Ingredients:

  • 4 tbsp unsalted butter
  • 1/2 cup creamy peanut butter
  • 10 oz mini marshmallows
  • 6 cups puffed rice cereal
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp coconut oil

Instructions:

  1. Combine butter and peanut butter in a large microwave-safe glass bowl. Microwave in 30-second intervals until melted and glossy.
  2. Stir in mini marshmallows and heat again in short bursts until the mixture is a smooth, uniform liquid with no lumps.
  3. Immediately fold in the puffed rice cereal and salt using a rubber spatula, stirring gently until evenly coated.
  4. Spoon the mixture into lined mini muffin tins, pressing down lightly with the back of a spoon. Place in the freezer for 15–20 minutes to set.
  5. Melt chocolate chips and coconut oil in a small microwave-safe bowl in 30-second bursts, stirring until fluid.
  6. Drizzle the melted chocolate in a zig-zag pattern across the chilled treat cups and let sit at room temperature for 10 minutes until the chocolate is set.