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Joy Bauer's Chocolate-Peanut Butter Crunch Cups

TODAY Illustration / Joy Bauer
makes 12 cups


  • 2 cups dark or semi-sweet chocolate chips
  • 1/4 cup creamy or crunchy peanut butter (or any other nut butter)
  • 2 cups crispy brown rice cereal (or you can use any whole-grain cereal you have in the house)
  • coarse sea salt or kosher salt, for sprinkling

Chef notes

Count me in for the crunch! These Chocolate Peanut Butter Crunch Cups are so easy to make … and even easier to devour. It's a melt, mix and muffin situation that involves only three ingredients: chocolate, peanut butter (or any nut or seed butter of your choosing) and a crispy whole-grain cereal. While I only use a 1/4 cup of peanut butter for a subtle nut flavor, in this case, more is more if you want the peanut taste to shine. These candy-bar–like cups are portion-friendly, rich and indulgent. Keep them in the fridge or you can freeze 'em for when you're craving something special. Muffin compares to these delectable, chocolaty treats.



Mist a standard muffin tin with nonstick oil spray; set aside.


Melt the chocolate chips using a double boiler, or you can microwave until velvety smooth. Mix in the nut butter and stir until it's perfectly into the chocolate. Add in the cereal and mix until everything is well-combined. Divide between 12 muffin compartments. Press down with wet fingers to firm into circular shapes. Sprinkle on coarse sea salt or kosher salt. Place in fridge for at least an hour to firm.


Store in fridge or freeze in an air-tight container for up to 2 months.