No-Bake Snickers Weetbix Cups

Ingredients

• 3 Weetbix biscuits (crushed)
• 2 tbsp Maple syrup (or honey; divided use)
• 1 tbsp Cocoa powder
• 0.25 cup Milk of choice (to bind the base)
• 0.5 cup Smooth peanut butter
• 2 tbsp Roasted peanuts (crushed or halved)
• 100 g Dark chocolate (melted)
• 1 tsp Coconut oil (melted with chocolate for a smoother finish)

Steps

1. 1

   In a medium mixing bowl, crush the Weetbix biscuits into fine crumbs using your hands or a fork.

2. 2

   Add 1 tablespoon of cocoa powder, 1 tablespoon of maple syrup, and the milk to the crushed Weetbix. Stir until the mixture is well combined and holds together when pressed.

3. 3

   Divide the Weetbix mixture evenly among 6 silicone muffin liners or a greased muffin tin. Press down firmly with the back of a spoon to create a flat, solid base.

4. 4

   In a small bowl, whisk together the peanut butter and the remaining 1 tablespoon of maple syrup until smooth and caramel-like.

5. 5

   Spoon the peanut butter mixture over the Weetbix bases, spreading it to the edges.

6. 6

   Sprinkle the crushed roasted peanuts over the peanut butter layer, pressing them in slightly.

7. 7

   Melt the dark chocolate and coconut oil together in the microwave in 30-second intervals, stirring until completely smooth.

8. 8

   Pour the melted chocolate over the peanut layer of each cup, tilting the tray to ensure the chocolate covers the surface evenly.

9. 9

   Place the cups in the refrigerator for at least 2 hours, or until the chocolate is set and the layers are firm.

Notes

For a vegan version, ensure you use a plant-based milk and maple syrup rather than honey. These store well in an airtight container in the fridge for up to a week.

Nutrition per serving

• dessert
• snack
• no-bake
• healthy
• vegetarian
• meal prep
• chocolate
• peanut butter