No-Bake Peanut Butter Crunch Cups Recipe

These Peanut Butter Crunch Cups are a playful, crunchy spin on classic peanut butter cups. They combine creamy peanut butter, melted coconut oil, a touch of honey for sweetness, and crispy rice cereal to deliver a satisfying texture contrast. They’re quick to prepare, freeze-firm, and easy to customize for seasonal occasions.

I enjoy making these rice crispy peanut butter cups for gatherings and holidays because they’re simple to dress up. The example shown below uses a Valentine’s heart shape for a festive touch, but you can use any mold or muffin tin you prefer.

This recipe is a favorite because it only needs a handful of pantry staples and yields a crunchy, fudgy bite when frozen. I’ve made this exact combination many times over the years and it reliably satisfies that peanut butter craving while offering a light crisp from the cereal.

What is in these peanut butter crunch cups?

• Peanut butter: Use a smooth, all-natural peanut butter for a creamy texture. If you prefer, any drippy nut butter will work.
• Coconut oil: Adds a fudgy texture once the cups are frozen and helps the mixture set.
• Honey: Provides natural sweetness. Maple syrup or agave are good substitutes if you prefer a vegan option.
• Crispy rice cereal: Gives the cups their signature crunch and light texture.

Ingredient Swaps and Variations

Nut Butter: If you or a guest has a peanut allergy, substitute almond butter, cashew butter, or another seed/nut butter. The texture will be similar and the flavor will adapt nicely.

Make it Chocolate: Use a chocolate-flavored crispy rice cereal or stir in a tablespoon of unsweetened cocoa powder for a more chocolate-forward version. You can also dip or drizzle the finished cups with melted dark chocolate for a richer finish.

Sweetener: Honey works well here, but maple syrup or agave are simple swaps. Adjust sweetness to taste, especially if using chocolate additions.

Storage

These cups keep best in the freezer. Once they are firm, remove them from the muffin tin and transfer them to an airtight container or resealable bag. Stored in the freezer, they will stay fresh for up to three months. Take them out a few minutes before serving so they soften slightly for best texture, or enjoy them straight from the freezer for a firmer bite.

For transport, keep them on ice or in a cooler to prevent melting, especially if you add a chocolate drizzle or store them in warm weather.

Peanut Butter Crunch Cups

These rice crispy peanut butter cups are addictively crunchy and made from simple ingredients: peanut butter, rice crispy cereal, honey, and coconut oil. They require no baking and set quickly in the freezer for an easy, portable treat.

By: Lee Funke

Prep: 15 mins • Cook: 0 mins • Total: 15 mins • Yields: 12 cups

Ingredients

• 2/3 cup all-natural peanut butter, creamy (any nut butter will work)
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup honey (or substitute maple syrup)
• 1/4 cup crispy rice cereal
• Sea salt, for sprinkling on top

Dark Chocolate Drizzle (optional)

• 1/4 cup dark chocolate chips
• 1 teaspoon coconut oil

Instructions

1. Line a standard muffin tin with paper liners, or use mini liners or a silicone mold for different shapes. A silicone heart mold works well for themed treats.
2. In a medium bowl, combine the peanut butter, melted coconut oil, vanilla extract, and honey. Stir until smooth and fully combined. If your peanut butter is very thick, warm it slightly or add a touch more melted coconut oil to reach a scoopable consistency.
3. Gently fold in the crispy rice cereal until it’s evenly distributed and coated. The cereal gives the cups their crunch, so add it gradually if you prefer a lighter texture.
4. Using a heaping tablespoon, scoop the mixture into each liner, dividing it evenly to make about 12 cups. Press lightly to compact the mixture into each cup.
5. Place the filled muffin tin in the freezer for at least 20 minutes, or until the cups are firm.
6. If you want a chocolate drizzle, melt the dark chocolate chips with 1 teaspoon coconut oil in 30-second intervals in the microwave, stirring between each interval until smooth. Drizzle over the frozen cups and finish with a light sprinkle of sea salt.
7. Store the finished cups in an airtight container in the freezer. Let them sit at room temperature for a few minutes before serving so they soften slightly for easy eating.

Tips & Notes

• If the mixture is too thick to scoop, add more melted coconut oil one teaspoon at a time until it loosens. The consistency depends on the oiliness of your nut butter.
• Honey can be swapped for maple syrup to make the recipe vegan. Use agave or another liquid sweetener if preferred.
• Any smooth nut butter—almond, cashew, or sunflower seed butter—works as a one-to-one substitute for peanut butter.
• Keep stored in the freezer for up to three months in an airtight container.
• Nutrition information below does not include the optional chocolate drizzle.

Nutrition

Calories: 146 kcal, Carbohydrates: 9 g, Protein: 3 g, Fat: 12 g, Fiber: 1 g, Sugar: 6 g. (Approximate values.)

If you make these Peanut Butter Crunch Cups, tag photos with your preferred hashtag or save the recipe for later. They make a convenient, freezer-stable treat that’s easy to customize for holidays or weeknight snacking.