Start by gathering all your ingredients: chocolate chips, creamy peanut butter, and rice cereal. Have a microwave-safe bowl and mini muffin tins or silicone molds ready.

In a microwave-safe bowl, add the chocolate chips and heat them in the microwave at medium power for 30 seconds. Stir and continue heating in additional 30-second intervals until fully melted, taking about 1 to 2 minutes total.

Once melted, add the creamy peanut butter into the bowl and stir vigorously until thoroughly combined, creating a smooth blend.

Gently fold in the rice cereal, ensuring every piece is evenly coated without breaking them.

Scoop the mixture into your prepared mini muffin tins or silicone molds, filling generously but not overflowing. Press down gently to hold together.

Place the filled molds in the freezer and chill for about 1 hour to set properly.

Once set, remove the cups from the freezer and pop them out of the molds. Enjoy immediately or store in a sealed container back in the freezer for later.