Crispy Peanut Butter Cups
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“Imagine if Reese’s peanut butter cups and Krackel chocolate bars had a baby,” Brittany Mullins writes in her new cookbook, Mostly Veggies. The result? You’d end up with these crispy peanut butter cups, which need little introduction. (Peanut butter and chocolate. C’mon.)
“They’re made with just a few ingredients that you probably already have in your pantry, they’ll keep for a long time in your fridge or freezer and they’re the perfect cool treat on a hot day.”
Brittany, you don’t have to twist our arm.
Excerpted from Mostly Veggies by Brittany Mullins. Copyright © 2023 by Brittany Mullins. Photography by Kristin Teig. Used with permission by Voracious, an imprint of Little, Brown and Company.
¾ cup chocolate chips (dairy free if needed)
2 teaspoons coconut oil
Peanut Butter Layer
½ cup natural peanut butter
1 tablespoon honey or pure maple syrup
1 tablespoon coconut oil
Pinch of fine sea salt (omit if peanut butter contains salt)
½ cup crispy rice cereal
1. Line a 12-cup muffin tin with silicone or paper liners.
2. In a small, microwave-safe bowl, melt the chocolate chips and coconut oil in the microwave in 30-second increments until the chocolate is melted and smooth, 1 to 2 minutes total. Stir to combine.
3. Divide the melted chocolate evenly into the lined muffin cups, using a spoon to completely cover the bottom and about ⅓ inch up the sides. Place the muffin tin in the freezer for 5 to 10 minutes for the chocolate to set.
4. In another bowl, melt the peanut butter, honey or maple syrup, coconut oil and salt (if using) in the microwave until the mixture is slightly melted and pourable, 15 to 20 seconds. Add the crispy rice cereal and mix to combine.
5. Remove the muffin tin from the freezer and spoon about 1½ teaspoons of the peanut butter mixture into each cup. Return to the freezer to set for about 30 minutes.
Note: The cups can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month. If frozen, thaw the cups for 5 to 10 minutes before enjoying.