Ingredients
- 1 cup crunchy peanut butter (for that extra nutty texture)
- 6 tablespoons honey (natural sweetness at its best)
- 1/8 teaspoon salt (a pinch to enhance flavors)
- 3 cups Rice Krispies cereal (classic crispy goodness)
- 1 1/2 cups vegan chocolate chips (indulgent and dairy-free)
Preparation
Start by lining a muffin pan with liners and lightly spraying them with non-stick spray for easy removal. In a saucepan over low heat, melt the peanut butter, honey, and salt, stirring until smooth and aromatic. Remove from heat and mix in the Rice Krispies until fully coated. Evenly distribute the mixture into the muffin liners, pressing firmly. In another saucepan, melt the vegan chocolate chips, stirring constantly to avoid burning. Spoon the melted chocolate over each treat, smoothing or swirling as desired. Refrigerate until firm, then peel off the liners and enjoy!
Variations and Tips
- Add Mix-Ins: Incorporate mini marshmallows, dried fruits, or nuts for extra texture and flavor.
- Different Nut Butters: Swap peanut butter with almond or cashew butter for a unique twist.
- Flavor the Chocolate: Add vanilla extract or cinnamon to the melted chocolate for added depth.
- Use Different Shapes: Spread the mixture in a baking dish and cut into squares for a different presentation.
- Storage: Store in an airtight container at room temperature for up to a week or refrigerate for longer freshness. For extended storage, freeze for up to three months.
