Description
Rich, creamy no-bake peanut butter chocolate cups with crispy rice cereal for a satisfying crunch. These easy chilled treats combine dark chocolate with a sweet, crunchy peanut butter center.
Ingredients
200 g dark chocolate chips
1 cup creamy peanut butter
1 cup crispy rice cereal
2 tablespoons honey
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon coconut oil
Instructions
- Line a standard muffin tin with 12 paper cupcake liners.
- Place the dark chocolate chips and coconut oil in a microwave-safe bowl. Melt in short intervals, stirring between each interval until completely smooth. Alternatively, melt gently using a double boiler.
- Spoon a small amount of melted chocolate into the bottom of each cupcake liner and spread evenly to create a solid base.
- Place the muffin tin in the freezer for about 10 minutes, or until the chocolate bases are firm.
- Meanwhile, combine the creamy peanut butter, honey, vanilla extract, and salt in a bowl. Stir until smooth, then gently fold in the crispy rice cereal until evenly coated.
- Divide the peanut butter mixture among the cupcake liners, spooning it over the firm chocolate bases and gently spreading the filling while leaving a little space around the edges.
- Spoon the remaining melted chocolate over the peanut butter filling, making sure it is completely covered. Gently rewarm the chocolate if it has become too thick to spread.
- Return the muffin tin to the freezer for 20–25 minutes, or until the chocolate cups are completely firm.
- Remove the cups from the muffin tin and peel away the paper liners. Serve chilled for a firm, crisp texture or let them sit at room temperature for a few minutes for a softer center.
Notes
Milk or semi-sweet chocolate can be substituted for dark chocolate for a sweeter flavor.
Add chopped roasted peanuts to the filling for extra crunch.
Sprinkle the tops with flaky sea salt before the chocolate sets for a sweet-and-salty variation.
Almond butter or cashew butter can replace the peanut butter; choose a thick, creamy variety for the best consistency.
For bite-sized treats, prepare the recipe in a mini muffin pan and reduce the setting time as needed.
Store the cups in an airtight container in the refrigerator to keep the chocolate firm and cereal crunchy.
For longer storage, freeze in an airtight freezer-safe container with parchment paper between layers. Allow to soften briefly at room temperature before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 105 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
