Have your wholesome peanut butter cup and rice crispy deal with too! These rice crispy peanut butter cups are made with simply 5 easy components and make for the proper after dinner wholesome deal with.
Peanut butter cups are a Match Foodie Discover specialty and this variation must be my favourite. I’ve made this precise recipe at the least 10 occasions over the course of the years and it all the time hits the spot.
They’re just like our wholesome peanut butter cups, however have rice crispy cereal in them to provide them a pleasant crunch.
What’s in these rice crispy peanut butter cups?
- Peanut butter: be certain to make use of a drippy, all-natural peanut butter, if doable.
- Coconut oil: coconut oil provides it that fudgey texture as soon as they’re frozen.
- Honey: these are sweetened with honey, however I’ve made them with maple syrup too.
- Rice Krispies Cereal: crispy rice cereal is what provides them a crunch.
Ingredient Swaps and Variations
Nut Butter: When you have a peanut allergy you may completely swap the peanut butter for a distinct nut butter equivalent to almond or cashew.
Make it Chocolate: Strive utilizing a chocolate crispy rice cereal for a chocolate variation and heck, add some cocoa powder too to make it further chocolatey.
Sweetener: You’ve obtained choices in terms of sweeteners. We used honey, however maple syrup and agave work too.
Storage
We suggest storing these within the freezer. As soon as they’ve frozen strong, you may take away them from the muffin tin and switch them into an hermetic container. Retailer within the freezer for as much as 3 months.
If you’re able to eat, allow them to thaw for a couple of minutes and luxuriate in!
Directions
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First, line a muffin tin with cupcake liners and put aside. You may sue a normal-size pan or mini. You too can use a silicone mould, for greatest outcomes.
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Place peanut butter, melted coconut oil, vanilla, and honey right into a medium-sized bowl and blend till mixed.
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Then, add in rice crispy cereal and blend once more.
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Utilizing a tablespoon as your scoop, scoop a heaping tablespoon of batter into every muffin liner. Repeat till you’ve evenly distributed into 12 liners.
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Place in freezer for at the least 20 minutes or till agency.
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Put together non-obligatory chocolate drizzle by inserting chocolate chips and coconut oil right into a small bowl and microwaving for 30 seconds to a minute, or till melted. Stir till mixed.
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As soon as the peanut butter cups have firmed up within the freezer, take away and drizzle with chocolate combination and a sprinkle of sea salt.
Ideas & Notes
- In case your batter isn’t simply poured into the cupcake tin, add extra melted coconut oil. You do not need your batter to be too thick and generally thickness relies on how oily your nut butter is.
- Choice to exchange honey with maple syrup.
- Choice to exchange peanut butter with another nut butter equivalent to cashew or almond.
- Retailer within the freezer for as much as 3 months.
- Vitamin info doesn’t embody chocolate drizzle.
Vitamin information
Energy: 146kcal Carbohydrates: 9g Protein: 3g Fats: 12g Fiber: 1g Sugar: 6g
