Thursday, August 30, 2012

Chocolate PB&J Cups



This recipe was inspired by Sweet Box Treats
2 cups bitter sweet dark chocolate chips (60%)
2 cups milk chocolate
Crunchy salted peanut butter
Raspberry preserves

Line a 24-cup mini muffin pan with paper liners. Place chocolate in a heatproof bowl over a pot of hot water that's on a low heat, making sure the bowl doesn't touch the water. When the chocolate is melted, cover the bottom of each paper liner with about a tablespoon of chocolate. Follow this with a teaspoon each of peanut butter and preserves. Finally, fill the top with chocolate (about 3/4 full) and refrigerate to set (about 2 hours).

Keep refrigerated in a airtight container.






5 comments:

The Slow Roasted Italian said...

How absolutely simple and delicious!!! Love these Mia. Thank you for sharing.

Anna said...

What a great idea. I can't wait to try it. Who doesn't love PB&J.

Mia said...

thank you! :)

Javelin Warrior said...

I've never seen peanut butter AND jelly cups before, but these sound awesome and I'm drooling over the photo! I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations...

Mia said...

thank you so much!

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