Watch the Full Step-by-Step
Servings: 12
- Silicone muffin pan
- Mixing bowls
- Microwave-safe bowl
INGREDIENTS
- 1 cup rice crisps
- 2.5 ounces/70 grams milk chocolate, melted
- 1 tablespoon coconut oil or butter, melted
- 3 tablespoons peanut butter
- 1 teaspoon maple syrup, optional
- 1.75 ounces/50 grams white chocolate, melted, for coating
INSTRUCTIONS
- Place rice crisps in a bowl. Add melted milk chocolate, coconut oil or butter, and peanut butter. If needed, microwave peanut butter for a few seconds to soften. Mix until all crisps are coated. Taste and add sweetener if desired.
- Brush silicone muffin cups with a thin layer of melted white chocolate. Fill cups with the rice crisp mixture and press gently. Refrigerate until set, about 2 hours.
- Remove from molds and serve, or store in the refrigerator.