Peanut Butter & Jelly Cups by Natalie
Do you like making your own candy?
I’m thinking of making some this Easter with the kids. Since we’re all at home most of the time anyway, and anything to do with baking or chocolate makes them run happily to the kitchen to “help”.
If anything, it’s a morale booster during our social distancing time.
Have you ever made homemade peanut butter cups? They’re SO easy. And you can use any kind of chocolate or nut butter you want!
I took it a step further and made PB&J cups.
Friends, these are SO good. I wasn’t even a PB&J fan until a couple of years ago. (True story.)
Now I can’t get enough.
You only need three ingredients for these cute little cups. And maybe some sprinkles or sea salt if you’re feeling flirty.
I used both white chocolate and dark chocolate. Just for kicks.
I like to use those “melts” that look like little disks.They melt really easily … hence the name, maybe? You could also use chocolate chips or a chopped up chocolate bar.
Just pop some in the microwave for 30-second intervals and stir after each time.
I like to make these in my mini muffin tin because they turn out so cute.
You could make these in a regular muffin tin if you wanted.
For the mini ones, you’ll put about a teaspoon and a half of melted chocolate into a liner. Then use a spoon to smear the chocolate up the sides a little. This will keep the PB&J from leaking out.
Then put it in the fridge or freezer for a couple of minutes so it hardens.
Here’s the fun part.
Put a little dab of peanut butter and jelly in each cup. Or you could just fill them with peanut butter.
If you happen to have any baby spoons knocking around in your silverware drawer, they’re great for this!
My 7-year-old daughter helped me with these. She LOVES diving in and helping me with food projects.
All of my kids do.
Except when I make salad.
Now put another teaspoon or so of melted chocolate on top to cover the filling.
I put some sea salt flakes on the dark chocolate cups and some sprinkles on the white chocolate cups.
Then tap the pan hard on the countertop to flatten out the chocolate. Similar to when you bang a cake pan on the counter to remove the bubbles in the batter.
Back into the freezer it goes! It’ll take a little longer this time.
All done! Aren’t they so cute? Especially those white chocolate ones with the sprinkles.
I tried to cut one in half to show you the inside. It didn’t go so well.
After the fact I had the idea to freeze them completely solid. That might be a super tasty way to eat them as well. That’ll be my next project.
We just adored these. They were a quick little project with things we had in our cupboard. And they were eaten about as fast as they were made.
Clearly we need to make more next time!
Here’s the link to the printable recipe on Tasty Kitchen: Homemade Peanut Butter & Jelly Cups