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Published by: Priscilla Michele

Chocolate Peanut Butter Crunch Cups

These no-bake chocolate peanut butter crunch cups are creamy, crunchy, and easy to make with simple ingredients—perfect for a quick dessert or snack.
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Prep Time 15 days
Freeze time 3 hours
Total Time 5 hours 15 minutes
Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 1 cup peanut butter
  • 1/4 cup maple syrup
  • 2-4 tbsp coconut flour
  • 1 1/2 cup chocolate chips
  • 1 tbsp coconut oil
  • 1 1/4 cup crispy rice cereal

Equipment

  • Mixing bowl
  • Microwave-safe bowl
  • Spoon or spatula
  • Muffin pan
  • Paper liners
  • Measuring cups and spoons

Method
 

  1. In a bowl, mix peanut butter, maple syrup, and 2 tablespoons coconut flour.
  2. Add more coconut flour one tablespoon at a time until a thick dough forms.
  3. In a microwave-safe bowl, combine chocolate chips and coconut oil.
  4. Heat in 30-second intervals, stirring until melted and smooth.
  5. Fold crispy rice cereal into the melted chocolate.
  6. Line a muffin pan with paper liners.
  7. Add about 2 tablespoons of peanut butter mixture into each liner and press flat.
  8. Top with about 2 tablespoons of chocolate mixture and spread evenly.
  9. Refrigerate for up to 3 hours until set
  10. Remove from liners and serve chilled.

Notes

  • Start with less coconut flour and add gradually to avoid a dry mixture.
  • Use natural peanut butter for best flavor and texture.
  • Stir chocolate between heating intervals to prevent burning.
  • Keep cups refrigerated for best consistency.
  • For easier removal, use parchment liners or silicone molds.