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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