No Bake Crunchy Chocolate PB Rice Cups

90 mins
Serves 1
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Directions

  1. 1Mix the peanut butter and crushed rice cakes in a bowl.
  2. 2Mix the peanut butter and crushed rice cakes in a bowl.
  3. 3Mix the peanut butter and crushed rice cakes in a bowl.
  4. 4Press the mixture into a muffin tray.
  5. 5Press the mixture into a muffin tray.
  6. 6Press the mixture into a muffin tray.
  7. 7Refrigerate for about 30 minutes.
  8. 8Refrigerate for about 30 minutes.
  9. 9Refrigerate for about 30 minutes.
  10. 10Melt the chocolate.
  11. 11Melt the chocolate.
  12. 12Melt the chocolate.
  13. 13Pour the melted chocolate over the cups.
  14. 14Pour the melted chocolate over the cups.
  15. 15Pour the melted chocolate over the cups.
  16. 16Top with crushed peanuts.
  17. 17Top with crushed peanuts.
  18. 18Top with crushed peanuts.
  19. 19Refrigerate again for at least 1 hour.
  20. 20Refrigerate again for at least 1 hour.
  21. 21Refrigerate again for at least 1 hour.
  22. 22Cut and serve the cups.
  23. 23Cut and serve the cups.
  24. 24Cut and serve the cups.

Ingredients

  • 180 g natural peanut butter (just peanuts!)
  • 180 g natural peanut butter (just peanuts!)
  • 180 g natural peanut butter (just peanuts!)
  • 4 rice cakes
  • 4 rice cakes
  • 4 rice cakes
  • 140 g dark chocolate
  • 140 g dark chocolate
  • 140 g dark chocolate
  • crushed peanuts
  • crushed peanuts
  • crushed peanuts

Equipment

bowlmuffin trayknifesmall bowl

Tips

  • Keep them in the fridge to snack on all week long.
No Bake Crunchy Chocolate PB Rice Cups | Clip Recipe