Dark chocolate and Peanut Butter cups

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.


  • 2 100 gram bars of raw dark chocolate
  • 3 tablespoons peanut butter


2 OXO Squeeze & Pour Silicone measuring cups


  1. 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!
  2. Microwave in intervals of a minute until the chocolate has melted.
  3. Fill a third of the mould or muffin case with the chocolate and refrigerate for 30 minutes.
  4. 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.
  5. Refrigerate again for 30 minutes, and when hardened, re-melt the chocolate and pour to fill up each cup.
  6. 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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