PB + J meets peanut butter cup in this killer combo of classic comfort foods! These delightful PB+J Cups are easy to make with only 4 ingredients, simple methods, and no stove required. They’re the ultimate summer snack for your kids or the kid in us all!
If you’ve been around PPC since the Periscope days (shoutout to all of you who’ve been hanging out with us that long!), this recipe might sound familiar to you. It’s been a favorite in our kitchen for the past 4 years, and once you try it, I think you’ll definitely see why!
As per usual with my picky eater self, I’ve never been a huge PB&J sandwich fan. Even as a kid, I’d take a grilled cheese over a PB+J any day. But remove the bread and add a little peanut butter cup inspiration, and I am totally on board.
T, on the other hand, needed much less convincing. PB+J is basically a food group to that man. Needless to say, these PB+J Cups are made very often in our house, but they never last long!
PB+J Cup Ingredients
There are two main components to these delightful little candies: The peanut butter layer + the jam layer.
- The Peanut Butter Layer: This layer is made up of 3 ingredients: peanut butter, refined coconut oil, and maple syrup. We do not recommend using a natural peanut butter that you have to stir for this recipe, as it will affect the texture. You also want to be sure you are using a coconut oil labeled “refined” (like this one), unless you want your PB+J cups to have a coconut flavor to them. Finally, make sure you’re using pure maple syrup because the good stuff is worth it here!
- The Jam Layer: You can make this easy and go the store-bought route, or make your own homemade jam to really up the pioneer-person factor! We dig this cranberry chia jam recipe but for this shoot, used a store-bought strawberry jam. Both are delicious; you really can’t go wrong here!
How to Make PB+J Cups
You’ll start by lining a muffin tin with cupcake liners. We used this mini muffin tin, which made 12 mini cups. If you’re using a regular-sized muffin tin, it will make around 5-6 cups.
Next, you’ll add all 3 ingredients for the peanut butter layer to a microwave-safe dish or small saucepan. Heat this slowly and carefully, stopping to stir often, until it is a nice liquid-y consistency.
Then, you’ll pour this mixture into the cupcake liners, creating a thin bottom layer. Pop that muffin tin in the freezer for 5 minutes to set.
You’ll top each peanut butter layer with a bit of jam and pop it back in the freezer.
Finally, fill each cupcake liner with the remainder of your peanut butter mixture and set it in the freezer once more. After about 20-30 minutes, your PB+J Cups will be ready to snack + enjoy!
I bet you have all the ingredients for these PB+J Cups in your pantry right now, so what are you waiting for?! They would be a great treat to make with friends, your partner, or even your kids!
Try these babies ASAP and report back with all the delicious details. You can rate the recipe and leave a comment below or tag us in your mouth-watering photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
Until the next round of vegan deliciousness, friends. Cheers!
Other Vegan Freezer Sweets:
- Vegan Peppermint Patties made with Baileys Almande
- Copycat Vegan Milk + Cereal Bars
- Dairy-Free White Chocolate Fudge
Yield: 12 mini cups
Serving Size: 2 mini cups
PB + J meets peanut butter cup in this killer combo of classic comfort foods! These delightful PB+J Cups are easy to make with only 4 ingredients, simple methods, and no heat required. They’re the ultimate summer snack for your kids or the kid in us all!
50 minPrep Time:
50 minTotal Time:
5 based on 1 review(s)
- 1/2 cup creamy peanut butter*
- 1/4 cup refined coconut oil
- 2 Tbsp maple syrup
- 1/4 cup strawberry jam
- Line a mini muffin tin with cupcake liners. You can make these in a regular-sized muffin tin too. This recipe will make 12 mini cups or 6 regular-sized cups.
- Add the peanut butter, refined coconut oil, and maple syrup to a small saucepan and heat on low. Stir continuously with a wooden spoon for about 1-2 minutes or until the mixture is melted, liquid-y, + totally combined with no clumps remaining. // No-Stove Option: Alternatively, you can heat this mixture in the microwave. Use a low setting and stop often to stir.
- Carefully spoon this mixture into each cupcake liner, creating a 1/4 inch layer on the bottom. Place your muffin tin in the freezer for 5 minutes to set the first layer.
- Next, top each peanut butter jayer with 1/2 tsp strawberry jam (or 1/2 Tbsp for regular-sized cups). Use a spoon to flatten it out a bit and place your muffin tin back in the freezer for another 5 minutes.
- Before you remove your muffin tin again, check your peanut butter. If it’s firmed up a bit, you may want to carefully reheat it. Carefully spoon this peanut butter mixture into each cupcake liner, completely covering the jam. Use a spoon to level out each cup and add more peanut butter mixture where needed. Then, place the muffin tin in the freezer for a final 20-30 minutes.
- Store your peanut butter + jam cups in the freezer in an airtight container for up to 8 weeks. We do not recommend leaving them out of the freezer for more than a few minutes, however, as they do tend to get a bit melty - especially in the heat. Enjoy!
*We used regular old store brand peanut butter for this recipe and highly reccomend you use the same. If you’re using a “natural” peanut butter, something more grainy and separated, be aware you will need to adjust the amount of sweetener and/or coconut oil and the results will be different than the cups pictured here.