1 tablespoon unsalted butter, melted
1/3 cup lightly salted dry-roasted peanuts
4 cups whole grain wheat cereal, like the brand sold in the orange box with athletes pictured on it
1/2 cup light corn syrup
1/3 cup packed brown sugar
1/4 cup organic peanut butter (The brand I buy just has peanuts and sea salt.)
6 tablespoons 60% cacao bittersweet chocolate chips (The brand I buy has 6 g sugar in 16 chips.)
Brush butter in 24 mini muffin cups. Put nuts in a plastic bag. Hit nuts with the back of a spoon to break them into small pieces. Mix nuts with cereal. In a saucepan, bring corn syrup, brown sugar, and peanut butter to a boil stirring constantly. Boil for one minute stirring constantly. Combine boiled mixture with cereal and nuts. When mixture is cool enough to handle, make mounds with buttered fingers in each muffin cup. Work quickly to complete mounds before mixture cools and hardens. Microwave chocolate chips for one minute or until melted. Stir until smooth. Spoon a small amount of chocolate over each mound. Put muffin tin in the freezer for five minutes or until chocolate hardens. Remove mounds from tin and store in an airtight container.