cookie butter crunch cups

Name: Cookie Butter Crunch Cups
Prep time: 10 min
Cuisine: American
Ingredients: 1/4 cup(s) cookie butter or biscoff spread; 1/4 teaspoon(s) pure vanilla extract; 2 tablespoon(s) powdered sugar; 3/4 cup(s) + 2 tbsp. milk chocolate chips, separated; 2 tablespoon(s) rice krispies; 1/2 teaspoon(s) coconut oil, separated

64 Pinches 1 Photo

Raven Higheagle

Prescott, AZ

Updated on Jun 8, 2014

These are basically a homemade mash-up of two types of candy bars-Reese’s cups and Crunch bars. But here’s the good news. There is Cookie Butter inside of these chocolate cups. And I’m pretty sure there isn’t any candy that has cookie butter inside. So, I tried this recipe several times to make sure the ratios are just right. If you follow the measurements exactly, you should have just enough chocolate and cookie butter filling for 24 mini cookie butter cups.

Rate

prep time 10 Min

cook time

method Refrigerate/Freeze

yield Makes 24 Cups

Ingredients

1/4 cup cookie butter or biscoff spread
1/4 teaspoon pure vanilla extract
2 tablespoons powdered sugar
3/4 cup + 2 tbsp. milk chocolate chips, separated
2 tablespoons rice krispies
1/2 teaspoon coconut oil, separated

How To Make cookie butter crunch cups

Step 1

Line a mini muffin tin with mini muffin cups

Step 2

Combine the cookie butter or biscoff spread with the vanilla extract and powdered sugar.
Step 3

Stir until a thick dough is formed.
Step 4

Pinch of small bits of the dough and make 12 little balls.
Step 5

Smash the balls with two fingers to get a flatter shape.
Step 6

In a small microwave-safe bowl melt 1/2 cup chocolate chips with 1/4 teaspoon coconut oil. (I microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and then its ready!)
Step 7

Combine the melted chocolate with 2 tablespoon of rice krispies.
Step 8

Stir well and then spoon an even amount of chocolate mixture into the bottom of each of the muffin cups.
Step 9

Place the flattened balls of cookie butter dough on top of the melted chocolate mixture.
Step 10

In the same bowl melt another 1/4 cup + 2 tablespoon, of chocolate and 1/4 teaspoon coconut oil.
Step 11

Pour an even amount of chocolate over all of the cookie butter cups.
Step 12

Chill in the fridge for at least 30 minutes.
Step 13

Store in an airtight container in the fridge for up to one week.
Step 14

NOTE: I keep these in the fridge because I think they taste better cold, but that's just personal preference.
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