Please enter the email you’re using for this account.
These dreamy cups have a few steps, but a freezer can help speed up the process considerably. My kids made these for me, so I know your kids can, too. A bit of adult supervision would be a good thing, though… The counter and stovetop were quite a chocolaty mess at the end.
7 ounces (2 bars/200 grams) Elite Bittersweet or dairy chocolate
1/2 cup Gefen Low-fat Peanut Butter
1/2 cup confectioners’ sugar
pinch of salt
1/2 cup rice krispies
Melt half the chocolate either in a double boiler or in the microwave.
While melting, set out a 12-cup mini muffin tin on a tray and line with cupcake papers. (You can cover with parchment paper to avoid a mess.) Pour the melted chocolate into a measuring cup with a spout and pour into the muffin tins, dividing evenly among all 12 cups. (More sophisticated bakers can take a small paintbrush and paint the chocolate up the sides of the cup, if you enjoy a challenge, but it will taste good and work without this step as well.) Place in freezer until it sets, or just wait patiently.
In a glass measuring cup or bowl, place the peanut butter, confectioners’ sugar, and salt. Mix well. Heat in the microwave for one minute to make it soft enough to pour.
Meanwhile, place the rice krispies in a small bag and crush gently, so that they break, but don’t become crumbs. Add the crushed rice krispies to the runny peanut butter and mix quickly to incorporate evenly. Pour a bit less than a teaspoon onto the chocolate in each cup, and smooth down with the back of a spoon to create an even layer.
Wait until the peanut butter sets, and then repeat step one: melt the remaining bar of chocolate and pour it over the peanut butter layer, again smoothing the top with the back of a spoon. Let set completely, and then peel away cupcake paper if desired.
Photography: Daniel Lailah. Food Styling: Amit Farber.
How Would You
Rate this recipe?
Please log in to rate
Missing ingredient? Once you add confectioners’ sugar to the peanut butter it clumps up and burns. Is there a missing ingredient like oil or margarine?
Hi. Pls read the instructions carefully. You are not supposed to be cooking the peanut butter. It’s just melting for a minute in the microwave to soften.
Did you first mix it and then microwave it? I actually warmed it in the double boiler I prepared for the chocolate-worked very well.
Delicious, fast and easy! I make these when I’m in the mood of noshing on something without waiting 45 minutes for it to bake…
I freeze it in between steps, so it’s ready in about 15-20 minutes. Also, I found that the ratio between the chocolate and the peanut butter mixture was off, so I end up using more chocolate then in the recipe (about 300 grams instead of 200).
Make a double recipe, or they’ll be gone before they’re even ready…!
YOu felt there wasn’t enough chocolate to cover the side of the cup?
For the first layer I only had enough to put a drop in about 8-9 cups, and then with the peanut mixture, I had tons left over, so I put a drop more in each cup, and then with the second batch of chocolate, I didn’t even have enough to cover the 9 cups I made. Now I use 300 grams, and I get 12 cups nicely covered on bottom, sides, and top.