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Chocolate PB & J Cups

October 29, 2015 By Jessica

I’m a fair weather Halloween friend, I must admit. Sorry, Halloween lovers out there, I don’t care for the skeletons and crossbones or all the scary stuff, but still love you anyway. Hope we can still be friends.

chocolate-peanut-butter-and-jelly-cups-gluten-free-dairy-free-from-jessicas-kitchen

What I do love is chocolate, and candy … and stuffing my face with sweets. C’mon I know you do too. 🙂

This is face stuffing heaven.

chocolate-peanut-butter-and-jelly-cups-gluten-free-dairy-free-from-jessicas-kitchen

When I saw this recipe over at Love and Lemons I knew this is what I the kids would want as a treat. No tricks here … it’s all treat. And if you ask me, an all-year ‘round treat!

Whether you are into Halloween or not, who doesn’t love a Reese’s peanut butter cup? I mean, c’mon. There’s something about the combination of chocolate and peanut butter. Gosh, I remember how my husband and I would sneak those bright orange wrappers out of our boys treat bags, years ago, we’re such rebels. When we began eating gluten and dairy free, we discovered Justin’s dark chocolate peanut butter; as good as those are I couldn’t resist making a homemade version with jelly. 

Not only are they easy (only 4 ingredients!!), the freezer does most of the work here.

Chocolate PB & J cups are kick-ass you guys!

chocolate-peanut-butter-and-jelly-cups-gluten-free-dairy-free-from-jessicas-kitchen

I kinda love these SO VERY JELLY ones much, MUCH more than just peanut butter. I think you will too.

This is everything you can imagine them to be looking at those close-up-making-them-look-huge photos.

chocolate-peanut-butter-and-jelly-cups-gluten-free-dairy-free-from-jessicas-kitchen

Can you tell how excited I was with these? Ha! A little different for me. I thought a “pop art” vibe would be kinda cool way to display these for you guys. Hope you like them! 🙂

chocolate-peanut-butter-and-jelly-cups-gluten-free-dairy-free-from-jessicas-kitchen

For some more Halloween inspired fun, check out this fudge bats and milkshake recipe!

Have a super safe and happy Halloween!

xx

Jessica

Chocolate PB & J Cups
 
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Prep time
10 mins
Cook time
3 mins
Total time
13 mins
 
Easy homemade chocolate peanut butter and jelly cups as a Halloween treat. As fun as they were to make, they are more fun to eat! Not just for the kids...and much needed all year 'round! Slightly adapted recipe from Love and Lemons blog www.loveandlemons.com
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: makes 24 mini cups
Ingredients
  • Makes 24 mini cups
  • 13.5 ounces semisweet chocolate chips (I used Enjoy Life mini chips)
  • 3 tablespoons coconut oil
  • 4 - 5 heaping tablespoons creamy salted peanut butter (well stirred)
  • about ⅓ cup of grape jelly, or your favorite flavor
Preparation
  1. Prepare 24 mini cupcake liners on a baking sheet sized to fit your freezer. Note: You will need a total of 2 hrs of chill time for this recipe.
  2. For melting chocolate: set a sauce pan over medium heat containing about an inch of water, then place a glass, or heat proof bowl over the sauce pan. Careful not to let the simmering water touch the bowl. Add chocolate chips and coconut oil, stir to combine. When completely melted, carefully remove from saucepan and set aside to cool for a minute.
  3. Note: I find that lining a mini cupcake pan - rather than have each mini free standing - cumbersome since finger marks usually will end up on the chocolate.
  4. Using a ½ tablespoon measuring spoon, pour measured melted chocolate into each mini cupcake liner. When done transfer to the freezer. Freeze for about an hour, until hardened. Set remaining melted chocolate aside for later.
  5. Meanwhile, scoop peanut butter into a sandwich sized ziploc bag and cut a ¼ inch hole off one corner (make sure it’s not dripping in oil, if so add 2 tablespoons of powdered sugar as Love and Lemons does. My peanut butter is a no-stir type and relatively “oil free” with only peanuts and salt as the ingredients).
  6. Scoop jelly into another sandwich bag and do the same. When bottom layer has hardened, pipe about ½ of a teaspoons worth of peanut butter in the center of each cup. Then freeze all the cups for 15 minutes and repeat with jelly. I did more like a heaping ½ teaspoon of jelly.
  7. Note: No need to measure this out; just eyeball it and keep the peanut butter and jelly in the center as much as you can.
  8. Pour another ½-1 tablespoon of the remaining melted chocolate (we are not using tempered chocolate here since we all plan to eat these in a matter of minutes! hehe) to cover fully. Make sure to fill any open areas along the cupcake liners.
  9. Freeze another 30 minutes to an hour until hardened. Thaw at room temperature or refrigerate for 20-30 minutes before eating to allow the peanut butter to soften up.
  10. Some more notes:
  11. Freezer friendly when sealed in a freezer-safe container for up to 3 months.
  12. I didn't add sea salt. As much as love it, I kept it more kid friendly since the other children don't care for sea salt like my boys do. It may have brought on a "huh, what is that?" reaction. In the future, I will be making them with sea salt for a nice contrast of flavor as Lindsey did.
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Filed Under: chocolate, dessert, holiday, vegan Tagged With: chocolate, dairy-free, dessert, gluten-free, holiday, soy-free, vegan

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Comments

  1. Melissa says

    October 29, 2015 at 3:43 pm

    OMG! I'm drooling!!!!! Stunning photos.
    Reply
    • Jessica says

      October 29, 2015 at 8:59 pm

      Thanks so much Melissa!!
      Reply
  2. Viv says

    October 29, 2015 at 4:07 pm

    I never liked peanut butter cups but think I need to convert with some jelly :) This looks awesome!
    Reply
    • Jessica says

      October 29, 2015 at 9:00 pm

      Thanks so much Viv!! Jelly adds a little oomph, and oomph is always good! Hope you give these a try :)
      Reply
  3. Robin Frankel says

    October 29, 2015 at 4:53 pm

    My family and I are not big fans of Halloween either. It could be because our families come from Europe. In any event holiday or not, this looks like something that I do need in my life :) Well done!
    Reply
    • Jessica says

      October 29, 2015 at 9:02 pm

      Aw, thank so much Robin. I couldn't agree more :)
      Reply
  4. Chelsea says

    October 29, 2015 at 5:02 pm

    This is so my jam. Pun intended! Can I microwave the chocolate instead of using a bowl and saucepan? I'm in college and my gluten free vegan besties would die for this!!
    Reply
    • Jessica says

      October 29, 2015 at 9:02 pm

      Haha! I like that! Yes, microwave works too! Enjoy!!
      Reply
  5. Lily says

    October 29, 2015 at 7:44 pm

    And these are adorable!
    Reply
    • Jessica says

      October 29, 2015 at 9:04 pm

      Thanks!!!
      Reply
  6. Amy says

    October 29, 2015 at 7:48 pm

    Wow oh wow does this look AMAZING!
    Reply
    • Jessica says

      October 29, 2015 at 9:05 pm

      Thanks so much Amy!! Hope you get to try these! :)
      Reply
  7. Cakespy says

    October 30, 2015 at 11:37 am

    These are SUPER enticing. The photos are delightful, and in looking at the process, they look much easier to make than I would have thought!! :-)
    Reply
    • Jessica says

      October 30, 2015 at 7:21 pm

      Thanks SO much! They are so super easy and easy to eat, hope you get to try them! So good :)
      Reply
  8. Jillian says

    October 30, 2015 at 5:38 pm

    I made these today to bring to a party tonight and had to tell you that your recipe was incredibly easy and I can't even with how amazing this is. Will definitely be making more of your recipes because this is bonkers!! Happy Halloween!
    Reply
    • Jessica says

      October 30, 2015 at 7:25 pm

      Thanks SO much, YAY!! So happy to hear you loved them as much as we do! Please do try more recipes and let me know how you like 'em. Happy Halloween to you too! :)
      Reply
  9. Linda says

    November 4, 2015 at 11:21 am

    O.k. to keep out all day or will they melt?
    Reply
  10. Bree says

    February 25, 2017 at 11:03 am

    Love the addition of jelly! I used almond butter since we have a peanut allergy in our house and now this has become an obsession...the hard shell and creamy butter and jelly is awesome...we can't get enough of these cups!
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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