A rich peanut butter crispy topping, smothered with a chocolate layer and a crunchy oaty base, coated in dark chocolate AND topped with peanut butter cups…What more could you want from an insanely tasty and indulgent treat. There’s no need to bake and the although they look impressive, they are pretty easy to make and keep in the fridge. Enjoy making and eating these as much as I did – trust me, they won’t last long!
- 4 tablespoons coconut oil (I used The Coconut Company)
- 4 tablespoons smooth peanut butter (I used Mani Life)
- 6 tablespoons maple syrup (I used Maple From Canada)
- 25g rice crispy cereal
- 4 tablespoons cocoa or cacao powder (I used Bioglan Cacao Boost)
- 4-6 plain oatcakes
- 100g dark chocolate, to coat (I used Montezuma’s)
- Peanut butter cups, to decorate (I used Skinny Food Co)
- First melt the coconut oil, nut butter and maple syrup until smooth. Set aside 3 tablespoons of the mixture (put this in a bowl and whisk in the cacao powder) and add the rice crispies to the remaining mixture.
- Spoon this into a 4-6 hole silicone muffin or dome shaped tin to fill and nearly reach the top.
- Spoon the cacao peanut mixture on top of each to cover then gently press an oatcake on top of each. Chill in the fridge for 1 hour to set.
- Pop each of them out onto a wire rack (oatcake at the bottom). Gently melt the dark chocolate with 2 tbsp coconut oil then pour over each one to cover. Place a small piece of a peanut butter cup on each.
- Chill for a further 30 minutes at least – then enjoy!