Chocolate PB & J Cups

Ingredients

• •13½ ounces semisweet chocolate chips
• •3 tablespoons coconut oil
• •4 tablespoons creamy peanut butter
• •⅓ cup grape jelly

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Method

From foodista.com — read the original

1. 1Prepare 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.
2. 2For melting chocolate: set a sauce pan over medium heat containing about an inch of water, then place a glass, or heat proof bowl over the sauce pan. Careful not to let the simmering water touch the bowl.
3. 3Add chocolate chips and coconut oil, stir to combine.
4. 4When completely melted, carefully remove from saucepan and set aside to cool for a minute.
5. 5Note: 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.
6. 6Using a tablespoon measuring spoon, pour measured melted chocolate into each mini cupcake liner.
7. 7When done transfer to the freezer.
8. 8Freeze for about an hour, until hardened.
9. 9Set remaining melted chocolate aside for later.
10. 10Meanwhile, scoop peanut butter into a sandwich sized ziploc bag and cut a inch hole off one corner (make sure its 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).
11. 11Scoop jelly into another sandwich bag and do the same. When bottom layer has hardened, pipe about 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 teaspoon of jelly.
12. 12Note: No need to measure this out; just eyeball it and keep the peanut butter and jelly in the center as much as you can.
13. 13Pour another -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.
14. 14Freeze another 30 minutes to an hour until hardened.
15. 15Thaw at room temperature or refrigerate for 20-30 minutes before eating to allow the peanut butter to soften up.
16. 16Freezer friendly when sealed in a freezer-safe container for up to 3 months.
17. 17I 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.