Crispy, crunchy, peanut buttery chocolate crunch cups – made with just 3 ingredients!
These homemade chocolate crunch cups are perfect for any party or gathering with friends or family.
Not only are they quick to make, they’re also super easy to transport and need no refrigeration.
Did I mention the part about how they only have three ingredients?
It’s definitely worth mentioning again!
Trending right now: Keto Brownies
Above – watch the recipe video of making the crunch cups
Sometimes you’re invited to an event at the last minute and have literally under an hour to come up with something to bring.
At this point, you have TWO options:
Option A: Stop at Trader Joes along the way to pick up a pre-made dish, and try not to get lost in the wine section for hours…
Option B: Whip up a batch of these no-bake chocolate crunch cups, because you probably already have all the ingredients to make them!
(Sadly, option B does not involve wine.)
Unless it’s Texas in the summer (i.e. 110 degrees), the crunch cups are fine to leave out at room temperature without melting.
If you’re bringing them to a party, I’d probably recommend stirring the peanut butter–if using–into the chocolate instead of spreading it on top after they’re chilled.
That way they will be less messy to transport!
Feel free to play around with the base recipe and vary the flavor by changing up the nut butter, adding a few drops or almond or peppermint extract, or by stirring in any of the following:
Wait… How did that last one get in there??
I’d initially planned a more Fall-themed recipe for today, but it’s been so unseasonably warm around here (not complaining!!) that this no-bake recipe seemed much better suited.
Perhaps Monday will bring cooler weather and you’ll see a new pumpkin recipe on the blog…
In the meantime, here are a few more no-bake recipes for you:
Chocolate Oatmeal No Bake Bars
Chocolate Peanut Butter Nice Cream
No Bake Chocolate Crunch Cups
- 1 cup chocolate chips or broken-up chocolate (6oz)
- 1/2 cup to 1 cup rice crispies cereal, depending on desired crispiness
- optional 2 tsp oil
- optional peanut butter or allergy-friendly sub
- add-ins of choice (see list earlier in the post)
- Start by carefully melting the chocolate. Stir in the oil, if using. (I always use it, because it makes the chocolate much smoother.) You can either stir some nut butter in with the chocolate now or save it for later to add on top if you wish. Stir everything together with the rice crispies. Smooth into a lined muffin tin or mini muffin tin, OR use a mini cookie scoop and place on a parchment-lined plate. Refrigerate or freeze to set. Top with peanut butter if desired. I like to store leftovers in the fridge, but they can easily be taken to a party or left out at room temperature for a few hours without melting.View Nutrition Facts
Have you made this recipe?
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I’m going to make these today. I think my kiddos will love them. Thanks for the idea.
These sound so good right now! I am tempted to pick up a box of rice crispies on my way home from work today, and I haven’t wanted to touch cereal in years! (Well, except for oatmeal… ;-9)
Dawn M. Laughlin says
sounds yummy!! I want to make them. I think I will use my thunb to make a depression so the pb will stay in place….that is if they dont get eaten before the pb rolls over the sides!!! 🙂
Omg, these look so super yummy! Totally up my alley!
Paige Flamm says
These look amazing! I need to make these soon!
I must have these in my life. They look divine
jordan @ dancing for donuts says
i cannot believe these are so few ingredients!!! i’ve always been about something sweet everyday after dinner, but i’ve gotten a little better over the years at not overdoing it, just having a few bites of a chocolate bar or something. these are so perfect for keeping on hand when you wanna treat yourself to a little somethin’ somethin’!
These look so yummy and nostalgic – will have to try them!
These look far better than the little Crunch candy bars. I bet the sesame seeds would be an interesting flavor.
This might sound like an insane question (apologies if so), but is there be a good non-chocolate substitute for the chocolate in this recipe? Thanks!
I’m sure you could use carob.
Thank you for keeping it real in the video and showing that things can get messy. Can’t wait to try these, chocolate drips and all.
Theo Michael says
yaaas! LOVE THIS POST! Always I like something like this cruncy cookies wann be! OMG!
I am Teo a lifestyle blogger too! Keep in touch and see my new post too on Euframe.blogspot.com
See you! Have a nice day!
Greetings from Athens, Greece!
Cassie Autumn Tran says
Talk about ADDICTIVE snacks! These look too perfect–I loved rice krispy treats growing up!
Jaime K says
For the nutrition info, what was the measurement of Rice Krispies you used?
These look absolutely AMAZING! And btw, a tip. If you don’t prefer melting already-made chocolate you could always use cocoa powder, coconut oil & honey to make your own chocolate spread! And it firms up just as nice too! I’m sure Katie has a recipe on her website for the DIY chocolate.
Paige Cassandra Flamm says
These look amazing! I need to try them asap!
Caralyn @ GlutenFreeHappyTummy says
Wow this looks amazing! I love chocolate and peanut butter together!! Hugs and love xox
In the Uk we make these with just bthe rice crispies and melted chocolate so would be interesting to see what the falvour will be like with the addition of coconut.. not sure on all the seeds though (from akids point of view) ?
How much peanut butter if I’m mixing it in?
Jason Sanford says
1/4 cup is good!