These Chocolate Peanut Butter & Jelly Cups are a homemade peanut butter cup recipe made with natural peanut butter, fruit preserves, and melted chocolate. The perfect sweet treat, they're vegan, simple, and freezer-friendly. A healthier twist on classic Reese's cups with the nostalgic flavor of PB&J sandwiches.
If you’re a PB&J fan, check out my Grilled PB&J Sandwich or Homemade Vegan Peanut Butter Eggs.
There are two types of people in this world: those who eat peanut butter straight out of the jar, and those who lie about it. As for me? Let's just say natural peanut butter and a spoon are a recurring love story in my life.
So when I figured out how to turn the classic flavor combination of peanut butter and jelly sandwiches into these homemade peanut butter cups, well, it was basically destiny.
Think Reese's peanut butter cups meet jelly sandwiches, but in mini muffin tins, topped with rich melted chocolate, and made with simple ingredients you already have in your pantry.
These Chocolate Peanut Butter & Jelly Cups are a healthy snack, a perfect sweet treat, and quite possibly one of my favorite recipes I've ever created.
And the best part? You don't need any fancy bake recipe skills, just a muffin tray, some paper liners, and the willpower not to eat all the peanut butter before you even start.
In This Post
Why you'll love these PB&J Cups
- Simple ingredients: Nothing complicated, just peanut butter, fruit preserves, and non-dairy chocolate chips.
- Classic flavor combination: Reminiscent of jelly sandwiches from childhood, but in candy form…with chocolate and peanut butter.
- Healthy snack: No refined sugar or weird additives, just a creamy peanut butter filling and real fruit.
- Versatile: Use real fruit, raspberry jam, strawberry jam, grape jelly, or whatever your favorite jam happens to be.
- Better than Reese's cups: Yeah, I said it. Why? Because these have that peanut butter layer PLUS a fruity surprise.
Ingredients (with substitutions)
You don't have to go on a grocery store scavenger hunt. Here's what goes in:
- Natural peanut butter: swap with almond butter, cashew butter, sun butter, or any seed butter.
- Mashed raspberries: substitute raspberry jam, raspberry preserves, strawberry jam, or grape jelly. Fruit preserves or jelly chocolate cups? You decide.
- Non-dairy chocolate chips: I love dark chocolate cups, but vegan white chocolate cups work just as well.
- Optional toppings: Sprinkle some flaky sea salt on the top of the chocolate layer. Trust me. I call it my “chef's kiss.”
How to make Chocolate Peanut Butter & Jelly Cups
This peanut butter cup recipe could not be easier. Follow the recipe card below for detailed steps and amounts.
- Prepare your muffin tray. Line a mini muffin tin or regular muffin tin with muffin liners or mini cupcake liners.
- Make the peanut butter layer. Warm the natural peanut butter in a microwave-safe bowl (in 30-second intervals) or over a small saucepan/double boiler until it becomes pourable. Add a tablespoon of peanut butter to each liner and smooth with the back of a spoon. Freeze for 15 minutes.
- Add the jelly layer. Spoon in mashed raspberries or your favorite jam. Freeze for another 15 minutes.
- Top with melted chocolate. Melt the chocolate chips in 20-second intervals or use a double boiler and stir until smooth. Pour over the top of the peanut butter and jelly layer. Smooth with the back of a spoon. (NOTE: No, you do not need coconut oil to make this happen. That’s crap!)
- Finish & set. Freeze for 1 hour or until firm. Sprinkle with flaky salt if you're feeling fancy.
NOTE: The main reason I suggest freezing between layers is so you get those nice, even sides of the liners. Otherwise, you'll end up with swirly peanut butter truffle vibes. Which is honestly still delicious, just less Instagram-worthy for your social media posts.
Storage tips
- Keep these in an airtight container in the fridge for up to a week.
- For longer storage, freeze the cups and let them sit at room temperature for a couple of minutes before eating.
- Just don't leave them sitting out on the counter; they'll melt faster than you can say "affiliate links" in an Amazon Associates disclosure.
Variations and ideas
- Nut-free: Use sun butter or seed butter instead of peanut butter.
- Different flavors: Try grape-flavored filling, strawberry jam, or blueberry preserves.
- Texture: Try some crunchy peanut butter or almond butter for added crunch.
- Sweeten: Add maple syrup to the peanut butter layer for an extra sweet touch.
- Fun twists: Mix in almond flour for a firmer, creamy peanut butter filling or top with flaky salt.
Next time, I'm making these as “dark chocolate cups” with cashew butter and raspberry preserves. Life's too short not to keep experimenting with your favorite recipes. Am I right?
Shane’s final thoughts…for what it’s worth.
If there's one thing you need to know, it's this: these peanut butter jelly cups are the perfect balance of nostalgia and indulgence. They remind me of my childhood in a grown-up, chocolate-covered way.
And honestly? They're one of those snack ideas you'll keep coming back to again and again.
So grab a mini muffin tray, or a larger one (no judgment here), your favorite jam, and let's make magic. Just don't blame me if your kids or your spouse steal them all from the freezer before you get the chance.
Did you try this recipe?
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Chocolate Peanut Butter & Jelly Cups (3 Ingredients!)
These Chocolate Peanut Butter & Jelly Cups are a homemade peanut butter cup recipe made with natural peanut butter, fruit preserves, and melted chocolate. The perfect sweet treat, they're vegan, simple, and freezer-friendly. A healthier twist on classic Reese's cups with the nostalgic flavor of PB&J sandwiches.
- Prep Time: 15 minutes
- Chill Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 larger cups or 12 mini cups 1x
- Category: Dessert
- Method: Freezeer
- Cuisine: American
- Diet: Vegan
Ingredients
- ½ cup natural peanut butter (or almond butter, cashew butter, or sun butter)
- ½ cup mashed raspberries (or raspberry preserves, strawberry jam, or grape jelly)
- ½ cup non-dairy chocolate chips. I love Enjoy Life. (vegan dark or white chocolate cups all work)
- Flaky sea salt (optional, for topping)
Instructions
- Prepare muffin tray: Line a mini muffin tin (or mini cupcake tins) with muffin liners, mini cupcake liners, or silicone molds. Set aside.
- Peanut butter layer: Place the natural peanut butter into a microwave-safe bowl. Heat in 20 to 30-second intervals until slightly runny. (Or warm gently in a small saucepan or over a double boiler on medium heat.) Spoon about 1 tablespoon of peanut butter into the bottom of each liner. Smooth with the back of a spoon so it covers the bottom evenly. Freeze for 15 minutes to set.
- Jelly layer: Mash the raspberries in a small bowl with a fork, or use 1 teaspoon of your favorite jam, raspberry preserves, or fruit preserves. Add a thin layer of fruit over the peanut butter layer in each cup. Return to the freezer for 15 minutes.
- Chocolate Layer: In a microwave-safe bowl, melt the chocolate chips with coconut oil (if using) in 20-second intervals, stirring between each interval until smooth and glossy. (Alternatively, melt over a small saucepan or double boiler on medium heat.) Spoon the melted chocolate over the top of the peanut butter and jelly layers. Smooth gently with the back of a spoon until evenly covered.
- Finish and set: Sprinkle a bit of flaky sea salt on top of the chocolate layer, if desired. Freeze for at least 1 hour, or until the cups are completely set.
- Enjoy: Remove the muffins from the muffin tray and peel off the muffin liners. Store leftovers in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
Notes
*Nutrition info is for a larger PB&J cup. (1 of 6)
- Use crunchy peanut butter if you like extra texture.
- For a nut-free option, substitute sun butter or seed butter.
- These taste best slightly chilled. If frozen, let it sit at room temperature for a couple of minutes before eating.
- Lightly spray the muffin tin and paper cups with a bit of cooking spray. It makes it much easier to remove the PB&J cups from the muffin tin and paper.
- Add maple syrup to the peanut butter layer for extra sweetness.
- Try almond butter with strawberry jam for a grown-up PB&J twist!
Nutrition
- Serving Size: 1 cup
- Calories: 251
- Sugar: 10.9 g
- Sodium: 93.5 mg
- Fat: 18.1 g
- Carbohydrates: 19.1 g
- Fiber: 4.7 g
- Protein: 6.2 g
- Cholesterol: 0 mg
Have you tried making these with PB2? I use Organic Naked PB powder. 4 Tbsp powder + 1 Tbsp granulated date sugar + 2-1/2 – 3 Tbsp water.
I’ve not tried it but see no reason why it wouldn’t work. Let me know once you try it.
These Chocolate Peanut Butter & Jelly Cups are a homemade peanut butter cup recipe made with natural peanut butter, fruit preserves, and melted chocolate. The perfect sweet treat, they’re vegan, simple, and freezer-friendly. A healthier twist on classic Reese’s cups with the nostalgic flavor of PB&J sandwiches.