Rumor has it that it’s National Peanut Butter and Jelly day.
Who knew such a day existed?
I love a good excuse to eat food. Not that I need one, but it’s always nice to have one, just in case.
I’ve been on a PB&J kick lately. Rainy day, comfort food. On top of that, my chocolate cravings have been kicked up a notch. You can guess where this is going. The idea of making of making it into a chocolate cup came from this genius.
For all you “non” bakers, this one’s for you. You really can’t mess this one up. Go ahead, try. I dare you.
ps. for an Easter treat, make in pastel paper liners and set out for guests or add to your kids easter baskets. Assuming that you don’t hoard these for yourself [I wouldn’t blame you], they’ll be a hit.
So… I like salt, a lot.
I’ll add it to anything, even chocolate. If you’re making these with or for kids, you may want to leave it off.
My husband likes more peanut butter & jelly mixture, less chocolate. My mood that day led to a little more chocolate. Good news, depending on how you like it, you can make how you please.
This is one of my favorite combinations of sweet and salty.
Chocolate Peanut Butter & Jelly Cups
- 2 cups semi-sweet [or milk chocolate] chocolate chips
- 1 teaspoon coconut oil
- 1 cup peanut butter – or nut butter of choice
- 1 tablespoon powdered/confectioner ‘s sugar
- 1/2 cup of strawberry jelly – or jelly/jam of choice
- sea salt
- Line a mini muffin tin with paper liners and set aside.
- Melt the chocolate in a double boiler, saucepan or microwave. Once it’s melted down, add coconut oil to thin out. Add more, if needed.
- Add about one teaspoon of melted chocolate to the bottom of each paper cup. Tilt the liners so the chocolate evenly coats the bottom and slightly up the sides. Another option is to take a pastry brush or even a small knife to spread the chocolate.
- Place the cupcake tin in the freezer for 15-20 minutes to let set.
- Meanwhile, mix together peanut butter and powdered sugar – this makes it less sticky and easier to handle. Place peanut butter mixture in the fridge for 10 minutes.
- Once both timers have gone off, roll [in your hands] about 1 teaspoon of the peanut butter mixture and place in the center of each chocolate cup. Place tin back in the freezer for about 10 minutes. Remove and add 1/2 teaspoon of jelly on top of the peanut butter.
- With the remaining chocolate, cover each PB&J cup until covered. Top with sea salt – optional.
- Place muffin tin back into the freezer, last time I promise, for about 20 minutes.
- These can be left out at room temperature or in the fridge. These lasted about 3 days in our house, but can probably keep up to 1-2 weeks, or 3-4 if kept in the freezer.