No-Bake Peanut Butter and Jelly Cups
A nostalgic no-bake dessert that will satisfy your sweet tooth but is actually healthy!
Servings 18
Calories 217kcal
Cost $8
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.
Notes
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.
Nutrition
Calories: 217kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 39mg | Potassium: 129mg | Fiber: 1g | Sugar: 23g | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.2mg
