Add the chocolate chips and coconut oil to a microwave-safe bowl and heat in short intervals, stirring between each round until completely smooth and glossy.

Spoon a small layer of melted chocolate into each muffin cavity and spread it slightly up the sides to create the base.

Place the tray in the refrigerator for about 10 minutes until the chocolate firms slightly.

In a mixing bowl, stir together the peanut butter, vanilla extract, powdered sugar, and sea salt until smooth and creamy.

Add a spoonful of peanut butter filling into the center of each chocolate base without spreading it fully to the edges.

Add a small spoonful of strawberry jam on top of the peanut butter layer for a sweet fruity contrast.

Fold the crispy rice cereal into the remaining melted chocolate until every piece is evenly coated.

Spoon the crunchy chocolate mixture over each cup, gently pressing it down so the filling is sealed inside.

Smooth the tops with the back of a spoon while the chocolate is still soft.

Refrigerate the cups for at least 1 hour until firm and fully set.

Carefully remove the crunch cups from the silicone pan and serve chilled or slightly softened at room temperature.