No-Bake Peanut Butter and Jelly Cups

Prepare two muffin pans with parchment paper muffin liners. 2. Add 1 cup of the chocolate chips into a microwavable bowl. Microwave the chocolate in 30 second increments, stirring in between each time until completely melted. 3. Add ½ tablespoon of melted chocolate to the bottom of each muffin liner. Make sure it’s spread evenly from edge to edge. 4. Freeze for 15 minutes. 5. Remove pans from the freezer and add ½ tablespoon of peanut butter to each muffin tin spreading from edge to edge. Freeze for another 15 minutes. 6. Repeat this process for the jelly layer. Add ½ tablespoon of jelly to each cup, spread evenly then freeze for another 15 minutes. 7. Microwave remaining 1.5 cups of the chocolate chips. For the top layer, add a heaping ½ tablespoon of melted chocolate to the top of each cup ensuring the peanut butter and jelly layer is covered. 8. Freeze for at least another 20 minutes before eating! 9. Serve and enjoy! Store in the fridge or freezer.