Irresistible Chocolate Peanut Butter Rice Krispie Cups
Creamy, crunchy, and utterly addictive — these Irresistible Chocolate Peanut Butter Rice Krispie Cups are the tiny treats that disappear fastest at any gathering.
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Servings: 12 servings
Calories: 150kcal
Equipment
- Muffin Tin
- Medium Saucepan
- Microwave-safe bowl
Ingredients
Ingredients
- 3 cups Rice Krispies
- 1.5 cups Chocolate Chips semi-sweet or milk chocolate, for melting
- 1 cup Chunky Peanut Butter room temperature
- 6 tbsp Honey liquid (or light corn syrup if you prefer)
- 1/8 tsp Salt fine
Instructions
- Line a muffin tin with paper or silicone cups.
- In a medium saucepan over medium heat, combine 1 cup chunky peanut butter, 6 tbsp honey, and 1/8 tsp salt. Stir constantly until smooth and just warm — about 2 to 3 minutes. Do not boil.
- Remove the saucepan from the heat and immediately add 3 cups Rice Krispies. Stir gently but thoroughly until every flake is evenly coated with the peanut butter mixture.
- Spoon the coated cereal into the prepared muffin cups. Press down gently with the back of a spoon or a small measuring cup to compact the mixture and create a flat top. Fill each cup about three-quarters full.
- Place the muffin tin on a cooling rack. Melt 1.5 cups chocolate chips in a microwave-safe bowl in 20- to 30-second bursts, stirring between bursts until smooth.
- Spoon or pour melted chocolate over each peanut butter cup, spreading evenly to cover the top. Tap the muffin tin lightly on the counter to remove air bubbles and smooth the chocolate.
- Chill the tin in the refrigerator for at least 1 hour, or until the chocolate is fully set and firm to the touch.
- Once set, remove the cups from the muffin liners and enjoy.
Notes
Store in an airtight container in the refrigerator for up to 7 days. For a nut-free version, substitute sunflower seed butter.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Iron: 1mg