These 3 ingredient chocolate peanut butter and jelly cups are easy to make in under 20 minutes and make the perfect healthy snack to help curb your chocolate cravings! They have the best texture and taste so delicious, each covered in chocolate with creamy peanut butter and fruity jelly inside.
With these chocolate peanut butter and jelly cups, we’re taking your favorite childhood sandwich and turning it into an irresistible dessert. These candies have the creamy, nutty goodness of peanut butter combined with the sweet and fruity jelly, all coated in chocolate. You will LOVE the flavor and texture. The inside is soft and creamy, while the hardened chocolate on the outside creates a slight crispness. It’s pure peanut butter cup perfection! Trust me, these treats aren’t just for kids, adults will be just as obsessed. Don’t miss out on the chance to relive those nostalgic flavors and treat yourself!
Ingredients Needed
This peanut butter and jelly cups recipe is a wonderful fusion of peanut butter, your favorite jam, and chocolate. With just 4 common ingredients, you’ll be on your way to creating a delicious treat that will have everyone coming back for more! Here’s what you’ll need:
- Dark chocolate: I like to use 60% or above for that classic dark chocolate flavor.
- Peanut butter: Creamy peanut butter brings a rich and nutty flavor to the cups.
- Jelly or jam: The ultimate surprise when you take a bite! Use any favorite jelly or jam. I really like strawberry or raspberry!
- Flaky sea salt: Optional, but so good sprinkled over the top, especially if your peanut butter isn’t salted.
Variations/Substitutions
- Chocolate: I really love dark chocolate in this recipe, but any variety of chocolate will work. You can even use chocolate chips!
- Nut or seed butter: Substitute sunflower seed butter for the peanut butter to make these nut free. Almond butter is another good alternative, if that’s what you have available.
- Peanut butter cups: If you’d like to make these without the jelly, try my homemade peanut butter cups.
How to Make This Recipe
- Prep: Line a mini muffin tray with 24 mini muffin liners and make space for it in the fridge. You can also use a silicon muffin pan which does not require using muffin liners.
- Melt chocolate: Break chocolate (if using a bar) into small pieces. Melt the chocolate in the microwave in 30-second intervals, stirring in between each interval, just until melted.
- Coat liners with chocolate: Drizzle 1 tsp of melted chocolate into each mini muffin case. Rotate the muffin tin around to coat the sides of the muffin liner. You can also do this with a spoon. Try to get the chocolate as high as you can get so it can form a shell around the peanut butter and jelly. After you have coated all the liners, transfer the tray to the freezer for about 5 minutes to set.
- Add the pb&j: After the shells have hardened, add about ½ tsp of peanut butter into the middle of each case followed by about ½ teaspoon of jelly. Add about 1 tsp of the remaining melted chocolate into each liner, making sure to cover with chocolate. Sprinkle with a pinch of sea salt if desired.
- Freeze to set: Return to the freeze to set for another 5-10 minutes. Enjoy immediately.
Helpful Tips
- For the best flavor, use high-quality chocolate. I highly recommend the Guittard brand, or if you can’t find that, Ghirardelli would be my second pick.
- Be sure to take the time to chill as instructed. Once the liners are coated, you’ll need to chill the chocolate, and then again after the filling and top layer of chocolate are added.
- Watch the chocolate closely. You do not want to overheat the chocolate while melting. If you do, it may seize and turn clumpy.
Mini Muffin Pan
Reinforced Frame Mini Cupcake Pans 24 Cups Nonstick Mini Muffin Silicone Molds with Handle for Baking Mini Muffins, Mini Cupcakes.
More Easy Dessert/snack Recipes
- Healthy Chocolate Peanut Butter Cups
- Peanut Butter Energy Balls
- Snickers Stuffed Dates
- Air Fryer Chocolate Chip Cookies
- Cinnamon Roll Banana Cake
Chocolate Peanut Butter and Jelly Cups
Ingredients
- 8 oz dark chocolate
- ¼ cup smooth peanut butter
- ¼ cup jelly or jam of choice
- Flaked or coarse salt, optional
Instructions
- Line a mini muffin tray with 24 mini muffin liners and make space for it in the fridge. Set aside.
- Melt Chocolate: Break chocolate (if using a bar) into small pieces. Melt the chocolate in the microwave in 30-second intervals, stirring in between each interval, just until melted. Alternatively, melt over a double boiler. In a medium saucepan, bring about 1 cup of water to simmer over low heat. Place a glass bowl on top of the pot so it rests above the simmering water, but doesn't touch it! Place chocolate chips in the bowl and allow the steam to heat the bowl. Stir occasionally until the chocolate chips are melted. Once melted, turn off the heat.
- Drizzle 1 tsp of melted chocolate into each mini muffin case. Rotate the muffin tin around to coat the sides of the muffin liner. You can also do this with a spoon. Try to get the chocolate as high as you can get so it can form a shell around the Peanut Butter & Jelly. After you have coated all the liners, transfer the tray to the freezer for about 5 minutes to set.
- After the shells have hardened, add about ½ tsp of peanut butter into the middle of each case followed by about ½ teaspoon of jelly. Add about 1 tsp of the remaining melted chocolate into each liner, making sure to cover with chocolate. Sprinkle with a pinch of sea salt if desired.
- Return to the freeze to set for another 5-10 minutes. Enjoy immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Can I melt the chocolate using a double boiler?
Yes, although the microwave will melt the chocolate a bit faster, a double boiler will work. In a medium saucepan, bring about 1 cup of water to simmer over low heat. Place a glass bowl on top of the pot so it rests above the simmering water, but doesn’t touch it! Place chocolate chips in the bowl and allow the steam to heat the bowl. Stir occasionally until the chocolate chips are melted. Once melted, turn off the heat.
Can I make these in a regular-sized muffin tin?
If you prefer peanut butter and jelly cups that are a bit larger. You can use a standard muffin pan to make 12 cups.
Storage recommendations
Store any leftover peanut butter and jelly cups in the fridge or freezer. Transfer them to an airtight container and they will keep for up to a week or maybe even a little longer in the refrigerator or 3 months in the freezer.
If you keep them in the freezer, take them out 5-10 minutes before serving because they’ll be pretty hard.
