Crunchy Peanut Butter Caramel Cups
Servings
10cups
Servings
10cups
Ingredients
  • 1/2cup puffed rice
  • 1/4cups walnutschopped finely
  • 2tbsp shredded coconut
  • 1/4cup peanut butter
  • 2tbsp honey
  • 1tsp vanilla extract
  • 2tsp coconut oil
Instructions
  1. Place puffed rice and walnuts in a small frying pan. Over a low/medium heat, dry roast for approximately 3 minutes, stirring continuously.
  2. Add coconut and continue to stir for around 45 more seconds.
  3. Remove from heat and set aside.
  4. In a small saucepan, combine peanut butter, honey, vanilla and coconut oil. Heat over a low heat until ingredients are melted and well combined.
  5. Add both mixtures together. Working quickly, mix until well combined.
  6. Press into mini silicone moulds or patty cases.
  7. Place in the fridge to set.
  8. Keep stored in the fridge or freezer in an airtight container.
Recipe Notes

108 calories per caramel cup.

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 Crunchy Peanut Butter Caramel Cups
Crunchy Peanut Butter Caramel Cups
Votes: 1
Rating: 4
You:
Rate this recipe!
Course Snacks
Servings
cups
Ingredients
  • 1/2 cup puffed rice
  • 1/4 cups walnuts chopped finely
  • 2 tbsp shredded coconut
  • 1/4 cup peanut butter
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 2 tsp coconut oil
Course Snacks
Servings
cups
Ingredients
  • 1/2 cup puffed rice
  • 1/4 cups walnuts chopped finely
  • 2 tbsp shredded coconut
  • 1/4 cup peanut butter
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 2 tsp coconut oil
Crunchy Peanut Butter Caramel Cups
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Place puffed rice and walnuts in a small frying pan. Over a low/medium heat, dry roast for approximately 3 minutes, stirring continuously.
  2. Add coconut and continue to stir for around 45 more seconds.
  3. Remove from heat and set aside.
  4. In a small saucepan, combine peanut butter, honey, vanilla and coconut oil. Heat over a low heat until ingredients are melted and well combined.
  5. Add both mixtures together. Working quickly, mix until well combined.
  6. Press into mini silicone moulds or patty cases.
  7. Place in the fridge to set.
  8. Keep stored in the fridge or freezer in an airtight container.
Recipe Notes

108 calories per caramel cup.