Description
These Chocolate Peanut Butter Crunch Cups combine smooth chocolate, creamy peanut butter, and crisp cereal for a fast no-bake treat with a satisfying crunch. They taste like a peanut butter cup and a crunch bar had the best possible dessert mashup.
Ingredients
Scale
- 2 1/2 cups dark chocolate chips
- 1/4 cup creamy peanut butter
- 2 cups brown rice crisp cereal
Instructions
- Prepare the muffin tin.
Take out a silicone muffin pan if you have one. Silicone works best because the finished Chocolate Peanut Butter Crunch Cups release cleanly after freezing. If you are using a standard muffin tin, coat it well with nonstick spray or a little oil so the cups come out more easily. - Melt the chocolate.
Place the chocolate chips in a microwave-safe bowl or in a heat-safe bowl set over a pot of gently simmering water. Heat just until the chocolate melts completely, stirring often so it stays smooth and does not scorch. You want a glossy, fully melted base for the Chocolate Peanut Butter Crunch Cups. - Stir in the peanut butter.
Add the creamy peanut butter to the melted chocolate and mix until the two ingredients blend into a smooth, uniform mixture. The chocolate should loosen slightly and become silky. This step gives the Chocolate Peanut Butter Crunch Cups that classic peanut butter flavor and helps bind the filling together. - Add the cereal.
Pour in the brown rice crisp cereal and stir carefully until every piece is coated in the chocolate-peanut butter mixture. Keep mixing until the texture looks evenly chunky and all the cereal is covered. This is what gives the Chocolate Peanut Butter Crunch Cups their light crunch. - Fill the cups.
Spoon the mixture into the muffin cups, dividing it as evenly as possible. Gently press the mixture down so the cups hold their shape after freezing. Try to make each one similar in size so the Chocolate Peanut Butter Crunch Cups chill and set at the same rate. - Freeze until firm.
Place the tray in the freezer and let the cups set for about 1 hour, or longer if needed. They should feel solid and easy to remove when fully frozen. Freezing is the step that gives Chocolate Peanut Butter Crunch Cups their clean shape and firm texture. - Unmold and serve.
Remove the cups from the tin and enjoy them immediately, or keep them frozen for later. For the best texture, let them sit at room temperature for 5 to 10 minutes before eating. That small thaw softens the bite while keeping the Chocolate Peanut Butter Crunch Cups cold and crunchy.
Notes
- Store the cups in the freezer for up to 2 months.
- A short thaw of 5 to 10 minutes before eating gives the best texture.