I’m feeling surprisingly refreshed for a Monday morning. We had a great time at the 100th birthday dinner for my “great aunt” (who is technically a second cousin twice removed or something crazy like that).
She’s every bit as sharp and sassy as she’s always been and I just sat next to her all night chatting and trying to soak up some of her wisdom. 💕
I asked her what she thinks she’s done well to stay so healthy and she said spending lots of time outside. She said she went to camp (as a camper and a counselor) every year when she was growing up and spent lots of time in her yard and tending to her garden as an adult. So I guess we all need to go get some more vitamin D! ☀️☀️☀️
But let’s get to today’s chocolate deliciousness. 🍫
INGREDIENTS
- 1 1/2 cups semisweet chocolate chips
- 2 teaspoons melted unsalted butter (or sub coconut oil)
- 3/4 cup crispy rice cereal (such as Rice Krispies or brown rice cereal)
INSTRUCTIONS
Spray a 12-count mini muffin tin with cooking spray and set aside. (Or use half of a 24-count mini muffin tin.)
Place the chocolate chips in a microwave-safe bowl and microwave on high for 1 minute. Stir chocolate chips with a spoon and continue to microwave in 30-second intervals until chocolate chips are mostly melted. Stir well to melt the chips completely.
Add the melted butter and cereal to the melted chocolate and stir until well combined.
Divide the mixture into the prepared mini muffin cups. Place in freezer for 10-15 minutes, until firm.
Remove the chocolate crunch bites from the muffin tin and serve. Extras can be stored in an airtight container in the refrigerator.
RECIPE NOTES
You can make these gluten-free and vegan and dairy-free by the ingredients you choose.
I spray my mini muffin tin with cooking spray to help these crunch cups release easily. I let them sit on a paper towel to remove the extra spray.
Once these set up in the freezer, they can be stored in the refrigerator, in an airtight container, for up to a week. You’ll want to let them sit out for a few minutes before eating though so they aren’t rock hard. (But if they sit out for more than 25-30 minutes, they will start to get a little melty and messy around the edges.)
Thanks done share recipes to : https://www.familyfoodonthetable.com/3-ingredient-homemade-crunch-cups-no-bake/