No-Bake Chocolate Peanut Butter Rice Krispie Cups
These no-bake chocolate peanut butter rice krispie cups are an easy dessert made with crispy cereal, creamy peanut butter, and a smooth chocolate topping. Perfect for parties, lunchboxes, or a quick sweet treat.
Servings: 16
Calories: 310kcal
Equipment
Ingredients
- 1 cup creamy peanut butter chunky works too
- 6 tablespoon honey
- 1 pinch salt
- 3 cups Rice Krispies cereal or any crispy rice cereal
- 2 cups chocolate chips, melted semi-sweet, milk, or dark
Instructions
- Line a muffin tin with liners or lightly spray with nonstick spray.
- In a small saucepan over medium-low heat, melt peanut butter, honey, and salt until smooth.
- Pour the warm peanut butter mixture over the Rice Krispies in a bowl and stir until evenly coated.
- Spoon mixture into muffin cups, filling about ⅔ full. Press down firmly so they hold together.
- Microwave chocolate chips in 20–30 second intervals, stirring between, until smooth.
- Spoon melted chocolate over each cup and smooth the tops.
- Refrigerate 30 minutes, or until chocolate is firm. Serve chilled for best texture.
Notes
- For mini chocolate peanut butter rice krispie cups, use a mini muffin pan.
- Press the cereal mixture firmly to prevent crumbly cups.
- Store in the refrigerator for the best chocolate peanut butter texture.
- To make rice krispie peanut butter bars, press mixture into an 8×8 pan, top with chocolate, chill, and slice.
- These freeze well for up to 3 months in an airtight container.
Nutrition
Serving: 1cup | Calories: 310kcal | Carbohydrates: 30g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 107mg | Potassium: 283mg | Fiber: 3g | Sugar: 19g | Vitamin A: 364IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 4mg
