Irresistible Chocolate Peanut Butter Rice Krispie Cups

A delightful combination of crunchy, chewy, and chocolaty goodness, these Chocolate Peanut Butter Rice Krispie Cups are the perfect no-bake treat. With just a few simple ingredients, you can create a satisfying dessert that’s rich in flavor and incredibly easy to make.

Why You’ll Love This Recipe

• Quick & Easy – No baking required, making it a hassle-free dessert.
• Perfect Balance of Sweet & Salty – The peanut butter, honey, and chocolate create an irresistible flavor.
• Great for Snacking or Gifting – These cups make wonderful treats for parties, lunchboxes, or holiday gift boxes.
• Kid-Friendly – A fun and simple recipe that kids can help with.
• Customizable – Easily adapt the recipe to suit your taste preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups Rice Krispies
• 1.5 cups chocolate chips
• 1 cup chunky peanut butter
• 6 tablespoons honey
• 1/8 teaspoon salt

Directions

1. Prepare Pan – Line a muffin tin with paper or silicone liners to prevent sticking.
2. Melt Peanut Butter – In a saucepan over low heat, combine the peanut butter, honey, and salt. Stir until smooth and well combined.
3. Add Rice Krispies – Remove from heat and mix in the Rice Krispies, ensuring they are evenly coated.
4. Form Cups – Spoon the mixture into the prepared muffin tin, pressing down lightly to create a firm base.
5. Melt Chocolate – In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth.
6. Assemble – Pour the melted chocolate over each cup, spreading it evenly with a spoon.
7. Chill – Place the muffin tin in the refrigerator for at least 1 hour to allow the cups to set.
8. Serve – Once firm, remove from the liners and enjoy!

Servings and Timing

• Servings: 12 cups
• Prep Time: 10 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 10 minutes

Variations

• Nut-Free Version – Replace peanut butter with sunflower seed butter or almond butter.
• Extra Crunch – Add chopped nuts, coconut flakes, or crushed pretzels for more texture.
• Sweeter Option – Use milk chocolate instead of semi-sweet or dark chocolate.
• Protein Boost – Stir in a scoop of protein powder for a post-workout snack.
• Drizzle Effect – After chilling, drizzle with extra melted peanut butter or white chocolate for a decorative touch.

Storage/Reheating

• Refrigeration – Store in an airtight container in the refrigerator for up to 1 week.
• Freezing – Freeze in a sealed container for up to 3 months. Thaw in the fridge before serving.
• Room Temperature – Keep in a cool, dry place for up to 3 days, but note they may soften.

FAQs

Can I use smooth peanut butter instead of chunky?

Yes! Smooth peanut butter works just as well if you prefer a creamier texture.

What type of chocolate is best for this recipe?

Semi-sweet or dark chocolate is ideal, but you can use milk chocolate for a sweeter flavor.

Can I make these without honey?

Yes, you can substitute honey with maple syrup or agave nectar.

How do I prevent the chocolate from hardening too quickly?

Work quickly when spreading the melted chocolate, or keep it warm while assembling the cups.

Do I need to grease the muffin liners?

No, the liners will peel off easily once the cups have set.

Can I make these in a baking dish instead of muffin cups?

Yes! Press the mixture into a lined baking dish, pour chocolate over the top, and slice into bars after chilling.

How can I make these healthier?

Use dark chocolate, natural peanut butter, and reduce the honey for a lower-sugar option.

Can I use a different cereal instead of Rice Krispies?

Yes! Try cornflakes, crushed graham crackers, or puffed rice cereal.

How long do they take to set in the freezer instead of the fridge?

About 30 minutes should be enough for the cups to set in the freezer.

Are these good for meal prep?

Absolutely! They store well and make a great grab-and-go snack.

Conclusion

Chocolate Peanut Butter Rice Krispie Cups are the ultimate no-bake treat—easy, delicious, and packed with flavor. Whether you’re making them for a special occasion or just craving a quick snack, this recipe is a guaranteed crowd-pleaser. Give them a try and enjoy a little piece of bliss in every bite!

Irresistible Chocolate Peanut Butter Rice Krispie Cups

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Indulge in the delightful combination of sweet maraschino cherries and rich chocolate chips with these irresistible cookies. Their soft, chewy texture, bursts of cherry sweetness, and chocolate richness make them perfect for any occasion. Whether you’re baking for a holiday, a special gathering, or simply to satisfy a sweet craving, these cookies are sure to impress.

• Author: Laura
• Prep Time: 20min
• Cook Time: 10-12 minutes per batch
• Total Time: 1 hour (including cooling time)
• Yield: 36 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

(Full measurements in the recipe card below.)

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup maraschino cherries, drained and chopped
• 1½ cups semi-sweet chocolate chips

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Instructions

• Preheat the Oven – Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
• Cream Butter and Sugars – In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
• Add Eggs and Vanilla – Mix in the eggs one at a time, ensuring each is fully combined. Stir in vanilla extract for enhanced flavor.
• Combine Dry Ingredients – In another bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
• Fold in Cherries and Chocolate Chips – Gently fold in the chopped maraschino cherries and chocolate chips until evenly distributed.
• Prepare Dough Balls – Use a cookie scoop or tablespoon to drop rounded dough balls onto the baking sheets, spacing them 2 inches apart.
• Bake – Bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked, which is ideal for a chewy texture.
• Cool – Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
• Preheat the Oven – Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
• Cream Butter and Sugars – In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
• Add Eggs and Vanilla – Mix in the eggs one at a time, ensuring each is fully combined. Stir in vanilla extract for enhanced flavor.
• Combine Dry Ingredients – In another bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
• Fold in Cherries and Chocolate Chips – Gently fold in the chopped maraschino cherries and chocolate chips until evenly distributed.
• Prepare Dough Balls – Use a cookie scoop or tablespoon to drop rounded dough balls onto the baking sheets, spacing them 2 inches apart.
• Bake – Bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked, which is ideal for a chewy texture.
• Cool – Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Drain and pat dry the maraschino cherries to prevent excess moisture.
• For chewier cookies, slightly underbake them and let them firm up while cooling.
• Chill the dough for 30 minutes if your cookies spread too much during baking.
• Use high-quality chocolate chips for the best flavor.
• Let cookies cool completely before storing to maintain their texture.