Irresistible Chocolate Peanut Butter Rice Krispie Cups
Creamy, crunchy, and wildly addictive — these Irresistible Chocolate Peanut Butter Rice Krispie Cups are the kind of treat that disappears faster than you can say dessert.
Servings: 12 cups
Calories: 150kcal
Equipment
- Muffin Tin
- Medium Saucepan
- Microwave-safe Bowl
- Spatula
Ingredients
Ingredients
- 3 cups Rice Krispies cereal Measured and ready
- 1.5 cups Chocolate chips Semi-sweet or milk chocolate, divided if desired
- 1 cup Chunky peanut butter Room temperature
- 6 tbsp Honey Liquid and easy to stir
- 1/8 tsp Salt Fine
Instructions
- Line a 12-cup muffin tin with paper or silicone cups.
- In a medium saucepan over medium heat, combine the chunky peanut butter, honey, and salt. Stir continuously until the mixture is smooth and slightly warmed — about 2 to 3 minutes. Do not boil.
- Remove the saucepan from heat. Add the Rice Krispies and fold with a spatula until every flake is evenly coated with the peanut butter mixture.
- Spoon the coated Rice Krispie mixture into the prepared muffin cups, dividing evenly. Press each portion down gently with the back of a spoon or clean fingers to compact the mixture.
- Place the tin in the freezer for 5 to 10 minutes to firm the cups slightly while you melt the chocolate.
- Melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring after each burst until smooth.
- Spoon the melted chocolate over each Rice Krispie cup, spreading to the edges. If desired, sprinkle chopped peanuts or flaky sea salt on top immediately.
- Chill the filled muffin tin in the refrigerator for at least 1 hour, or until the chocolate is completely set. Once set, remove the liners and enjoy.
Notes
Store the cups in an airtight container in the refrigerator for up to 7 days. They freeze well for up to 2 months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Calcium: 10mg | Iron: 1mg