Sometimes, the best recipes are born from mistakes. That’s exactly what happened with these Mini-Batch Peanut Butter Cereal Treats.
I was happily making my usual mini-batch Butterfingers (you know, those crispy, crunchy, peanut buttery delights) when I accidentally added a bit too much cereal to the nougat layer. Oops! The texture was a bit crispier than I intended, but hey, we don’t waste food in this house.
So, I improvised. I pressed the mixture into a mini muffin tin, figuring it might still be salvageable. And since it was already super peanut buttery, Austen and I decided to add a creamy peanut butter layer on top, followed by a drizzle of dark chocolate for that extra touch of visual appeal (because why not?).
We popped those little treats in the freezer, and once they were set, we took a bite… and fell head over heels in love!
These Mini-Batch Peanut Butter Cereal Treats are now our go-to snack. They’re quick, easy, and ridiculously delicious. Plus, they’re perfectly portioned for a guilt-free indulgence.
The Happy Accident:
It’s funny how sometimes the best things in life happen by chance. These treats were born from a simple mistake, but they turned out to be even better than I could have imagined.
No-Bake Bliss:
No oven required for these treats! They’re a no-bake wonder that comes together in minutes.
Mini-Batch Magic:
This recipe makes just six treats, so you can satisfy your craving without the temptation of leftovers.
Let me know if you give them a try!
Mini-batch Peanut Butter Cereal Treats
Ingredients
Crisp layer
- 2 tbsp peanut butter (32 g) sub other nut/seed butter
- 1 tbsp maple syrup (21 g)
- 1 cup any cereal, crushed (30 g) gf or even protein cereal if desired, I used rice chex
Peanut butter layer
- 2 tbsp (white) chocolate chips (28) you can use dark or milk chocolate as well
- 1 tbsp peanut butter (16 g) sub other nut/seed butter
- (optional) more melted chocolate to drizzle
Instructions
- In a bowl stir together peanut butter, maple syrup, a pinch of salt (microwaving for 10 secs can help loosen up your nut butter).
- Gradually add crushed cereal and make it into a cookie dough, crushing your cereal a bit more as you mix but you want to leave some of the crunchy texture intact.
- If the dough gets crumbly though, add a drop of water and mix again.
- Press into 6 cavities of a mini-muffin pan (or 4 cavities of regular). Freeze to set.
- Microwave together chocolate and peanut butter, 30 sec at a time and stir until all chocolate is melted.
- Pour about 2 tsp of this mixture on each frozen base. Re-freeze or refrigerate to set the chocolate.
- (Optional) Decorate with more melted chocolate.
- Keep frozen or refrigerated and enjoy!
Notes
- Use protein cereal for this to make them even higher in protein in addition to the peanut butter.