I love Reeses’s peanut butter cups and can finish off a whole packet. I thought to try making my own version, with sugar free peanut butter (Whole earths do a version.) You can use regular peanut butter too. Mine was just a personal conscious choice.
The fantastic part about the recipe is it just requires 2 ingredients – dark chocolate and peanut butter. They are easy to make and great treats for during the day when you crave something sweet.
I have some little silicon moulds but you can use muffin cases for this recipe too.
Ingredients:
- 2 100 gram bars of raw dark chocolate
- 3 tablespoons peanut butter
Equipment:
2 OXO Squeeze & Pour Silicone measuring cups
Method:
- Break up the chocolate into small chunks and place in the OXO Squeeze & Pour Silicone measuring cup. This is amazing as you can microwave in it and use to pour the chocolate into the moulds straight after!
- Microwave in intervals of a minute until the chocolate has melted.
- Fill a third of the mould or muffin case with the chocolate and refrigerate for 30 minutes.
- Once the chocolate has hardened after the time its been in the fridge, melt the peanut butter in a separate cup, until it is loose, and pour a third on top of the layer of chocolate.
- Refrigerate again for 30 minutes, and when hardened, re-melt the chocolate and pour to fill up each cup.
- After a final refrigerating session, these are ready to indulge in.
Disclaimer: I was sent OXO Squeeze & Pour cups to try. Recipe and photos are my own.
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