Description
Delicious no-bake Peanut Butter & Jelly Cups featuring a smooth chocolate shell, creamy peanut butter filling, and a sweet jelly layer. These easy-to-make treats combine classic flavors into bite-sized indulgences perfect for snacks or desserts.
Ingredients
Scale
Chocolate Shell
- 1 cup semi-sweet chocolate chips (or dark chocolate chips)
- 1 tablespoon coconut oil (optional, for smoother consistency)
Peanut Butter Filling
- 1 cup creamy peanut butter (natural or regular)
- 1/2 cup powdered sugar
- 1/4 cup graham cracker crumbs
- 1/2 teaspoon vanilla extract
- Pinch of salt
Jelly Layer
- 1/2 cup jelly or jam (strawberry, grape, raspberry, or preferred flavor)
Instructions
- Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Prepare the Muffin Tin: Line a muffin tin with paper liners or silicone cupcake cups to prevent sticking.
- Add Chocolate to Liners: Spoon a small amount of melted chocolate into the bottom of each liner, spreading some up the sides for a shell effect.
- Chill the Shell: Refrigerate the muffin tin for 10-15 minutes to let the chocolate set and harden.
- Mix Filling Ingredients: In a medium bowl, combine the peanut butter, powdered sugar, graham cracker crumbs, vanilla extract, and salt. Stir until the mixture is smooth and well combined.
- Add Peanut Butter Filling: Remove the muffin tin from the refrigerator and spoon the peanut butter filling into each chocolate shell, filling about 3/4 full.
- Add Jelly Layer: Top each peanut butter-filled cup with a small spoonful of your chosen jelly or jam, creating a small well in the center.
- Top with Chocolate: Pour the remaining melted chocolate over the jelly layer, fully covering it. Gently tap the muffin tin on the counter to settle the chocolate evenly.
- Chill Again: Place the muffin tin back into the refrigerator and chill for an additional 15-20 minutes until the chocolate sets completely.
- Remove from Tin: Once set, carefully remove the cups from the muffin tin and peel off the paper liners.
- Serve or Store: Enjoy immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- Use natural peanut butter for a healthier option, but regular creamy peanut butter works well too.
- Substitute coconut oil in the chocolate for a richer texture and easier melting.
- Any flavor of jelly or jam can be used based on your preference.
- Make sure not to overfill the peanut butter layer to prevent overflow when adding jelly and chocolate.
- Store these cups in the refrigerator to keep the chocolate firm and fresh.
