Makes 2 dozen treats
Total Prep and Cooking Time: 30 minutes
6 tablespoons unsalted butter, plus about 2 teaspoons to grease the pans
2-1/4 cups marshmallows
2 tablespoons cocoa powder
3-3/4 cups rice cereal (I use Erewhon Crispy Brown Rice, Gluten-Free)
24 mini Reese’s Peanut Butter Cups
3/4 cup semi-sweet chocolate chips
Lightly grease two mini muffin pans (1 dozen each) or one mini muffin pan (2 dozen each) with the 2 teaspoons of butter, and unwrap the peanut butter cups. Set aside.
In a large pot over medium heat, melt the butter with the marshmallows. Stir in the cocoa powder and blend. Turn off the heat, add the cereal, and stir to coat completely.
Let the cereal mixture cool only until you can touch it. It has to be somewhat warm to form the treats. Divide the mixture fairly evenly amongst the muffin pans, adding some into each muffin “cup” — just enough to form a layer about 1/4-inch thick on the bottom and sides. Before you move on, preheat the oven to 350 degrees.
Place a peanut butter cup into each cereal “shell” you’ve made.
Then use a flat-bottomed, metal spatula to firmly press down on each one — this will ensure the peanut butter cup fills all the tiny crevices.
Now you can evenly divide the chocolate chips on top of each treat. Pop the pan(s) in the oven just long enough to melt the chocolate chips, about 4 minutes. As soon as they come out of the oven, use a small, flat spreading knife to smooth the melted chocolate to coat the surface of each treat.
Let set at room temperature for at least an hour before serving. (To firm the top up more quickly, place in the refrigerator for about ten minutes.)