Candy, Valentine's Day, Wheat Free

You’re the Peanut Butter to my Jelly

February 3, 2014

peanut butter cupspnbg pn

Although, Adam actually doesn’t like peanut butter. So I guess I’m the peanut butter, and he’s the jelly. Specifically raspberry jelly. 

With Valentine’s day coming up I thought about all of my favourite ingredients that seem to go together naturally. Peanut butter and jam (or jelly) definitely popped into my mind. A natural pair, or duo. They compliment each other with a little sweet and salty. An original couple. 

Seeing as how Valentine’s Day is about couples I wanted to create some recipes that were great for sharing. These made huge chocolate cups, so half of one would be enough – although I did eat an entire one to myself (hello stomachache). 

They’re simple to make, and store easily. You could even bundle them up in a to-go package to spread the love. 

cups pb jam

I was going to use regular Jam, but Adam assured me Jelly was different (because there aren’t any seeds.) Seeing as how I didn’t have jelly I decided to improvise. To make jelly simply warm up regular jam then push it through a mesh sieve, the seeds will be removed and you’ll have smooth jelly. Easy. 

cuapascipcupas

cupasss

Peanut Butter & Jelly Cups
Classic PB & Jelly wrapped in chocolate for a sweet treat
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Ingredients
  1. 6-8 Squares Dark Chocolate
  2. 1 tsp. Coconut oil
  3. 2 Tbs. Raspberry Jam
  4. 3 Tbs. Natural Peanut Butter
Instructions
  1. Line a muffin tin with paper liners (makes 4 large cups, or 6 mini cups)
  2. Place chocolate and coconut oil in top of double boiler and stir until melted.
  3. Microwave raspberry jam for 30-45 seconds until smooth and runny. Push through a sieve to remove any seeds. Set aside.
  4. Using a small spoon pour melted chocolate into bottom of paper liners, place in fridge or freezer to harden 2-3 minutes. Remove.
  5. Spoon dollop of peanut butter on top, then the raspberry jelly.
  6. Spoon rest of melted chocolate on top to cover, place back into fridge/freezer to harden.
Notes
  1. Store in fridge.
b a k e a h o l i c http://www.bakeaholic.ca/

 

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2 Comments

  • Reply Nancy @ gottagetbaked February 11, 2014 at 3:13 PM

    I’ve been so busy I wasn’t able to come over and comment immediately after drooling over the photos you posted of these beauties. These look sooooooo gorgeous, Alicia! You can never go wrong with chocolate, PB & jelly. The dark chocolate shell looks so glossy and perfect. I can’t wait to make these for myself (I’m not sharing).

    • Reply Alicia February 12, 2014 at 7:58 PM

      Thanks nancy! I definitely did not share either 😉 although I suggest making them in mini cups rather than the large ones because they are Quite big lol

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