2c chocolate chips
2T unrefined coconut oil [opt]
appx. 1/2c crispy brown rice cereal
1/2c creamy peanut butter
1/4c powdered sugar
1/4t fine grain sea salt [opt]
large sea salt/chocolate candy/peanuts
Line a mini muffin pan.
In a microwave safe bowl (or using a double boiler), microwave the chocolate + coconut oil for 30 sec increments, stirring after each 30 seconds, until smooth.
Spoon a small amount (about 3/4 tsp) into the bottom of each cup and sprinkle with about 1/2-1tsp of cereal on top. Lightly press into the chocolate. Place on a flat shelf in your freezer for 15 minutes.
In a bowl, combine the peanut butter, powdered sugar, and salt together with a fork until smooth. Add 1t of the peanut butter mixture to each mini cup, keeping it centered.
Top each cup with about 1 1/4 tsp of melted chocolate to cover the peanut butter. I lightly spread the chocolate around with a spoon.
Top with a sprinkle of sea salt, peanuts, chocolate candy, or whatever else you like. Let set in the fridge or freezer and store in a sealed container.
*If your peanut butter is salted, you may want to leave out the 1/4t salt. Mix together the powdered sugar and salt to taste.
*The coconut oil leaves a slight coconut taste, helps the chocolate thin out a bit, and have a smoother consistency.
*If using natural peanut butter, that can sometimes be oily, you may need to use 2T extra powdered sugar to stiffen a bit more.