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Chocolate Peanut Butter Rice Krispie Cups

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These easy, no-bake chocolate peanut butter Rice Krispie cups are the ultimate sweet treat—crunchy, creamy, and chocolatey with defined layers. Perfect for parties, lunchboxes, or a quick dessert fix, they come together in under 30 minutes and are naturally gluten-free.

Ingredients

Scale
  • 3 cups Rice Krispies cereal (75g)
  • 3/4 cup creamy peanut butter (180g), divided
  • 1/3 cup honey or maple syrup (80ml)
  • 2 tablespoons coconut oil (28g), divided
  • 1 cup semi-sweet chocolate chips (175g)
  • Fine sea salt, a pinch
  • 1/2 teaspoon vanilla extract (optional, 2.5ml)

Instructions

  1. Line a standard 12-cup muffin tin with paper or silicone liners. If you don’t have liners, lightly grease each cup with coconut oil or butter.
  2. In a large mixing bowl, add 3 cups Rice Krispies cereal.
  3. In a separate microwave-safe bowl, combine 1/3 cup honey or maple syrup and 1 tablespoon coconut oil. Microwave in 20-second bursts, stirring between each, until melted and smooth. (Alternatively, melt on the stovetop over low heat.)
  4. Stir in 1/2 cup creamy peanut butter and 1/2 teaspoon vanilla extract (if using) until fully combined and glossy.
  5. Pour the peanut butter mixture over the Rice Krispies. Stir gently until every piece is coated.
  6. Spoon the mixture evenly into the 12 muffin cups (about 2 heaping tablespoons each). Press down firmly with the back of a spoon to create a compact base.
  7. In a small bowl, melt 1/4 cup creamy peanut butter with 1/2 tablespoon coconut oil (about 20-30 seconds in the microwave). Stir until smooth.
  8. Spoon about 1 teaspoon of the peanut butter mixture onto each Rice Krispie base and spread gently.
  9. In a separate heatproof bowl, combine 1 cup semi-sweet chocolate chips and 1/2 tablespoon coconut oil. Microwave in 30-second bursts, stirring between each, until melted and silky. (Or use a double boiler.)
  10. Spoon about 1 tablespoon of the melted chocolate over each cup, swirling gently to cover the peanut butter layer. Tap the muffin tin on the counter to smooth out the tops.
  11. Sprinkle each cup with a pinch of fine sea salt.
  12. Chill the muffin tin in the refrigerator for at least 1 hour (or 20-30 minutes in the freezer) until the chocolate is firm.
  13. Once set, remove each cup from the tin and peel off the liner. Store in an airtight container in the fridge for up to a week or freeze for up to 2 months.

Notes

For vegan cups, use maple syrup and dairy-free chocolate chips. For nut-free, use sunflower seed butter. Pack the base firmly for best results. Chill between layers for neat lines. Store chilled for best texture. If chocolate cracks, let cups sit at room temp for 5 minutes before eating.

Nutrition

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

Find it online: https://bitefuljoy.com/chocolate-peanut-butter-rice-krispie-cups-recipe-easy-no-bake-candy-treat/