Peanut Butter & Jelly Chocolate Cups

Happy Friday!! It's been a little quiet here the past couple of days because, well, I've just been lazy. I'm having a little staycation, and I am taking full advantage of the ability to be a bum. I did get out and do some shopping and went kayaking yesterday, so it's not like I've been propped up on my couch the entire week :)

But, I don't want you all to think I've disappeared, so today I'm bringing you something sweet to start the weekend off!! Who doesn't love Reese's Peanut Butter Cups? No one that I know of. So, when I saw these peanut butter and jelly filled chocolate cups, I knew that I had to make them. And as good as they looked, they tasted even better. I went with a traditional grape jelly, but next time I'm going to try them with raspberry jelly. YUM!!

They are just a little dangerous, because they are super easy to make, and since they are miniature, it's easy to eat more than one at a time...you know my weakness with miniature desserts.

Peanut Butter & Jelly Chocolate Cups

Source: With Style & Grace

Ingredients

• 2 cups semi-sweet chocolate chips
• 1 teaspoon coconut oil
• 1 cup peanut butter
• 1 tablespoon powdered/confectioner‘s sugar
• 1/2 cup of jelly – your choice of flavor!
• coarse salt for sprinkling

Preparation

1. Line mini muffin tins with paper liners and set aside.
2. Melt the chocolate in a double boiler, saucepan or microwave. Once it’s melted down, add coconut oil to thin out. Add more, if needed.
3. Coat the bottom and halfway up the sides of each liner with chocolate.
4. Place the cupcake tin in the freezer for 20 minutes so the chocolate can harden.
5. Meanwhile, mix together peanut butter and powdered sugar and place the mixture in the fridge for 10 minutes.
6. Remove the tins from the freezer and the peanut butter from the fridge, and spoon about 1 teaspoon of peanut butter into the center of each chocolate cup. Put the tin back in the freezer for about 10 minutes. Remove and add 1/2 teaspoon of jelly on top of the peanut butter.
7. Cover cups with chocolate to cover the pb&j. Sprinkle salt on the top of each cup.
8. Place muffin tin back into the freezer for 20 more minutes.
9. Store at room temp or in the fridge.