Chocolate covered frozen peanut butter and jelly bites
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Frozen PB&J Bites

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The chocolate-covered morsels are a delicious swap for any sugary frozen treat this summer. The tartness from the raspberry balances deliciously with the natural sweetness from HomePlate Honey PB and the dark chocolate chips. These are extremely easy to whip up- double the recipe and stash in the freezer to last you all summer long!

Chocolate-covered pb&J bites made with HomePlate Honey PB



  • 20 fresh raspberries
  • 1 cup semi-sweet chocolate chips
  • HomePlate Honey Peanut Butter


  • Wash the raspberries and lay them out on a nonstick baking sheet. If your baking sheet is not nonstick, prepare with a sheet of parchment paper.
  • Smash the raspberries with the back of a spoon. Not too hard where you smash all the juices out, just a bit to flatten it.
  • Spoon a small amount of HomePlate Honey Peanut Butter onto each raspberry, about a teaspoon.
  • Place the tray in the freezer for about an hour. When the raspberries have about 5 minutes left in the freezer, melt the chocolate. You can do this in the microwave in intervals or using a double boiler.
  • One at a time, drop each raspberry into the melted chocolate, using a fork to completely coat it. Then, set the raspberry on top of your fork and tap, tap, tap so that the excess chocolate drips off. Then set it back on the baking sheet.
  • Set the PB&J bites back in the freezer for about 5 minutes before serving. Or, store in an airtight container and keep in the freezer for up to 6 months.