Peanut Butter & Jelly Chocolate Cups

Peanut Butter & Jelly Chocolate Cups are a fun, no-bake twist on the nostalgic PB&J combo. With a creamy peanut butter and fruity jelly center wrapped in a smooth chocolate shell, these bite-sized treats are the perfect mix of sweet, salty, and satisfying.

Why You’ll Love This Recipe

• Quick and easy to prepare—no baking required
• A fun, nostalgic spin on the classic peanut butter and jelly sandwich
• Customizable with different chocolates, nut butters, and jams
• Ideal for parties, snacks, or make-ahead desserts
• Freezer-friendly and portion-controlled

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ cups dark chocolate chips or chopped chocolate
• ½ cup creamy peanut butter
• ¼ cup fruit jam or jelly (strawberry, raspberry, grape, etc.)
• 1 teaspoon coconut oil (optional, for smoother chocolate)
• Flaky sea salt (optional, for topping)
• Mini muffin liners or silicone molds

Directions

1. Melt the chocolate
   In a heatproof bowl, melt the chocolate (and coconut oil, if using) in the microwave in 30-second intervals, stirring between each until smooth.
2. Create chocolate bases
   Line a mini muffin tin with paper liners. Spoon 1 teaspoon of melted chocolate into each liner and tilt or tap the tin to coat the bottoms. Chill in the fridge or freezer for 5–10 minutes until set.
3. Add fillings
   Place ½ teaspoon of peanut butter in the center of each chocolate base, followed by ½ teaspoon of jam on top.
4. Seal with chocolate
   Spoon additional melted chocolate over the filling to fully cover. Tap the tray gently to smooth the tops and remove air bubbles.
5. Set and finish
   Sprinkle with flaky sea salt (if using), then chill in the fridge or freezer for 15–20 minutes until completely set.
6. Serve
   Peel away the liners and enjoy cold or at room temperature.

Servings and Timing

• Servings: 12 mini cups
• Prep Time: 10 minutes
• Chill Time: 15 minutes
• Total Time: 25 minutes

Variations

• Different nut butters: Use almond, cashew, or sunflower butter
• Alternative jams: Try blueberry, cherry, or apricot
• Milk or white chocolate: Swap dark chocolate for a sweeter shell
• Crunchy center: Add crushed peanuts or granola for texture
• Vegan option: Use dairy-free chocolate and plant-based nut butter

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 1 week
• Freezing: Freeze for up to 3 months. Thaw at room temperature or in the fridge
• Reheating: Not recommended—best enjoyed cold or room temp

FAQs

Can I use crunchy peanut butter?

Yes, it adds great texture and works just as well as creamy.

What kind of chocolate is best?

Dark chocolate (60–70% cocoa) balances the sweetness, but you can use any variety.

Do I need to temper the chocolate?

Not for this recipe—just melting is sufficient since they’ll be chilled and not left at room temperature long.

How do I keep the layers from mixing?

Chilling the base layer helps the peanut butter and jelly sit on top without sinking.

Can I make these in full-sized muffin tins?

Yes, but you’ll get fewer, larger cups. Increase the filling and chocolate amounts accordingly.

Do these need to be refrigerated?

Yes, especially in warm environments. Store chilled for best texture.

Can I make these nut-free?

Yes, use a seed butter like sunflower butter instead of peanut butter.

Can I double the recipe?

Absolutely—these are great for freezing and saving for later.

What jam works best?

Strawberry, raspberry, and grape are traditional favorites, but use what you love.

Do I need to add coconut oil?

It’s optional—it makes the chocolate smoother and glossier, but not essential.

Conclusion

Peanut Butter & Jelly Chocolate Cups are a quick and irresistible treat that brings together classic flavors in a bite-sized, chocolate-covered form. They’re easy to customize, fun to make, and perfect for satisfying any sweet craving with a nostalgic twist. Keep a batch in your fridge or freezer for instant homemade indulgence.

Print