PB&J Cups as seen on Valerie's Home Cooking, Season 13.
Recipe courtesy of Valerie Bertinelli

PB & J Cups

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 8 servings



Special equipment:
1-tablespoon size cookie scoop, 1/2-tablespoon size cookie scoop
  1. Line 8 cups in a 12-cup muffin tin with cupcake liners.
  2. Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
  3. Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
  4. Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill the remaining 7 muffin cups.
  5. Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
  6. The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.