PB&J Cups

  • Currently 4/5
3/4 cup creamy peanut butter
1/4 cup coconut oil (melted)
1/4 cup raspberry or strawberry jam (or jam of choice)
1/2 cup chopped peanuts
1. Line a muffin tin with paper liners.
2. In a small bowl, stir together the peanut butter and coconut oil until well combined.
3. Divide half the mixture evenly among the 12 muffin cups, then freeze for 15 minutes.
4. Spoon 1 tsp jam in the middle of each peanut butter cup layer.
5. Top with the remaining mixture and sprinkle tops with chopped peanuts.
6. Freeze until solid, another 25 minutes.
Yields 12 cups.

Martha Johnson

Member since Aug 2007

More recipes like this one...