Description
A delightful no-bake treat featuring crispy rice cereal combined with creamy peanut butter and rich chocolate. Perfect for satisfying your sweet tooth or as a crowd-pleasing dessert at any gathering.
Ingredients
Units
Scale
Makes 12 cups:
- For the base:
- 3 cups (75 g) of rice cereal
- 1/2 cup (120 g) of peanut butter (smooth or chunky)
- 1/4 cup (60 g) of honey or maple syrup
- For the topping:
- 1 cup (175 g) of chocolate chips (milk, dark, or semi-sweet)
- 1/4 cup (60 g) of peanut butter
- Optional garnish:
- Crushed peanuts
- Sea salt flakes
Instructions
- Prepare the base mixture:
- In a microwave-safe bowl, combine peanut butter and honey (or maple syrup). Heat for 30–40 seconds, or until the mixture is warm and pourable. Stir to combine.
- Add the rice cereal to the peanut butter mixture and gently fold until all the cereal is coated.
- Fill the muffin cups:
- Line a 12-cup muffin tin with paper liners. Divide the rice cereal mixture evenly among the cups, pressing it down firmly with the back of a spoon to create a compact layer.
- Make the chocolate topping:
- Melt the chocolate chips and peanut butter together in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
- Spoon the melted chocolate mixture over the rice cereal base in each cup, spreading it evenly.
- Add garnish (optional):
- Sprinkle crushed peanuts or sea salt flakes on top of the chocolate layer for extra flavor and texture.
- Chill and set:
- Place the muffin tin in the refrigerator for at least 1 hour, or until the chocolate is firm.
- Serve and enjoy:
- Remove the cups from the tin, peel off the liners, and enjoy! Store any leftovers in an airtight container in the refrigerator.
Notes
- For a vegan option, use dairy-free chocolate chips and maple syrup.
- Add a drizzle of white chocolate on top for an extra decorative touch.
- You can swap peanut butter with almond or sunflower butter for a different flavor or to accommodate allergies.