Homemade crunch cups are an easy, no-bake 3-ingredient recipe that’s perfect for a yummy chocolate treat! You’ll be amazed that they taste just like the candy! (These can also be made gluten-free, vegan and dairy-free.)
Hi friends! You ready to tackle this new week? Or are you wishing it was still Sunday and you could crawl back under the covers?
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. 🍫
And these 3-ingredient homemade crunch cups are about to make all your chocolate dreams come true!
They are so easy to make – just 3 ingredients and no baking needed! – and they really taste like the candy. 👍
(Nestle Crunch was one of my very favorites as a kid but I don’t buy candy now. So of course I had to figure out how to make these myself!)
And they are the perfect small bite to satisfy that chocolate craving (and with built-in portion control so I don’t go too crazy!)
The kids of course, are always happy to see these show up.
M’s reaction to these the last time I made them: “These are SOOOO chocolatey!” 🍫🍫🍫
(I should note, the next day when I offered her one, she said they were TOO much chocolate for her. She’s in one of those stages where she can’t be satisfied. Even with chocolate. 🙄)
J on the other hand will gladly take any she doesn’t want. Atta boy!
A few notes on these homemade crunch cups:
- You can make these gluten-free and vegan and dairy-free by the ingredients you choose. I’ve done that before for a neighborhood party (with some boys who are gluten- and dairy-free.)
- 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. (You can probably skip the cooking spray if your nonstick pan is really good.)
- 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.
- On the other hand, if they sit out for more than 25-30 minutes, they will start to get a little melty and messy around the edges.
- You can find some mini muffin cup liners at some grocery stores and party stores. These are fun for serving them in at a party.
I hope you have a wonderful Valentine’s Day. Whether that means staying in with some red wine and chocolate, going out with friends or having a romantic night – all are totally acceptable ways to celebrate!
Check out these other healthier chocolate treats for a fun Valentine’s Day:
- Healthy double chocolate mini cupcakes (Family Food on the Table)
- Healthy chocolate pancakes (Family Food on the Table)
- Healthy chocolate chip muffins (Family Food on the Table)
- Skinny oatmeal chocolate chip cookies (The Food Charlatan)
- Healthy chocolate banana bread (The Baker Mama)
- Chocolate strawberry and pretzel fudge cups (Family Food on the Table)
3-ingredient homemade crunch cups
Homemade crunch cups are an easy, no-bake 3-ingredient recipe that’s perfect for a yummy chocolate treat!
- 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)
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.
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.)
|Amount Per Serving||As Served|
|Calories 113kcal Calories from fat 64|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 4g||20%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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