December 2013 / Gift-Giving / Gluten-Free / Recipes

Homemade PB&J cups

I’ve seen photos of homemade peanut butter cups on Pinterest and thought, “Hey, that looks easy/fun.” And so, when certain members of our household who shall remain nameless, ate our youngest son’s PB&J bar from TJ’s (and he was super bummed) I took it as an opportunity to test out these little babies because, although I was fresh out of pre-made PB&J bars and also fresh out of energy to drive to the store, I did have on hand: dark chocolate, pecan butter we made for a different recipe, and Smucker’s strawberry jam.

Life happens. In a household of five, your stuff gets eaten. My husband and I (not even joking) keep a stash of special food things in our bedroom closet, and sometimes it’s not even safe there. “Who snuck into my bedroom and stuck their fingers in the Nutella!?!” is a real question I’ve asked my children. Sigh.

If family dysfunction isn’t your problem (!!!) then just make these because they’re good, and you’ll like them, and if you give them as a gift, the recipient will like them, too. They couldn’t be easier.

PB&J cups

Homemade PB&J Cups

Things you’ll need:
A mini muffin pan
mini cupcake papers (get cute ones from Michael’s or somewhere for gift-giving)
A double boiler (or a heat proof bowl set over a pot of simmering water)
1 lb. chocolate, chopped (use your preference – I love really dark chocolate)
Peanut Butter (or almond butter, pecan butter, cashew butter, etc.)
Jelly or Jam (I was thinking Almond Butter and blueberry jam would be fantastic with dark chocolate)

Line the mini muffin pan with the mini cupcake papers. Melt the chocolate in the double boiler over medium-low heat, keeping the chocolate between 100 and 115 degrees F, or just above body temperature (you should be able to comfortably stick your finger in the melted chocolate). Take it slow, you don’t want to get the chocolate too hot. This prevents both “blooming” and trolls under your bed.

Once the chocolate has melted, spoon about a teaspoon into the bottom of each mini cupcake paper and push the chocolate up the sides about 1/4 to 1/2 an inch to coat. Once finished, pop the chocolate cups into the freezer for about 10 minutes, or until just set.


Spoon 1/2 tsp. peanut butter into the center of each chocolate cup, and flatten it out to the edges of the chocolate. Top the peanut butter with 1/2 tsp. jelly in each cup, then finish by covering the PB&J with another teaspoon or so of melted chocolate. You should get about 24 cups per batch.

Pop ’em in the freezer, and let them set. Voila!

(Plenty for everybody.)


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