Chocolate Peanut Butter Crunch Cups (Strawberry too) Recipe

Introduction

Chocolate Peanut Butter Crunch Cups are a delightful no-bake treat that combines creamy peanut butter or sweet strawberry jam with crunchy cereal and rich chocolate. These easy-to-make cups offer a perfect balance of textures and flavors, perfect for a quick snack or a simple dessert.

Ingredients

• 2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil or neutral oil (optional, for thinning chocolate)
• 1¼ cups crispy cereal (such as puffed quinoa or crispy rice)
• 8 tablespoons peanut butter OR 8 tablespoons strawberry jam

Instructions

1. Step 1: Prepare a silicone muffin pan and set aside.
2. Step 2: Melt the chocolate chips in the microwave in 30-second intervals, stirring until smooth. Add oil if needed to thin the chocolate.
3. Step 3: Spoon about 1 tablespoon of melted chocolate into 8 muffin cups, spreading it to coat the bottoms.
4. Step 4: Add 1 tablespoon of either peanut butter or strawberry jam into the center of each cup.
5. Step 5: Mix the crispy cereal into the remaining melted chocolate until well coated.
6. Step 6: Spoon the cereal mixture over each filled cup, covering the peanut butter or jam completely.
7. Step 7: Place the muffin pan in the fridge for 1 hour, or until the chocolate is set.
8. Step 8: Remove from the pan and enjoy. Store extras in the fridge.

Tips & Variations

• Use a silicone muffin pan for easy removal without breaking the cups.
• Substitute almond butter or another nut butter for a different flavor profile.
• Try different jams beyond strawberry, such as raspberry or blueberry, for variety.
• Add a pinch of sea salt on top to enhance the chocolate and peanut butter flavors.

Storage

Store the cups in an airtight container in the refrigerator for up to one week. To enjoy them slightly softer, let them sit at room temperature for a few minutes before eating. Avoid storing at room temperature to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular muffin tins instead of silicone?

Regular muffin tins can work, but silicone pans are best for easy removal without damaging the cups. If using metal, line with paper liners for easier release.

Can I make these vegan or dairy-free?

Yes, use dairy-free chocolate chips and a plant-based butter alternative if needed. Make sure to check that the peanut butter or jam contains no animal products.

Chocolate Peanut Butter Crunch Cups (Strawberry too) Recipe

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★★★★★

4.6 from 55 reviews

• Author: Elara
• Total Time: 1 hour 15 minutes
• Yield: 8 cups 1x
• Diet: Vegetarian

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Description

Delight in these easy-to-make Chocolate Peanut Butter Crunch Cups, featuring a luscious blend of melted semi-sweet chocolate, crunchy cereal, and a creamy peanut butter or strawberry jam center. Perfectly portioned in silicone muffin cups, these no-bake treats combine smooth, crispy, and fruity flavors for a satisfying snack or dessert that sets quickly in the fridge.

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Ingredients

Scale 1x2x3x

Chocolate Base

• 2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil or neutral oil (optional, for thinning chocolate)

Crunch Layer

• 1¼ cups crispy cereal (such as puffed quinoa or crispy rice)

Filling (Choose One)

• 8 tablespoons peanut butter
• OR 8 tablespoons strawberry jam

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Instructions

1. Prepare muffin pan: Set out a silicone muffin pan to make removing the cups easier later on.
2. Melt chocolate: Heat the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring each time until the mixture is smooth. Add the optional oil to thin the chocolate as needed.
3. Coat muffin cups: Spoon approximately 1 tablespoon of the melted chocolate into each of the 8 muffin cups, spreading it to cover the bottom evenly.
4. Add filling: Place 1 tablespoon of peanut butter or strawberry jam in the center of each chocolate-coated muffin cup.
5. Mix cereal with chocolate: Combine the remaining melted chocolate with the crispy cereal until the cereal is thoroughly coated.
6. Top cups: Spoon the chocolate-coated cereal mixture over the peanut butter or jam in each cup, ensuring the filling is fully covered.
7. Chill to set: Refrigerate the muffin pan for 1 hour or until the chocolate is firm and set.
8. Serve and store: Remove the cups from the pan and enjoy immediately. Store any leftovers in the refrigerator to maintain freshness.

Notes

• You can substitute the peanut butter or strawberry jam filling with any other nut butter or fruit spread of your choice.
• If desired, use gluten-free crispy cereal to make the cups gluten-free.
• The optional oil helps melt the chocolate smoothly and prevents it from thickening too quickly.
• Use a silicone muffin pan for easy removal; if using metal or other pans, line with paper liners.
• Store these cups refrigerated to keep the chocolate firm and the crunch crisp.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Chocolate peanut butter cups, no-bake treats, crispy chocolate cups, peanut butter dessert, strawberry jam chocolate cups, easy chocolate snacks