5-Ingredient PB Chocolate Crispy Cups 

Indulge in a healthier take on a classic treat with these PB Chocolate Crispy Cups. Made with just five simple ingredients—peanut butter, dairy-free chocolate, coconut oil, and puffed rice cereal—these vegan, gluten-free cups deliver a satisfying crunch and indulgent flavor in every bite. Coated in smooth chocolate and topped with a pinch of sea salt, they offer the perfect sweet-meets-salty snack. Easy to prep, freezer-ready, and utterly delicious, they elevate homemade treats to a whole new level.

Ingredients

• 2 cups dark or semi-sweet chocolate chips
  
  

• 1½ tablespoons coconut oil, divided
  
  

• ½ cup peanut butter
  
  

• ⅓ cup puffed rice cereal
  
  

• Coarse sea salt, for topping
  
  

Directions

1. In a microwave-safe bowl, combine chocolate chips with 1 Tbsp coconut oil. Heat in 30-second bursts, stirring until smooth.
   
   

2. Spoon about 1½–2 Tbsp melted chocolate into each of 12 muffin tin cups.
   
   

3. In another bowl, melt peanut butter with the remaining ½ Tbsp coconut oil (approx. 30 seconds) until pourable. Spoon 1 Tbsp into each cup over the chocolate.
   
   

4. Sprinkle puffed rice cereal evenly across all cups, then top each with another 1–2 Tbsp of the melted chocolate mixture.
   
   

5. Finish with a sprinkle of coarse sea salt. Freeze for at least 1 hour, then remove and enjoy.
   
   

Nutrients (estimated per cup; recipe yields 12)

To estimate nutrition, I used comparable crispy peanut butter cup recipes and portioned accordingly.

• Calories: 180 kcal
  
  

• Total Fat: 12 g
  
  

• Saturated Fat: 6 g
  
  

• Trans Fat: 0 g
  
  

• Unsaturated Fat: 6 g
  
  

• Cholesterol: 0 mg
  
  

• Sodium: 20 mg (mainly from peanut butter and a pinch of salt)
  
  

• Carbohydrates: 16 g
  
  

• Fiber: 2 g
  
  

• Sugar: 12 g
  
  

• Protein: 3 g