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Closeup of stack of chocolate cups with nut butter and jelly. The top chocolate has a bite taken out to show the layers of nut butter and jelly.
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Chocolate Cups with Nut Butter and Jelly

Easy to make, but harder to share - These Chocolate Cups with Nut Butter and Jelly are perfect for gifting or keeping all to yourself!
Prep Time10 minutes
Total Time10 minutes
Course: candy, Dessert
Cuisine: American
Keyword: candy, chocolate, chocolate cups, food photographer, homemade candy
Yield: 6
Calories: 405kcal
Author: Kate O'Brien

Materials

  • 10 ounces Chocolate
  • 5 ounces Nut Butter
  • 2 ounces Jelly or Thick Syrup

Instructions

  • Lightly coat your candy mold with coconut oil and wipe out to remove any excess. Then melt the chocolate and pour it into a bag. Cut the tip off of the corner of the bag to pipe the melted chocolate. Fill each candy cup 1/3 of the way up. Allow to harden for a few minutes.
  • Next fill the cups another 1/3 of the way up with the nut butter. Make a small indent in the nut butter and spoon the jelly or thick syrup to fill the indent. Then top with the remaining chocolate to fill the mold.
  • Allow the chocolate cups to harden before removing them from the mold. They can be stored in an airtight container in the fridge for up to 2 weeks.