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

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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.

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yield serving(s)

prep time 10 Min

method Refrigerate/Freeze

Ingredients For cookie butter crunch cups

1/4 c

cookie butter or biscoff spread
1/4 tsp

pure vanilla extract
2 Tbsp

powdered sugar
3/4 c

+ 2 tbsp. milk chocolate chips, separated
2 Tbsp

rice krispies
1/2 tsp

coconut oil, separated

How To Make cookie butter crunch cups

1
Line a mini muffin tin with mini muffin cups

2
Combine the cookie butter or biscoff spread with the vanilla extract and powdered sugar.
3
Stir until a thick dough is formed.
4
Pinch of small bits of the dough and make 12 little balls.
5
Smash the balls with two fingers to get a flatter shape.
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!)
7
Combine the melted chocolate with 2 tablespoon of rice krispies.
8
Stir well and then spoon an even amount of chocolate mixture into the bottom of each of the muffin cups.
9
Place the flattened balls of cookie butter dough on top of the melted chocolate mixture.
10
In the same bowl melt another 1/4 cup + 2 tablespoon, of chocolate and 1/4 teaspoon coconut oil.
11
Pour an even amount of chocolate over all of the cookie butter cups.
12
Chill in the fridge for at least 30 minutes.
13
Store in an airtight container in the fridge for up to one week.
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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