Crispy Chocolate Coconut Crunch Cups
These Crispy Chocolate Coconut Crunch Cups are ridiculously easy to make and if you're a fan of the chocolate/coconut combination, you're going to LOVE these!
Servings: 45 cups
Calories: 89kcal
Ingredients
- 4 cups Rice Krispies cereal
- 1 cup unsweetened shredded coconut
- 16 oz. chocolate almond bark, chopped
- 1/4 cup crunchy almond butter
- sprinkles or nonpareils, optional for decorating
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Add the unsweetened shredded coconut to the tray and bake for 5-6 minutes until lightly browned. Watch carefully because it can go from lightly browned to burnt rather quickly. Remove from the oven. Let cool and then pour into a bowl.
- Add the Rice Krispies to the bowl with the coconut and whisk together.
- Place chopped almond bark in a medium microwave safe bowl. Microwave in 20 second intervals, stirring in between, until melted. Stir the crunchy almond butter into the melted chocolate until well combined.
- Pour the chocolate mixture over Rice Krispies mixture and stir carefully until Rice Krispies are thoroughly coated .Scoop mixture into individual cups and top with sprinkles or nonpareils or spread out on a wax paper lined baking sheet until dry. Then break into chunks. Store in an airtight container.
Notes
The amount of cups will really depend on how much you scoop into each of your mini baking cups, but you'll have around 45. It will also depend on how much you eat along the way while you're scooping. It's hard to resist.
You can also use regular almond butter if you can't find crunchy.
Nutrition
Calories: 89kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg