Peanut butter cups are simply one of my all time favorites. Especially this recipe, as it’s only made with only 2 ingredients. I have always loved the Reese’s Peanut butter cups and this recipe is so close to them. You can make them up in about half an hour. In light of that, they are great for anytime of the week. Give these a try and let us know what you think.
There are a few tips to making these tasty peanut butter cups. First, you can make them any size you wish. Some people use candy cups while others use muffin cups. Personally, I’m a fan of the muffin cups because I always have them on hand. Usually one tablespoon of melted chocolate, followed by a tablespoon of peanut butter, and another tablespoon of peanut butter over the top, makes a good size cup. You can use more or less depending on your liking. Any kind of peanut butter can be used in the recipe, but I usually use creamy. Crunchy or natural works out well, too. The same applies to the chocolate. My preference, however, is semisweet chocolate chips. After you add the bottom layer of chocolate and peanut butter, it’s wise to put them in the freezer for about 10 minutes. If you don’t, the top layer of chocolate is apt to run into the peanut butter. On the other hand, this might create a nice marbled effect.
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- 1 cup of semisweet chocolate chips
- 5 tbsp of creamy peanut butter
- 1 muffin tray
- 6 muffin cups
- Boil some water in a pot over medium high heat.
- Line your muffin tray with liners.
- Place the chocolate chips into a bowl. Place the bowl on the pot of boiling water, not letting it touch the water. Stir and melt the chips down so they’re creamy and runny. This will take about 5 minutes
- Pour a tablespoon of the chocolate into each muffin tray. Tap the tray to ensure the chocolate is flat and even.
- Put the peanut butter into a bowl and microwave it for 20 to 25 seconds. Pour a tablespoon of it over the cups in the muffin tray containing the chocolate.
- Put the tray in the freezer for about 10 minutes.
- Reheat your chocolate for a minute or two. Take the muffin tray out of the freezer and pour another tablespoon of chocolate over each peanut butter cup.
- Return them to the freezer for an additional 10 minutes.
- Serve and enjoy your two ingredient peanut butter cups.