In a medium pan, add the peanut butter, honey, and salt. Without turning up the heat, add your own saucepan. Stir it up until you have no more lumps. This will only take a minute or less once the peanut butter begins to soften—just be patient and keep your heat on low so you don’t burn it! After melting and combining everything, remove from the heat to spread the pecan caramel mixture over the top of your brownies.
3. Mix in the Rice Krispies.
Stir in the Rice Krispies cereal. Lightly coat each rice Krispie with a mixture of cereal and peanut butter. This produces a wonderful crunchiness to go with the soft peanut butter.
4. Form the cups.
Spoon the mixture into the prepared muffin tin and press down slightly to form a base in each cup. All even and bullied the mixture. It helps the cups keep their form once cooled.
5. Melt the chocolate.
In a different small saucepan, melt the chocolate chips (slowly over LOW heat—keep stirring!) You should see it smooth and glossy. Make sure not to heat the chocolate too hot, or it will scorch. Alternatively, you could melt the chocolate in a microwave using 30-second intervals (giving it a stir between) if that is your preference.
6. Assemble the cups
Pour melted chocolate (about 1 teaspoon per cup) over the peanut butter layer. Then, using the back of a spoon, smooth out and evenly spread the chocolate over the top of each cup. And when it cools, that chocolate layer will become a wonderfully shiny top.
7. Chill and set up.
Pop the muffin tin into your fridge and leave it there for at least an hour to let those chocolate cups harden. The cooling time helps the chocolate set up and mingles all the flavors nicely.
8. Serve and Enjoy
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