No-Bake Chocolate Peanut Butter Crunch Bites

Ingredients For the crunchy filling 1 cup creamy peanut butter¼ cup unsalted butter, melted½ cup powdered sugar1 teaspoon vanilla extract2 cups crispy rice cereal or lightly crushed cornflakes¾ cup roasted peanuts, roughly choppedPinch of saltFor the chocolate coating 2 cups milk or semi-sweet chocolate chips1 tablespoon coconut oil or vegetable shortening½ cup chopped peanuts for toppingOptional: flaky sea saltInstructionsMake the peanut butter mixture: In a large bowl, combine peanut butter, melted butter, powdered sugar, vanilla, and a pinch of salt. Stir until smooth.Add the crunch: Gently fold in the cereal and chopped peanuts. Mix just until everything is coated—you want to keep plenty of crunchy texture.Shape the bites: Line a baking sheet or tray with parchment paper. Scoop portions of the mixture and press them into small squares or rectangular clusters.Chill: Refrigerate for about 30–45 minutes, or freeze for 15–20 minutes, until firm enough to coat.Melt the chocolate: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely smooth.Coat: Dip each chilled peanut butter crunch bite into the melted chocolate, covering the top and sides. Place back onto the parchment-lined tray.Decorate: While the chocolate is still soft, sprinkle with chopped peanuts and, if you love that sweet-salty combination, a tiny pinch of flaky sea salt. Drizzle any remaining chocolate over the tops.Set: Refrigerate for 20–30 minutes until the chocolate is firm.Serving & StorageServe them slightly chilled for the best crunch. Store in an airtight container in the refrigerator for up to 1 week, separating layers with parchment paper. They can also be frozen for about 2 months. Tip: For an extra candy-bar flavor, add ½ cup mini marshmallows or small caramel pieces to the peanut butter filling