crispy peanut butter cups // toasted coconut

Peanut Butter Cups are one of Justin's most favorite candies. He can polish off a bag without thinking twice. Peanut Butter Cups are super easy to make, for an added twist I included some of his favorite chocolate crisp cereal and toasted coconut.

I was able to enjoy a total of one peanut butter cup - the rest were gone within 2 days of making this batch.

The perfect little sweet treat for New Years Eve.

Minimal ingredients and less than 15 minutes of your time and you will have yourself a nice little batch of sweet treats.

Any nut butter can be used in place of the peanut butter and any crispy cereal can be added.

Not a fan of coconut- leave it out. 

There is plenty of room for interpretation of this recipe.

Crispy Peanut Butter Cups // Toasted Coconut

makes 12 mini cups or 6 large

you will need:

1/2 cup Peanut Butter

2 tbsp powder sugar

1/4 cup shredded unsweetened Toasted coconut

1 cup vegan Chocolate chips  

1 tsbp coconut oil

1/2 cup Vegan Chocolate Crisp Cereal

assembly:

In a small bowl mix together peanut butter and powdered sugar- set aside.

In a small fry pan over medium heat toast coconut until golden. Remove from heat + set aside.

In a microwave safe bowl melt chocolate chips + coconut oil in 30 second intervals in the microwave- stirring after each 30 seconds or place in a small sauce pan and melt over medium heat, stirring until fully melted. Once melted stir in Crisp Cereal.

Line a mini or regular size muffin tin with liners of choice. Fill the bottom of each liner with chocolate just so it covers the bottom. 

A teaspoon at a time add the peanut butter filling to each liner.

Top each cup with remaining chocolate, spreading it so it covers the peanut butter. Sprinkle with toasted coconut.

Pop into the fridge or freezer to set.

Transfer to an airtight container to store. Can be stored at room temp or in the fridge.

Enjoy!