Description

These Chocolate Peanut Butter Rice Krispie Cups are the perfect combination of crispy, creamy, and chocolatey goodness. With only a handful of simple ingredients like Rice Krispies, peanut butter, and chocolate chips, this no-bake treat is quick and easy to make. Whether you need a fun snack, a last-minute dessert, or a sweet treat for special occasions, these cups are sure to satisfy. Plus, they’re highly customizable to accommodate dietary preferences, making them a versatile and crowd-pleasing recipe.

Ingredients

Scale

3 cups Rice Krispies cereal
1 ½ cups chocolate chips (vegan chocolate chips can be used)
1 cup chunky peanut butter
6 tablespoons honey
⅛ teaspoon salt

Instructions

Prepare the Muffin Tin:
Line a muffin tin with paper or silicone liners for easy removal.
Melt the Peanut Butter Mixture:
In a medium saucepan over low heat, melt 1 cup of chunky peanut butter, 6 tablespoons of honey, and ⅛ teaspoon of salt. Stir continuously until smooth and well combined, about 3-5 minutes.
Combine with Rice Krispies:
Remove the saucepan from heat and stir in 3 cups of Rice Krispies cereal. Mix thoroughly until all the cereal is coated with the peanut butter mixture.
Form the Cups:
Spoon the peanut butter and Rice Krispies mixture into the prepared muffin tin, pressing down gently to form cup shapes. Ensure the mixture is packed firmly to hold its shape.
Melt the Chocolate:
In a separate saucepan, melt 1 ½ cups of chocolate chips over low heat, stirring continuously until smooth. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring between each interval.
Fill the Cups with Chocolate:
Spoon the melted chocolate over each Rice Krispie base in the muffin tin, filling them to the top.
Chill to Set:
Place the muffin tin in the refrigerator and chill for at least 1 hour, or in the freezer for 30 minutes, until the chocolate is set and the cups are firm.
Serve and Enjoy:
Once set, remove the cups from the muffin tin and peel off the liners. Store any leftovers in an airtight container in the refrigerator.

Notes

For a vegan version, use vegan chocolate chips and replace honey with agave nectar or maple syrup.
You can substitute peanut butter with almond, cashew, or sunflower butter for an allergy-friendly option.
Add toppings like flaky sea salt, crushed pretzels, or coconut flakes for extra texture and flavor.
These cups can be stored in the fridge for up to 1 week or frozen for up to 2 months. Allow them to come to room temperature before serving for the best texture.