Tired of spending money on snack bars from the vending machine or Midd-Express? Here’s a simple no-bake, energy-filled treat you can whip up in your room inspired by Eva Reynolds (University of Rochester). We’ve modified the recipe to include only ingredients found in Proctor, Ross, and Atwater. For measuring, a “bowl” is equivalent to a dining hall cereal bowl, a “glass cup” is a glass (or plastic) drinking cup found in all dining halls, and a “teaspoon” is a regular (non-soup) spoon.
Your Common’s offices and kitchens are stocked with baking tools just for your use. So head over to your Common’s Coordinator to snag a mixing bowl and some cupcake liners or a cupcake baking pan to get started.
Then grab your friends and head to your favorite dining hall for the goods.
No-Bake Peanut Butter Crispy Cups
- Prep Time:20 minutes
- Cook Time:0 minutes
- Total Time:1 hour chill in freezer (2-3 hour for refrigerator)
- Servings:18 cupcake servings
- 2 bowls Rice Krispies
- 1 bowl granola
- 1/2 teaspoon salt
- 1/4 glass cup honey
- 1 teaspoon maple syrup
- 1 glass cup crunchy peanut butter
- 1 packet butter
- For the glaze:
- 1 glass cup chocolate chips
- 1/2 glass cup smooth peanut butter
- 2-3 packets butter
Combine 1 packet butter, 1/4 cup honey, syrup, and 1 cup crunchy peanut butter into a large glass bowl. Soften in microwave for 25 seconds.
Add Rice Krispies, granola, and salt to the wet ingredients. Stir until well blended and clumping together. Set aside.
Melt 2-3 packets butter and smooth peanut butter in microwave for 25 seconds until liquid. Melt chocolate chips in another glass cup for 1 minute 15 seconds.
Line trays with cupcake holders.
Spoon melted peanut butter in the each holder so that the glaze thinly covers the bottom.
Drop a large spoonful of pb crispy mix into each liner, filling it up 3/4 and press down with spoon.
Drizzle and spread melted chocolate on top.
Freeze for 1 hour (refrigerate for 2-3 hours).
Keep refrigerated and happy snacking.