Ingredients
Scale
- 3 cups Rice Krispies cereal
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter
- 1 cup mini marshmallows
- 1 cup chocolate chips
- 1/2 tsp vanilla extract (optional)
- Pinch of sea salt (optional)
Instructions
- Melt the Base: In a medium saucepan over low heat, melt butter and marshmallows while stirring consistently until smooth.
- Add Peanut Butter: Stir in peanut butter and vanilla extract (if using) until fully combined and creamy.
- Mix with Cereal: Pour the Rice Krispies into a large bowl and add the peanut butter mixture. Gently fold until all the cereal is coated evenly.
- Shape the Cups: Line a muffin tin with paper liners. Spoon the mixture evenly into each cup and press down gently to form a flat surface.
- Add Chocolate Layer: Melt chocolate chips in the microwave (20-second intervals, stirring in between). Spoon melted chocolate over each cup and spread evenly. Sprinkle with sea salt if desired.
- Set & Serve: Allow the cups to cool at room temperature for 20 minutes or place them in the refrigerator to set faster. Once firm, remove the paper liners and serve!
Notes
For best results, use fresh mini marshmallows for a creamy texture. Store in an airtight container at room temperature for up to two days, or refrigerate for a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 175mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg