top of page
  • Writer's pictureKaylee Cubbison

Double Chocolate Peanut Butter Crunch Cups (vegan + gf)

thick, chewy, peanut butter chocolate cups w a slight crunch

check out my account for more!

super simple, minimal ingredient, and tastes like a butterfinger:)


yields: abt 10 cups

prep time: 10 min

cool time: 30 min

total time (including cooling): 40 min


for the chocolate coating-

1 cup chocolate chips

1/4 cup coconut oil

for the pb crunch inside-

6 tbsp peanut butter

1/4 cup maple syrup

1/2 cup chocolate crisp cereal (i used @onedegreeorganics )

a sprinkle of salt

a dash of vanilla

2 tbsp chocolate chips


*line a cupcake tin with 10 cupcake liners (its easiest when theyre silicone), set aside

*for the chocolate coating- in a small bowl in the microwave, in 30 second increments mixing in between, melt together the chocolate chips and coconut oil. pour abt 1 1/2 tbsp of the chocolate into each liner, freeze

*for the pb crunch inside- in another small bowl mix together the peanut butter, maple syrup, cereal, salt, vanilla, and chocolate chips. remove the cups from the freezer and smoosh about 1-2 tbsp of the pb mixture into the center of each (slightly pressing down so the chocolate rises on the sides)

*evenly pour the rest of the chocolate over each of the cups and place back in the freezer for 20-40 mins, pop out of the liners, and enjoy! (store in fridge or freezer)

30 views0 comments

Recent Posts

See All


bottom of page