No Bake Chocolate Peanut Butter Crispy Cups
These no bake peanut butter crispy cups combine a chewy, crunchy rice cereal base with a smooth melted chocolate topping.
Servings: 12
Calories: 259kcal
Equipment
- 12-cup muffin tray Silicone muffin tins are the easiest option because the cups just pop straight out once set. If using a metal tin, make sure to use paper liners to avoid sticking.
Ingredients
For the base:
- 192 grams smooth peanut butter runny (¾ cup)
- 4 tablespoons maple syrup
- 1 tablespoon light brown sugar or coconut sugar
- 1 tablespoon coconut oil or butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt omit if peanut butter is already salted
- 3 cups brown rice cereal measure by cup — see notes. I like the brand Natures Path.
For the chocolate topping:
- 180 grams chocolate or chocolate chips 1 cup, I recommend dark or semi-sweet
- 2 tablespoons smooth peanut butter
- 1 teaspoon coconut oil or butter
Instructions
- In a medium saucepan over low heat, combine the peanut butter, maple syrup, brown sugar, coconut oil and vanilla. Stir constantly until the sugar has dissolved and everything is completely smooth and well combined.192 grams smooth peanut butter, 4 tablespoons maple syrup, 1 tablespoon light brown sugar, 1 tablespoon coconut oil, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Add the rice cereal and fold gently until every piece is fully coated in the peanut butter mixture.3 cups brown rice cereal
- Divide the mixture evenly between the 12 muffin cups. Press down very firmly with the back of a spoon or your fingertips to compact each cup. This step is key for cups that hold their shape.
- Place the tray in the fridge while you make the chocolate topping.
- In a microwave-safe bowl, combine the chocolate chips, peanut butter, and coconut oil. Microwave in 30-second intervals, stirring well between each, until fully melted and smooth.180 grams chocolate or chocolate chips, 2 tablespoons smooth peanut butter, 1 teaspoon coconut oil
- Spoon the chocolate topping evenly over each cup, spreading to cover the surface.
- Refrigerate for at least 2 hours or freeze for 1 hour, until the chocolate is fully set. Remove from liners and enjoy.
Notes
Brown rice cereal: Measure by cup rather than by weight. Different brands have different densities, so 3 cups of rice krispies will weigh differently to 3 cups of organic crisp rice. Going by cup keeps things consistent. I like the brand Natures path.
Peanut butter: Must be runny. If it's stiff, melt it slightly in the microwave. Stiff peanut butter won't combine smoothly with the caramel and the base won't hold together properly.
Chocolate: Dark chocolate (70%+) works well and balances the sweetness of the base., but milk chocolate is a classic and gives the creamiest final result. Use dairy-free chocolate to keep the recipe vegan.
Storage - Fridge: Airtight container for 5 days. Best eaten cold or after a few minutes at room temperature.
Storage - Freezer: Keep for up to 3 months. Thaw at room temperature for 5 to 10 minutes before eating.
Top Tips:
- Press the base down very firmly before chilling.
- Do not overheat the chocolate when melting.
- Let the chocolate set fully before removing from the tin.
Nutrition
Calories: 259kcal | Carbohydrates: 22.4g | Protein: 6g | Fat: 17.2g | Saturated Fat: 6.4g | Monounsaturated Fat: -1g | Fiber: 3.3g | Sugar: 10g
