Peanut Butter Crunch Chocolate Cups

Directions

1. 1
   In a small pot melt the peanut butter and coconut sugar on a low heat. Use a wooden spoon to stir until combined.
2. 2
   Remove the pot from the heat and stir in the rice crispies until coated.
3. 3
   Transfer the peanut butter crispie mixture to a small bowl and set aside to cool.Clean the a small pot you were just using and fill it with water. Bring to a simmer on the stove top.While the water is heating up, break your chocolate up and place in a heat proof bowl. After the water in the pot reaches a simmer, place the heat proof bowl over the water.Stir the chocolate occasionally to help it melt evenly. Once it's completely melted remove it from the heat and set it aside until it's cool enough to handle.Line a cupcake/muffin tin with liners.
4. 4
   Pour a small amount of chocolate into the paper liners - just enough to cover the bottom of the liners.
5. 5
   Add a small spoonful of the rice crispy filling onto the centre of each chocolate cup. Once each cup is filled with the rice crispies pour just enough of the chocolate to cover the tops.
6. 6
   Place the cups back in the fridge for another 15 minutes to harden once more.