These homemade Reeses cups have a fun twist with the addition of jelly! Try the easy recipe for a bite-sized treat that can be enjoyed as a snack or dessert!
Put chocolate chips in a double boiler or double pots over medium heat on stove top.* (see notes)
Using a rubber spatula, stir until chocolate chips are completely melted.
Put the liners in a mini cupcake tin and fill each liner halfway with the melted chocolate. Tap sides of tin lightly to even out chocolate. Place in freezer to set.
Put peanut butter, agave, salt, and coconut oil into a small mixing bowl and stir well. If peanut butter is stiff, microwave for 15 seconds. Peanut butter should be pourable but not too liquidy.
Remove tins from the freezer and fill each liner with the peanut butter mixture.
Add 1/4 teaspoon of jam on top of each peanut butter cup. Use a toothpick to swirl the jam into the peanut butter. Place in freezer for at least 10 minutes to fully set.
Store peanut butter cups in the freezer. They keep up to 3 months in the freezer or 1 month in the refrigerator.
If you do not have a double boiler, you can use two pots. Fill a pot with 1 inch of water and put a slightly smaller pot in the larger pot. This is a method to prevent the chocolate from burning