Description
A simple, cozy dessert with layers of crunchy Rice Krispies, gooey marshmallow, and rich peanut butter, topped with smooth chocolate.
Ingredients
Scale
- 3 tablespoons unsalted butter (softened)
- 4 cups mini marshmallows (or 7 cups regular, melted)
- 6 cups Rice Krispies cereal
- 1 cup creamy peanut butter (room temperature)
- 2 tablespoons powdered sugar (optional, for firmness)
- 1 cup chocolate chips (semisweet or milk)
- 1 teaspoon coconut oil or vegetable oil (helps melt chocolate smooth)
Instructions
- Prepare your pan by lining a muffin tin with paper liners or spraying a 12-cup silicone mold.
- Melt the butter in a large saucepan over low heat. Add marshmallows and stir until fully melted and smooth. Remove from heat.
- Quickly fold in Rice Krispies until evenly coated.
- Scoop the mixture into prepared liners, pressing gently to form a firm base and shallow cup shape. Let cool for 5 minutes.
- Mix peanut butter with powdered sugar (if using) until smooth. Spoon into each cup and spread to cover the base. Chill in the fridge for 10 minutes to set slightly.
- In a small bowl, microwave chocolate chips with oil in 20-second bursts until smooth. Spoon chocolate over the peanut butter layer, spreading to the edges.
- Chill the tray in the fridge for 20–30 minutes until chocolate firms. Remove liners and serve.
Notes
For thicker cups, use a smaller muffin tin or double the recipe. Use good-quality chocolate for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg