Description

Irresistible no-bake treats combining crispy rice cereal, creamy peanut butter, and rich chocolate. Perfect for parties, snacks, or satisfying sweet cravings in just 20 minutes.

Ingredients

Rice Krispies cereal – 3 cups
Creamy peanut butter – 1 cup
Honey or maple syrup – 1/3 cup
Vanilla extract – 1 teaspoon
Semi-sweet chocolate chips – 1 1/2 cups
Coconut oil – 2 tablespoons
Sea salt (optional) – Pinch for topping

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Instructions

1. Line a standard muffin tin with paper liners or silicone cups and set aside.
2. In a microwave-safe bowl, combine peanut butter and honey. Heat for 30 seconds, stir until smooth, then mix in vanilla extract.
3. Pour the peanut butter mixture over Rice Krispies in a large bowl and fold together until cereal is evenly coated.
4. Spoon the mixture into prepared muffin cups, filling each about two-thirds full. Press firmly to create a small well in the center.
5. Refrigerate the bases for 15 minutes while preparing the chocolate layer.
6. Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth.
7. Remove muffin tin from refrigerator and pour melted chocolate over each cup, filling the wells and covering the tops completely.
8. Sprinkle with sea salt if desired, then refrigerate for at least 30 minutes until chocolate is completely set.
9. Remove from muffin tin and store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Can substitute almond butter or sunflower seed butter for peanut allergies. Use gluten-free crispy rice cereal if needed. Best served chilled.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 245
Sugar: 18g
Sodium: 125mg
Fat: 14g
Carbohydrates: 27g
Fiber: 2g
Protein: 6g