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 Rice Krispies into a large bowl and add peanut butter mixture. Gently fold until cereal is coated evenly.
- Line a muffin tin with paper liners. Spoon mixture evenly into each cup and press down gently to flatten.
- 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 cups to cool at room temperature for 20 minutes or place in the refrigerator to set faster. Once firm, remove paper liners and serve.
Notes
- Keep heat low when melting butter, marshmallows, and peanut butter to prevent burning. Stir constantly for a smooth mixture.
- Press gently when shaping cups to avoid crushing the Rice Krispies.
- Chill in fridge for at least 20 minutes to fully set the chocolate layer for a firm topping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian