Line a muffin tin with paper liners.
In a medium saucepan, combine the peanut butter and honey over low heat. Stir until smooth and well combined.
Remove from heat and add the Rice Krispies cereal, stirring until the cereal is fully coated.
Spoon the mixture evenly into the prepared muffin tin, pressing down gently to form cups.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
Pour the melted chocolate over the peanut butter cups, spreading evenly.
Refrigerate the cups for at least 1 hour, or until the chocolate is set.
Remove from the muffin tin and enjoy!
Variations & Tips
For a nut-free version, substitute the peanut butter with sunflower seed butter. You can also add a sprinkle of sea salt on top of the chocolate layer for a sweet and salty twist. If you’re feeling adventurous, try mixing in some mini marshmallows or chopped nuts with the Rice Krispies for added texture. For a vegan option, use dairy-free chocolate chips and maple syrup instead of honey.
