2 Ingredient Peanut Butter Cups

2 ingredients meant for one another in one super-simple cup.  Melt the chocolate *in* the cup holders and don’t worry about melting, stirring, pouring, and cleaning a separate container.  

No mess, just delish!

2 Ingredient Peanut Butter Cups

¾ cup (about half a bag) of chocolate chips
3-4 tablespoons creamy peanut butter

Preheat oven to 300 degrees.

Place muffin liners in a muffin tray.  Add a scant 1 tablespoon (not heaping) of chocolate chips to each muffin liner.  Once all the chips are in, check and redistribute a bit if needed, to keep the chips evenly divided.  Be sure to reserve 2-3 chips per cup for topping.

Place the muffin tray in the oven for about 5 minutes.  You want the chips to soften and just barely begin to melt.  The chips will look shiny as they soften.

If you aren’t sure if the chocolate is soft enough, take a spoon and swirl the chocolate to see if it becomes smooth and sort of “melts” into the bottom (see the Reel for a demo).

If the chips don’t go smooth and melt easily, return to the oven for 1 minute and repeat.

Once the chips are soft, swirl each cup to make a melted chocolate base.

Drop 1 teaspoon of peanut butter on top.  Top with 2-3 chocolate chips.

Return to the oven for 1-2 minutes.

Take a fork and gently swirl the top layer of peanut butter and chocolate, but try not to scrape the bottom (not the end of the world if you do, you just want a solid-ish chocolate base).

Let cool fully.  If your house or kitchen are warm, pop them into the fridge to fully cool and set.

Enjoy!

Makes 12 peanut butter cups.