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.
- 2Mix in the peanut butter; warm it for an additional 30 seconds in the microwave if lumpy.
- 3Fold in the rice krispies and oats.
- 4Scoop the mixture into the muffin tray.
- 5Set in the fridge for 1 hour.
- 6Store in an airtight container for 2-3 days or freeze in ziplock bags for up to 3 months.
Ingredients
- 200 g chocolate
- 200 g smooth peanut butter
- 40 g coconut oil or butter
- 75 g rice krispies
- 50 g oats
Equipment
MicrowaveBowlSpoon12-hole silicone muffin trayPaper cases (optional)Airtight containerZiplock bags
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