Coconut Crunch Chocolate Cups Recipe

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  1. 1 and 1/4 cup white chocolate chips
  2. 1 teaspoon coconut or vegetable oil
  3. 1/2 cup crispy rice
  4. 1/2 cup unsweetened shredded coconut


  1. Line a mini muffin pan with paper liners.
  2. Place white chocolate and oil in a large microwave safe bowl and melt in 20 second increments. Stir in between increments. Stir until smooth.
  3. Add coconut and crispy rice.
  4. Drop tablespoons of mixture onto paper lined muffin pan. Add sprinkles, if desired. Let sit in room temperature until set, about 1 hour.
Recipe Notes

Add festive sprinkles right after scooping the mixture into paper liners.

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