This recipe was inspired by Sweet Box Treats
2 cups bitter sweet dark chocolate chips (60%)
2 cups milk chocolate
Crunchy salted peanut butter
Raspberry preserves
Line a 24-cup mini muffin pan with paper liners. Place chocolate in a heatproof bowl over a pot of hot water that's on a low heat, making sure the bowl doesn't touch the water. When the chocolate is melted, cover the bottom of each paper liner with about a tablespoon of chocolate. Follow this with a teaspoon each of peanut butter and preserves. Finally, fill the top with chocolate (about 3/4 full) and refrigerate to set (about 2 hours).
Keep refrigerated in a airtight container.
5 comments:
How absolutely simple and delicious!!! Love these Mia. Thank you for sharing.
What a great idea. I can't wait to try it. Who doesn't love PB&J.
thank you! :)
I've never seen peanut butter AND jelly cups before, but these sound awesome and I'm drooling over the photo! I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations...
thank you so much!
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