Nobody's saying there's anything wrong with the classic peanut butter and chocolate combination (Reese's certainly took advantage of it!), but adding jam really puts a whole new spin on it. If you've ever wanted to turn your favorite PB&J middle school lunch into a tasty dessert, you've got to try these freezer cups! You don't even need to turn on your oven for this recipe to come together, making them perfect for when you need to satisfy your sweet tooth in this mid-summer heat.
When I learned that Inspired Organics added a new creamy peanut butter and a whole line of fruit spreads to their product lineup, I knew they'd be the perfect match. Inspired Organics has the best variety or organic household staples and fresh eats, and they're always my go-to for kitchen and pantry staples. I love the quality of their products, and the flavors are always spot-on. I've been using them for years! To find where you can buy their products in your area, use their store locator!
If you want to see how I made my freezer cups, check out this video on my IGTV!
Here's what you need for these:
- Chocolate chips -- I love a dark chocolate for this recipe, and you can use a dairy-free brand if you want to keep these vegan!
- Creamy peanut butter -- I used Inspired Organics
- Jam/Fruit spread -- go for your favorite flavor, or whichever one best recalls the taste of your favorite PB&J sandwich! I used Inspired Organics raspberry, but I'd recommend the blueberry or strawberry, too!
- Flaky sea salt
Ingredients:
Directions:
In a microwave-safe bowl, melt the chocolate chips. Microwave for 1 minute and remove to mix. Repeat this until the mixture becomes totally smooth. Typically takes 1-2 minutes based on your microwave. You can also melt your chocolate chips on the stove -- spray a small saucepan with non-stick spray and melt your chocolate over low heat, stirring frequently. On the stove, it should take about 3-5 minutes.
Line a mini muffin tin with liners and spray lightly with a non-stick spray (I use coconut oil).
Pour 1/2 Tbsp of the melted chocolate into each liner, so it fills up just about halfway. Shake the tin to even out the chocolate.
Add a small dollop, about 1 tsp, of fruit spread/jam to each liner on top of the chocolate. Shake the tin to even out the layers.
Add a 1/2 Tbsp of creamy peanut butter on top of the jam. This should be enough to fill each liner nearly to the top. Take a toothpick, a chopstick, or the tip of a knife and swirl the layers of each cup so the chocolate, peanut butter, and jam begin to mix. Shake the tin to even out, and then sprinkle flaky sea salt on top of each!
Place the mini muffin tin in the freezer for 2 hours or until the cups are set. When you're ready to eat, let the cups thaw for a couple of minutes, then remove the liner and enjoy! Store in the freezer.
Thank you to Inspired Organics for partnering with me in the development of this recipe. I love working with brands that promote healthy eating for me and my community!
Ingredients
Directions
In a microwave-safe bowl, melt the chocolate chips. Microwave for 1 minute and remove to mix. Repeat this until the mixture becomes totally smooth. Typically takes 1-2 minutes based on your microwave. You can also melt your chocolate chips on the stove -- spray a small saucepan with non-stick spray and melt your chocolate over low heat, stirring frequently. On the stove, it should take about 3-5 minutes.
Line a mini muffin tin with liners and spray lightly with a non-stick spray (I use coconut oil).
Pour 1/2 Tbsp of the melted chocolate into each liner, so it fills up just about halfway. Shake the tin to even out the chocolate.
Add a small dollop, about 1 tsp, of fruit spread/jam to each liner on top of the chocolate. Shake the tin to even out the layers.
Add a 1/2 Tbsp of creamy peanut butter on top of the jam. This should be enough to fill each liner nearly to the top. Take a toothpick, a chopstick, or the tip of a knife and swirl the layers of each cup so the chocolate, peanut butter, and jam begin to mix. Shake the tin to even out, and then sprinkle flaky sea salt on top of each!
Place the mini muffin tin in the freezer for 2 hours or until the cups are set. When you're ready to eat, let the cups thaw for a couple of minutes, then remove the liner and enjoy! Store in the freezer.
