No-Bake Chili-Crisp Chocolate Peanut Butter Cups

Serves 6 · 20 min prep

Estimate for one serving

• 318 cal
• 7g protein
• 28g carbs
• 22g fat

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Ingredients

• 1 1/2 cups semisweet chocolate chips
• 2 tbsp coconut oil
• 3/4 cup creamy peanut butter
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp chili crisp
• 1/2 tsp flaky sea salt
• 12 mini muffin liners

Instructions

1. 1Line a mini muffin tin with 12 paper liners and clear space in the freezer.
2. 2Melt the chocolate chips with the coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each, until completely smooth and glossy; do not overheat.
3. 3Spoon melted chocolate into the bottom of each liner and tilt or use the back of a spoon to coat the base and a little up the sides, creating thin chocolate shells. Freeze 5 minutes until set.
4. 4In a small bowl stir the peanut butter, powdered sugar, and vanilla until thick, smooth, and scoopable; if it seems stiff, warm it 10 seconds to loosen.
5. 5Divide the peanut butter filling among the chocolate shells, pressing gently into an even layer that leaves a little rim of chocolate visible the edge.
6. 6Stir the chili crisp into the remaining melted chocolate so the crunchy bits and chili oil are evenly distributed; if the chocolate has stiffened, rewarm briefly.
7. 7Spoon the chili-crisp chocolate over each cup to seal the peanut butter completely, tapping the tin lightly so the tops level and any air bubbles rise.
8. 8Sprinkle each cup immediately with flaky sea salt. Freeze until fully firm, at least 30 minutes or up to overnight.
9. 9Peel away the liners and serve straight from the freezer or after 2 to 3 minutes at room temperature for the ideal snap-and-chew texture. Store leftovers in an airtight container in the freezer up to 2 weeks.