Chocolate Peanut Butter Rice Crispy Treats
Homemade and much healthier than traditional Rice Krispies treats, these no-bake chocolate peanut butter rice crispy cups are made with puffed Kamut or puffed rice, honey, and nut butter, then deliciously coated in chocolate and served cupcake-style. They’re incredibly easy to make and a favorite activity to enjoy with kids.
Servings: 12 Servings
Calories: 212kcal
Equipment
- 12 muffin liners or sturdy cupcake liners
- 1 small saucepan to melt the chocolate
Ingredients
- 1 cup crunchy peanut butter 265 grams
- 3 tablespoons raw honey, divided (or use maple or brown rice syrup to keep it vegan-friendly)
- 4 cups puffed rice or puffed Kamut 85 grams (use puffed rice cereal if you want to keep it gluten-free)
- 2.2 ounces 70% cocoa dark chocolate 60 grams (or use semi-sweet or dark chocolate chips)
- 2 tablespoons coconut cream 30 grams
- Coconut shreds and chopped nuts of choice for garnish (optional)
Instructions
- In a medium-sized bowl, mix the nut butter with two tablespoons of honey or a sticky, liquid sweetener of choice until smooth and well combined.1 cup crunchy peanut butter, 3 tablespoons raw honey, divided
- Add the rice puffs or puffed Kamut to the nut butter mixture in batches. Use a large spoon to gently stir until all the cereal is evenly coated.4 cups puffed rice or puffed Kamut
- Drizzle one tablespoon of honey (or other chosen liquid sweetener) over the coated rice puffs and gently stir it in—you should have a sticky mixture.
- Place paper or silicone cupcake liners in a 12-cup muffin pan. Then divide the cereal puff mixture evenly into the lined cupcake molds.
- Start with ½ tablespoon of the mixture, firmly pressing the sticky puffs into the bottom of the cupcake liner using the back of a spoon. Add another ½ tablespoon and repeat, gently but firmly pressing each layer. Continue until the cupcake liner is generously filled, then repeat with the remaining mixture.
- Place the filled muffin pan in the freezer and reserve. You can cover it loosely with plastic wrap or parchment paper (optional).
- Add the dark chocolate pieces or semi-sweet chocolate chips and coconut cream to a small saucepan. Place over the lowest heat and stir continuously until the chocolate is fully melted—the coconut cream gives it a beautiful, glossy finish and a mellow, creamy flavor. Remove from heat once melted.2.2 ounces 70% cocoa dark chocolate, 2 tablespoons coconut cream
- Remove the muffin pan from the freezer and drizzle the melted chocolate over each rice crispy treat in a waving motion—don’t worry if some spills onto the pan.
- Garnish with fine coconut shreds and finely chopped nuts of your choice (optional).
- Place immediately in the freezer for 2-4 hours or until the rice crispy treats have sufficiently hardened.
- Keep them stored in the freezer, and only remove them when you are ready to eat them.
Notes
Helpful Tips:
- To keep it gluten-free: Use gluten-free brown rice cereal crisp or rice puffs.
- To replace peanut butter: Use almond butter.
- Instead of crunchy nut butter: Feel free to use creamy nut butter instead. Best to use salted nut butter or make your own, such as my Homemade Chocolate Peanut Butter Spread.
- Make it nut-free: You can also make it with Sunflower Seed Butter if you prefer a nut-free option.
- To make it vegan-friendly: Use brown rice syrup or maple syrup, but brown rice syrup is much stickier and better at holding the puffs together.
- Don't love dark chocolate? Explore with white chocolate chips. Just know that the result will be much sweeter.
- Mixing: When mixing the rice puffs with the peanut butter mixture, it might seem like there's not enough to coat everything. But don’t worry—keep gently stirring. It just takes a little time for every puff to get evenly coated.
- Storage: Keep the treats stored in an airtight container in the freezer for up to 6 weeks.
Nutrition
Serving: 1cupcake | Calories: 212kcal | Carbohydrates: 17g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 106mg | Potassium: 227mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 3mg
