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5 from 2 reviews

Chocolate Peanut Butter & Jelly Cups (3 Ingredients!)

Recipe by Shane Martin

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.

  • Total Time1 hour 45 minutes
  • Yield6 larger cups or 12 mini cups 1x
  • DietVegan

Ingredients

Scale
  • 1/2 cup natural peanut butter (or almond butter, cashew butter, or sun butter)
  • 1/2 cup mashed raspberries (or raspberry preserves, strawberry jam, or grape jelly)
  • 1/2 cup non-dairy chocolate chips. I love Enjoy Life. (vegan dark or white chocolate cups all work)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Prepare muffin tray: Line a mini muffin tin (or mini cupcake tins) with muffin liners, mini cupcake liners, or silicone molds. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Equipment

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!
  • Prep Time: 15 minutes
  • Chill Time: 90 minutes
  • Category: Dessert
  • Method: Freezeer
  • Cuisine: American

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

Find it online: https://shaneandsimple.com/chocolate-peanut-butter-jelly-cups/