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
- In a medium saucepan over low heat, melt butter and marshmallows while stirring consistently until smooth.
- Stir in peanut butter and vanilla extract (if using) until fully combined and creamy.
- Pour the Rice Krispies into a large bowl and add the peanut butter mixture. Gently fold until all the cereal is coated evenly.
- Line a muffin tin with paper liners. Spoon the mixture evenly into each cup and press down gently to form a flat surface.
- 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.
- 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
Work on low heat to avoid scorching the marshmallows. Store the cups in an airtight container for up to two days at room temperature or a week in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg