3 Ingredient Chocolate Peanut Butter Dessert

I love chocolate and peanut butter. Seriously love it. Love any form of it. Ice cream, chocolate PB cups, chocolate cake with PB frosting. You can't go wrong.

One night my sweet tooth was craving Reese's and I just didn't want to go to the store so I improvised. I created my own awesome delicious goop. It is not the prettiest desert to ever be put on a plate but it's up there pretty high on taste. It is also great because it can be made big for small easily. So just for one or for plenty. It is also dish friendly needing only the bowl you eat it out of to make.

Step 1: Ingredients

This is the beauty of the goop. It only needs three simple ingredients. There are many ways to fancy it up and customize it but the three common ingredients will get you satisfied quick.

1. Milk. Any will do. I use cow juice but soy or even heavy cream. Heck I was super broke back in college and used a little water. It still tasted good but wasn't as rich.

2. Peanut Butter. Again, any will do. Chunky, creamy, organic, whatever you got. I prefer creamy and if I want it chunky I add my own salted nuts to make it like salted caramel or salted chocolate.

3. Chocolate milk powder. It works best with nestle brand with the goofy rabbit on it. Olvaltine is also decent. DO NOT USE HOT COCO MIX. Coco mix is garbage for some reason. Not enough sugar I believe.

Step 2: Mix

I don't use measuring scoops to make my goop concoction. I will give estimates and use the photos as a guide. Ultimately this mixture is adjustable to your tastes.

Take a large scoop of PB in a bowl. I use a cereal sized bowl but whatever floats your chocolaty boat to happy land. Scoop is around 1/3 cup.

Pour chocolate milk mix over PB. Go big go small. I usually go just below or equal parts PB. If you want more PB flavor go smaller.

Add tiny amount of milk. Maybe like 1 ounce to begin. Stir with the same spoon you scooped the PB with(less dishes duh).

Stir the heck out of it. Pretend your hand is a power mixer. It should be thick enough to turn the bowl upside down and not spill or drain out like a Dairy Queen Blizzard.

Or do a gentle fold and keep the PB and chocolate somewhat separated for a flavor mix.

Step 3: Mix

I don't use measuring scoops to make my goop concoction. I will give estimates and use the photos as a guide. Ultimately this mixture is adjustable to your tastes.

Take a large scoop of PB in a bowl. I use a cereal sized bowl but whatever floats your chocolaty boat to happy land. Scoop is around 1/3 cup.

Pour chocolate milk mix over PB. Go big go small. I usually go just below or equal parts PB. If you want more PB flavor go smaller.

Add tiny amount of milk. Maybe like 1 ounce to begin. Stir with the same spoon you scooped the PB with(less dishes duh).

Stir the heck out of it. Pretend your hand is a power mixer. It should be thick enough to turn the bowl upside down and not spill or drain out like a Dairy Queen Blizzard.

Or do a gentle fold and keep the PB and chocolate somewhat separated for a flavor mix.

Step 4: Cake

Yes cake. Can we have a cake and eat it too. Or can we just eat two cakes and call it a week. Who knows these things. I'm sure math will solve it for us. Why cake. Because obviously... Cake.

To turn this recipe into a mug cake, or more likely a single bowl cake, just a a pinch of salt and some baking powder. (not soda, powder works better) Then microwave for approx 70 ish seconds. Your time will vary. Depending on the mix you will have to trial and error by doing this a few times to get a good rising cake, but even a mushy weird but hot cake like sponge is still great. Especially great with some ice cream on top to get the crazy sensation of hot and cold in your mouth at the same time. Its crazy.

Another cake note, The original recipe for the PB chocolate if mixed with a little extra milk makes a great cake frosting. Yellow cake with chocolate PB frosting. YES.