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Peanut Butter Crunch Cups Recipe

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4.3 from 15 reviews

These Peanut Butter Crunch Cups combine the delightful crunch of rice crispy cereal with creamy peanut butter in an easy, no-bake treat. Sweetened naturally with honey and enhanced with a touch of coconut oil, vanilla, and an optional dark chocolate drizzle, these cups are perfect for a quick, healthy dessert or snack. Ready in just 15 minutes with a short chill time, they make a deliciously addictive treat that’s simple to prepare and share.

Ingredients

Main Ingredients

  • 2/3 cup all-natural peanut butter, creamy (any nut butter will work)
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup honey (optional substitute: maple syrup)
  • 1/4 cup Rice Krispies Cereal
  • Sea salt, for topping

Dark Chocolate Drizzle (Optional)

  • 1/4 cup dark chocolate chips
  • 1 teaspoon coconut oil

Instructions

  1. Prepare Muffin Tin: Line a muffin tin with 12 cupcake liners. You can use normal-size or mini liners, or a silicone mold for best results.
  2. Mix Wet Ingredients: In a medium-sized bowl, combine the peanut butter, melted coconut oil, vanilla extract, and honey. Mix thoroughly until the mixture is smooth and well combined.
  3. Add Cereal: Fold in the Rice Krispies Cereal gently until evenly coated and distributed throughout the peanut butter mixture.
  4. Fill Liners: Using a tablespoon, scoop a heaping tablespoon of the mixture into each cupcake liner, distributing evenly among all 12 liners.
  5. Freeze Until Firm: Place the muffin tin in the freezer and let the cups chill for at least 20 minutes, or until they are firm to the touch.
  6. Prepare Chocolate Drizzle: In a small microwave-safe bowl, combine the dark chocolate chips and 1 teaspoon of coconut oil. Microwave in 30-second increments until melted, stirring to combine until smooth.
  7. Drizzle and Salt: Remove the peanut butter cups from the freezer. Drizzle the melted chocolate over the top of each cup and sprinkle lightly with sea salt for finishing touch.
  8. Serve or Store: Serve immediately or return to the freezer to firm up more. Store any leftovers in an airtight container in the refrigerator or freezer.

Notes

  • You can substitute any nut butter for peanut butter, such as almond or cashew butter, for a different flavor.
  • Maple syrup is a great vegan alternative to honey if preferred.
  • Use a silicone mold to avoid sticking and for easier removal.
  • The cups keep well stored in the freezer for up to 2 weeks.
  • Adjust the amount of sea salt on top to balance the sweet and salty flavors according to your preference.
  • For a dairy-free option, ensure dark chocolate chips are vegan-friendly.

Find it online: https://yumntasty.com/peanut-butter-crunch-cups-recipe/