I have to admit peanut butter and chocolate is a weakness of mine, so when I saw a recipe for three ingredient home-made peanut butter cups I had to try them. It just seemed so much cuter than scooping peanut butter out of the jar and sprinkling chocolate chips on top – which I do from time to time! These PB cups are perfect for a quick snack, the perfect portion size,  and they satisfy the peanut butter chocolate craving.

They are super easy to make and would be a great gift to bring to a party especially if the hostess is a fan of these flavours. In fact, I would suggest only making these if you have people to share them with because (ahem) you might just end up eating more than a few if you are all alone with these babies!  (speaking form experience here!)

Although I like Reese’s PB cups, I purposely made these less sweet and used dark bittersweet chocolate instead of milk. This is purely personal preference. I LOVE dark chocolate that isn’t too sweet. You could also use natural peanut butter if you would like them to be a little healthier. This recipe makes 12 small PB cups. I used a standard mini muffin tin with liners and it worked perfectly. I stored them in a ziplock bag in the refrigerator and they keep for a least a week – at the ready for easy snacking  – home-made – and much better than eating an entire candy bar right?

 

3 Ingredient Peanut Butter Cups

1/3 c smooth peanut butter

1/4 c icing sugar – i used a bit less

6 – 8 oz.good quality chocolate

Line 12 mini muffin pan cups with paper liners. In a bowl stir the peanut butter and icing sugar together until smooth.

Drop by teaspoonful onto a parchment lined baking sheet and freeze until firm – about a half hour.
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Melt the chocolate over a double boiler stir until smooth.

Spoon one teaspoon of melted chocolate into the liners in the muffin liner, add one peanut butter ball into the centre of each. Top with more chocolate smoothing tops. Refrigerate until firm about 1 hour.

Once the PB cups are firm they easily come out of the liners and look just like the real thing! Keep in the refrigerator for up to one week – that is if there are any left a few hours after you make them!