Chocolate Pistachio Crunch Cups

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No-bake chocolate pistachio crunch cups with a glossy chocolate shell, crunchy roasted pistachios, and crispy rice cereal. Small-batch recipe makes 16 mini cups in about 20 minutes!

Prep Time15

Chill Time20

Total Time35

Course: Dessert, no bake, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: chocolate, chocolate pistachio candy, chocolate pistachio crunch cups, no bake, no-bake pistachio cups, pistachio chocolate cups, pistachio crunch cups, quick, snack

Servings: cups

Calories: 160kcal

Equipment

Mini muffin pan
Paper liners
Microwave-safe bowl
Mixing bowl

Ingredients

12 oz chocolate chips dark, semisweet, or milk
2 tablespoons coconut oil
¾ cup chopped pistachios roasted and salted
¾ cup crispy cereal or crushed cornflakes or quinoa cereal
¼ cup pistachio butter optional
flaky sea salt optional, for topping

Instructions

Line a mini muffin pan with 16 paper liners.
Combine 12 oz chocolate chips and 2 tablespoons coconut oil in a microwave-safe bowl. Melt in 20 to 30 second bursts, stirring between each until completely smooth and glossy.
In a separate bowl, combine 3/4 cup chopped pistachios, 3/4 cup crispy rice cereal, and 1/4 cup pistachio butter if using. Pour about half the melted chocolate over this mixture and fold until everything is evenly coated.
Spoon the pistachio crunch mixture into the prepared liners, dividing it evenly. Top each cup with the remaining melted chocolate and spread to cover. Sprinkle with flaky sea salt or extra chopped pistachios.
Refrigerate for 15 to 20 minutes until the chocolate is fully set and the cups pop out cleanly.

Notes

Use roasted and salted pistachios: The salt balances the chocolate sweetness, and roasted nuts have deeper, more concentrated flavor than raw.

Chop by hand: A food processor can turn pistachios to dust too fast. Roughly chopped pieces give you visible green flecks and real crunch.

Storage: Store in an airtight container at room temperature for up to 1 week. Refrigerate if your kitchen runs warm. Freeze up to 2 months with parchment between layers.

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