Saturday, April 15, 2017

Buttery and Crunchy!

Cookie Butter Crunch Cups

Prep Time 10 minutes
Total Time 10 minutes
Servings 12


  • 1/4 cup Speculoos spread
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 3/4 cup + 2 tablespoons milk chocolate chips separated
  • 2 tablespoons rice krispies cereal
  • 1/2 teaspoon coconut oil separated


  1. Line a mini muffin tin with mini muffin cups.
  2. Combine the Speculoos spread with the vanilla extract and powdered sugar. 
  3. Stir until a thick dough is formed.
  4. Pinch out small bits of the dough and make 12 little balls. Smash the balls with two fingers to get a flatter shape.
  5. In a small microwave-safe bowl melt 1/2 cup chocolate chips with 1/4 tsp. coconut oil. (microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and then it's ready!)
  6. Combine the melted chocolate with 2 tbsp. of rice krispies. Stir well and then spoon an even amount of chocolate mixture into the bottom of each of the muffin cups.
  7. Place the flattened balls of cookie butter dough on top of the melted chocolate mixture.
  8. In the same bowl melt another 1/4 cup + 2 tbsp, of chocolate and 1/4 tsp. coconut oil.
  9. Pour an even amount of chocolate over all of the cookie butter cups.
  10. Chill in the fridge for at least 30 minutes.
  11. Store in an airtight container in the fridge for up to one week.

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