Melt the chocolate by combining the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until it's melted and beautifully smooth.

Spoon a small amount of the melted chocolate into each cup of a silicone muffin tin or lined paper cups. Spread the chocolate gently up the sides to create a small shell.

Chill the muffin tin in the refrigerator for about 10 minutes to help the chocolate set.

Mix the peanut butter, powdered sugar, and vanilla extract in a mixing bowl until smooth.

Fill each chocolate cup with a spoonful of the peanut butter mixture, flattening the top.

Dollop jelly or jam on top of the peanut butter layer.

Cover the jelly layer with the remaining melted chocolate, ensuring smoothness.

Chill the muffin tin for an additional 20 minutes until chocolate is fully set.

Remove the cups from the muffin tin carefully or peel away the liners.

Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.