Peanut Butter Crispy Cups
Directions
- 1Prepare a 12-hole muffin tray; use paper cases if desired. Melt chocolate and coconut oil together in the microwave or in a bowl over simmering water.
- 2Prepare a 12-hole muffin tray; use paper cases if desired. Melt chocolate and coconut oil together in the microwave or in a bowl over simmering water.
- 3Prepare a 12-hole muffin tray; use paper cases if desired. Melt chocolate and coconut oil together in the microwave or in a bowl over simmering water.
- 4Mix in the peanut butter; warm it for an additional 30 seconds in the microwave if lumpy.
- 5Mix in the peanut butter; warm it for an additional 30 seconds in the microwave if lumpy.
- 6Mix in the peanut butter; warm it for an additional 30 seconds in the microwave if lumpy.
- 7Fold in the rice krispies and oats.
- 8Fold in the rice krispies and oats.
- 9Fold in the rice krispies and oats.
- 10Scoop the mixture into the muffin tray.
- 11Scoop the mixture into the muffin tray.
- 12Scoop the mixture into the muffin tray.
- 13Set in the fridge for 1 hour.
- 14Set in the fridge for 1 hour.
- 15Set in the fridge for 1 hour.
- 16Store in an airtight container for 2-3 days or freeze in ziplock bags for up to 3 months.
- 17Store in an airtight container for 2-3 days or freeze in ziplock bags for up to 3 months.
- 18Store in an airtight container for 2-3 days or freeze in ziplock bags for up to 3 months.
Ingredients
- 200 g chocolate
- 200 g chocolate
- 200 g chocolate
- 200 g smooth peanut butter
- 200 g smooth peanut butter
- 200 g smooth peanut butter
- 40 g coconut oil or butter
- 40 g coconut oil or butter
- 40 g coconut oil or butter
- 75 g rice krispies
- 75 g rice krispies
- 75 g rice krispies
- 50 g oats
- 50 g oats
- 50 g oats
Equipment
MicrowaveBowlSpoon12-hole silicone muffin trayPaper cases (optional)Airtight containerZiplock bags