These rice crispy peanut butter cups are absolutely irresistible, and you only need a few simple ingredients – peanut butter, crispy rice cereal, honey, and coconut oil.
Our peanut butter crunch cups are a delightful spin on the classic peanut butter cups! They’re crafted with creamy peanut butter, coconut oil, honey, and crispy rice cereal. I’ve whipped up this exact recipe countless times over the years, and it never fails to satisfy those snack cravings.
Peanut Butter Crunch Cups
Ingredients
- 2/3 cup creamy all-natural peanut butter you can use any nut butter
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup honey you can also use maple syrup
- 1/4 cup Rice Krispies Cereal
- Sea salt for topping
Dark Chocolate Drizzle:
- 1/4 cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Begin by lining a muffin tin with cupcake liners. You can use a regular-size pan or mini cups. A silicone mold works great too.
- In a medium-sized bowl, mix together the peanut butter, melted coconut oil, vanilla, and honey until well combined.
- Add the rice crispy cereal to the mixture and stir until evenly incorporated.
- Use a tablespoon to scoop heaping tablespoons of the batter into each muffin liner, distributing evenly among 12 liners.
- Place the muffin tin in the freezer for at least 20 minutes or until the cups are firm.
- For the optional chocolate drizzle, microwave the chocolate chips and coconut oil in a small bowl for 30 seconds to a minute until melted. Stir until smooth.
- Once the peanut butter cups are firm, remove them from the freezer and drizzle with the melted chocolate mixture. Sprinkle a bit of sea salt on top.
- Store the cups in the freezer for up to 3 months.
Notes
- If your batter is too thick to pour into the cupcake tin, add more melted coconut oil to thin it out. The consistency shouldn’t be too thick, and it can vary depending on the type of nut butter you use.
- You can swap honey for maple syrup if you prefer.
- Feel free to use other nut butters like cashew or almond.