Crunchy Cinnamon Cups

 

I have had the wonderful opportunity to try All American Butter butters! They are amazing! If you love nut butters, I highly recommend you check out their website! When I tasted them, I knew I wanted to make a dessert with it!

For the base, I used Cinnamon Chex cereal. It is a great tasting Gluten-Free cereal. I made it like Rice Krispies Squares. Press them into the bottom of a silicone muffin cup. Don’t use paper liners as it will stick to it.

After that layer is set, you top it with a spoon of French Toast Almond Butter. This almond butter is to die for, and pairs perfectly with the Chex cereal! Top with chocolate mixture, and then let it set in the refrigerator.

UPDATE: I decided to try adding coconut oil to the almond butter, and I am very happy with the results. It firmed it up and made it much easier to eat. The taste of the almond butter isn’t as robust with the coconut oil added in.

5 from 1 vote
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Crunchy Cinnamon Cups

A crunchy and mouthwatering snack

Course Dessert
Cuisine American
Keyword Gluten Free
Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration Time 15 minutes
Total Time 40 minutes
Servings 24 Servings
Author Sareena’s Food

Ingredients

Base

  • 1/2 Cup Butter
  • 200 g Marshmallows
  • 1 tsp Vanilla
  • 4 Cups Cinnamon Chex

Middle

  • Cups All American Butter French Toast Almond Butter
  • Cup Melted Coconut Oil (Optional if you'd like a more set cup)

Chocolate Layer

  • Cup Coconut Oil
  • ¼ Cup Cacao Powder
  • 2 Tbsp Maple Syrup
  • ¼ tsp Ground Cinnamon

Instructions

  1. Crush the Chex cereal until crushed, but not powdery.

  2. Melt the butter over low heat. Once it's melted, add the marshmallows and keep stirring. When melted, remove from heat and add the vanilla. Pour the crushed cereal into it and stir quickly. Press into 24 silicone muffin cups and refrigerate until firm.

  3. Once it's cooled, it's time to go on to the next layer. If you decide that you'd prefer a firmer cup, add the coconut oil to the almond butter. Put enough to cover the cereal layer. If you prefer JUST ALMOND BUTTER, put 1 Tbsp of the almond butter per muffin cup. Refrigerate again until cooled completely.

  4. Melt the coconut oil. Add the remaining ingredients and stir until it is completely combined. Pour 1 Tbsp of chocolate mixture per muffin cup. Cool completely.

Recipe Notes

Keeps in the refrigerator for up to one week. 

One Comment

  1. 5 stars
    These are amazingly good!

     

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