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- Begin by preparing your muffin tin with either paper or silicone liners to ensure a neat release.
- Warm a saucepan over low heat and blend the peanut butter, honey, and salt. Stir until the mixture is smooth and fluid, then take off the heat.
- Fold the Rice Krispies into the peanut butter mixture until well-coated.
- Spoon the mixture into the lined muffin tin, pressing down lightly to form the base of your cups.
- Melt the chocolate chips in a separate pan until glossy, and spoon over the peanut butter base in each cup.
- Let the cups chill in the refrigerator for at least 1 hour, or until the chocolate sets.
- Once set, remove from the refrigerator, peel off the liners, and enjoy the delightful crunch of your chocolate and peanut butter cups.
