Ingredients
Method
- Line a standard 12-cup muffin tin with paper liners. (Pro Tip: Use a mini-muffin tin for 24 smaller, bite-sized treats).
- Melt the Base: Place 1 cup of the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until completely smooth. Spoon about 1-2 teaspoons of chocolate into the bottom of each muffin liner. Tilt to coat evenly. Freeze for 10 minutes.
- Make the Filling: In a medium bowl, mix the peanut butter and softened butter until smooth. Stir in the powdered sugar until fully combined. Gently fold in the crisp rice cereal so the grains don't get crushed.
- Assemble: Remove tin from freezer. Scoop about 1 tablespoon of the peanut butter mixture, roll it slightly into a ball, and press it into the frozen chocolate base. Flatten the top gently.
- Top and Set: Melt the remaining 1 cup of chocolate chips. Spoon over the peanut butter layer, spreading to the edges to seal. Tap the pan on the counter to remove air bubbles. Refrigerate for at least 30 minutes to set completely.
Notes
Chef's Tips:
* Storage: Store in the fridge for up to 2 weeks or freeze for 3 months.
* Chocolate Seizing: Ensure no water touches your chocolate while melting.
* Salty Twist: Add flakey sea salt on top before the final chill for a gourmet finish.
* Storage: Store in the fridge for up to 2 weeks or freeze for 3 months.
* Chocolate Seizing: Ensure no water touches your chocolate while melting.
* Salty Twist: Add flakey sea salt on top before the final chill for a gourmet finish.