2 Ingredient Homemade Peanut Butter Cups are the perfect all-natural sweet treat! Made in only 30 minutes with semi-sweet chocolate, crunchy peanut butter, and a crushed peanut topping.
What better way to start a Friday, and prelude to the weekend, than with a plateful of these tasty desserts. Delightful little mini treats that are practically guilt-free!
A healthy copycat of a Reese’s peanut butter cup!
I LOVED Reese’s peanut butter cups when I was younger. Ate them all the time, until I got older and realized there were way better tasting candy options out there.
By using high quality ingredients in this recipe, these mini chocolate cups are a wonderful healthier version of the popular candy (without all the weird stuff, like PGPR emulsifier, TBHQ, and palm oil, just to name a few).
They are even better after they’ve been sitting around for a few days. The peanut butter filling dries out a bit and ends up having the same taste and texture of a Reese’s cup.
My favorite shelf stable peanut butter is Santa Cruz Organic Dark Roasted Peanut Butter. I really dig the crunchy variety, but I will do the creamy one if that’s the only one available. Some peanut butter is better than no peanut butter, right?
How to make the BEST chocolate candy
As you can see in the photo above, I like to load up my chocolate cups with lots of crunchy peanut butter. I like to have a thin layer of the chocolate on the sides, top, and bottom, but you can adjust the quantities to personal preference.
My go-to chocolate is ALWAYS the Enjoy Life brand. This stuff is super clean and is gluten-free, dairy-free, nut-free, soy-free, vegan, and Paleo.
The ingredient list is very, very short (evaporated cane juice, natural chocolate liquor (non-alcoholic), non-dairy cocoa butter). These vegan peanut butter cups will fit into any clean eating diet!
Melting chocolate the easy way
Looking for an easy guide on how to melt chocolate? The brilliant Alice Medrich tells you how right here. I’ve always followed her way and it’s definitely foolproof every single time.
Want to make crispy chocolate cups instead? Try this recipe of mine for Crispy Tahini Chocolate Cups that’s just as easy as this one! Leave out the tahini if you want crispy chocolate that is just like Crunch bars, but cleaner.
So make these 2 ingredient Homemade Peanut Butter Cups for the perfect no bake dessert and healthy chocolate treat. Make extra to give away as gifts too!
Homemade candy anyone? Made with semi-sweet chocolate, crunchy peanut butter, and topped with crushed peanuts, these all-natural 2 ingredient Homemade Peanut Butter Cups are the perfect sweet treat!
- 2 cups chocolate chips (I use Enjoy Life chocolate chips: dark and semi-sweet)
- 1 cup all-natural peanut butter * , creamy or crunchy (If there is any standing oil on the top of the peanut butter, drain it off & don't mix it in, so the peanut butter will be thicker)
- 1/4 cup cocktail peanuts , finely chopped
- Line a standard 12-cup mini muffin tin with paper liners.
Melt the chocolate chips using a double boiler or in the microwave (put in a microwave-safe proof bowl and heat at medium heat for 1 minute. Stir, then continue to heat using 30 seconds intervals, until chocolate is almost completely melted). Be careful not to overheat the chocolate because it will burn.
Using a teaspoon measuring spoon, add 1 to 1 1/2 teaspoons of melted chocolate into each muffin cup and use the spoon to lightly coat the sides of the liner. Freeze for about 5 minutes to harden.
In the meantime, reheat the remaining chocolate for the topping. Remove pan from the freezer and place a small spoonful of the peanut butter into each chocolate cup. Top each with a layer of the melted chocolate, then sprinkle with the chopped nuts. Can leave out at room temperature or freeze again for 5 minutes to harden the chocolate.
Repeat process with remaining chocolate and peanut butter. Store at room temperature for up 2 days or in the refrigerator for up to 1 week.
*For food allergies: substitute almond butter or SunButter (sunflower seed butter) for the peanut butter in the cups. Prepare the filling the same way by draining the excess liquid off the top of each butter.