1. Add the chocolate, coconut oil, maple syrup and peanut butter to pan and melt together on a low heat, stirring frequently.
2. Add the granola into the pan and mix until coated in chocolate. Spoon into cupcake cases, decorate with chocolates on top and place in the fridge for 1 hour to set.
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Who remembers making rice crispy treats as a child? These are inspired by those childhood memories but with a slight twist – swap the crispies for Eli’s Granola – our Peanut Butter Granola works particularly well in this recipe!
