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Stack of fruit and nut chocolate cups on a marble surface, filled with crunchy hazelnuts and dried fruit.

Crunchy Signature Chocolate Mixed Nut Cups

These delightful bite-sized chocolate nut cups feature a buttery cookie crust, a rich blend of toasted mixed nuts and crispy rice cereal, all enveloped in decadent melted chocolate, chilled to crunchy perfection.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Crust
  • 1.5 cups Graham Crackers finely crushed (about 10-12 full sheets)
  • 1/4 cup Unsalted Butter melted
  • 1 tbsp Granulated Sugar
  • 1 pinch Salt
For the Chocolate Nut Filling
  • 1.5 cups Mixed Nuts roughly chopped (e.g., almonds, pecans, cashews)
  • 6 oz Dark Chocolate (60-70% cacao), finely chopped
  • 4 oz Milk Chocolate finely chopped
  • 1/2 cup Crispy Rice Cereal
  • 1 tbsp Coconut Oil melted (refined for neutral flavor, optional)
  • 1 tsp Vanilla Extract
  • 1 pinch Fine Sea Salt
For Garnish (Optional)
  • 1/2 tsp Flaky Sea Salt
  • 2 tbsp Extra Chopped Nuts

Equipment

  • Air Fryer
  • Mini Muffin Tin (24-cup)
  • Large mixing bowls
  • Microwave-Safe Bowl
  • Measuring cups and spoons
  • Spoons or Small Scoop

Method
 

  1. Line a 24-cup mini muffin tin with mini paper liners, or lightly grease each cup with cooking spray. Set aside.
  2. In a medium mixing bowl, combine the crushed graham crackers, melted butter, granulated sugar, and a pinch of salt. Mix until thoroughly combined and crumbly.
  3. Spoon about 1 teaspoon of the cookie mixture into the bottom of each prepared mini muffin cup. Use the back of a spoon or your finger to firmly press the mixture into an even layer. Place the muffin tin in the freezer to chill while you prepare the filling.
  4. Place the chopped mixed nuts in your air fryer basket in a single layer. Air fry at 300°F (150°C) for 5-7 minutes, shaking the basket halfway through, until lightly golden and fragrant. Be careful not to burn them. Allow the nuts to cool completely.
  5. In a large microwave-safe bowl, combine the chopped dark chocolate and milk chocolate. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and fully melted. Alternatively, use a double boiler method.
  6. To the melted chocolate, add the cooled toasted mixed nuts, crispy rice cereal, melted coconut oil, vanilla extract, and fine sea salt. Stir gently until all ingredients are evenly coated in the chocolate.
  7. Remove the muffin tin from the freezer. Spoon about 1 tablespoon of the chocolate nut mixture over the cookie crust in each cup, spreading it gently to fill. You can slightly mound it for a rustic look.
  8. Return the mini muffin tin to the refrigerator and chill for at least 1 hour, or until the chocolate cups are firm to the touch. For faster setting, you can place them in the freezer for 20-30 minutes.
  9. Once firm, carefully remove the chocolate cups from the muffin tin. If desired, sprinkle with flaky sea salt and extra chopped nuts before serving.

Notes

Store the Crunchy Signature Chocolate Mixed Nut Cups in an airtight container in the refrigerator for up to 1 week. They are best enjoyed chilled. For an extra rich flavor, you can use all dark chocolate, or adjust the ratio of dark to milk chocolate to your preference. Adding a tiny pinch of cayenne pepper to the chocolate mixture can give a subtle, warming kick.