Peanut Butter Cup Whiskey Jello Shots – The Perfect Girl’s Weekend Party Starter!
Going away for a girl’s weekend and don’t know what to bring to get the party started? Indulge in the ultimate party treat with decadent Peanut Butter Cup Whiskey Jello Shots. These enticing jello shots blend the rich flavors of creamy peanut butter and smooth chocolate in every delightful bite.
Equipment
Ingredients
For the Chocolate Base
- 1 1/4 Cups Skrewball Peanut Butter Whiskey
- 2 Envelopes Gelatin
- 1 Cup Boiling Water
- 1/2 Cup Sweetened Condensed Milk
- 4 Envelopes Swiss Miss Instant Hot Chocolate Mix
For the Peanut Butter Top
- 1 1/4 Cups Skrewball Peanut Butter Whiskey
- 2 Envelopes Gelatin
- 1 Cup Boiling Water
- 1/2 Cup Sweetened Condensed Milk
- 1 Tsp Gold Gel Food Coloring
Instructions
Chocolate Base
- Place 26 – 2 oz jello shot cups on a baking sheet.
- Pour the whiskey and instant hot chocolate mix into a large, spouted mixing bowl and stir until combined.
- Slowly sprinkle the gelatin on top of the whiskey chocolate mix, making sure to sprinkle it evenly across the top of the liquid.
- Let the gelatin mixture sit for 5 minutes.
- In the meantime, boil the water.
- Pour the boiling water into the gelatin mixture and stir for 3 minutes.
- Now add the sweetened condensed milk and stir well.
- Slowly pour the mixture into your jello shot cups until they are half full.
- Refrigerate the 1/2 full jello shot cups for 1 hour before starting the top layer.
Peanut Butter Top
- Pour the whiskey into a large, spouted mixing bowl.
- Slowly sprinkle the gelatin on top of the whiskey making sure to sprinkle it evenly across the top of the liquid.
- Let the gelatin absorb the liquid for 5 minutes.
- In the meantime, boil the water.
- Add your gold gel food coloring to the boiling water and stir until combined.
- Then pour the water and food coloring mixture into the gelatin mixture and stir for 3 minutes.
- Now add the sweetened condensed milk and stir well.
- Top off the refrigerated jello shots with the peanut butter mixture.
- Refrigerate at least 2 hours before placing the caps on the jello shot cups.
- Serve Chilled. Can be made 2 days in advance.
Notes
Gelatin can be tricky to work with the first time you use it in a recipe. The secret is to ‘slowly‘ sprinkle the gelatin on top of the liquid. If you see it is clumping up, you are sprinkling too quickly. If you have some dry patches, don’t worry; ensure your water is boiling before adding it to the gelatin mixture and stir until the clumps are dissolved.
Tried this recipe?Let us know how it was!