No Measuring Allowed: Chocolate Jelly Cups
Recipe brought to you by Moshe Schwartz, Kosher.com Husband
Welcome to our weekly lifestyle column, No Measuring Allowed. Every week we’ll be sharing a fun and easy Shabbat dessert that doesn’t require any measuring or special equipment, and calls for less than 6 ingredients! Perfect for busy moms and dads, or kids who love to help in the kitchen!
CHOCOLATE JELLY CUPS
1 (500-gram) package baking chocolate
1 (500-gram) package natural crunchy honeyed peanut butter (we used B&D)
Dash of Himalayan salt
A generous handful of marshmallows (optional)
Whole berry jelly (sugar-free)
1. In a pan over medium heat, melt the chocolate, peanut butter, and salt. Turn off the heat and add the marshmallows, if using. (The marshmallows will soften the chocolate and make the cups easier to bite through once they're set.)
2. Spoon the chocolate mixture into cupcake molds. (We used large silicone molds for easy removal.)
3. Drop about a teaspoon of whole berry jelly into the center of each.
4. Let set in the fridge.
These amounts yielded nine large chocolate cups.