Begin by placing the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until the mixture is melted and smooth.

Using a silicone muffin tin or paper liners, pour a small amount of the melted chocolate into each cup, ensuring to cover the bottom and slightly up the sides for a lovely chocolatey crust.

Slide the muffin tin into the refrigerator for about 10 minutes, allowing the chocolate layer to firm up completely.

In a mixing bowl, combine creamy peanut butter, powdered sugar, and vanilla extract. Stir until the mixture is smooth and well incorporated, creating a rich filling.

Remove the muffin tin from the refrigerator and spoon a generous amount of the peanut butter filling into each chocolate cup, gently flattening it to make room for the next layer.

Place a small dollop of your chosen jelly or jam right on top of the peanut butter layer, adding a fruity burst of flavor.

Spoon the remaining melted chocolate over the jelly layer, ensuring it’s completely covered. Use a spatula to smooth the top if you'd like a polished finish.

Return the muffin tin to the refrigerator and let the cups chill for an additional 20 minutes, or until they are firmly set.

Once set, carefully pop the Peanut Butter & Jelly Cups from the muffin tin or peel away the paper liners, revealing their beautiful layers.

These treats can be served chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to a week.