Ingredients
For the crunchy filling
- 1 cup creamy peanut butter
- ¼ cup unsalted butter, melted
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups crispy rice cereal or lightly crushed cornflakes
- ¾ cup roasted peanuts, roughly chopped
- Pinch of salt
For the chocolate coating
- 2 cups milk or semi-sweet chocolate chips
- 1 tablespoon coconut oil or vegetable shortening
- ½ cup chopped peanuts for topping
- Optional: flaky sea salt
Instructions
- Make the peanut butter mixture: In a large bowl, combine peanut butter, melted butter, powdered sugar, vanilla, and a pinch of salt. Stir until smooth.
- Add the crunch: Gently fold in the cereal and chopped peanuts. Mix just until everything is coated—you want to keep plenty of crunchy texture.
- Shape the bites: Line a baking sheet or tray with parchment paper. Scoop portions of the mixture and press them into small squares or rectangular clusters.
- Chill: Refrigerate for about 30–45 minutes, or freeze for 15–20 minutes, until firm enough to coat.
- Melt the chocolate: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely smooth.
- Coat: Dip each chilled peanut butter crunch bite into the melted chocolate, covering the top and sides. Place back onto the parchment-lined tray.
- Decorate: While the chocolate is still soft, sprinkle with chopped peanuts and, if you love that sweet-salty combination, a tiny pinch of flaky sea salt. Drizzle any remaining chocolate over the tops.
- Set: Refrigerate for 20–30 minutes until the chocolate is firm.
Serving & Storage
Serve them slightly chilled for the best crunch. Store in an airtight container in the refrigerator for up to 1 week, separating layers with parchment paper. They can also be frozen for about 2 months.
Tip: For an extra candy-bar flavor, add ½ cup mini marshmallows or small caramel pieces to the peanut butter filling.