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Easy Chocolate Peanut Butter Rice Krispy Cups recipe

Chocolate Peanut Butter Rice Krispy Cups

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These Chocolate Peanut Butter Rice Krispy Cups are the ultimate no-bake dessert for peanut butter lovers. Imagine a giant, crunchy Reese’s cup: the bottom layer is a rich, fudgy mixture of peanut butter, powdered sugar, and crispy cereal, topped with a thick layer of smooth, melted chocolate. They require only 5 ingredients and are ready in 20 minutes!

  • Total Time: 20
  • Yield: 12 cups

Ingredients

— The Peanut Butter Base —

½ cup (1 stick) unsalted butter, melted

1 cup creamy peanut butter (processed brands like Jif or Skippy work best)

2 cups powdered sugar (confectioners’ sugar)

3 cups Rice Krispies cereal (or crispy rice cereal)

— The Chocolate Topping —

1 ½ cups semi-sweet chocolate chips

2 tablespoons creamy peanut butter (to soften the chocolate)

Instructions

1. **Prep:** Line a standard 12-cup muffin tin with paper liners. This makes removal easy and cleanup a breeze.

2. **Mix Base:** In a large bowl, whisk together the melted butter and 1 cup of peanut butter until smooth. Sift in the powdered sugar and mix until fully combined. It will look like a thick dough.

3. **Add Crunch:** Gently fold in the Rice Krispies cereal until they are evenly coated in the peanut butter mixture. Try not to crush the cereal too much.

4. **Form Cups:** Divide the mixture evenly among the muffin cups (about 2–3 tablespoons per cup). Use the back of a spoon or your fingers to press the mixture firmly into the bottom of the liners to create a flat, compact layer.

5. **Melt Chocolate:** In a microwave-safe bowl, combine the chocolate chips and the remaining 2 tablespoons of peanut butter. Microwave in 30-second intervals, stirring in between, until completely smooth and glossy.

6. **Top & Chill:** Spoon the melted chocolate over the peanut butter layer in each cup, spreading it to the edges. Place the muffin tin in the refrigerator for at least 30 minutes to let the chocolate set.

7. **Serve:** Serve chilled or at room temperature. Store leftovers in the fridge.

Notes

Peanut Butter Choice: Use a standard creamy peanut butter (like Jif or Skippy). Natural peanut butters that separate significantly may make the cups too oily or crumbly.

Chocolate: Semi-sweet chocolate balances the sweetness of the base best, but milk chocolate works if you have a major sweet tooth.

Gluten-Free: These are naturally gluten-free if you ensure your crispy rice cereal is certified GF (some standard brands contain malt flavoring derived from barley).

Mini Version: You can make these in a mini muffin tin for bite-sized treats; you will get about 24 mini cups.

  • Author: Anna Lovae
  • Prep Time: 20
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://www.maprecipes.com/chocolate-peanut-butter-rice-krispy-cups/