Homemade Peanut Butter & Jelly Cups

Put the chocolate in a heat-safe bowl and microwave in 30-second intervals, stirring between each one, until chocolate is completely melted. It should only take 2–3 rounds.

Line a mini muffin tin with mini muffin liners (about 12).

Put about 1 1/2 teaspoons of chocolate into each liner, using the back of a spoon to spread it about 3/4 the way up the side of the liner. The bottoms should be completely covered as well. Place the muffin pan in the refrigerator or freezer for a couple of minutes until the chocolate sets.

Put about 3/4 teaspoon each of peanut butter and jelly into each hardened chocolate cup. Top with another teaspoon or so of chocolate so the top is covered. Tap the pan on the counter to get them smoothed out. Sprinkle each cup with a pinch of sea salt flakes or sprinkles, if desired.

Place the pan back into the fridge or freezer until completely firm, about 10–15 minutes. Store chilled in an airtight container.