1 and 1/2 cups (270g) chocolate chips (semi-sweet or milk chocolate)
3/4 cup (195g) chunky peanut butter
1/4 cup (85g) honey
1/4 teaspoon salt
Instructions
Prepare Pan: Line a 12-cup muffin tin with paper cupcake liners.
Melt Mixture: In a medium saucepan over low heat, combine chocolate chips, chunky peanut butter, and honey. Stir constantly until smooth and fully melted. Remove from heat and stir in salt.
Add Cereal: Pour Rice Krispies into the chocolate mixture. Fold gently until all cereal is evenly coated.
Fill Cups: Divide mixture evenly among the 12 muffin cups. Use the back of a spoon to press down and flatten each cup.
Chill: Refrigerate for at least 30 minutes until firm and set.
Serve: Remove from liners and enjoy. Store leftovers in the refrigerator.