Recipe courtesy of Richard Ruskell

Peanut Butter and Jelly Chocolates

Getting reviews...
  • Level: Intermediate
  • Total: 2 hr 30 min
  • Prep: 30 min
  • Inactive: 1 hr 30 min
  • Cook: 30 min
  • Yield: about 20 candies, depending on size of mold
Share This Recipe


Strawberry Jam:

Peanut Butter Cream:


Special equipment:
candy molds (any shape will do), candy thermometer
  1. Begin by filling candy molds with the tempered chocolate. Pour the chocolate over the molds, filling the cavities. Allow the mold to sit for 2 minutes. Turn the mold upside down over the bowl of chocolate so the excess chocolate can drip out. Smooth off the top of the chocolate mold with a flat spatula and set aside to set up. 
  2. For the strawberry jam: Place the strawberry puree, applesauce and 1/4 cup of the corn syrup in a heavy-bottomed 2-quart pot. 
  3. Turn the heat to medium-low and warm up the puree. Meanwhile, mix 1/4 cup of the granulated sugar with the apple pectin. When the puree is warm, whisk in the sugar and pectin mixture. Whisk to combine. Turn up the heat to medium and bring the mixture to a boil. Add the remaining sugar and corn syrup. Cook, stirring continuously, until a candy thermometer inserted into the mixture reads 223 degrees F, 6 to 8 minutes. 
  4. Remove from the heat and stir in the lemon juice. Place in a shallow bowl and allow the jam to cool completely. 
  5. For the peanut butter cream: In a medium bowl, combine the melted milk chocolate and peanut butter. Stir until completely combined. 
  6. When the jam is cool, vigorously whip by hand with a whisk. Put the jam into a disposable piping bag and snip off a small bit of the end. Fill one-quarter of the chocolate-lined molds with the jam mixture. 
  7. Place the peanut butter cream in another disposable piping bag and snip off the end. Fill the rest of the molds with the peanut butter cream. Place into the refrigerator to set. 
  8. Reheat the tempered dark chocolate. Once the peanut butter cream is set, remove from the refrigerator and cover the molds with chocolate, scraping away any excess. Return the molds to the refrigerator and let the chocolate set. Once it is set, pop the chocolates out of the molds and enjoy. 
  9. Store in the refrigerator in a tightly covered container.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …