Made with 7 ingredients, these crunchy peanut butter cups are an easy, no-cook treat that you can keep in your freezer! Made with a combination of peanut butter, chocolate, and rice crispy cereal, these crunchy chocolate pb cups are like a combination of a rice krispies square and crunch bar.
I’ve had such a major sweet tooth lately. I feel like I’ve been testing a ton of sweet treats for the blog, and honestly, I’m having a blast! My latest snack has been these crunchy peanut butter cups, which remind me of a cross between a crunch chocolate bar and rice krispies squares. It’s SO good, and such a delightful meal prep treat that I can grab out of the freezer to satisfy my sweet tooth.
Why You’ll Love This Recipe
- You can keep them in the freezer for up to 3 months so once prepped, you can slowly enjoy them at your pace. I love how I’ll know that there’s a treat in my freezer, so I don’t have to go out and buy dessert!
- These peanut butter crunch cups are very easy to make. You simply stir the ingredients together, let them set in the freezer, and top them with melted chocolate. No cooking required!
- While I’m not one to shy away from a chocolate bar or a rice krispie bar, this homemade crispy peanut butter cup is a healthier option. You can also control how sweet you’d like them to be by adjusting the amount of honey or maple syrup.
Ingredients You’ll Need
peanut butter — you’ll want to use runny, all-natural, so it’s easy to mix.
coconut oil — when you melt the coconut oil and mix it into the peanut butter, it gives the peanut butter a delightfully fudge-like texture after frozen. You’ll also need a bit of coconut oil for the melted chocolate as it helps create the chocolate magic shell that coats the tops of these crunchy peanut cups.
vanilla extract — give a bit to add some flavor.
honey — I like the combination of peanut butter and honey, but you can swap honey for maple syrup. I use a quarter cup of honey, but feel free to add a little less and give the mixture a taste before portioning it out and see if you want to add more.
Rice Krispies cereal — you can use rice krispies cereal or rice puffs.
chocolate chips — you can use your favorite chocolate chips. I’m using semi-sweet chocolate chips. You can also chop up a chocolate bar to melt instead.
How to Make Crunchy Peanut Butter Cups
In a bowl, combine the peanut butter, coconut oil, vanilla, honey, and Rice Krispies cereal. Mix well to combine.
Add 3 tablespoons of the mixture into each cavity of the muffin mould. Freeze for 30 minutes to an hour or until the mixture has hardened.
Meanwhile, add the chocolate chips and coconut oil in a microwave-safe bowl. Microwave on high in 20-second increments, stirring in between until the chocolate is fully melted.
Spoon the melted chocolate over the top of the crunchy peanut butter mixture. Transfer the muffin molds to the freezer and freeze for at least 1 hour to firm up before enjoying. If you don’t plan on eating them immediately, be sure to transfer them to a freezer-safe bag and keep them in the freeze until ready to enjoy.
Recipe Tips and Notes
- I’m using two of the KANTNÅL silicone muffin mould from IKEA.
- If you do not have a silicone muffin mould, you can place a cupcake liner into a metal muffin tray to make removing them easier.
- If you don’t have enough peanut butter, you can make up the rest with any nut butter. You can also use another nut butter entirely if you want to change things up! Try my homemade cashew butter recipe!
- You can add some flakey salt on top of the chocolate shell before they set.
- You can change things up by using different types of chocolate such as white chocolate!
Make Ahead Tips
- Once the frozen crunchy peanut butter cups have set in the freezer, transfer them to a freezer-safe container like these Stasher bags so you can enjoy them whenever the craving hits. Don’t keep them out in the freezer uncovered for too long, as they can absorb the scents from the freezer.
- Keep the frozen crunchy pb cups in the freezer for up to 3 months.
Crunchy Peanut Butter Cups Recipe
Ingredients
- 1½ cup peanut butter, all-natural (runny)
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ¼ cup honey, or maple syrup, or more
- 1¼ cup Rice Krispies cereal
- 1½ cup chocolate chips
- 2 teaspoons coconut oil
Instructions
- In a bowl, combine the peanut butter, coconut oil, vanilla, honey, and Rice Krispies cereal. Mix well to combine.
- Add 3 tablespoons of the mixture into each cavity of the muffin mould.
- Freeze for 30 minutes to an hour or until the mixture has hardened.
- In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave on high in 20-second increments, stirring in between until the chocolate is fully melted.
- Spoon the melted chocolate over the top of the crunchy peanut butter mixture.
- Transfer the muffin molds to the freezer and freeze for at least 1 hour to firm up before enjoying or transferring to a freezer bag and storing them in the freezer.
Nutrition Per Serving
More Treats to Try
- Protein Peanut Butter Cheesecake Cups
- Strawberry Yogurt Bites
- Banana Snickers Bites
- Chocolate Covered Raspberries
- High Protein Cheesecake Jars
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