5-Ingredient PB Chocolate Crispy Cups

Alright you guys, the amount of memes or tweets I’ve come across recently regarding the fact that like, no one reads the actual post or written content associated with recipe blog posts has me feeling like I should probably just skip to the recipe…

That, and the fact that I feel like there’s no amount of writing I can do to do justice to these mouthwatering, sweet yet salty cups of peanut butter, chocolate, and crispy puffed rice. This recipe uses just a handful of simple ingredients, it’s easy to make, and the result is – dare I say – even more delicious than the classic Reese’s Peanut Butter Cups. Don’t just take my word for it, get in that kitchen and see for yourself!

Salted PB Chocolate Crispy Cups

A simple, homemade take on Reese’s Peanut Butter Cups – with the crispy addition of puffed rice cereal!

Course Dessert
Keyword chocolate, dairy-free, Gluten-Free, Healthy, vegan
Prep Time 15 minutes
Freezer Time 1 hour
Servings 12 cups
Author hannahmageerd


  • 2 cups dark or semi-sweet chocolate chips
  • 1 1/2 tbsp coconut oil divided
  • 1/2 cup natural peanut butter
  • 1/3 cup puffed rice cereal
  • coarse sea salt for topping


  1. In a microwave-safe bowl, add chocolate chips and 1 tbsp of coconut oil. Microwave in 30-second increments until the mixture is smooth and melted.  Spoon about 1 1/2 to 2 tbsp of melted chocolate per cup into a a 12-serving muffin tin. 

  2. In another microwave-safe bowl, melt peanut butter with the remaining 1/2 tbsp of coconut oil for approx. 30 seconds until peanut butter has thinned out. Spoon 1 tbsp of melted peanut butter per cup on top of the chocolate in the muffin tins. 

  3. Sprinkle puffed rice cereal evenly between all 12 cups and then top each cup with another 1-2 tbsp of melted chocolate mixture. Sprinkle each PB cup with coarse sea salt and place muffin tin in the freezer for at least 1 hour. Remove individual PB Cups from the freezer when ready to eat. 

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