Peanut Butter and Jelly Chocolate Cups

Easy Peanut Butter and Jelly Chocolate Cups recipe. The perfect dessert or snack idea for when the chocolate cravings hit.

Happy Canada Day to those who celebrate!

Since I am living in the US (and also have a newborn baby), this day just seems like any other summer day. But since we are experiencing a heat wave over here in Wisconsin, I am craving a no bake sweet treat. Preferably something nostalgic, to take me back to my time in Canada.

These Peanut Butter and Jelly Chocolate Cups are the perfect chocolate treats for this hot day. It’s like eating classic peanut butter and jelly sandwiches, but in chocolate cup form. THIS is what I am going to be craving all summer long. No need to go out and buy Reese’s peanut butter cups. This recipe is so much better, and so easy to make!

Peanut Butter and Jelly Chocolate Cups Ingredients

You just need 6 simple ingredients to make this chocolate peanut butter jelly cups recipe. All you need is:

Creamy peanut butter filling:

• smooth peanut butter
• salted butter
• powdered sugar

Chocolate shell:

• semi-sweet chocolate chips
• coconut oil

+ strawberry jam

Tips

Storage: ​Store these homemade peanut butter cups in an airtight container in the fridge for up to 1 month. You can also store it for up to 3 months in the freezer. I would not recommend storing them at room temperature, as they could melt depending on the heat and humidity of your kitchen.

Make your own fruit preserves. ​While store bought is so much easier, making your own jam using fresh berries (or frozen berries!) will take these cups to the next level. I love making raspberry jelly, but any berry you like tastes amazing in these cups!

Variations

Vegan Peanut Butter and Jam Chocolate Cups: ​Make the recipe according to the recipe card, but use vegan butter and dairy free chocolate chips.

Switch out the peanut butter. ​If you have allergies or just don’t like peanut butter, you can swap it out for any type of spread you like. I have been loving almond butter or sun butter in these chocolate cups. However, I would not recommend natural peanut butter, as it is runny so the filling won’t hold its shape.

Experiment with different melted chocolate. ​Depending on my mood, I will switch out the chocolate I am using in this recipe. You can make milk chocolate, white chocolate or dark chocolate cups, and they all taste amazing. I have even melted a good quality chocolate bar if I’m feeling fancy (Theo chocolate is my favorite!)

More No Bake Recipe Ideas

Like these Peanut Butter and Jelly Chocolate Cups? Then you will love some of my favorite recipes for no bake desserts:

• Hazelnut Nutella Cups
• Buckeyes
• Vegan Nanaimo Bars

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on social media! I always love seeing what you are creating!

Peanut Butter and Jelly Chocolate Cups

Easy Peanut Butter and Jelly Chocolate Cups recipe. The perfect dessert or snack idea for when the chocolate cravings hit.

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten free, Vegetarian

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 11 cups

Ingredients

• 1/2 cup smooth peanut butter
• 2 Tbsp salted butter
• 1 cup powdered sugar
• 2 2/3 cup chocolate chips
• 1/4 cup coconut oil
• 1/2 cup strawberry jam

Instructions

• In a medium bowl, cream together the peanut butter, butter and powdered sugar until fully combined.
• Using a medium cookie scoop, scoop the peanut butter mixture into your hands. Form into 1.5 inch coins and place on a plate. Repeat with the remaining peanut butter mixture and place in the fridge to harden.
• Line a muffin pan with 11 paper liners. Set aside.
• In a medium microwave safe bowl, microwave the chocolate chips and coconut oil in 30 second intervals, mixing until smooth.
• Pour around 1 Tablespoon of the chocolate mixture into each prepared muffin cup. Place the peanut butter coin on top. Top the peanut butter coin with around 2 teaspoons of the strawberry jam. Cover each muffin cup with the remaining melted chocolate. Place in the fridge until the chocolate has hardened.
• Transfer the chocolate cups into an airtight container. Store in the fridge for up to 1 month, or in the freezer for up to 3 months.

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