- 6 ounces/170 grams bittersweet chocolate, coarsely chopped
- 9 or so thick sourdough pretzel sticks, coarsely chopped
- 2 teaspoons raspberry or strawberry jelly
- 1/4 cup/ 60 grams chunky peanut butter
- Flaked sea salt such as Maldon
- Line a 6-cup muffin tin (or 12-cup mini muffin tin) with paper liners, and clear a space just big enough in the freezer for the tin to fit flat.
- Place the chocolate in a heat-proof bowl and set the bowl over a pot of simmering water (be sure the bowl doesn't touch the water).
- With the heat on low, stir once or twice until melted, about 2 minutes. Remove from the heat and set aside. Be sure not to let any water droplets get inside the bowl with the chocolate.
- Spoon 1 tablespoon for big cups or 2 teaspoons for mini cups of melted chocolate into the bottom of each of the cups. Press about 3-5 pieces (depending on size) of the pretzel sticks about halfway into the chocolate and freeze for 5 minutes.
- Divide the jelly between the centers of each chocolate base, using the gaps between the pretzels to allow the jelly to pool. (Skip this step if you are making them in advance—the jelly will make the pretzels soggy if they sit overnight.)
- Divide the peanut butter between the cups (about 2 teaspoons each for big cups and 1 teaspoon each for mini cups), scooping and dolloping onto the jelly in a slightly rounded heap. Lightly press down on the mound to flatten slightly.
- Spoon a scant 1 tablespoon for big or 1 teaspoon for mini of chocolate over the top of each cup, covering the top and most of the peanut butter so that it meets the chocolate base, but leaving just a few gaps for the peanut butter and jelly to peek through.
- Sprinkle the top with salt before the chocolate sets. Return the chocolate cups to the freezer to set, about 3 minutes. Remove and serve.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 298Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 276mgCarbohydrates: 22gFiber: 6gSugar: 4gProtein: 8g