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Peanut Butter and Jelly Chocolate Cups—snappy dark chocolate, creamy peanut butter, and real fruit jam. Easy no-bake, gluten-free, kid-friendly, freezer-friendly treat.
Think of these Peanut Butter and Jelly Chocolate Cups as your childhood PB&J glow-up. With a glossy chocolate shell, a creamy peanut butter layer, and a pop of berry jam, they’re the no-bake dessert that never fails. They’re naturally gluten-free, easily dairy-free/vegan, and perfect for lunchboxes, movie nights, bake sales, or that 3 p.m. “I deserve something sweet” moment. Ready to discover all the little tricks that make these PB&J chocolate cups irresistible and mess-free?
What Makes These Peanut Butter and Jelly Chocolate Cups Special?
Beyond the classic combo, this recipe is designed for maximum snap, minimal mess, and easy customization—hello, dairy-free and nut-free options. Here’s why you’ll love them:
- No-bake magic: Quick to assemble with zero oven time—perfect for warmer months and busy weeknights.
- Snappy shell + creamy center: Tempered (or gently melted) chocolate gives that candy-bar crack against a silky peanut butter filling.
- Jam that stays put: Thickened jam means no leaks, no ooze, just a clean PB&J bite every time.
- Gluten-free + easily vegan: Use dairy-free dark chocolate for vegan peanut butter cups that taste like the fancy store-bought kind.
- Freezer-friendly: Make-ahead dessert for parties, holidays, or late-night chocolate emergencies.
- Customizable sweetness: Dial the sugar up or down with maple syrup, powdered sugar, or sugar-free options.
- Kid-approved, adult-worthy: Crowd-pleasing flavor with that artisan chocolate vibe.
Ingredient Notes
Keep it simple, but make it good. Here’s what you’ll need for the best homemade Peanut Butter and Jelly Chocolate Cups:
- Chocolate: Use good-quality dark, semisweet, or milk chocolate. Baking bars melt smoother than chips. For shine and snap, temper or add a tiny bit of coconut oil for ease.
- Peanut butter: Creamy works best. No-stir peanut butter makes a firmer filling; natural PB is delicious but softer—chill it longer.
- Jam or jelly: Grape, strawberry, or raspberry are classics. Choose a thick jam to prevent leaks. Seedless or homemade chia jam both work.
- Sweetener: Powdered sugar keeps the PB filling smooth; maple syrup adds warmth. Go sugar-free if needed.
- Vanilla + salt: A pinch of flaky salt and a splash of vanilla bring the candy-shop flavor.
- Flaky sea salt (optional): For that chef’s-kiss finish on top.
- Crunch factor (optional): Crushed peanuts or crisped rice for texture.
- Mini liners or silicone molds: Mini muffin liners make easy, clean releases—silicone is the move for perfect edges.
How To Make Peanut Butter and Jelly Chocolate Cups
These PB&J cups come together in layers. Work in small batches so everything stays neat and melt-y where it should. Here’s the game plan for homemade PB&J cups (aka PB&J chocolate cups, mini peanut butter cups no bake):
- Prep the pan: Line a mini muffin tin with paper liners or set out silicone cups on a tray. Clear space in the fridge/freezer.
- Melt or temper the chocolate: Microwave in 20–30 second bursts, stirring often, or use a double boiler. For the glossiest, snappiest shell, temper the chocolate (seed method) and keep it warm but not hot.
- Make the PB filling: Stir peanut butter with a pinch of salt, vanilla, and powdered sugar (or maple) until thick but spreadable. If it’s runny, chill briefly.
- Pour the chocolate bases: Spoon or pipe a teaspoon into each cup. Tilt or tap to coat the bottom evenly. Chill 5–10 minutes until just set.
- Add the peanut butter layer: Roll or scoop small discs of PB, then press gently on top of the chocolate base, leaving a small border around the edges.
- Dollop the jam: Add a tiny spoonful (about 1/4–1/2 teaspoon) of thick jam in the center. Don’t overfill to avoid ooze.
- Cap with chocolate: Cover each cup with more melted chocolate, making sure it seals all the way to the liner. Tap the tray to release bubbles.
- Finish and set: Sprinkle with flaky salt or crushed peanuts. Chill until fully set—about 20 minutes in the fridge or 10 in the freezer.
- Unmold and serve: Peel off liners and enjoy that snappy shell and gooey PB&J middle.
Pro Tips
- Choose the right chocolate: 60–72% dark chocolate keeps the sweetness balanced. Milk chocolate = sweeter, kid-fave version.
- Work with thick jam: If your jam is runny, simmer 1–2 minutes to reduce, or stir in 1/2 teaspoon chia seeds and rest 10 minutes.
- Keep layers tidy: Leave a small chocolate border so the top layer can seal completely—no jelly leaks.
- Avoid seized chocolate: Keep water away; stir gently. If it thickens, add 1/2 teaspoon neutral oil and rewarm lightly.
- Snap factor: Tempered chocolate gives that professional shine. Not into tempering? Chill fast and enjoy anyway—still delicious.
- Scale it: Use a small cookie scoop or piping bags for bakery-level neatness.
- Allergen-friendly swaps: Sunflower seed butter for nut-free; dairy-free chocolate for vegan peanut butter cups.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
These PB&J chocolate cups store like a dream and taste even better the next day.
- Fridge storage: Keep in an airtight container up to 2 weeks. Separate layers with parchment to protect the tops.
- Freezer friendly: Freeze up to 3 months. Thaw 10–15 minutes at room temp for the perfect bite.
- Room temp: If your home is cool (under 70°F/21°C), they’re fine for a few hours. Warm kitchens = chocolate bloom risk.
- “Reheating” reality check: No actual reheating needed—just let chilled cups sit 5 minutes for a softer center.
Variations & Substitutions
Make these your own with easy twists—and yes, we’re sneaking in some tasty long-tail keywords to help you find this later.
- Vegan Peanut Butter Cups: Use dairy-free dark chocolate and maple syrup for sweetness.
- Nut-free sunflower cups: Swap peanut butter for sunflower seed butter; use seedless jelly for school-safe treats.
- Low-sugar/Keto: Use sugar-free chocolate and powdered erythritol or allulose in the PB layer; choose no-sugar-added jam.
- Almond or cashew butter: For a gourmet twist, fill with almond butter and raspberry jam—editor-fave.
- White chocolate swirl: Half dark, half white for a marbled top—so pretty for holidays.
- Crunchy center: Stir in crushed peanuts or crisped rice for texture.
- Small-batch PB&J cups: Halve the recipe for date night or a cozy movie marathon.
- Protein boost: Mix 1–2 teaspoons vanilla protein into the PB for a snackable energy bite.
- Grown-up spice: Add a pinch of cinnamon or chili powder to the chocolate for a subtle kick.
- Bar version: Press into a parchment-lined loaf pan and slice into squares—perfect for parties.
These Peanut Butter and Jelly Chocolate Cups pack that nostalgic PB&J flavor into a glossy, bakery-level bite—no oven, no fuss. Whether you call them PB&J chocolate cups, homemade peanut butter cups with jelly, or the best five-minute no-bake dessert, they’re the kind of treat that disappears the second you set them down. Want more chocolate inspo? Browse more recipes here: chocolate, peanut butter, no-bake, and jam.
FAQ
My jam keeps oozing out. What am I doing wrong?
Use a thicker jam and smaller dollops. Reduce runny jam for 1–2 minutes on the stove or stir in a little chia and let it sit. Also, leave a chocolate border so the top seals completely.
Can I make these vegan?
Yep! Use dairy-free dark chocolate and maple syrup to sweeten the PB layer. Most store-bought jams are already vegan. Boom—vegan peanut butter cups achieved.
Will natural peanut butter work?
It will, but it’s softer. Stir well, then chill the PB mixture 10 minutes before assembling so it holds its shape. No-stir PB is the easiest for clean layers.
Do I have to temper the chocolate?
Not required, but it gives you that shiny, snappy finish. If you’re not tempering, chill quickly and enjoy. Still wildly good, promise.
Can I use milk chocolate instead of dark?
Absolutely. It’ll be sweeter and very kid-friendly. If you like balance, go semisweet or mix dark + milk for the best of both worlds.
How do I keep the tops smooth and shiny?
Tap the pan to pop air bubbles and don’t overheat the chocolate. A quick pass with a toothpick smooths edges. Tempering = pro-level shine.
Are these gluten-free?
Totally. Chocolate, peanut butter, and jam are naturally gluten-free—just check your labels if you’re sensitive. Great for lunchboxes and bake sales.
Can I make a big batch and freeze them?
100%. Freeze in a single layer, then stash in a container with parchment between layers. They’re perfect straight from the freezer after a 10-minute thaw.
No-Bake Peanut Butter & Jelly Cups
Peanut Butter and Jelly Chocolate Cups—snappy dark chocolate, creamy peanut butter, and real fruit jam. Easy no-bake, gluten-free, kid-friendly, freezer-friendly treat.
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Servings: 12 cups
Equipment
- Mini muffin pan
- Mini paper liners
- Microwave-safe bowl
- Measuring spoons
- Teaspoon or small cookie scoop
Ingredients
Ingredients
- 2 cups milk chocolate chips (or chopped milk chocolate)
- 1/2 cup creamy peanut butter
- 1/3 cup strawberry jam (or jelly)
- 1 tbsp coconut oil optional, helps thin the chocolate
Instructions
- Line a 12-cup mini muffin pan with paper liners.
- Add half of the chocolate (and coconut oil, if using) to a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until smooth.
- Spoon about 1 teaspoon of melted chocolate into each liner and tilt or tap the pan so it spreads to the edges. Chill for 5 minutes, just until the bases are set.
- Place about 1 teaspoon peanut butter in the center of each cup and gently flatten so it sits on the chocolate base, leaving a small border around the edge. Top with roughly 1/2 teaspoon jam on each.
- Melt the remaining chocolate. Spoon enough over each cup to fully cover the filling (about 1 to 1 1/2 teaspoons per cup). Tap the pan lightly to level the tops.
- Refrigerate 20–30 minutes or until firm. Serve chilled or let stand a few minutes for softer centers.
Notes
Use any jam you like—raspberry and grape both work well. For cleaner layers, keep the base just set (not rock hard) before adding the filling, and avoid overfilling with jam so the chocolate cap seals neatly. Store in an airtight container in the fridge for up to 1 week or freeze up to 1 month.
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