Peanut Butter and Jelly Cups

Okay, this is so easy it’s barely even a recipe, but you need these in your life, so I’m here to teach you how to make them. All you need is a muffin tin, cupcake liners, chocolate, coconut oil, nut butter, and your favorite flavor of jelly. For mine, I used semisweet chocolate chips, peanut butter, and raspberry jelly! You could use almond butter or cashew butter, milk or dark chocolate, strawberry or grape jelly… the delicious combinations are endless.

So basically how this works is you place your cupcake liners in the muffin tin and pour a tablespoon of your melted chocolate in each. Spread the chocolate around the liner to distribute evenly along the bottom and about halfway up the sides too. Then let them hang out in the freezer for 10 minutes. When they come out of the freezer, add your peanut butter and jelly, one layer at a time, and top off with a layer of melted chocolate. Then freeze them one more time. This recipe makes 6 pb&j cups.

Some notes:

• The coconut oil in this recipe is just so that the chocolate is easier to pour and spread. If you don’t have it, don’t worry about it!
• Don’t get too carried away with the thickness of the chocolate layers- it’ll be super hard to bite into if you use too much! You only need 1 tablespoon for each chocolate layer.
• You can use chocolate chips or a chocolate bar, both work fine.

Peanut Butter and Jelly Cups

• 6 cupcake liners

• 1 1/4 cup chocolate (melted)
• 1 teaspoon coconut oil (melted with chocolate)
• 6 tablespoons peanut butter (1 tbsp for each liner)
• 6 tablespoons jelly (1 tbsp for each liner)

1. In a microwave safe dish, melt the chocolate with the 1 tsp coconut oil for about 1 minute or until completely melted, stirring in 30 second intervals.
2. Pour 1 tablespoon of chocolate in each of the liners. Using a spoon, spread evenly along the bottoms of the liners, bringing some halfway up the sides as well. Freeze for 10 minutes, or until hardened.
3. In each liner, top the frozen chocolate layer with 1 tablespoon of peanut butter. Spread out evenly over the chocolate.
4. On top of the peanut butter layer, add 1 tablespoon of jelly.
5. Top off the jelly layer with another tablespoon of melted chocolate to create the top of your pb&j cup. Freeze for 10-15 minutes.
6. Once hardened, remove from the liner, bite in and enjoy! Store them in the fridge or the freezer.