1Heat oven to 375°F. Place miniature paper baking cup in each of 36 mini muffin cups.
2Crush cereal in food processor or in food-storage plastic bag with rolling pin. Add melted butter and sugar; mix well. Spoon 1 tablespoon cereal mixture into each muffin cup; press into cup with back of spoon.
3Bake 7 minutes. Cool cups in pan 15 minutes. Meanwhile, fold whipped topping into pudding.
4Spoon 1 tablespoon pudding mixture into each cooled cup. Top each with whipped topping; drizzle each with melted peanut butter. Serve immediately.