Ingredients: 13.5 ounces semisweet chocolate chips (I used Enjoy Life mini chips),3 tablespoons coconut oil,4 – 5 heaping tablespoons creamy salted peanut butter (well stirred),about 1/3 cup of grape jelly, or your favorite flavor
Instructions:
- Prepare 24 mini cupcake liners on a baking sheet sized to fit your freezer. Note: You will need a total of 2 hrs of chill time for this recipe.
- For melting chocolate: set a sauce pan over medium heat containing about an inch of water, then place a glass, or heat proof bowl over the sauce pan. Careful not to let the simmering water touch the bowl.
- Add chocolate chips and coconut oil, stir to combine.
- When completely melted, carefully remove from saucepan and set aside to cool for a minute.
- Note: I find that lining a mini cupcake pan – rather than have each mini free standing – cumbersome since finger marks usually will end up on the chocolate.
- Using a tablespoon measuring spoon, pour measured melted chocolate into each mini cupcake liner.
- When done transfer to the freezer.
- Freeze for about an hour, until hardened.
- Set remaining melted chocolate aside for later.
- Meanwhile, scoop peanut butter into a sandwich sized ziploc bag and cut a inch hole off one corner (make sure its not dripping in oil, if so add 2 tablespoons of powdered sugar as Love and Lemons does.
- My peanut butter is a no-stir type and relatively oil free with only peanuts and salt as the ingredients).
- Scoop jelly into another sandwich bag and do the same. When bottom layer has hardened, pipe about of a teaspoons worth of peanut butter in the center of each cup. Then freeze all the cups for 15 minutes and repeat with jelly. I did more like a heaping teaspoon of jelly.
- Note: No need to measure this out; just eyeball it and keep the peanut butter and jelly in the center as much as you can.
- Pour another -1 tablespoon of the remaining melted chocolate (we are not using tempered chocolate here since we all plan to eat these in a matter of minutes! hehe) to cover fully. Make sure to fill any open areas along the cupcake liners.
- Freeze another 30 minutes to an hour until hardened.
- Thaw at room temperature or refrigerate for 20-30 minutes before eating to allow the peanut butter to soften up.
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