I’m a fair weather Halloween friend, I must admit. Sorry, Halloween lovers out there, I don’t care for the skeletons and crossbones or all the scary stuff, but still love you anyway. Hope we can still be friends.
What I do love is chocolate, and candy … and stuffing my face with sweets. C’mon I know you do too. 🙂
This is face stuffing heaven.
When I saw this recipe over at Love and Lemons I knew this is what
I the kids would want as a treat. No tricks here … it’s all treat. And if you ask me, an all-year ‘round treat!
Whether you are into Halloween or not, who doesn’t love a Reese’s peanut butter cup? I mean, c’mon. There’s something about the combination of chocolate and peanut butter. Gosh, I remember how my husband and I would sneak those bright orange wrappers out of our boys treat bags, years ago, we’re such rebels. When we began eating gluten and dairy free, we discovered Justin’s dark chocolate peanut butter; as good as those are I couldn’t resist making a homemade version with jelly.
Not only are they easy (only 4 ingredients!!), the freezer does most of the work here.
Chocolate PB & J cups are kick-ass you guys!
I kinda love these SO VERY JELLY ones much, MUCH more than just peanut butter. I think you will too.
This is everything you can imagine them to be looking at those close-up-making-them-look-huge photos.
Can you tell how excited I was with these? Ha! A little different for me. I thought a “pop art” vibe would be kinda cool way to display these for you guys. Hope you like them! 🙂
For some more Halloween inspired fun, check out this fudge bats and milkshake recipe!
Have a super safe and happy Halloween!
- Makes 24 mini cups
- 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 ⅓ cup of grape jelly, or your favorite flavor
- 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 proofbowl 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 ½ 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
¼ inchhole off one corner (make sure it’s 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 ½ 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 ½ 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 ½-1 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.
- Some more notes:
- Freezer friendly when sealed in a freezer-safe container for up to 3 months.
- I didn't add sea salt. As much as love it, I kept it more kid friendly since the other children don't care for sea salt like my boys do. It may have brought on a "huh, what is that?" reaction. In the future, I will be making them with sea salt for a nice contrast of flavor as Lindsey did.
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Robin Frankel says