Muffin with a crunch

CEREAL manufacturers certainly have come up with some clever ideas to create and market their product range.
With their bright and colourful packaging, and claims of adequate nutrition they provide, we tend to fall prey in our search for quick breakfast fixes.
We can choose from wheat, bran, muesli, rice and various other grains, to those with added fruits and nuts, probiotics, marshmallows, and chocolate chips, for instance.
You can imagine the dilemma of trying to decide which box is really healthy, and which is almost entirely sugar.
Some of us who are more conscious and diligent would resort to making our own breakfast cereals ranging from overnight oats to handmade cereals bars and the like.
Today’s recipe is inspired by a combination of two recipes that I came across, combining one of the lower-sugar breakfast cereals – Kellog’s Rice Krispies – with the irresistible sweetness of the peanut butter cups made famous by Reese’s.
Peanut butter chocolate Rice Krispies
Ingredients
1 cup Rice Krispies
1 cup melted chocolate
3 tbsp peanut butter
1-2 tbsp honey (to taste)
1 tbsp butter
Method
1. Place the honey, butter and peanut butter into a bowl. Microwave for 30 seconds until the mixture is melted. Stir with a spoon to mix them evenly.
2. Pour this mixture into the bowl with the Rice Krispies. Stir to mix them together evenly until the Rice Krispies are coated with the peanut butter mixture.
3. Scoop one teaspoonful of melted chocolate into the 12 slots of a mini muffin pan.
4. Top up each slot with one teaspoonful of Rice Krispies.
5. Press the Rice Krispies down to flatten.
6. Place in the refrigerator for 45 minutes to harden.
7. Remove from refrigerator. Using a fork or butter knife, gently pry the side of each Rice Krispies ‘muffin’ to remove it from the pan.
8. Serve immediately. To store, place them in an air-tight container and refrigerate. You could also wrap each one with wax paper if you like.