Ingredients

The following ingredients have 12 Servings
  • 1/4 cup cookie butter or biscoff spread
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 1 cup milk chocolate chips, (separated)
  • 2 tablespoons rice krispies cereal
  • 1/2 teaspoon coconut oil, (separated)

Instruction

  • Line a mini muffin tin with mini muffin cups and set aside.
  • Combine the cookie butter or biscoff spread with the vanilla extract and powdered sugar. Stir until a thick dough is formed.
  • Pinch of small bits of the dough and make 12 little balls. Smash the balls with two fingers to get a flatter disc shape.
  • In a small microwave-safe bowl melt 1/2 cup + 2 tablespoons chocolate chips with 1/4 tsp. coconut oil. (I microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and then its ready!)
  • Combine the melted chocolate with 2 tablespoons of rice krispies. Stir well and then spoon an even amount of chocolate mixture into the bottom of each of the muffin cups.
  • Place the flattened balls of cookie butter dough on top of the melted chocolate mixture.
  • In the same bowl melt the remaining chocolate chips and remaining 1/4 tsp. coconut oil.
  • Pour an even amount of chocolate over all of the cookie butter cups. Tap the muffin tin on the counter gently a few times to get the chocolate smooth.
  • Chill in the fridge for at least 30 minutes.
  • Store in an airtight container in the fridge for up to one week.