Peanut Butter Crunch Cups
Published 8/25/2023 • Updated 9/7/2023
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Our peanut butter crunch cups are a fun twist on peanut butter cups! They’re made with peanut butter, coconut oil, honey, and crunchy rice crispy cereal.
Peanut butter cups are a Fit Foodie Find specialty and this variation has to be my favorite. I’ve made this exact recipe at least 10 times over the course of the years and it always hits the spot.
They’re similar to our healthy peanut butter cups, but have rice crispy cereal in them to give them a nice crunch.
What is in these peanut butter crunch cups?
- Peanut butter: make sure to use a drippy, all-natural peanut butter, if possible.
- Coconut oil: coconut oil gives it that fudgey texture once they’re frozen.
- Honey: these are sweetened with honey, but I’ve made them with maple syrup too.
- Rice Krispies Cereal: crispy rice cereal is what gives them a crunch.
Ingredient Swaps and Variations
Nut Butter: If you have a peanut allergy you can absolutely swap the peanut butter for a different nut butter such as almond or cashew.
Make it Chocolate: Try using a chocolate crispy rice cereal for a chocolate variation and heck, add some cocoa powder too to make it extra chocolatey.
Sweetener: You’ve got options when it comes to sweeteners. We used honey, but maple syrup and agave work too.
Storage
We recommend storing these in the freezer. Once they’ve frozen solid, you can remove them from the muffin tin and transfer them into an airtight container. Store in the freezer for up to 3 months.
When you’re ready to eat, let them thaw for a few minutes and enjoy!
Peanut Buttet Crunch Cups
Ingredients
- 2/3 cup all-natural peanut butter, creamy (any nut butter will work)
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup honey, option to sub maple syrup
- 1/4 cup Rice Krispies Cereal
- sea salt, for topping
Dark Chocolate Drizzle
- 1/4 cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- First, line a muffin tin with cupcake liners and set aside. You can sue a normal-size pan or mini. You can also use a silicone mold, for best results.
- Place peanut butter, melted coconut oil, vanilla, and honey into a medium-sized bowl and mix until combined.
- Then, add in rice crispy cereal and mix again.
- Using a tablespoon as your scoop, scoop a heaping tablespoon of batter into each muffin liner. Repeat until you’ve evenly distributed into 12 liners.
- Place in freezer for at least 20 minutes or until firm.
- Prepare optional chocolate drizzle by placing chocolate chips and coconut oil into a small bowl and microwaving for 30 seconds to a minute, or until melted. Stir until combined.
- Once the peanut butter cups have firmed up in the freezer, remove and drizzle with chocolate mixture and a sprinkle of sea salt.
Tips & Notes
- If your batter isn’t easily poured into the cupcake tin, add more melted coconut oil. You do not want your batter to be too thick and sometimes thickness is dependent on how oily your nut butter is.
- Option to replace honey with maple syrup.
- Option to replace peanut butter with any other nut butter such as cashew or almond.
- Store in the freezer for up to 3 months.
- Nutrition information does not include chocolate drizzle.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These are truly amazing!! My 3 very active kids love these as a sweet treat! I use my mini muffin pan to make smaller ones and it works great!
I love that they are made from minimal ingredients and taste better than Reese’s!
Oh loveeee the idea of using a mini muffin pan for these!
I love peanut butter and am always looking for new things to try with it. OMG this is so good. Better start working out again…
These are so addicting!! They’re super smooth with a little crunch. I love them so much and want to eat all of them at once. Thank you!
Girl I am totally with you!
I’m definitely trying these out next week for university hehe i love these snacks. Thanks for sharing!
Xoxo <3
These are delicious… what’s not to like here?! I cut the recipe in half (due to amount of chocolate I had on hand) and made 12 mini-sized versions. Perfect for something small and sweet after a meal to curb my sweet tooth. Thanks!
One of my favorite recipes!