Ingredients
Scale
- 3 cups Rice Krispies, fresh
- 1 cup Peanut Butter, creamy natural
- 1 cup Chocolate Chips, semi-sweet
- 4 tablespoons Butter, unsalted
- 2 tablespoons Cocoa Powder, unsweetened
- 1 teaspoon Vanilla Extract, pure
- 2 cups Mini Marshmallows, fresh
Instructions
- In a large saucepan over medium heat, combine the unsalted butter, peanut butter, cocoa powder, and vanilla extract. Stir continuously until everything is melted and smooth.
- Once your mixture is velvety smooth, add in the mini marshmallows. Stir gently until they start to melt but don’t let them fully dissolve.
- Remove the saucepan from heat and fold in the Rice Krispies gently until every puffed grain is coated.
- Line a muffin tin with cupcake liners. Spoon heaping tablespoons of the mixture into each liner and press down firmly.
- Pop your filled muffin tin into the refrigerator for at least one hour or until firm. Once set, carefully remove each cup from the liners.
- Melt your chocolate chips in the microwave and drizzle over each cup. Optionally, sprinkle some crushed nuts or sea salt before serving.
Notes
Store in an airtight container.
Reheat gently in the microwave.
Serve with a scoop of ice cream.
Add sea salt for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Stovetop
Nutrition
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg