I recently shared this recipe for peanut butter/oat cups with a friend. We both thought it was super lame/disappointing to make a tasty crust but then just gloop some yogurt inside, so I decided to do better! An easy homemade strawberry jam goes well with the peanut butter in the crust, and then some chocolate on top because…well, it is dessert!

Ingredients:

Crusts:

• 3 cups old fashioned oats
• 1 cup smooth peanut butter, plus more if needed
• 3 tablespoons honey (or agave syrup to make it vegan)

Strawberry Jam:

• 1 pound bag frozen strawberries
• 1 1/2 cups granulated sugar
• 1 tablespoons lemon juice

Ganache:

• 8 ounces bittersweet chocolate chips
• 1/2 cup heavy cream

Grease a muffin/cupcake tin. Preheat oven to 350.

In a large bowl, stir together the crust ingredients, adding a bit more peanut butter if needed to hold everything together.

Scoop the mixture evenly between the 12 cups in the muffin tin, then use your fingers or the bottom of a small dish to press firmly against the bottom and sides.

Bake 12-15 minutes, until beginning to brown around the outsides. Let cool.

To make the jam, if you think of it ahead of time, let the berries start thawing. Combine the berries and sugar in a saucepan over  medium heat, stirring frequently as they thaw.

Once the berries have thawed enough to crush, use a potato masher to crush the berries until only small lumps remain. Continue cooking over medium heat until the mixture reaches a boil, then add the lemon juice. Continue cooking, stirring constantly, until your jam reaches 220 degrees, then remove from the heat.

Let cool, then scoop into the baked peanut butter/oat crusts. You may have enough jam for a sandwich or two leftover.

To make the ganache, first put the chocolate in a heatproof bowl. Heat the cream in a small saucepan on the stove until it reaches a simmer, then pour the hot cream over the chocolate. Let sit without touching for 2-3 minutes, then stir until smooth.

Because this was so much chocolate to cream, I actually needed to give it 10 seconds in the microwave to fully melt the chocolate. Spoon ganache over the jam-filled cups to cover. Refrigerate until set.

Carefully run a knife around the oat cups to free them from the pan. Store in a sealed container in the fridge or freezer, and take out before dinner to allow them to come back up to room temperature for dessert.

Strawberry, Peanut Butter, and Chocolate Mini Tarts

Crusts from Peanut Butter & Co., jam from Kylee Cooks.

Crusts:

• 3 cups old fashioned oats
• 1 cup smooth peanut butter, plus more if needed
• 3 tablespoons honey (or agave syrup to make it vegan)

Strawberry Jam:

• 1 pound bag frozen strawberries
• 1 1/2 cups granulated sugar
• 1 tablespoons lemon juice

Ganache:

• 8 ounces bittersweet chocolate chips
• 1/2 cup heavy cream

Grease a muffin/cupcake tin. Preheat oven to 350.

In a large bowl, stir together the crust ingredients, adding a bit more peanut butter if needed to hold everything together. Scoop the mixture evenly between the 12 cups in the muffin tin, then use your fingers or the bottom of a small dish to press firmly against the bottom and sides. Bake 12-15 minutes, until beginning to brown around the outsides. Let cool.

To make the jam, if you think of it ahead of time, let the berries start thawing. Combine the berries and sugar in a saucepan over  medium heat, stirring frequently as they thaw. Once the berries have thawed enough to crush, use a potato masher to crush the berries until only small lumps remain. Continue cooking over medium heat until the mixture reaches a boil, then add the lemon juice. Continue cooking, stirring constantly, until your jam reaches 220 degrees, then remove from the heat. Let cool, then scoop into the baked peanut butter/oat crusts.

To make the ganache, first put the chocolate in a heatproof bowl. Heat the cream in a small saucepan on the stove until it reaches a simmer, then pour the hot cream over the chocolate. Let sit without touching for 2-3 minutes, then stir until smooth. Spoon ganache over the jam-filled cups to cover. Refrigerate until set.

Carefully run a knife around the oat cups to free them from the pan. Store in a sealed container in the fridge or freezer, and take out before dinner to allow them to come back up to room temperature for dessert.