Peanut Butter & Jelly Cups

Peanut Butter and Jelly Cups

This post was made possible by the U.S. Highbush Blueberry Council. Thank you for your support!

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PB & J Cups

by Brandi Milloy

Ingredients

  • 12 oz. fresh blueberries

  • 1 tbsp. water

  • 1/2 cup sugar

  • 12 oz. semi sweet chocolate, melted

  • 3/4 cup creamy peanut butter

  • fluer de sel, optional

Directions

  1. Make jam by placing blueberries, sugar and water in pot on medium-high heat and bring to a boil. Boil for a minute and mash slightly. Turn off heat to cool. Pour jam into clean jar and keep in refrigerator up to a month.

  2. Using a pastry brush, spread chocolate up sides of mini muffin liners and place in muffin tin. Freeze to set, about 5 minutes.

  3. Spread 1/2 tablespoon of peanut butter into bottom of chocolate shell. Top each with 1/2 tablespoon of jam. Place back in freezer to harden, about 5 minutes.

  4. Top each cup with melted chocolate and garnish with a sprinkle of sea salt. Place back in freezer one final time to set completely. Keep in refrigerator for ultimate freshness and enjoy within 10 days!