PB&J Jell-O Shots
Boozy layered jelly shots with peanut butter and grape jelly layers spiked with vodka.
Ingredients
| 1 cup | 240 ml | water (for peanut butter layer) |
| 2 | envelopes gelatin (for peanut butter layer) | |
| 3/4 cup | 180 ml | smooth peanut butter |
| 2 tbsp | 30 ml | heavy cream |
| 1 cup | 240 ml | vodka (for peanut butter layer) |
| 1/2 cup | 120 ml | water (for jelly layer) |
| 2 | envelopes gelatin (for jelly layer) | |
| 1/2 cup | 120 ml | grape jelly |
| 1/2 cup | 120 ml | vodka (for jelly layer) |
| — | cooking spray |
Instructions
- Make peanut butter mixture: In a small saucepan, add water and sprinkle over gelatin. Let bloom, 2 minutes. Turn heat to medium and whisk until gelatin is dissolved. Remove from heat and whisk in peanut butter and heavy cream until dissolved. Stir in vodka. Pour into a large measuring cup and set aside.
- Clean out saucepan to make jelly mixture: Add water and sprinkle over gelatin. Let bloom, 2 minutes. Turn heat to medium and whisk until gelatin is dissolved. Reduce heat to low and whisk in jelly until fully dissolved, then remove from heat and stir in vodka. Skim and discard surface foam.
- Grease a loaf pan with cooking spray and add half the peanut butter mixture (should be about 1 1/3 cup). Refrigerate for 30 minutes, or until slightly firm.
- Gently pour jelly mixture over first layer and place back in the refrigerator, 30 minutes more.
- Add your remaining peanut butter mixture, then place in the refrigerator to firm up completely, 1 to 2 hours more.
- Turn out onto a cutting board, cut into squares, and serve.