Add the white chocolate chips to a microwave-safe bowl and microwave on high for 30 seconds. Remove the bowl from the microwave and stir the chips. If they are not completely melted, return the bowl to the microwave and microwave on high at 10 second intervals, until the chips are melted. Make sure to remove and check these chips, as you do not want these to burn. You could also use a double boiler to melt the chips.

Add the peanut butter to the melted chocolate. Peanut Butter & Co's peanut butter is runny so it mixes easily with the melted chocolate. However, if you are using a stiffer peanut butter, you might need to microwave it for 20 seconds so it mixes well with the chocolate.

Add a spoonful or two of the peanut butter and white chocolate mixture to the bottom of 5 silicone muffin liners.

Add a spoonful of strawberry jam on top of the peanut butter white chocolate layer.

Add a tablespoon of the peanut butter white chocolate mixture on top. This is totally optional, but I chose to sprinkle some chopped peanuts on top of this layer. I have also sprinkled flaky sea salt on other versions of these cups.

Place the silicone muffin liners on a flat plate or in a muffin tin and place them in the fridge to chill and set for 45 minutes or so. If you are in a hurry, these can be placed in the freezer for a quicker turnaround.