These dark chocolate PB&J cups are a fantastic little treat! They're super easy to make and require almost no time.
If you have a sweet tooth and like classic peanut butter cups, you've got to give these a try!
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These homemade peanut butter cups with jam or jelly are a sweet treat the whole family will enjoy!
Ingredients
Here are the simple ingredients you'll need to make these dark chocolate cups.
- Dark Chocolate Chips - you can use your favorite brand of dark chocolate. A dark chocolate bar will work as well. You can substitute for milk chocolate chips as well if you'd prefer!
- Coconut Oil - this helps the chocolate to be more runny and easy to work with and set as it cools.
- Natural Peanut Butter - use your favorite, good quality creamy peanut butter.
- Jam or Jelly - use your favorite type of jam or jelly - I personally usually use strawberry or raspberry jam.
- Flaky Sea Salt - this is optional, but a pinch of flaky sea salt on each chocolate cup gives it that extra bit of deliciousness!
See the recipe card for quantities.
Instructions
Melt chocolate in a small bowl in 30-second increments in the microwave, stirring often. Add the coconut oil and stir till the chocolate and oil have melted and are combined.
Place 12 muffin liners on a sheet pan or cutting board. Spoon about two to three teaspoons of melted chocolate into each of the muffin cups.
Roll each liner lightly so the chocolate goes up about a quarter inch on the side of the liner.
Refrigerate the muffin liners for 5 to 10 minutes or until the chocolate has hardened.
Using the back of a spoon, spread a dollop of smooth peanut butter into each muffin cup and spread it near the edges of the cup.
Top the peanut butter with a small dollop of jelly.
Use the remaining chocolate to top the PB and jelly in each of the cups, and sprinkle a small pinch of flaky sea salt onto each cup. Refrigerate for 30 minutes or until hardened.
Tips for Making this Recipe
Recommended Tools - You'll need either paper liners or reusable silicone liners. I got my silicone liners on Amazon and love them as they're easy to use, clean up in the dishwasher, and are sturdy enough that they won't fall apart when the hot chocolate is poured in them.
Diet/Allergy Alternatives - You can substitute the peanut butter for any other type of nut butter if you have a peanut allergy. I highly recommend using a creamy nut butter though!
Storage
You can save the PB&J dark chocolate cups in the refrigerator for up to two weeks in an airtight container. They will also freeze well for up to 3 months.
I recommend keeping these refrigerated till serving, as they will start to melt at room temperature.
More Easy Chocolate Recipes
Here are some of our other favorite sweet treats with chocolate!
If you try this dark chocolate pb&j cups recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.
PB&J Chocolate Cups Recipe
Ingredients
- 1 cup dark chocolate chips
- ½ tablespoon coconut oil
- ¼ cup creamy peanut butter
- ¼ cup jam or jelly
- ½ teaspoon flaky sea salt
Instructions
- Melt the dark chocolate chips in a microwave-safe bowl in 30-second increments in the microwave, stirring often. Add the coconut oil and stir till the chocolate and oil have melted and are combined.
- Place 12 muffin liners on a sheet pan or cutting board. Spoon about two to three teaspoons of melted chocolate into each of the muffin cups. Roll each liner lightly so the chocolate goes up about a quarter inch on the side of the liner.
- Refrigerate the tray with the muffin liners for 5 to 10 minutes or until the chocolate has hardened.
- Using the back of a spoon, spread a dollop of peanut butter into each muffin cup, distributing it near the edges of the cup.
- Top the peanut butter with a small dollop of jelly.
- Use the remaining chocolate to top the PB and jelly in each of the cups, and sprinkle a small pinch of flaky sea salt onto each cup.
- Refrigerate for 30 minutes or until hardened.
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