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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Excellent recipe for something quick and delicious that looks professional… also tried with half the honey and they were great as well to e enjoyed by diabetics
good idea, i will do it at home.
If I wanted to take out the sweetener due to dietary restrictions, would I need to add more of the other ingredients to make the consistency okay? Or do you think I’ll be fine just omitting the honey/maple syrup? 🙂
I think you’d be fine omitting!
great. You can share how you do with a youtube video
these are SO good! I’ve been sharing your website and Instagram page with my workout friends-love your recipes! Thanks for providing a yummy healthier alternative!
YAY! Thank you for the love <3
Do you have to keep them in the freezer? Or can they be left at room temperature?
They have to be stored in the freezer or else the will melt 🙂
OMG! They look so delicious!!! Next party I`ll be treating every one!
I’m a Reese lover so I would definitely try this recipe! I’m not quite sure about the coconut though but worth trying. 🙂
Ok, I am excited about these recipes… BUT I really don’t like coconut….smell, taste, feel …nothing…I have tried, but I have never been able to do anything with coconut. Is there an alternative to the oil??
I hope Lee won’t mind me answering your question but I’d try cocoa butter. It has the same hardening/consistency properties and should work fine here.
Oh! I’ve never actually baked or cooked with cocoa butter. It would be interesting to try!
Whaaat?? Get onto it, girl! Seriously, I like coconut oil but cocoa butter is an entirely different kind of magic.
You could also use refined coconut oil. It doesn’t smell or taste like coconut.
I’m glad someone posted this. My husband has a coconut allergy. I absolutely cannot make anything with coconut in it. If you have any additional ideas for coconut oil alternatives, I’d love to hear it.
Wow that looks amazing!