Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons plus about 2 teaspoons unsalted butter
  • 2¼ cups mini marshmallows
  • 2 tablespoons cocoa powder
  • 3¾ cups rice cereal ((I Kellogs Brown Rice, Gluten-Free))
  • 24 mini Reese's Peanut Butter Cups
  • ¾ cup semi-sweet chocolate chips

Instruction

  • Preheat the oven to 350°F. Lightly grease two mini muffin pans (1 dozen each) with the 2 teaspoons of butter, and unwrap the peanut butter cups. Set aside.
  • In a large pot over medium heat, melt the butter with the marshmallows. Stir in the cocoa powder and blend. Turn off the heat, add the cereal, and stir to coat completely.
  • Let the cereal mixture cool only until you can touch it. It has to be somewhat warm to form the treats. Divide the mixture evenly among the muffin pans, adding some into each muffin "cup" -- just enough to form a layer on the bottom and sides. (There will be a bit left over, which you'll use later.)
  • Place a peanut butter cup into each cereal "shell" you've made.
  • Then use a flat-bottomed, metal spatula to firmly press down on each one -- this will ensure the peanut butter cup fills all the tiny crevices. Evenly divide the last of the krispie treat mixture on top of the peanut butter cups.and then press down again with the spatula.
  • Now evenly divide the chocolate chips on top of each treat. Pop in the preheated 350°F oven just long enough to melt the chocolate chips, about 2 minutes. As soon as they come out of the oven, use a small, flat spreading knife to smooth the melted chocolate to coat the surface of each treat.
  • Let set at room temperature for at least an hour before serving. (To firm the top up more quickly, place in the refrigerator for about ten minutes.)