Save Pin
These mini peanut butter and chocolate cereal cups turn basic items into mouth-watering bite-sized treats that perfectly mix sweet, salty, and crispy elements. When you combine crunchy cereal, creamy peanut butter, and silky chocolate, you get a snack that brings back memories but feels fancy enough for everyone to enjoy.
I whipped these cups up at my nephew's party when our oven suddenly quit working. They were such a success that we now call them our family's "backup dessert" – though we usually don't wait for something to go wrong before making them!
Ingredients
- Rice Krispies cereal: 3 cups gives you that signature light, airy crunch that makes these treats so satisfying
- Chocolate chips: 1½ cups forms the tasty top layer that locks in flavor – grab good quality ones for the smoothest melt
- Chunky peanut butter: 1 cup brings rich nutty flavor and fun texture bits – try the natural kind for stronger taste
- Honey: 6 tablespoons acts as your sweet glue that keeps everything stuck together while adding gentle flowery sweetness
- Salt: ⅛ teaspoon boosts all the other flavors and creates that can't-stop-eating sweet-salty mix
How To Make Them
- Get your tin ready:
- Put paper liners or silicone cups into a regular muffin tin so your treats won't stick. This helps them keep their cup shape when you take them out later.
- Mix the peanut butter base:
- Heat peanut butter, honey, and salt in a pot over low heat. Keep stirring for 3-4 minutes until it's all smooth and runny. Low heat keeps it from burning while everything mixes well.
- Add your cereal:
- Take the pot off the heat and dump in the Rice Krispies right away. Gently fold everything together for about 2 minutes until all cereal pieces get coated but don't get crushed.
- Shape into cups:
- Scoop the mix into your muffin tin, making 12 equal cups. Use the back of a spoon or your slightly wet fingers to push down in the middle of each one. This makes a little spot for your chocolate to sit.
- Top with chocolate:
- Melt your chocolate chips in the microwave or over a pot of water, stirring every 30 seconds so they don't burn. Carefully pour melted chocolate over each cup, filling the dent and covering the top completely.
- Let them set:
- Put the whole tin in your fridge for at least 1 hour, but 2 hours works even better. They should feel solid when touched and the chocolate should be completely hard before you peel off the liners.
Save Pin
Chunky peanut butter really makes these treats special. When my daughter was little, she'd carefully eat around each peanut chunk, saving them for the end like tiny prizes. Now she's a teen, but she still gets the same happy look when she bites into one of these cups and finds those hidden peanut bits.
Tasty Serving Ideas
These cereal cups taste amazing next to a scoop of vanilla ice cream. The way the cold, smooth ice cream plays against the chewy, crunchy cups makes both taste even better. For a really wow-worthy dessert, put a cup next to fresh ice cream and watch the chocolate soften a bit, creating a lovely mix of temperatures.
Save Pin
Keeping and Planning Ahead
These treats actually taste better after sitting for a day as everything settles together. Keep them in an airtight box with parchment paper between layers so they don't stick. They'll be good at room temperature for 3 days, in the fridge for up to a week, or frozen for 3 months. If you freeze them, let them sit out for about 20 minutes before eating to get the best texture.
Mix It Up Options
This simple recipe works great as a starting point for your own twists. Try swapping in almond butter instead of peanut butter for a lighter taste. White chocolate can work in place of regular chocolate if you want something sweeter. To make them look extra special, top the wet chocolate with colorful sprinkles, chopped nuts, or a tiny bit of sea salt to bring out that sweet-savory combo.
Common Recipe Questions
- → Can I use smooth peanut butter instead of chunky?
Absolutely, smooth peanut butter works great, though chunky adds an extra crunch and nutty bits.
- → How can I make this dessert vegan?
Just swap in dairy-free chocolate chips and use maple syrup or agave instead of honey.
- → Do I need special liners for the muffin tin?
Regular paper or silicone liners will do the trick and make it easy to get your treats out.
- → Can I store these cups for later?
Keep them in a sealed container in your fridge for up to seven days or toss them in the freezer if you want them to last longer.
- → What other toppings can I add?
Try sprinkling some smashed nuts, a bit of sea salt, or tiny marshmallows on top before the chocolate hardens for extra taste and looks.