolate and peanut butter (my third is cheese, but it doesn’t quite fit in this recipe). I get through a lot of Reese’s peanut butter cups, but one day the unthinkable happened… I ran out. Determined to get my chocolate and peanut butter fix, I raided the cupboards to see if I could make my own. Surely, it’s just chocolate and peanut butter, right?

Well, lots of recipes online told me otherwise. In fact, most recipes tell you to add sugar to this already quite sweet treat. I ignored them and tried putting together my own chocolate and peanut butter cups with just the two ingredients. The result? One of the tastiest, if messiest, snacks of all time. And my first ever Instagram reel…

If you believe that self-care really is just eating a load of chocolate and peanut butter sometimes, then this chocolate and peanut butter cups recipe is for you…

Chocolate peanut butter cups recipe
Mine were far messier than this, so credit to Brian for the image here!

Two-Ingredient Chocolate and Peanut Butter Cups Recipe

No prizes for guessing what the two ingredients are here… I used dark chocolate for these, as I was delivering a few to a vegan friend, but you can use pretty much any chocolate you like. I also used Pip & Nut Peanut Butter to make sure there weren’t any added fats, oils or palm oil! I always have a kilo of this stuff in my house, it’s the best.

Method

  1. Melt your chocolate! I used 180g Green & Black’s 85% chocolate, broken into chunks. Stick it in a bowl over a pain of simmering water and keep stirring until smooth.
  2. Spoon around two tablespoons of the melted chocolate into silicone muffin tins for the base.
  3. Now, add a tablespoon of peanut butter on top of your chocolate. I like to give it a little shake to ensure an even coating.
  4. Top with another tablespoon or two of the melted chocolate until the peanut butter is completely covered.
  5. Stick in the fridge for at least an hour to let set – although thanks to a tip from @kirstywildish_friendlyfitness on Instagram, the freezer is even better!
  6. Try not to eat them all in one sitting. Or do, I’m not here to judge.

I was so surprised at how easy these are to make and, if I’m honest, they taste better than Reese’s in my book. From the ingredients above, I made around 6-7 in fairly big silicone muffin cases, and they should last around 3 days in the fridge. Mine lasted approximately 3 hours.

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