|Source found here|
Crispy Chocolate Peanut Butter CupsAdapted from Crunchy Buckeyes.
Yield: 30 mini cups
1 1/4 cups smooth peanut butter (I used chunky)
1/4 cup butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups crispy rice cereal (I omitted these, but only because I didn't have any)
1 3/4 cups milk chocolate or semi-sweet chocolate chips
1. Preheat oven to 350 degrees. Grease mini muffin cups with non-stick spray and add a scant Tablespoon chocolate chips into each cup. Melt in the oven for 5 minutes. With the back of a spoon, smooth out the top of the chocolate chips while they’re still warm. Set aside. (You could also melt the chocolate chips in q microwave or on the stovetop and spoon into cups.)
2. In a large bowl, cream together peanut butter and butter until smooth. Add in powdered sugar and vanilla, then mix until combined. Pour in crispy rice cereal and mix again until combined.
3. Drop heaping Tablespoons of the peanut butter mixture into each mini muffin cup. Smooth with the back of a spoon and refrigerate for at least 15 minutes before eating. Store in an airtight container in the fridge.
Amy's note: I didn't have rice krispies, and I used crunchy peanut butter instead of smooth. I also added some chocolate to the top of the peanut butter to make it more like a reese's peanut butter cup. Quick, easy, delicious! What more do you need?