Description
These 3-Ingredient Homemade Crunch Cups are a quick and easy no-bake treat combining smooth semisweet chocolate with crispy rice cereal for a delightful texture. Perfect for a simple dessert or a sweet snack, these Crunch Cups require minimal ingredients and preparation time, making them ideal for satisfying your chocolate cravings in just minutes.
Ingredients
Scale
Ingredients
- 1 1/2 cups semisweet chocolate chips
- 2 teaspoons melted unsalted butter (or coconut oil)
- 3/4 cup crispy rice cereal
Instructions
- Prepare Muffin Tin: Spray a mini muffin tin with cooking spray to ensure the Crunch Cups won’t stick and will release easily after freezing.
- Melt Chocolate: Place the semisweet chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
- Add Butter or Oil: Stir in the melted unsalted butter or coconut oil into the melted chocolate until fully combined, enhancing the texture and shine of the mixture.
- Combine with Cereal: Fold the crispy rice cereal gently into the chocolate mixture, making sure all the cereal pieces are coated evenly with chocolate.
- Fill Muffin Tin: Spoon the chocolate-cereal mixture into the prepared mini muffin tin cavities, pressing down slightly to compact the mixture.
- Freeze: Place the muffin tin in the freezer for 10 to 15 minutes or until the Crunch Cups are firm enough to easily pop out and serve.
Notes
- You can substitute melted coconut oil for the butter to make the cups dairy-free.
- Use mini muffin tins for perfectly sized bite-sized cups.
- Store Crunch Cups in an airtight container in the refrigerator or freezer for up to one week.
- For additional texture, add a pinch of sea salt on top before freezing.
