Chocolate Peanut Butter Crispy Candies
Chocolate chips and peanut butter chips turn Cocoa Krispies into the most delicious no-bake candy treats!
Servings: 5 dozen candies
Equipment
- Doube boiler
Ingredients
- 4 cups Cocoa Krispies (or similar)
- 1 bag milk chocolate chips 11 oz bag
- 1 bag peanut butter chips 11 oz bag
- sprinkles
- Mini baking cups
Instructions
- Lay out your mini baking cups on a large cookie sheet. This helps make sure you’re ready to go once the mixture is ready!
- Melt peanut butter and chocolate chips in a double boiler, stirring intermittently, until smooth.
- Pour melted chocolate/peanut butter mix over the chocolate cereal in a large bowl and stir until well coated.
- Spoon into mini baking cups and sprinkle as desired. I recommend spooning about a dozen, then adding sprinkles. Repeat as you go.
- Refrigerate for 20-30 minutes or until set. Then they are good to go and can be stored at room temperature or in the refrigerator!
Notes
Cocoa Krispies Candy Treat Variations: We always use milk chocolate and peanut butter but you could swap either (or both) for any of the following:
- Dark chocolate chips
- Mint chips
- Butterscotch chips
- Caramel chips
- White chocolate chips
Tried this recipe?Mention @studiodiy or tag #studiodiy!