Caramel Crunch Almond Butter Cups are the ultimate indulgence, combining rich almond butter, sweet honey and decadent dark chocolate. This treat strikes a balance between salty and sweet, with sea salt enhancing the deep flavors of the chocolate and almond butter. Adding caramel corn rice cakes brings an unexpected crunch, making every bite a satisfying mix of smooth and crispy.

The almond butter and chocolate swirl together deliciously, while the rice cakes' light crispness keeps them from feeling too heavy. Each bite layers smooth chocolate, creamy almond butter and a delightful crunch, with a touch of sea salt elevating the sweetness.

What makes these cups irresistible is their perfect blend of indulgence and texture. Dark chocolate envelopes the caramel crunch, while almond butter adds a natural, comforting and indulgent sweetness. Each bite offers soft, creamy layers with a salty finish, making these treats feel like a sophisticated yet simple dessert.  

Prep Time: 30 minutes   |   Chili Time: 30 minutes   |   Total Time: 1 hour   |   Number of Servings:  10  

Ingredients

• 3 Fit & Active Carmel Corn Rice Cakes
• 2/3 cup Simply Nature Creamy Almond Butter
• 2 tablespoons Simply Nature  Organic Wildflower Honey  
• 2 bars (5.29-ounce each) Choceur Dark Chocolate
• ½ teaspoon Simply Nature Organic Coconut Oil
• ¼ teaspoon Stonemill sea salt
• *Substitution: 10 Fit & Active Carmel Rice Snacks may be used in substitution of the Carmel Corn Rice Cakes.

Directions

1. Line a standard size cupcake pan with 10 paper liners; set aside. Break rice cakes into small pieces, similar in size to the base of the cupcake pan.
2. Combine almond butter and honey in a microwave-safe bowl. Heat on low power for 30 to 45 seconds or until melted and smooth; set aside.
3. Break chocolate bars into small pieces. Transfer to a microwave safe bowl and add coconut oil. Heat on low power in 30 second intervals, stirring in-between, until chocolate is melted and smooth.
4. Place 2 tablespoons of melted chocolate into the lined-cupcake cavity. Add rice cake pieces in an even layer and press to partially submerge. Place about 1 tablespoon of the almond butter mixture on top of the rice cake. Drizzle about 2 teaspoons of chocolate around the edges. Using a toothpick, swirl the chocolate and almond butter together. Sprinkle with a pinch of salt. Repeat to create 10 almond butter cups.
5. Transfer to the freezer until set, about 30 minutes.

Recipe Courtesy of ALDI Test Kitchen