Peanut butter and jelly cups are absolutely winning my snack game right now.
Chocolate and peanut butter is my comfort pairing — I’m kind of obsessed. A spoonful of peanut butter with chocolate chips? Yes, please. Peanut butter and jelly is a different vibe: I don’t crave it all the time, but when it hits, it really hits. The jam you choose is the game changer here — get that right and the whole thing comes together.
My husband Eddie loves grape jam; I always avoided it as a kid because it was all we had. These days my fridge is fuller of strawberry and red raspberry jams — choices I actually get excited about.
It’s verrrrry good.
I’ve been a fan of American Spoon jams for a while, and their triple berry flavor is outstanding. After coming back from a Michigan trip this summer, the first thing I made were these peanut butter and jelly cups. I’d been wanting a homemade peanut butter cup for a while, and making them at home lets me control the texture and ingredients — which I love. I’ve even tried variations before, like cashew butter with toasted quinoa.
With the kids digging PB&J lately and a jar of triple berry jam on the counter, I made a batch — and it was heavenly. The next week I made more, and because I love crunch, I stirred in hemp hearts, chocolate-covered chia seeds and goji berries and sprinkled some on top.
They are embarrassingly easy and wildly satisfying. Peanut butter and jelly cups are fun to make at home — kids love helping. Max got such a kick out of spooning peanut butter into the liners. Right now I’m keeping weeknights simple and leaning on easy after-school snacks, so these have been perfect. Making them myself also feels a little healthier since I know exactly what goes into them.
Peanut Butter and Jelly Cups
Superfood Jam and Peanut Butter Cups
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Ingredients
- 12 ounces high-quality dark or milk chocolate (your preference!)
- 2 tablespoons coconut oil
- ½ cup creamy peanut butter (natural is fine)
- ⅓ cup your favorite jam or jelly
- 2 tablespoons hemp hearts
- 2 tablespoons chia seeds
- 2 tablespoons goji berries
Instructions
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Melt the chocolate in the microwave (I do 30 seconds on 50% power a few times, stirring after each time, until smooth) or use a double boiler. Stir in the coconut oil until combined.
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Line a muffin tin with liners. Spoon about 2 tablespoons of melted chocolate into each liner, then brush the chocolate up the sides to form a shell. Let the chocolate set; you can refrigerate or freeze briefly to speed this up.
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Add 1 to 2 tablespoons of peanut butter into each chocolate shell, then top with a teaspoon or two of jam. Sprinkle with chia, hemp hearts and goji berries. Chill in the fridge or freezer for about 20 minutes to set.
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Spoon the remaining melted chocolate over each filled cup to seal, then sprinkle a few extra chia seeds, hemp hearts and goji berries on top. Return to the fridge to set for another 20 minutes.
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Store the cups in the refrigerator or freezer — they make a great grab-and-go snack. Adjust the amount of peanut butter and jam to suit your taste.
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I mean, I want to snuggle up in there!