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+ servings
hand grabbing a peanut butter cup wrapped in brown paper

Peanut Butter and Jelly Crunch Cups

Yield: 12 people
Prep Time: 10 mins
Chill Time: 20 mins
Total Time: 30 mins
These Peanut Butter and Jelly Crunch Cups are full of crispy rice cereal and oozing with homemade berry jam.


  • 3/4 Cup peanut butter
  • 1 Cup white chocolate melted
  • 1/2 Cup puff rice cereal (Rice Krispies Cereal)
  • 3/4 Cup jam or jelly


  • LINE a muffin tin with 12 paper liners.
  • COMBINE peanut butter with melted white chocolate in a small bowl and stir until smooth. ADD puff rice cereal; stir.
  • SPREAD about 1 Tablespoon of peanut butter mixture in the bottom of each paper liner.
  • TOP with about 1 Tablespoon of jam and then a second layer of the peanut butter mixture.
  • CHILL for at least 20 minutes until the peanut butter has firmed up.
  • STORE in an air-tight container for up to 1 week.


  • You can omit the rice cereal. 
  • Add a pinch of salt if you are using a natural peanut butter.
  • These can firm up on the counter top or you can chill them in the refrigerator, but they do not need to stay cold. 


Calories: 216kcalCarbohydrates: 25gProtein: 5gFat: 12gSaturated Fat: 4gFiber: 1g
Course: Dessert
Cuisine: American
Keyword: cereal, jelly, no bake, peanut butter, strawberry, white chocolate