DARK OR MILK CHOCOLATE
200 grams
CREAMY PEANUT BUTTER
200 grams
COCONUT OIL OR BUTTER
40 grams
PUFFED RICE
75 grams
ROLLED OATS
50 grams
How to Make Crispy Cups
Step 1
Start by preparing a 12-cavity muffin tin — line each cavity with paper liners if you like easy cleanup and neat edges.
Next, melt the chocolate together with the coconut oil or butter. You can do this in the microwave in short 30-second bursts, stirring in between, or over a double boiler. The coconut oil helps the chocolate stay smooth and glossy.
Once melted, stir in the peanut butter until fully combined. The mixture should be thick but pourable. If it feels too dense or slightly lumpy, pop it back in the microwave for another 20–30 seconds to loosen it up.
Now comes the texture: gently fold in the puffed rice and rolled oats, mixing until every grain is coated in the creamy chocolate-peanut butter mixture. The aroma at this stage is heavenly — nutty, sweet, and comforting.
Step 2
Spoon the mixture evenly into the muffin tin cavities, pressing lightly with the back of a spoon to compact each portion just a bit.
Chill the tray in the refrigerator for about 1 hour, or until the cups are firm to the touch. Once set, remove them from the liners (if used) and store them in an airtight container.
They’ll keep perfectly in the fridge for 2–3 days — if they last that long!
