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Chocolate Peanut Butter Rice Krispie Cups

Chocolate Peanut Butter Rice Krispie Cups - featured image
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These easy, no-bake Chocolate Peanut Butter Rice Krispie Cups combine creamy peanut butter, crunchy puffed rice cereal, and a glossy chocolate topping for a nostalgic treat with a grown-up twist. With just six pantry ingredients and minimal prep, they’re perfect for parties, gifts, or anytime you need a sweet pick-me-up.

Ingredients

Scale
  • 2 cups Rice Krispies cereal (or any puffed rice cereal, about 60g)
  • 1 cup creamy peanut butter (240g, preferably no-stir)
  • 1/4 cup unsalted butter, melted (56g)
  • 3/4 cup powdered sugar (90g), sifted if lumpy
  • 1 cup semi-sweet chocolate chips (170g)
  • Pinch fine sea salt (plus more for sprinkling, optional)

Instructions

  1. Line a 12-cup standard muffin tin with paper or silicone cupcake liners.
  2. In a medium microwave-safe bowl, combine peanut butter and melted butter. Microwave in 30-second bursts, stirring after each, until melted and smooth (about 1 minute total).
  3. Stir in powdered sugar and a pinch of salt until fully combined and glossy.
  4. Gently fold in Rice Krispies cereal until evenly coated. The mixture should be sticky but hold together when pressed.
  5. Divide the peanut butter-cereal mixture evenly among the 12 muffin cups (about 2 tablespoons per cup). Press down firmly to create a compact base, making a slight indentation in the center.
  6. In another microwave-safe bowl, melt chocolate chips in 20-30 second bursts, stirring each time until smooth (about 1-1.5 minutes total).
  7. Spoon melted chocolate over each peanut butter-cereal base (about 1 tablespoon per cup). Smooth the tops with a small offset spatula or the back of a spoon.
  8. Optional: Sprinkle with flaky sea salt or chopped peanuts.
  9. Refrigerate the cups until the chocolate is firm and the base holds together (20-30 minutes). For faster setting, freeze for 10-15 minutes.
  10. Once set, remove from the muffin tin and peel away the liners. Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.

Notes

For a vegan version, use vegan butter and dairy-free chocolate chips. If using natural peanut butter, chill the base longer before adding chocolate. Add a teaspoon of vanilla extract or a pinch of cinnamon for extra flavor. For nut-free, substitute sunflower seed butter. Store in the fridge for best texture; they can also be frozen for up to 2 months.

Nutrition

Keywords: chocolate peanut butter cups, rice krispie treats, no bake dessert, gluten free, easy candy, party treat, peanut butter chocolate, homemade candy, kid friendly, quick dessert

Find it online: https://bitefuljoy.com/chocolate-peanut-butter-rice-krispie-cups-easy-6-ingredient-treat/