| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 12 ounces bittersweet chocolate chips
- 3/4 cup smooth peanut butter
- 1/2 cup confectioners’ sugar
- Nonstick cooking spray
- 6 tablespoons strawberry jelly
- Flaky sea salt, for garnish (optional)
Instructions
- Line 8 cups in a 12-cup muffin tin with cupcake liners.
- Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
- Meanwhile, add the peanut butter and confectioners’ sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
- Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill the remaining 7 muffin cups.
- Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
- The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 429 |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 4 g |
| Sugar | 40 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 210 mg |
Reviews
Everyone in family loved, loved loved them. Especially the sweet hidden treat. I have been asked me make them almost weekly by my husband and grandchildren. Thank you Valerie
Made them- love them! Another great recipe! Thank you, Valerie
This was an awesome recipe! Loved them but how do you keep them from melting so much in your fingers? Is there something you can add/take out?
Dear Valerie,
Thank you!
Total perfection!
Thank you!
Total perfection!
So think it should be 1/3 cup of peanut butter not 3/4 cup. I had to triple the recipe and have more than 2 cups of peanut butter leftover.
These were delicious! Rich and creamy. Tasted like they were from a bakery
Followed all directions. I was impressed with this recipe. Delicious! No changes. Pay attention to the measurements as directed. One thing that I noticed. This recipe makes 8 cups. In the last part of the directions, it reads “go on to full remaining 12 muffin cups. Confusing, but I knew this only had 8 servings. You will not get 12 from 12 OZ of Chocolate Chips. Loved this recipe. Made and froze 2 batches for upcoming girl’s party! Thank You-
in direction #1, you say to line “8” tins in a 12 cup tin. In the last note direction, you say to use all 12…? Will this make 8 or 12? I guess give it a whirl and see how many actually come out?
My family loved it will be making them often.
Question about PB:
On the show I just saw (S13 E7), Valerie talked about using “any” nut butter of choice. What if there’s anapylaxic reaction to nuts? Can I use “Sunbutter®”, or sunflower seed butter to make the same? It seems to me that I can, but I think the texture might be different. I never had it, but I am making these for a friend. Any measurement changes between the sunflower butter and confectioner’s sugar?
Thank you…