Chocolate Peanut Butter Crunch Cups (Strawberry too)
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Chocolate Peanut Butter Crunch Cups are an easy, crunchy, and no bake chocolatey treat with just a few ingredients. You can make them with peanut butter or strawberry jam, depending on what you’re craving. Either way, they always hit the spot!
If you like chocolate peanut butter cups, you’ll love these with the crunch of the cereal.
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Why You’ll Love These Chocolate Peanut Butter Crunch Cups
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No baking involved. Just melt, layer, chill, and enjoy.
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The cereal gives them a super satisfying crunch that pairs perfectly with the creamy filling.
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Easy to switch up. Try peanut butter, strawberry jam, or whatever you have on hand.
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Great for meal prep and storing for later sweet cravings.
Gather Your Ingredients
Chocolate Peanut Butter Crunch Cups (Strawberry too) Recipes
- 2 cups semi-sweet chocolate chips
- Optional: 1 tablespoon coconut oil or a neutral oil for thinning chocolate if needed
- 1 1/4 cups crispy cereal (I used puffed quinoa cereal, but you can use rice krispies or crispy brown rice cereal)
- 8 tablespoons peanut butter
OR you could do
- 8 tablespoons strawberry jam
Instructions How to Make Chocolate Peanut Butter Crunch Cups (Strawberry too)
- Get out a silicone muffin tin pan and set aside.
- Melt the chocolate chips in the microwave until chocolate is melted and smooth. If you want the chocolate thinner, add oil and whisk together.
- In 8 of the muffin tins, add a tablespoon of melted chocolate into the muffin cavities and make sure to cover the bottoms.
- In each of the cavities, add either the peanut butter or strawberry jam in the center of the cups.
- Add the cereal to the melted chocolate and give it a mix until combined.
- Top the peanut butter or strawberry with the crunchy chocolate mixture and making sure to make sure the chocolate is covering the peanut butter/strawberry mixture.
- Once the cups are filled, place pan in the fridge for about an hour for the chocolate to firm up and then enjoy!
Storing Cereal Crunch Cups
- Store these chocolate crunch cups in an airtight container in the fridge for up to 1 week. You can also freeze them for longer storage.
More Variations
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White Chocolate Strawberry Crunch Cups: Use white chocolate with strawberry jam and crispy rice cereal.
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Dark Chocolate Almond Butter: Swap peanut butter for any kind of nut butter like almond butter and use dark chocolate chips.
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Nut-Free Option: Use sunflower seed butter and a nut-free cereal for an allergy-friendly treat.
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S’mores Crunch Cups: Add crushed graham crackers and mini marshmallows to the chocolate and cereal mix for a s’mores-inspired twist.
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Salty Pretzel Crunch Cups: Mix crushed pretzels into the chocolate layer for a sweet and salty combo with some sea salt on top.
FAQs for Our Chocolate Peanut Butter Crunch Cups (Strawberry too)
Can I use a paper muffin liner instead of silicone?
Yes, but silicone makes removal easier. If using paper, let them come to room temp before peeling off.
What kind of cereal works best?
Puffed quinoa, crispy rice, or cornflake-style cereals all work great. Just avoid anything too bulky.
Can I make these vegan?
Yes! Just use dairy-free chocolate and make sure your cereal and filling are vegan-friendly.
Chocolate Peanut Butter Crunch Cups are a fast, no-bake treat that packs flavor and texture into every bite. Try different combos like strawberry crunch cups or almond butter cereal crunch cups to keep things interesting.
Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
Craving more no-bake treats or that crispy, crunchy texture? Check out these favorites
- Healthy Peanut Butter Crunch Bars
- Chocolate Peanut Butter Protein Bars – No Bake
- Cinnamon Toast Crunch Bars
- Peppermint Crunch Marshmallow Brownies
- No Bake Chocolate Caramel Nutty Crunch Bars
Chocolate Peanut Butter Crunch Cups (Strawberry too)
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or neutral oil optional, for thinning chocolate
- 1¼ cups crispy cereal such as puffed quinoa or crispy rice
- 8 tablespoons peanut butter
- OR 8 tablespoons strawberry jam
Instructions
- Prepare a silicone muffin pan and set aside.
- Melt chocolate chips in the microwave in 30-second intervals, stirring until smooth. Add oil if needed to thin the chocolate.
- Spoon about 1 tablespoon of melted chocolate into 8 muffin cups, spreading to coat the bottoms.
- Add 1 tablespoon of either peanut butter or strawberry jam into the center of each cup.
- Mix crispy cereal into the remaining melted chocolate until well coated.
- Spoon the cereal mixture over each filled cup, covering the peanut butter or jam completely.
- Place the muffin pan in the fridge for 1 hour, or until the chocolate is set.
- Remove from the pan and enjoy. Store extras in the fridge.
