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Chocolate PB & J Cups

 
One serving costs about $0.2

$0.20 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 gluten-free,dairy-free,gluten free,dairy free,fodmap friendly antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:3%

Spoonacular Score: 3%

 

The recipe Chocolate PB & J Cups can be made in roughly 45 minutes. This hor d'oeuvre has 136 calories, 2g of protein, and 9g of fat per serving. This recipe serves 24 and costs 20 cents per serving. Head to the store and pick up semisweet chocolate chips, coconut oil, grape jelly, and a few other things to make it today. 1 person were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. It is brought to you by Foodista. With a spoonacular score of 14%, this dish is rather bad. Similar recipes include Dark Chocolate Biscoff Butter Cups aka Cookie Butter Cups, Chocolate Cookie Cups filled with White Chocolate Raspberry Cream, and S’more Milk Chocolate Mousse filled Chocolate Cups with Marshmallow Frosting.

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The La Marca with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

La Marca

Flavor is fresh and clean, with ripe citrus, lemon, green apple, and touches of grapefruit, minerality, and some toast.

» Get this wine on Amazon.com

Ingredients

Servings:
13.5 ounces
13.5 ounces semisweet chocolate chips
semisweet chocolate chips
3 Tbsps
3 Tbsps coconut oil
coconut oil
4 Tbsps
4 Tbsps salted creamy peanut butter
salted creamy peanut butter
0.33 cup
0.33 cup grape jelly
grape jelly
13.5 ounces semisweet chocolate chips
13.5 ounces
semisweet chocolate chips
3 Tbsps coconut oil
3 Tbsps
coconut oil
4 Tbsps salted creamy peanut butter
4 Tbsps
salted creamy peanut butter
0.33 cup grape jelly
0.33 cup
grape jelly

Equipment

mini muffin tray
mini muffin tray
measuring spoon
measuring spoon
muffin liners
muffin liners
baking sheet
baking sheet
sauce pan
sauce pan
bowl
bowl
mini muffin tray
mini muffin tray
measuring spoon
measuring spoon
muffin liners
muffin liners
baking sheet
baking sheet
sauce pan
sauce pan
bowl
bowl


Instructions

Prepare 24 mini cupcake liners on a baking sheet sized to fit your freezer. Note: You will need a total of 2 hrs of chill time for this recipe. For melting chocolate: set a sauce pan over medium heat containing about an inch of water, then place a glass, or heat proof bowl over the sauce pan. Careful not to let the simmering water touch the bowl. Add chocolate chips and coconut oil, stir to combine. When completely melted, carefully remove from saucepan and set aside to cool for a minute. Note: I find that lining a mini cupcake pan - rather than have each mini free standing - cumbersome since finger marks usually will end up on the chocolate. Using a tablespoon measuring spoon, pour measured melted chocolate into each mini cupcake liner. When done transfer to the freezer. Freeze for about an hour, until hardened. Set remaining melted chocolate aside for later. Meanwhile, scoop peanut butter into a sandwich sized ziploc bag and cut a inch hole off one corner (make sure its not dripping in oil, if so add 2 tablespoons of powdered sugar as Love and Lemons does. My peanut butter is a no-stir type and relatively oil free with only peanuts and salt as the ingredients). Scoop jelly into another sandwich bag and do the same. When bottom layer has hardened, pipe about of a teaspoons worth of peanut butter in the center of each cup. Then freeze all the cups for 15 minutes and repeat with jelly. I did more like a heaping teaspoon of jelly. Note: No need to measure this out; just eyeball it and keep the peanut butter and jelly in the center as much as you can. Pour another -1 tablespoon of the remaining melted chocolate (we are not using tempered chocolate here since we all plan to eat these in a matter of minutes! hehe) to cover fully. Make sure to fill any open areas along the cupcake liners. Freeze another 30 minutes to an hour until hardened. Thaw at room temperature or refrigerate for 20-30 minutes before eating to allow the peanut butter to soften up. Some more notes: Freezer friendly when sealed in a freezer-safe container for up to 3 months. I didn't add sea salt. As much as love it, I kept it more kid friendly since the other children don't care for sea salt like my boys do.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.20
Ingredient
13.5 ounces semisweet chocolate chips
3 tablespoons coconut oil
4 tablespoons salted creamy peanut butter
⅓ cups grape jelly
Price
$2.60
$0.65
$0.23
$1.41
$4.89

Nutritional Information

Quickview
135 Calories
1g Protein
9g Total Fat
12g Carbs
0% Health Score
Limit These
Calories
135k
7%

Fat
9g
14%

  Saturated Fat
5g
33%

Carbohydrates
12g
4%

  Sugar
8g
9%

Cholesterol
0.96mg
0%

Sodium
14mg
1%

Caffeine
13mg
5%

Get Enough Of These
Protein
1g
3%

Manganese
0.25mg
13%

Copper
0.21mg
11%

Magnesium
32mg
8%

Iron
1mg
6%

Fiber
1g
6%

Phosphorus
51mg
5%

Zinc
0.49mg
3%

Potassium
109mg
3%

Vitamin B3
0.49mg
2%

Vitamin E
0.34mg
2%

Selenium
1µg
2%

Calcium
12mg
1%

Vitamin K
1µg
1%

covered percent of daily need

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