I don’t know about you, but I love anything peanut butter & jelly. So why wouldn’t I love them in a cup form! Let me introduce you to your new favorite dessert, Peanut Butter & Jelly Cups. These peanut butter & jelly cups are a fun twist of the traditional peanut butter cup. Some might even say it’s like re-constructed peanut butter and jelly sandwich! Either way, these peanut butter & jelly cups will make the perfect treat just because, any holiday or upcoming gathering. I originally made these for Wildly Organic, but they were too good not to share here!
Pro-tip: Make a double batch and freeze half for later. These cups will keep for up to three months. You can thank me later.
In fact, did you know I started writing aka blogging for Wildly organic back in February? Yup, I create a few recipes a month for their site. Hence why I’ve been kind of MIA over here, but I got the green light to share all the deets with you. So here we are! Chatting all things PB&J! You know you want one.
Peanut Butter & Jelly Cup Essentials
- Dark Chocolate
- Coconut oil
- powdered sugar
- your favorite nut butter
- raspberry preserves because it’s the BEST
- silicone cups
- muffin tin
- measuring spoons
I actually used homemade cherry chia jam for a batch and it was LEGIT! Have you made your own quick jam? It’s pretty easy if I must say.
If you have a little flaky salt you could even sprinkle a tad on top! It will make these cups next level.
Get the kids in the kitchen with you and whip up a batch of peanut butter & jelly cups this weekend!
Peanut Butter & Jelly Cups
- 16 oz dark chocolate chips
- 1 ½ tsp coconut oil
- 1/2 cup creamy natural peanut butter, well-stirred (any natural nut butter will work)
- 1/2 cup powdered sugar
- ¼ cup raspberry jam
- Line a 12- cup muffin tin. Silicone works best.
- Time to Melt that chocolate! Fill a small saucepan with water, about ⅓ of the way. Place over medium heat containing. Next place a glass, or heatproof bowl over the saucepan — a cereal bowl will do the trick. Make sure the water isn’t touching the bowl. Place the chocolate chips and coconut oil in the bowl, stir to combine. This will take some time. Stir slowly until completely melted. Once completely melted, carefully remove the bowl of chocolate from the saucepan.
- Using a tablespoon measuring spoon, pour measured melted chocolate into each liner. Swirl each liner to allow for the sides to be covered with the chocolate. Transfer to the freezer. Allow 30 minutes for chilling. While the chocolate is chilling prep the PB mixture.
- In a small bowl, combine PB & Powdered sugar. If it’s still on the too creamy running side add a tad more powdered sugar.
- Once the chocolate has chilled, using a spoon evenly distribute the PB mixture amount the cups. Make sure they are in the center and not touching the sides. Top the PB mixture with 1 teaspoon of jam (more depending on how you like your PB to jam ratio).
- Using the remaining melted chocolate, pour another tablespoon over the PB&J to cover fully. Make sure to fill any open areas along the edge of the liners.
- Freeze for an additional 30 minutes to an hour until hardened. Thaw at room temperature or refrigerate for 20-30 minutes before eating to allow cups to soften up.