Chocolate PB&J Cups

Thanksgiving is almost here! Time to feast on stuffing, yams, and canned cranberry sauce (yes, I prefer that over the fresh stuff)! I was planning on going home for Thanksgiving this year but with all the wedding plans, I felt it was best to stay local. I was bummed at first because Thanksgiving is just not the same without my family. And no matter how gourmet or delectable Thanksgiving somewhere else can be, nothing beats the deep fried turkey and egg rolls we have at my house.

But I realized that Thanksgiving this year will be really fun because I’ll still be with people I love and who knows, maybe Chris and I will start some traditions of our own. I’m excited because we have three turkey celebrations to go to! I might even go running on Thanksgiving day…though who am I kidding. However, these homemade Reese’s peanut butter cups might motivate me to run. I’ve eaten plenty to warrant a good workout!
These might be one of the easiest treats I’ve made excluding the chocolate-covered cereal. I LOVE Reese’s peanut butter cups but recently, I have found the taste to be too processed and chemical-ly. Is this part of getting older? Or becoming a food snob in California? Either way, I was really excited to see this recipe from a cookbook geared towards children nonetheless! 
I made half with homemade strawberry preserves, and the other half with homemade apricot jam. I think the touch of fleur de sel elevates the whole thing. It is stupid good. I don’t think I can go back to Reese’s. 
You most likely have all these ingredients in your house, so what are you waiting for!? This might be one of the new Amy & Chris Thanksgiving traditions 🙂
Chocolate PB&J Cups
Makes 20 cups
Recipe from Weelicious Lunches by Catherine McCord
  • 1/2 cup smooth peanut butter (*I used crunchy because I like the texture.)
  • 3 tablespoons powdered sugar
  • 1 10-ounce bag dark chocolate chips
  • 1/4 cup strawberry preserves (or jam of choice)
  • 1 tablespoon fleur de sel
*Place the peanut butter and powdered sugar in a bowl and stir to combine. 
*Place the chocolate chips in a microwave-safe bowl and melt in the microwave for 60 – 90 seconds, stirring halfway through, until smooth. 
*Fill the wells of a paper-lined mini-muffin pan with 1 heaping teaspoon of the melted chocolate. Refrigerate the pan for at least 10 minutes. 
*Meanwhile, roll 1 teaspoon of the peanut butter mixture into a ball and flatten it into a disk the size of a mini-muffin well. Repeat with the rest of the peanut butter to make about 20 disks. 
*When the chocolate has cooled, place a peanut butter disk in each cup. Top each disk with 1/2 teaspoon of the preserves. 
*Top the cups with about 1 teaspoon melted chocolate to cover and furnish with a few flakes of fleur de sel. Refrigerate until set, about 20 minutes. 

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