If you have a candy craving or love Reese’s peanut butter cups, say hello to No-Bake Peanut Butter and Jelly Cups! OMG, these are a decadent mix of a nostalgic PB&J flavor with a rich chocolate coating. Bonus, make your own homemade raspberry jam to go in this delicious treat! Other homemade candy recipes you will love: Vegan Twix Bars and Copycat Girl Scout Samoas.
Why I Love This Recipe
- Healthy Swap: These healthy chocolates will remind you of reminiscent Reese’s but without the junk ingredients.
- Quick: These take just 15 minutes to make (plus 1 hour of refrigeration time!).
- No Bake: No oven needed for these peanut butter and jelly cups!
- Dairy + Gluten Free: This treat is free from dairy, gluten, refined sugar, soy, and can easily be made nut-free as well.
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Notes on Ingredients
- Chocolate chips: I like to use a low sugar, vegan chocolate chip.
- Jelly: Any berry jam works well in these–strawberry, raspberry, blackberry. I used a no-sugar-added strawberry jelly.
- Peanut butter: Creamy or crunchy and salted or unsalted is fine. The PB should be somewhat runny. You can also swap it for another nut or seed butter–almond, cashew, or sun butter would work great.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make No-Bake Peanut Butter and Jelly Cups?
- Prepare two muffin pans with parchment paper muffin liners.
- Add 1 cup of the chocolate chips into a microwavable bowl. Microwave the chocolate in 30 second increments.
- Add chocolate to the bottom of each muffin liner.
- Freeze for 15 minutes.
- Add ½ tablespoon of peanut butter to each muffin tin. Freeze for another 15 minutes.
- Add ½ tablespoon of jelly to each cup, then freeze for another 15 minutes.
- Microwave remaining chocolate chips and add melted chocolate to the top of each cup.
- Freeze for at least another 20 minutes before eating!
- Serve and enjoy!
- Step 1: First, line a muffin tin with parchment paper liners. Add a layer of melted chocolate and freeze.
- Step 2: Then, add a layer of peanut butter and freeze. Add a layer of jelly and freeze again. Finally, cover with melted chocolate and freeze!
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Commonly Asked Questions
I recommend doing the microwave method. You microwave the chips in a microwave-safe bowl in 30 second increments. Always stir the chips well in between each microwave. Continue the process until they’re melted and smooth.
Store them in the fridge or freezer–it’s totally personal preference. Avoid storing them on the counter as they will get soft and not hold up well.
Sure! Replace the peanut butter with sun butter and be sure to use allergen-friendly chocolate chips.
“These are even better than anything you could get in a store & vegan, amazing!”
– Jolie
Extra Helpful Tips
- Be sure to stir the chocolate chips well in between microwaving to avoid burning them.
- Unless using a silicone muffin mold, line your muffin tin with parchment paper muffin wrappers for easy removal.
- Once finished, store the No-Bake Peanut Butter and Jelly Cups in the fridge or freezer.
If you tried these No-Bake Peanut Butter and Jelly Cups or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
No-Bake Peanut Butter and Jelly Cups
Equipment
- 2 muffin tins
- 18 muffin liners
- 1 microwave-safe bowl
- 1 spoon
Ingredients
- 2.5 cups chocolate chips vegan
- 10 oz jelly I used no sugar strawberry jam
- 9 tablespoons peanut butter creamy/crunchy or salted/unsalted
Instructions
- Prepare two muffin pans with parchment paper muffin liners.
- Add 1 cup of the chocolate chips into a microwavable bowl. Microwave the chocolate in 30 second increments, stirring in between each time until completely melted.
- Add ½ tablespoon of melted chocolate to the bottom of each muffin liner. Make sure it’s spread evenly from edge to edge.
- Freeze for 15 minutes.
- Remove pans from the freezer and add ½ tablespoon of peanut butter to each muffin tin spreading from edge to edge. Freeze for another 15 minutes.
- Repeat this process for the jelly layer. Add ½ tablespoon of jelly to each cup, spread evenly then freeze for another 15 minutes.
- Microwave remaining 1.5 cups of the chocolate chips. For the top layer, add a heaping ½ tablespoon of melted chocolate to the top of each cup ensuring the peanut butter and jelly layer is covered.
- Freeze for at least another 20 minutes before eating!
- Serve and enjoy! Store in the fridge or freezer.
Hadas says
My family loves these!!! ❤️❤️
Arica says
Thank you for the recipe! These are so delicious and so easy to make. I can’t wait to share the recipe with all my friends and family!
roz keith says
I love peanut butter and chocolate!
Jolie says
These are even better than anything you could get in a store & vegan, amazing!
laura danette ismail says
Looks amazing, I thought it also would be wonderful with organic honey instead of jelly?
Danielle Keith says
You can try it! I don’t know how good it would be to bite into a chunk of solid honey. The jam is delicious in it!!
Aimee says
Hi,
Cn it be madecom Nut-Free?
Danielle Keith says
Just use sunflower butter!
Jordan Stacy says
Omg, you won’t miss candy after making these homemade PB & J cups! Yum!! Not to mention they’re easy to make and so healthy.