Strawberry Jelly and White Chocolate Cups
So I have a confession for you, I ate a peanut butter and jelly sandwich virtually every day of middle school and high school.
Yes, years and years of PB&J, by choice! It still always reminds me of being a student.
But if peanut butter and jelly is public school (elementary, middle, high, community and university, public all the way!), these peanut butter and jelly cups are private Switzerland boarding school.
Rich, luxurious, and maybe not that good for you.
They're simpler than memorizing the geological layers of the earth, sure.
But because they're deeper than your standard commercial candy cup, there is a thick mantle of chocolate around the filling core.
So take this lesson to heart, if two trains are headed towards each other at 60 mph? Those passengers better mix up a batch of these and enjoy them before the crash!
Guayaba Jelly White Chocolate Cups and Peanut Butter Milk Chocolate Cups
A note before the recipe - Many of you have already voted for a photo competition I joined last week to help me go back to school (and probably more PB&J)! Thank you so much for your help!
If you haven't yet, just go to http://thembatourcontest.com/gallery and vote for "Developing Countries Skipping Ahead" or, of course, whoever you want to vote for! There's no need to register!
Peanut Butter and/or Jelly Cups -
Peanut Butter Filling -
1 cup creamy peanut butter
1/4 cups milk
1 cup powdered sugar
Mix peanut butter and milk first, then sifted powder sugar.
Jelly Filling -
1 cup whatever jelly or jam you like, a stiffer consistency is easier to work with
2 bags of chocolate chips for each type of filling, the better the quality of chips, the better the quality of cups.
Temper chocolate, fill mini cupcake pan with paper liners.
Fill each liner half full.
Insert pieces of peanut butter or jelly (depending on consistency, you may need to may a small indentation if filling is more liquid).
Spread layer of chocolate over the top.
Each bag of chocolate chips makes approximately 16 cups.