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PB-n-J Cups

The Gruntled Gourmand

"My kids love making these with me and definitely enjoy eating them later in the day! Definitely not your old-school PB-and-J!"
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4 h 15 m servings 129 cals
Original recipe yields 12 servings (12 'cups')

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  • Prep

  • Ready In

  1. Puree strawberries and honey in a food processor until smooth.
  2. Slowly whisk milk and peanut butter together in a bowl until smooth; add vanilla and stir. Spoon the peanut butter mixture evenly into the bottoms of 12 silicon muffin cups; top each with a portion of the strawberry puree.
  3. Put 'cups' in freezer until frozen through, about 4 hours.


  • Cook's Notes:
  • Swap the strawberry and honey mixture for 6 ounces melted chocolate to get a more-decadent treat. You could also add 1/2 teaspoon cinnamon and 1/4 teaspoon of cayenne pepper or chili powder for some heat to the chocolate.

Nutrition Facts

Per Serving: 129 calories; 8.5 g fat; 10.3 g carbohydrates; 4.9 g protein; 5 mg cholesterol; 83 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Simple yet so amazing! This is a fun snack to whip up. I made this recipe using natural peanut butter and raw honey in extra large baking cups so I am able to pull one out of the freezer and sli...

PB'n'J Cups Haiku: "Something 'off' bout these. Melt too quick & quite messy. Followed recipe." I didn't deviate one bit from the recipe, as it was easy and fun for my daughter to help out w/. W...