Ingredients
Chocolate Base
- 1 cup dark chocolate chips
- 1/2 tablespoon coconut oil
Filling
- 1/4 cup creamy peanut butter
- 1/4 cup jam or jelly
Topping
- 1/2 teaspoon flaky sea salt
Instructions
- Melt the chocolate: In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring frequently to ensure smoothness. Add the coconut oil and stir well until completely combined and glossy.
- Prepare the chocolate cups: Line a sheet pan or sturdy cutting board with 12 muffin liners. Spoon 2-3 teaspoons of the melted chocolate into each liner, then gently roll the liner sides so the chocolate coats about a quarter inch up the edges, creating a chocolate shell.
- Chill the shells: Place the prepared tray in the refrigerator for 5 to 10 minutes until the chocolate has hardened firmly.
- Add peanut butter filling: Using the back of a spoon, spread a dollop of creamy peanut butter inside each hardened chocolate shell, making sure to cover near the edges evenly.
- Top with jelly: Add a small dollop of your preferred jam or jelly on top of the peanut butter layer in each cup.
- Seal with more chocolate: Spoon the remaining melted chocolate over the peanut butter and jelly fillings, spreading evenly to cover completely. Sprinkle a pinch of flaky sea salt on the top of each cup to enhance flavor.
- Final chilling: Refrigerate the cups for 30 minutes or until the chocolate topping has fully hardened. Once set, the PB&J chocolate cups are ready to enjoy.
Notes
- Use high-quality dark chocolate for best flavor and texture.
- Choose your favorite jam flavor, such as raspberry, strawberry, or grape, to customize the taste.
- Make sure to refrigerate the cups well to achieve a firm chocolate shell.
- These cups can be stored in the refrigerator for up to one week.
- For a nut-free version, substitute peanut butter with sunflower seed butter and use seed-based jelly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
