I know what you’re thinking. ‘I can buy my own peanut butter cups’ but where’s the fun in that?!
I love to make things from scratch as much as possible, mostly for the meditative state I go into while baking. I was messing around in the kitchen at the weekend and I had that feeling that I wanted to make something but I didn’t want to spend all night in the kitchen. Believe it or not, I didn’t set out to make a version of the always addictive Reese’s peanut butter cups. I just wanted to make something simple with my two favourite ingredients – peanut butter and chocolate – and see what happened. Let’s just say the greatest snack in the world happened.
Even though there’s only two ingredients, these peanut butter cups are really indulgent. At the risk of sounding like a cocoa lightweight, these are really rich so I can usually only eat half a cup at a time. I know they don’t look exactly like peanut butter cups but they taste exactly like – if not better! – than the real thing.
A note on the ingredients: I used crunchy peanut butter to give the cups a nice bite but smooth sugar-free peanut butter works good too if you prefer a creamier treat. I used my go-to dairy-free dark chocolate so this is a vegan snack but you can use regular milk chocolate or I’m sure even white chocolate would work (maybe a bit too sweet for me though!)
Here’s my recipe for 2 ingredient peanut butter cups:
- 100g dark chocolate
- 100g (2 very heaped tablespoons) peanut butter.
- Optional: chopped pecans, raisins or chia seeds as a topping
- Break the chocolate into squares into a small saucepan.
- Add the peanut butter.
- Over a medium heat, slowly stir the peanut butter and chocolate until they are both melted.
- Stir slowly and continuously but be careful not to overheat it. Remove from the heat.
- Line a bun tray with paper muffin/cupcake cases.
- Spoon the mixture into each paper case. Two heaped tablespoons should do the trick. If you want to decorate with chopped nuts, seeds or berries, add them now.
- Place tray in the freezer for at least an hour. I continue to store them in the freezer for the rest of the week (or as long as they last!) but you can store them in the refrigerator if freezing makes them too hard for your teeth! They’ll defrost after a few minutes either way.
Liked this recipe? You’ll love my recipe for dairy-free peanut butter ice cream.