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Chocolate Peanut Butter Rice Krispie Cups Recipe You’ll Love

Chocolate Peanut Butter Rice Krispie Cups

Chewy crispy rice cereal cups are topped with a creamy chocolate-peanut-butter layer for an easy no-bake dessert. This recipe makes 12 standard muffin-cup servings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cereal Base
  • 4 cups Crispy rice cereal, such as Rice Krispies
  • 1/2 cup Creamy peanut butter
  • 1/2 cup Light corn syrup or honey
  • 1/2 cup Granulated sugar
  • 1 pinch Salt, optional
Chocolate Topping
  • 1 cup Semisweet chocolate chips
  • 1/2 cup Creamy peanut butter
  • 2 tablespoons Unsalted butter or coconut oil, optional

Method
 

Step-by-Step
  1. Line a 12-cup muffin tin with paper liners and lightly grease them if desired.
  2. Place the light corn syrup or honey and granulated sugar in a saucepan over medium heat. Stir until the sugar dissolves and the mixture just begins to bubble, then remove it from the heat immediately.
  3. Stir 1/2 cup peanut butter and the optional pinch of salt into the warm syrup mixture until smooth.
  4. Pour the mixture over the crispy rice cereal and fold gently until the cereal is evenly coated without crushing it.
  5. Divide the cereal mixture among the lined muffin cups. Press each portion down gently with the back of a spoon or a lightly greased measuring cup.
  6. Melt the chocolate chips, remaining 1/2 cup peanut butter, and optional butter or coconut oil together in short microwave intervals, stirring after each, or use a double boiler.
  7. Spoon the chocolate-peanut-butter mixture over each cereal cup.
  8. Refrigerate for 30–60 minutes, until firm. Store the finished cups covered in the refrigerator.

Notes

Do not boil the sugar-and-syrup mixture for more than about 1 minute, or the cups may become hard and brittle. Press the cereal mixture firmly enough to hold together but not so tightly that it becomes dense.