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Chocolate Peanut Butter Rice Krispy Cups

These no-bake Chocolate Peanut Butter Rice Krispy Cups are quick, easy, and satisfy any sweet tooth with their crispy, creamy, and chocolatey goodness.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the base
  • 3 cups crisped rice cereal
  • 1 cup creamy peanut butter, well stirred
  • 1/2 cup honey or light corn syrup
  • 1/4 cup granulated sugar optional for extra sweetness
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 and 1/4 cups semisweet or dark chocolate chips
  • 1 tablespoon coconut oil or butter helps the chocolate set silky
  • Flaky sea salt for garnish optional
  • Paper liners for a 12-cup muffin pan
Optional Add-ins
  • 1/4 cup chopped roasted peanuts optional for added crunch

Method
 

Preparation
  1. In a medium saucepan on low heat, warm the peanut butter, honey, and sugar until smooth and glossy. Stir often to avoid scorching. Remove from heat and stir in vanilla and salt.
  2. In a large bowl, pour the cereal. Scrape the warm peanut butter mixture over the cereal and gently stir until well coated.
  3. Line muffin pan with paper liners. Divide mixture into 12 portions, pressing down firmly with a spoon to create a shallow well in the center.
Topping
  1. In a microwave-safe bowl, melt the chocolate chips with coconut oil in 20-second bursts, stirring until smooth.
  2. Spoon the melted chocolate over each cup, spreading to the edges. Sprinkle with flaky salt if desired.
  3. Chill in the fridge for 30 to 45 minutes, or until set. Once set, peel away the liners and enjoy.

Notes

Store in an airtight container in the fridge for up to a week. Can be frozen for longer storage, thaw in the fridge before serving. You can substitute different nut butters or make it dairy-free with appropriate ingredients.