Ingredients
Scale
- 2 1/2 cups granola
- 1 cup peanuts, chopped
- 3 Tablespoons peanut butter
- 3 Tablespoons honey, or more if needed
Filling
- 1 cup peanut butter, melted
Topping
- 12 oz. dark chocolate, finely chopped
- 1 Tablespoon coconut oil
Instructions
- In a bowl, combine the granola, chopped peanuts, peanut butter, and honey. If the mixture is too dry, add more honey until it reaches a sticky consistency.
- Grease a cupcake pan and divide the mixture among 12 cups. Press the mixture firmly into each cup and make a dent in the center. Freeze for 5–10 minutes, until the cups are firm.
- Melt the peanut butter and pour it into the center of each granola cup. Freeze for another 5–10 minutes, until firm.
- Melt the dark chocolate and coconut oil together. Spoon the melted chocolate over the peanut butter filling.
- Chill until the chocolate has set.
- Store in an airtight container in the refrigerator, or freeze for longer storage.
Notes
- Add extra honey if needed to help the granola mixture hold together.
- Press the granola mixture firmly into the cupcake pan so the cups hold their shape.
- Freeze the granola base and peanut butter filling until firm before adding the next layer.
- Store in an airtight container in the refrigerator or freeze for longer storage.
- Recipe adapted from Foodies of South Africa.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No Bake
- Cuisine: American