Count me in for chocolate with crunch! These indulgent treats are so easy to make… and even easier to devour.

Sometimes the simplest desserts are the best—and these no-bake chocolatey peanut butter cups prove it. With just four everyday ingredients (yes, really!), you get sweet, salty, crispy gems that you’ll want to keep stashed in your fridge or freezer at all times.

A nostalgic upgrade

This one takes me straight back to college, when my friends and I would melt down chocolate and stir in whatever cereal we had on hand— creating makeshift “crunch bars” to nibble on while studying. These cups are my grown-up version: a little more polished, perfectly portioned, and every bit as fun and irresistible.

Step 1: Melt the chocolate chips using a double boiler or you can microwave.
Step 2: Mix in the nut butter and stir until it’s perfectly blended into the chocolate.
Step 3: Add in the cereal and mix until everything is well combined.
Step 4: Divide mixture into a sprayed muffin tin, press with wet fingers, sprinkle with salt, and chill.

I love how the silky chocolate and creamy peanut butter coat every piece of crispy cereal, then get finished with just a kiss of flaky sea salt on top. One bite in and you’ve got crunch, creaminess, and chocolatey bliss all at once.

And if you’re a chocolate-peanut butter superfan (guilty!), try my Dairy-Free Chocolate Peanut Butter Milkshake, Skillet Peanut Butter Chocolate Chip Cookie, and “Snickers” Dates. For something even simpler, skip the PB and make my 2-Ingredient Chocolate Crunch Bars!

These little cups are a melt-and-mix wonder—portion-friendly, rich, and indulgent… but with a playful twist that makes them impossible not to love!

Try these Chocolate Peanut Butter Crispy Bites next!

(5 stars) 3 ratings

Chocolate Peanut Butter Crunch Cups

Count me in for the crunch! These Chocolate Peanut Butter Crunch Cups are so easy to make… and even easier to devour.
Yield: 12 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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Ingredients
 

  • 2 cups dark or semi-sweet chocolate chips
  • ¼ cup peanut butter
  • 2 cups crispy brown rice cereal *
  • Coarse sea salt or kosher salt for sprinkling on top
Ingredient Details to Know
* You can find crispy brown rice cereal—not “puffed” rice cereal—in a few brands it has the same look and crispy texture as Rice Krispies. However, you can also feel free to swap in any whole-grain cereal you have in the house. If you’re gluten-free, make sure you pick a gluten-free cereal option.

Instructions
 

  • Melt the chocolate chips using a double boiler or you can microwave (stop and stir every 20 seconds until velvety smooth). Mix in the nut butter and stir until it’s perfectly blended into the chocolate. Add in the cereal and mix until everything is well combined.
  • Lightly mist muffin tin with nonstick oils spray and divide chocolate mixture between 12 compartments (or 24 mini muffin tin compartments.) Press down with wet fingers to firm into circular shapes. Sprinkle coarse sea salt or kosher salt over the tops. Place in fridge for at least an hour to firm.
  • Store in fridge or you can freeze in an air-tight container for up to 2 months.

Notes

Nutrition provided for 1 standard-sized crunch cup; if using a mini muffin tin, they contain 90 calories each.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 180Carbohydrates: 23gProtein: 3gTotal Fat: 11g— Unsaturated Fat: 5g— Saturated Fat: 6gCholesterol: 0mgSodium: 60mgFiber: 2gTotal Sugar: 16g— Natural Sugar: 1g— Added Sugar: 15g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!