Only 6 ingredients to make these delicious milk chocolate cookie butter crunch cups
Line a mini muffin tin with mini muffin cups and set aside.
Pinch of small bits of the dough and make 12 little balls. Smash the balls with two fingers to get a flatter disc shape.
In a small microwave-safe bowl melt 1/2 cup + 2 tablespoons chocolate chips with 1/4 tsp. coconut oil. (I microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and then its ready!)
Combine the melted chocolate with 2 tablespoons of rice krispies. Stir well and then spoon an even amount of chocolate mixture into the bottom of each of the muffin cups.
In the same bowl melt the remaining chocolate chips and remaining 1/4 tsp. coconut oil.
Pour an even amount of chocolate over all of the cookie butter cups. Tap the muffin tin on the counter gently a few times to get the chocolate smooth.
I keep these in the fridge because I think they taste better cold, but that's just personal preference.