Peanut Butter & Jelly Chocolate Cups Recipe

Cook Time: About 20 minutes
Prep Time: 10 minutes
Difficulty: Easy

Chocolate and peanut butter lovers, gather around! Today we introduce to you these deliciously decadent Peanut Butter & Jelly Chocolate Cups, featuring Cherchies® Preserves and Cherchies® Fruit Butter Spreads. Chocolate covered everything I say, and if you are a chocolate lover like I am, I know you will surely understand.

What makes everything better, other than chocolate? (Maybe bacon, but I will save that for another day). These sweet and salty chocolate treats will melt your heart, but grab some for yourself because these tasty morsels will disappear right before your eyes. They did at our home!

Who wants some?

Comment below and let us know what Preserve or Butter Spread you liked most in this recipe.

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Ingredients

2 cups chocolate chips/ dark chocolate chips

1 teaspoon (tsp) coconut oil
12 muffin cup liners
1 cup peanut butter
1 cup powdered sugar
1/2 cup Cherchies® Preserves of choice or Cherchies® Butter Spreads
Coarse sea salt for garnish (optional)

Preparation
Line a 12 cup muffin tin with disposable cupcake liners.

Combine Peanut Butter and powdered sugar in a medium bowl. Mix ingredients with hand mixer until combined. Scoop mixture with melon ball scooper (1 inch) and place the mixture on a parchment paper lined tray. Place tray in freezer for about 10 minutes. Remove Peanut Butter balls from the freezer and flatten with a spatula. Return to freezer while you prepare the chocolate.

While peanut butter patties are chilling, prepare the chocolate. Melt the chocolate chips and 1 teaspoon (tsp.) coconut oil in a bowl over a pan filled with about 1 1/2" water. Turn the burner on high and stir chips as they begin to melt. (You could melt chips in microwave if your prefer, heating on 50% power for 30 second intervals, stirring each time until completely melted). When all the chocolate chips are melted, remove the pan and bowl from heat and turn off the stove.

Add about 1 Tablespoon (Tbsp.) (dollop) of melted chocolate to each muffin cup. Use a clean art brush to spread the chocolate up the sides. Afterwards, tap the pan on the counter to even the chocolate in the cups.

When peanut butter patties are not tacky, remove them from the freezer and place patties in the middle of the chocolate cup. Add 1 teaspoon (tsp) Cherchies® Preserves or Cherchies® Fruit Butter Spreads and carefully spread over peanut butter patty, making sure not to go to the edge. The chocolate needs to go on the sides and top.

Add the remaining chocolate (1 Tablespoon (Tbsp)) to each of the cups. Use a spoon or small spatula and spread chocolate over peanut butter and jelly to the edge of the cupcake liner to seal in the yumminess. Refrigerate for 20 minutes or until set.