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–+ servings
peanut butter and jelly cups stacked on top of one another on small speckled plate.
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5 from 2 votes

Peanut Butter and Jelly Cups

These Peanut Butter and Jelly Cups combine creamy peanut butter with Rice Krispie cereal to create the perfect crunch shell which wraps a center of sweet strawberry jam for a delightful twist on the classic sandwich. Perfect for a quick snack or a fun dessert, they're sure to satisfy both kids and adults alike.
Prep Time10 minutes
Total Time1 hour 10 minutes
Course: Snack
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegetarian
Servings: 24 cups
Calories: 76kcal
Author: Courtney Paige

Equipment

  • mini Silicone muffin mold
  • medium mixing bowl
  • small glass bowl
  • Whisk
  • Rubber Spatula
  • cookie scooper/spoon
  • Measuring cups and spoons

Ingredients

  • 2/3 cup creamy peanut butter Skippy or Jif (not drippy)
  • 3 tbsp coconut oil
  • 1/3 cup honey
  • 1/3 cup Rice Krispie cereal
  • 6 tsps strawberry jam divided

Instructions

  • Melt coconut oil in a small bowl.
  • Whisk together creamy peanut butter, honey, and melted coconut oil in a medium-sized bowl until it’s combined.
    melted peanut butter in glass mixing bowl.
  • Fold in rice crispy cereal and mix again. Place the silicone mini muffin tray on a baking sheet. This is the foundation for the mold (otherwise it would fold).
  • Divide approximately ~⅔ of the batter into the molds. Repeat until you’ve evenly distributed between the 24 liners.
  • Scoop a ½ teaspoon of jam into each peanut butter cup. **I like to dip the teaspoon directly into the jam jar – it is the easiest and cleanest method. Repeat for all cups.
    peanut butter and jelly cups in red silicone mold.
  • Top all of the cups with the remaining peanut butter mixture and use the back of a spoon to smooth out the top layer. Optional: sprinkle a few crushed peanuts on top for extra crunch!
  • Transfer the silicone muffin pan to the freezer and let set for 10-15 minutes or the fridge for 1 hour and enjoy!

Video

Notes

If you don't have a silicone mold, use a mini muffin tin with mini cupcake liners.
Store in the freezer for up to 3 months either in the silicone mold itself or in a freezer bag. They hold better (and don’t stick together) with mini cupcake liners if stored in a freezer bag.

Nutrition

Serving: 1cup | Calories: 76kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 36mg | Potassium: 3mg | Sugar: 5g