2 Ingredient Peanut Butter Cups

If you are in the mood for something sweet, and don’t feel like whipping up something extravagant or spending too much time on it, this is the dessert for you. Peanut butter and chocolate will always be a timeless combination, the sweet mixed with the salty. In this recipe I used milk chocolate chips for my base, though I think this recipe would be best with dark chocolate. I also used chunky peanut butter for an additional crunch, but you can feel free to use smooth peanut butter. And, if you would like, you can even top them off with a light sprinkling of sea salt, which would make a great addition to the flavor profile.



Cupcake Tin

Cupcake Liners

2 small bowls


1 cup chocolate chips (milk, dark, or white)

1 teaspoon coconut oil

1/2 cup peanut butter (smooth or chunky)

Sprinkling sea salt (optional)


1.) Line the cupcake tin with your liners; you will need 6.

2.) Melt the chocolate chips with the coconut oil, and spoon a small amount into the base of each cupcake liner. Make sure the base of the cupcake liner is completely covered.

3.) Mix the peanut butter to loosen it up, and then spoon a nickel sized amount on top of each chocolate layer in the cupcake tin.

4.) Cover each of the cups with the remaining chocolate and smooth out. Here you can add a little sprinkle of sea salt to the top of each one if you would like.

5.) Store in the fridge for about an hour, or until the peanut butter cups are firmed.

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