Peanut Butter and Jelly Cups

Line two 12-count muffin/cupcake pans with paper liners. Set aside.

In a large glass bowl, empty both bags of chocolate. Set aside 1/2 cup of the chips, and place the large glass bowl with the rest of the chips in the microwave. Heat on high in 45 second intervals, stirring after each interval until chocolate is smooth. Then add in the 1/2 cup of reserved chips and stir until smooth. Add oil, stir.

Using two spoons, drop 1 tablespoon (approximate) of melted chocolate into each cupcake liner. Tap the tin and use spoons to make sure chocolate covers the entire bottom.

Put the pans into the refrigerator to chill 10 minutes.

While chilling, take 1 cup peanut butter and mix in bowl with confectioners’ sugar. Place the bowl in the freezer to chill for several minutes.

Remove cupcake pans and peanut butter mixture. Drop 1 teaspoon of the peanut butter into each cup. Flatten it slightly with the back of a spoon. Drop 1 teaspoon of jelly over top, and chill in the refrigerator for another 5 minutes.

Remove pans from the fridge and cover each cup with the remaining melted chocolate. Make certain chocolate covers the entire top and down the sides.

Chill until set.