I’ve always been intrigued by Trader Joe’s PB&J bars, so I bought one. The description says, “PB&J are sandwiches between milk and dark chocolate then sprinkled with crushed potato chips. Potato chips? Yes, crisp, delicious potato chips. This means you have it all – sweet and salty, smooth and crunchy. Lucky you!”
It was ok. It wasn’t crunchy enough. It wasn’t really anything special. It also wasn’t vegan because it had milk chocolate in it. (This made my vegan husband a little sad.) After eating it, I thought I could do one better.
My version is much more decadent. It’s sweet and gooey and rich. You can probably only eat half of one. This makes it perfect to share with your favorite person. The chips soften overnight, but that’s to be expected. You can still taste them in there. If you want a less rich version, you might want to reduce the sugar and leave out the margarine. I think I’ll do this next time.
Vegan PB&J Cups
Makes 4 cups
Gather from your cupboards:
1/3 cup peanut butter
2 T margarine (I like Earth Balance)
1/2 cup powdered sugar
ripple potato chips
6 oz chocolate (I like Trader Joe’s Semi-Sweet Callets)
silicone muffin pan or a tin lined with paper muffin cups
Place 4 oz of the chocolate callets into a small dish and microwave for 30 seconds. Stir. Microwave for 30 second intervals until the chocolate is melted and smooth. Stir every 30 seconds. Evenly divide the melted chocolate among 4 muffin cups. Use the back of a spoon to spread the melted chocolate on the sides and bottom of the cup. Place the chocolate in the fridge to harden. Check it in 20 minutes.
Cream together the peanut butter and margarine with a hand-held mixer. Once smooth and creamy, add the powdered sugar. Mix together until the sugar is fully incorporated and the mixture is smooth. It will lump together during mixing and then naturally smooth out after a minute or two. Once the chocolate has hardened, divide the peanut butter mixture between the 4 muffin cups and press into the bottom.
Take a handful of potato chips and crush them. I think the easiest way is to take a piece of parchment paper and fold it in half. Add the chips in the middle and crease the edges toward the middle to make an envelope. Then take a rolling pin and crush away. Sprinkle the chips on top of the peanut butter mixture. Press them in lightly. Add as little or as many chips as you like. You could even leave them out if you really wanted.
Stir the jam until the large lumps are broken up. Spoon a thin layer of jam over the chips. I made 3 raspberry cups and 1 with blueberry jam because that’s what I had in the fridge.
Place 2 oz of the chocolate callets into a small dish and microwave for 30 seconds. Stir. Repeat process until the chocolate is melted and smooth. Pour the melted chocolate on top of the jam and spread to the edges. Place the muffin pan in the fridge. Leave it in there for a few hours (or overnight) to make sure the chocolate and peanut butter mixture set up nicely.
Gently pop the cups out of the muffin pan and enjoy!