2 Ingredient Peanut Butter Cups

Melt 100g dark chocolate.

Using about half the chocolate, cover the bottom of 8 cupcake cases and push slightly up the side.

Place in the freezer for 10 minutes.

Dollop a small amount of peanut butter in the middle of each chocolate case.

Place back in the freezer for 20 minutes.

Using the rest of the melted chocolate, cover the peanut butter.

Freeze again for 10 minutes before eating.

Keep in the fridge and enjoy. You could also fill these with Biscoff instead of peanut butter.