Peanut Butter & Jelly Chocolates
It’s the perfect combo: Peanut butter, jelly, AND chocolate. YUM-O!
It’s almost time for Halloween (at the time I wrote this blog). That means we need lots of candy options. To start the fun, we had to make a chocolate option first.
The best part of this recipe…it’s SUPER easy to make.
There was a lot of inspiration that went into this recipe. Kelsey (from Light My Heart) and Lexi (from Find My Heart) both love sweets AND they love peanut butter with jelly. They’re also under six years old and gave this recipe a HUGE thumbs up. I guess that means it’s good.
My other inspiration was definitely Weston from The Chocolatier (Man Card Book One). The man is an award-winning chocolatier and added gold flakes to each pretty chocolate he created. FYI: I did not add gold flakes and my chocolates are not gorgeous…but they are still delicious.
Huh, I guess all my series love their sweets. Who can blame them though, dessert is always the best meal of the day.
I know not everyone has chocolate molds and honestly; you don’t have to have them. A mini muffin pan (spray the pan with cooking spray or line with parchment paper) would work just fine or you could just buy the muffin cups and work with them individually, maybe on a sheet pan. Just get creative and have fun. Remember, there are no rules with recipes. Make it your own.
I explain in the recipe notes below how to make it low carb. This recipe is easy to interchange.
Oh, and at the time I posted this blog, I didn’t have a microwave. That’s why I always shared how to use a double boiler (I still love using a double boiler even with my microwave). If you have a microwave, it’s much easier to melt the chocolate.
Okay, let’s make some chocolate candy!
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Peanut Butter & Jelly Chocolates
Recipe by Terra Kelly
Prep: 10-15 minutes
Inactive: 45 minutes
Makes: 20 bite-size chocolates
Ingredients
6 oz semi-sweet baker’s chocolate
¼ cup peanut butter
1 ½ Tbsp confectioners' sugar
1-2 Tbsp Jam or Jelly
Directions
Note: This recipe uses silicone candy molds. You could use a mini muffin pan and add small muffin cups. Get creative and use what you have at home.
For the recipe- Use one silicone candy mold. You don’t need to grease or butter the mold. (If you use a muffin pan, you may need to add some cooking spray or butter.)
Melt the chocolate: (You can use a double boiler or the microwave) In a double boiler (I use a saucepan and add an inch of water. Then place a metal bowl on top of the pan. The burner should be medium heat.) melt 3 oz of the chocolate. Stir continuously to prevent it from burning. Pull the pan off the burner and start adding it to the mold. You can use a brush to spread the chocolate around the bottom and sides, or you can move the mold around in a circle to ensure all sides and the bottom are covered with the chocolate. Place in the freezer to set the chocolate for about 15 minutes.
Peanut Butter and Jelly: In a small bowl, mix peanut butter and confectioners' sugar until smooth. (Use your favorite peanut butter and jelly. See notes at bottom regarding making this recipe low carb.) Once the chocolate is set, add a small amount of peanut butter and then jelly to each mold. (Fill to about ¾ full in each mold so you have space for the chocolate bottom.) Place in the freezer to set the peanut butter and jelly for about 15-30 minutes.
Melt the chocolate: Repeat the process above. Use the remaining 3 oz of chocolate. Once the peanut butter and jelly are set, add the melted chocolate to the molds. Ensure each mold is filled to the top with the melted chocolate. Use a flat surface (bread scraper or back of a knife) to scrape the excess off. Place the mold in the freezer to set the chocolate for about 15 minutes.
Once your chocolates are set carefully remove them from each mold (be careful when pulling them out because the sides can be delicate and easily punctured). If you used your mini muffin pan with muffin cups, you should be able to pull them out easily.
Enjoy one, two, or three, no judgement here!
Notes: This recipe only makes 20 bite-size chocolates, you could easily double the recipe. If you double the recipe- use ½ cup peanut butter, ¼ cup confectioners' sugar, ¼ cup jam or jelly, and 12 oz of baker’s chocolate.
This recipe can easily be low carb- Use 70% or higher dark chocolate or unsweetened baker’s chocolate. Swap out confectioners' sugar with Swerve confectioners' sugar (they work 1:1 and are easy to interchange). For low carb, it’s better to choose natural nut butter that does not contain added sugars. You could make a low carb chia seed jam/jelly or grab a sugar-free option.
The silicone molds I used, I found on Amazon. There are so many sizes and options to choose from. For the recipe- each candy mold is about 1 inch in diameter.
