A recipe for 2 Ingredient “Reeses Cups” which can be made in under 15 minutes!
2 Ingredient "Reeses Cup" And A New Interview
Author: Erin Porter
Recipe type: dessert
- 1 cup Lily's MILK CHOCOLATE chips
- Salted Almond Butter (if you use peanut butter make sure it's "valencia" peanut butter as they do not normally contain the mycotoxins found in commercial peanut butter.
- You will need tiny cupcake liners for this recipe
- Place tiny cupcake liners in a large Tupperware container. Melt about 1 cup of the chocolate chips on medium to low heat. You want to time this just right and not over melt it as it will go from a liquid to back to a lumpy solid very quickly. As soon as the chocolate is melted, spoon a small amount of chocolate into the cupcake liners. With a different spoon, spoon desired amount of almond butter on top of the chocolate. Place the rest of the chocolate on top of the almond butter and freeze for about 30 minutes to an hour. Keep in the freezer until ready to eat.