Description
Indulgent chocolate peanut butter rice krispie cups offer a delightful twist on classic treats. Rich chocolate and creamy peanut butter combine with crispy rice cereal for an irresistible snack you’ll crave again and again.
Ingredients
Scale
- 1 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 4 cups Rice Krispies cereal
- 1/2 cup (113 g) unsalted butter
- 1 tsp (5 ml) vanilla extract
- Optional toppings: sprinkles or chopped nuts
Instructions
- Prepare a muffin tin by lining each cavity with cupcake liners for easy removal and clean presentation.
- Create a velvety chocolate base by gently melting butter and chocolate chips in a saucepan over low heat, stirring consistently to prevent burning.
- Introduce peanut butter and vanilla to the melted chocolate mixture, whisking until the ingredients form a smooth, glossy consistency.
- Gradually incorporate Rice Krispies into the chocolate-peanut butter blend, ensuring each cereal piece is thoroughly coated with the rich mixture.
- Carefully distribute the mixture into the prepared muffin liners, using a spoon to press and compact the contents, creating uniform cup shapes.
- Refrigerate the cups for approximately 30 minutes at 40°F, allowing them to solidify and develop a perfect, crisp texture.
Notes
- Customize the chocolate by using dark, milk, or white chocolate depending on your preference for a personalized flavor profile.
- Swap traditional peanut butter with almond or cashew butter for those with peanut allergies or seeking alternative nutty tastes.
- Use gluten-free Rice Krispies or similar crispy rice cereal to make this recipe suitable for gluten-sensitive individuals.
- Add a sprinkle of sea salt on top before chilling to enhance the sweet and salty contrast in these delightful treats.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snacks, Desserts
- Method: Melting
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 226 kcal
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 15 mg