Peanut Butter and Jelly Cups
This post was made possible by the U.S. Highbush Blueberry Council. Thank you for your support!
PB & J Cups
by Brandi Milloy
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
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.
Using a pastry brush, spread chocolate up sides of mini muffin liners and place in muffin tin. Freeze to set, about 5 minutes.
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.
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!