Ingredients
Method
- Line a muffin tin with paper or silicone liners and lightly coat them with non-stick spray.In a saucepan over low heat, melt together the peanut butter, honey, and salt until smooth and fully combined. Remove from heat to avoid burning.Gently fold the Rice Krispies cereal into the peanut butter mixture, stirring until all the cereal is evenly coated.Spoon the mixture evenly into the prepared muffin cups, pressing down lightly to form compact bases.Melt the chocolate chips over low heat, stirring constantly until smooth and glossy.Spoon a layer of melted chocolate over the peanut butter base in each muffin cup, spreading evenly.Refrigerate the muffin tin for at least 1 hour, or until the chocolate topping has fully set.Once firm, peel off the liners and serve.
Notes
If you prefer a thinner chocolate layer, use about 1 cup of chocolate chips instead of 1½ cups.
Natural peanut butter can be used, but make sure it’s well-stirred and not too oily to maintain structure.
For added flavor, sprinkle a pinch of flaky sea salt over the melted chocolate before chilling.
These treat cups store well in an airtight container in the fridge for up to one week.
To make this recipe vegan, use maple syrup instead of honey and choose dairy-free chocolate chips.
Natural peanut butter can be used, but make sure it’s well-stirred and not too oily to maintain structure.
For added flavor, sprinkle a pinch of flaky sea salt over the melted chocolate before chilling.
These treat cups store well in an airtight container in the fridge for up to one week.
To make this recipe vegan, use maple syrup instead of honey and choose dairy-free chocolate chips.