Recipe for a peanut butter cereal cup

How to store peanut butter cereal cups

Store your peanut butter cereal cups in an airtight container in the refrigerator for up to 2 weeks – if they last that long!

They also stay fresh in the freezer for up to 3 months .

Ingredients

for the muesli

quick cooking oats

3 1/2 Bags

Brown sugar

1/2 Tax

Honey

1/2 Tax

for the oat cups

homemade granola

peanut butter

1/4 Tax

Honey

1/4 Tax

Maple syrup

1/3 Taxes

for the filling

Peanut butter, melted

1 Taxes

for covering

Chocolate almond bark

3 Quadrate

Whipped cream

1/4 Tax

instructions

Preheat your oven to 350F.

Step 1

In a bowl, place the oatmeal and sugar on the baking sheet and mix.

step 2

Drizzle the honey over the oatmeal.

step 3

Turn to coat.

Step 4

Line a baking tray with baking paper. Add the oat flakes.

Step 5

Spread the oatmeal out in a single layer.

Step 6

Spread the oats in a single layer, then bake for 30 minutes, turning every 5 to 10 minutes. Remove from the oven and let cool completely.

Step 7

Combine granola, peanut butter, honey and maple syrup in a large bowl. Mix well.

Step 8

Press the cereal mixture into the wells of a muffin tin, making sure to reach the edges of each well.

Step 9

Freeze the cups for 30 minutes.

Step 10

Melt 1 cup peanut butter in the microwave for 15-second intervals, stirring frequently. Pour the melted peanut butter into each cup, filling the cups about ¾ full.

Step 11

Freeze for one hour.

Step 12

Melt the chocolate almond bark in the microwave for 15 seconds, stirring regularly. Stir the cream into the chocolate.

Step 13

Pour the chocolate over each cup.

Step 14

Freeze for another 2 hours or until firm. Serve and enjoy!

Remarks
If your chocolate almond ganache isn’t quite the right consistency, you can add a few more drops of cream until it reaches a thin, pourable consistency.