Customize cravings with your very own Peanut Butter & Jelly cups. With dozens of Potlicker Jam flavors available, there is a PB & Potlicker combo for everyone.
We had some DELICIOUS chocolate peanut butter from Cape May Peanut Butter Co. that went into the first batch. We then made a second batch with plain jane natural peanut butter made of just peanuts and salt. The peanut butter cups were filled with either Raspberry Smoked Maple Jam (topped with smoked sea salt), Coffee Jelly, India Pale Ale (topped with coarse sea salt) or Porter Beer Jelly. Our favorite combo was Cape May Chocolate PB with Porter Beer Jelly. Although the salted peanut butter with Raspberry Smoked Maple jam was a close second.
Store and serve cold because the coconut oil in these cups will begin to melt at room temperature. Adding the optional ground flax seed will add a little texture and stability to the peanut butter shell.
Whip up a batch of your fave pb & j combo and store chilled for up to 1 month.
Peanut Butter and Potlicker Jelly Cups
- 1/2c peanut butter
- 1/4c coconut oil
- 1/4c jelly or jam
- 1Tb ground flax seed (optional)
- course sea salt for garnish (optional)
Gently heat and stir coconut oil with a fork until it has a smooth and creamy consistency. You can do this over a double boiler or in the microwave by heating in 30 second intervals on 2% power.
Working in 2 parts, stir in the peanut butter and optional flax seed. Whip together until smooth.
Spoon 1 teaspoon of peanut butter into mini muffin liners. Put these in the freezer for 10 minutes.
Add 1/2-1 teaspoon of jam to each cup. To create the ideal cup, dollop jelly in the center of the pb base and squish the jelly into a uniform thickness leaving space around the edges so that the jelly does not touch the paper liner. If the jam touches the muffin liner you will be left with a hole in the side of the cup.
Top with 1/2-1 tablespoon of peanut butter and place in the freezer for 30 minutes to solidify the coconut oil an make the cups firm.
If garnishing with salt, freeze for 1 minute, top with salt and return to freezer.
Store in the fridge or freezer and serve chilled.