PB & J Chocolate Cups
Ingredients
- 750g milk or dark chocolate, melted
- ½ cup (125ml) peanut butter
- ½ cup (125ml) strawberry jam
Method
- Line a 12-hole muffin pan with mini cupcake holders (or use clingfilm).
- Coat the bottom of each holder with about 1 tsp (5ml) melted chocolate.
- Add about ½ tsp (3ml) each peanut butter and jam to the centre.
- Spoon ½–1 tsp (3–5ml) chocolate on top, making sure the peanut butter and jam are thoroughly covered.
- Allow to set at room temperature for 10–15 minutes, or until firm, before serving.
