Categories: Dessert

Ingredients

• 1 1/4 cups peanut butter
• 1/4 cup butter, room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups rice krispies
• Milk or semi-sweet chocolate chips, probably about 8 ounces or so.
• Mini muffin tin

Directions

1. Preheat oven to 350 degrees. Place about 6-8 chocolate chips in each muffin tin (32 peanut butter cups total, my chocolate chips were a little bit bigger than the standard Nestle chip, so I used 6 chips per cup). Put pan in oven and until chocolate chips melt. You’ll pretty much have to feel the chips to see if they’re melted or not because chocolate chips tend to keep their shape even when they are melted. Take the pan out of the oven and squish down the chocolate in each muffin cup with the back of a spoon. Turn oven off and set pan aside.

2. Mix peanut butter and butter together (I just used a mixing spoon), then mix in the powdered sugar and vanilla. Stir in the krispies.

3. Evenly divide the peanut butter mixture between the 32 muffin cups, pressing down into the cup and smoothing the tops with a spoon. Refrigerate until peanut butter firms up, about 15 minutes or so. Store in an air tight container in the fridge.

Email to a friend | Print this recipe | Back