Mini Milk Chocolate Peanut Butter & Jelly Cups
 
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Yields: 12 mini cups
Ingredients
  • 5-6 oz high quality milk chocolate, finely chopped
  • 1/4 cup natural peanut butter (the kind with peanuts as the only ingredient)
  • 1 Tbsp maple syrup
  • 1/4 tsp salt or to taste
  • 3-4 Tbsp raspberry jam
  • sea salt for sprinkling
Instructions
  1. Line a mini cupcake tin with mini cupcake liners. Give each cup a little spray with baking spray.
  2. Microwave chopped chocolate in 30-second increments until melted, stirring in between. Scoop one teaspoon of melted chocolate into each cup.
  3. Stir together peanut butter, maple syrup, and salt. (I like to warm the peanut butter in the microwave to make this easier.) Taste and adjust - it should be pretty sweet.
  4. Using a 1/2 teaspoon, scoop little spoonfuls of the peanut butter mixture into the center of each cup of chocolate. (Depending on the peanut butter you're using, the mixture may be smooth enough to drizzle.)
  5. Top each cup with a scant teaspoon of the raspberry jam. Place in the freezer to cool and harden for 5 minutes before continuing.
  6. If necessary, microwave the remaining chocolate again until smooth. Top up each cup with a teaspoon of chocolate. Jiggle the tin around to get the tops smooth and bang it against the counter a few times. Sprinkle with sea salt and return to the freezer to harden.
  7. Now time to sample! These cups are best enjoyed straight from the fridge.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/07/mini-milk-chocolate-peanut-butter-jelly-cups/