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Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Chill: Refrigerate for about 30–45 minutes, or freeze for 15–20 minutes, until firm enough to coat.
  5. 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.
  6. Coat: Dip each chilled peanut butter crunch bite into the melted chocolate, covering the top and sides. Place back onto the parchment-lined tray.
  7. 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.
  8. Set: Refrigerate for 20–30 minutes until the chocolate is firm.
    9. For an extra candy-bar flavor, add ½ cup mini marshmallows or small caramel pieces to the peanut butter filling

Notes

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.