Creamy peanut butter and your favorite jelly inside semi-sweet chocolate make these peanut butter and jelly chocolate cups a treat everyone will love!
Original post June 2012. Photos and content updated July 2020 for improved reader experience.
Don’t hate me when I say this, but I’ve never been overly fond of chocolate and peanut butter, a la the traditional peanut butter cups. Not that I don’t like them, or the peanut butter and chocolate combo, it’s just not what I gravitate towards given other options. But I do love a good PB&J. And varieties of it. And when you throw chocolate in the mix, with raspberry jelly – I’ll be the first one in line.
I first made these little delights about 8 years ago – which seems unreal. But what’s more unbelievable is that I hadn’t made them since. But now I have a little girl. One who is quite fond of PB&J. And chocolate. And pretty much anything loaded with sugar. I mean, she is her mother’s daughter, so what can I say?
So, I decided I would make these for her. I made them one day while she was at daycare, for a surprise afternoon treat. I wish I’d taken a picture of her eating it, because she was quite delighted. “Mommy, can I have one of those chocolate things?” was a question for a couple of days after.
You can use whatever jelly you prefer. The first time I made them, I used traditional grape jelly. This time – raspberry. Both were good, but I do love raspberry preserves. Well, most things raspberry, really. I think strawberry would also be really good. And, you could make them with white chocolate if that’s your jam (see what I did there?), too!
What do you need to make Peanut Butter & Jelly Chocolate Cups?
Just a few simple ingredients, friends. That’s all you need to make these treats!
– Chocolate Chips – you can use semi-sweet, milk chocolate, white chocolate, etc.
– Coconut Oil – just a smidge, to thin out the chocolate
– Peanut Butter – creamy or crunchy – whatever your little heart desires!
– Powdered Sugar – just to sweeten the PB a little
– Jelly, Jam, or Preserves – whatever flavor you love!
– Coarse Salt – this is optional, but trust me – you want it on top!
Just a few ingredients, but you do have to have a teeny bit of patience. You’ll have to do a little waiting between layers, so that the chocolate can set but it’s worth it – promise!
How to Make Peanut Butter & Jelly Chocolate Cups:
Full Printable Recipe Below!
1.) Line muffin tins with paper or silicone liners and set aside.
2.) Melt the chocolate in a double boiler, saucepan or microwave (45 seconds on hi, then 15 second increments if necessary.) Once it’s melted, add coconut oil to thin out. Add more, if needed.
3.) Coat the bottom and halfway up the sides of each liner with chocolate.
4.) Place the cupcake tin in the freezer for 20 minutes so the chocolate can harden.
5.) Meanwhile, mix together peanut butter and powdered sugar and place the mixture in the fridge for 10 minutes.
6.) Remove the tins from the freezer and the peanut butter from the fridge, and spoon about 1 teaspoon of peanut butter into the center of each chocolate cup. Put the tin back in the freezer for about 10 minutes. Remove and add 1/2 teaspoon of jelly on top of the peanut butter.
7.) Cover cups with chocolate to cover the pb&j. Sprinkle salt on the top of each cup.
8.) Place muffin tin back into the freezer for 20 more minutes.
9.) Store at room temp or in the fridge.
I joined up with some of my blogger friends to share Easy Chocolate Recipes with you. This was my contribution, but make sure you check out the other fun recipes below the recipe card!
Want more delicious chocolate desserts? Of course you do! Try my Molten Chocolate Lava Cakes and Chocolate Raspberry Crumb Bars!
These Peanut Butter and Jelly Chocolate Cups are a fun mash-up of PB&J and a peanut butter cup that is easy to make and quick to disappear!
Follow me on Pinterest for more great recipes!
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 tsp coconut oil
- 1 cup peanut butter
- 1 Tbsp powdered sugar
- 1/2 cup of jelly – your choice of flavor!
- coarse salt, for sprinkling
Instructions
- Line muffin tins with paper or silicone liners and set aside.
- Melt the chocolate in a double boiler, saucepan or microwave (45 seconds on hi, then 15 second increments if necessary.) Once it’s melted, add coconut oil to thin out. Add more, if needed.
- Coat the bottom and halfway up the sides of each liner with chocolate.
- Place the cupcake tin in the freezer for 20 minutes so the chocolate can harden.
- Meanwhile, mix together peanut butter and powdered sugar and place the mixture in the fridge for 10 minutes.
- Remove the tins from the freezer and the peanut butter from the fridge, and spoon about 1 teaspoon of peanut butter into the center of each chocolate cup. Put the tin back in the freezer for about 10 minutes. Remove and add 1/2 teaspoon of jelly on top of the peanut butter.
- Cover cups with chocolate to cover the pb&j. Sprinkle salt on the top of each cup.
- Place muffin tin back into the freezer for 20 more minutes.
- Store at room temp or in the fridge.
Nutrition
Easy Chocolate Recipes
Chocolate Loaf Cake by Cheese Curd In Paradise
Chocolate Nut Clusters by Art of Natural Living
Double Chocolate Rye Cookies by Karen’s Kitchen Stories
Duff’s “The Brownie” by Hezzi-D’s Books and Cooks
Easy Chocolate Cake Mix Cookies by Blogghetti
Gluten Free Vegan Chocolate Tart by That Recipe
Lunch Lady Chocolate Peanut Butter Bars by Family Around the Table
No Bake Chocolate Peanut Butter Granola Bars by Making Miracles
Peanut Butter & Jelly Chocolate Cups by Sweet Beginnings
Vegan Chocolate Mousse by Veggies First Then Dessert
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, follow our Pinterest board, too!
I.want.these.NOW!!
My daughter would go absolutely bananas over these! I must make them a.s.a.p. They look absolutely sinful!
…as well as would be good if you added banana!:D