Chocolate Crunch Cups Recipes

COCONUT CRUNCH CHOCOLATE CUPS RECIPE

Steps:

• Line a mini muffin pan with paper liners.
• Place white chocolate and oil in a large microwave safe bowl and melt in 20 second increments. Stir in between increments. Stir until smooth.
• Add coconut and crispy rice.
• Drop tablespoons of mixture onto paper lined muffin pan. Add sprinkles, if desired. Let sit in room temperature until set, about 1 hour.

3-INGREDIENT HOMEMADE CRUNCH CUPS

Steps:

• Spray a 12-count mini muffin tin with cooking spray and set aside. (Or use half of a 24-count mini muffin tin.)
• Place the chocolate chips in a microwave-safe bowl and microwave on high for 1 minute. Stir chocolate chips with a spoon and continue to microwave in 30-second intervals until chocolate chips are mostly melted. Stir well to melt the chips completely.
• Add the melted butter and cereal to the melted chocolate and stir until well combined.
• Divide the mixture into the prepared mini muffin cups. Place in freezer for 10-15 minutes, until firm.
• Remove the chocolate crunch bites from the muffin tin and serve. Extras can be stored in an airtight container in the refrigerator.

NO BAKE CHOCOLATE CRUNCH CUPS

Steps:

• Start by carefully melting the chocolate. Stir in the oil, if using. (I always use it, because it makes the chocolate much smoother.) You can either stir some nut butter in with the chocolate now or save it for later to add on top if you wish. Stir everything together with the rice crispies. Smooth into a lined muffin tin or mini muffin tin, OR use a mini cookie scoop and place on a parchment-lined plate. Refrigerate or freeze to set. Top with peanut butter if desired. I like to store leftovers in the fridge, but they can easily be taken to a party or left out at room temperature for a few hours without melting.View Nutrition Facts

CHOCOLATE CRUNCH CUPS

Steps:

• In small bowl, combine all crust ingredients; toss gently to coat.
• Divide mixture evenly among 4 ungreased 6-oz custard cups; press to bottom and up sides of cups.
• Freeze while preparing filling.
• In another small bowl, combine milk and pudding mix.
• Beat until well blended; cover and refrigerate 5 minutes or until serving time.
• Just before serving spoon pudding into frozen crusts.
• If desired garnish each serving with banana slices or a fresh strawberry.
• Store in refrigerator.

CHOCOLATE CRUNCH

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
• Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
• Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.