Peanut Butter Rice Krispie Treats
These chocolate peanut butter Rice Krispie treats are a no-bake dessert bar that comes together in minutes. The peanut butter base is gooey and chewy, and the chocolate topping is the best part.
I’ve been making rice krispie treats forever, but this version has the best flavor combo. Something about peanut butter and chocolate just makes everything taste better.
One thing I’ve noticed is that these set up a little firmer than a plain marshmallow treat. The peanut butter helps bind everything together, which actually works in your favor.
They slice cleanly and hold their shape really well. That makes them perfect for bake sales, potlucks, or packing up for a party.
If you love no-bake peanut butter and chocolate recipes, my chocolate peanut butter bars are another easy one to save.
Tips for the Best Rice Krispie Treats
Use fresh marshmallows. This is the most common reason treats turn out hard and dry. Stale marshmallows don’t melt as smoothly, so check the bag before you start.
Don’t pack them down too hard. Press the mixture into the pan gently with a buttered spatula.
Let the chocolate set before you cut. You can refrigerate them to speed things up, but pull them out about 10 minutes before slicing. Cold chocolate cracks when you cut it.
Grease your spatula. This mixture is sticky. A quick spritz of cooking spray or some butter on your spatula saves a lot of frustration.
How to Make Peanut Butter Rice Krispie Treats
Prep a 9×13-inch pan with cooking spray, softened butter, or parchment paper. Set it aside.
Melt the butter in a large saucepan over low-medium heat. Add the marshmallows and a pinch of salt. Stir continuously until fully melted and smooth.
Stir in the peanut butter and vanilla until everything is combined. Remove the pan from heat.
Add the Rice Krispies cereal and stir quickly before the mixture cools. Transfer to the prepared pan and press into an even layer with a buttered spatula.
Melt the chocolate chips in the microwave on half power, stirring every 15 to 20 seconds, until smooth. Pour over the treats and spread evenly.
Let the chocolate set completely before cutting into bars. At room temperature this takes about an hour. You can refrigerate them to speed it up. Just let them sit out for 10 minutes or so before slicing so the chocolate doesn’t crack.
How to Store
Store the treats in an airtight container at room temperature for up to five days, or in the refrigerator for up to one week.
To freeze, wrap individual pieces in plastic wrap and store them in a freezer-safe bag for up to three months. Thaw at room temperature before serving.
Note: The fridge and freezer aren’t my favorite ways to store rice krispie treats. The cold air dries out the treat and can make them hard.
Ingredients
- ¼ cup unsalted butter
- 10 ounces mini marshmallows
- 1 pinch salt
- ⅔ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 6 cups Rice Krispies cereal
- 3 cups chocolate chips
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Instructions
- Spray a 9×13-inch pan with cooking spray, grease with butter, or line with parchment paper. Set aside.
- Melt the butter in a large saucepan over low-medium heat. Add the marshmallows and salt. Stir continuously until fully melted and smooth.¼ cup unsalted butter10 ounces mini marshmallows1 pinch salt
- Stir in the peanut butter and vanilla until smooth.⅔ cup creamy peanut butter1 teaspoon vanilla extract
- Remove from heat. Add the Rice Krispies cereal and stir quickly to combine before the mixture cools.6 cups Rice Krispies cereal
- Transfer to the prepared pan. Use a buttered spatula to press the mixture into an even layer.
- Melt the chocolate chips in the microwave on half power, stirring every 15 to 20 seconds, until smooth.3 cups chocolate chips
- Pour the melted chocolate over the treats and spread into an even layer with a spatula.
- Let the chocolate set completely before cutting into bars. This takes about one hour at room temperature. To speed things up, refrigerate the treats, then let them sit out for 10 minutes before cutting so the chocolate doesn’t crack.
Notes
- Store in an airtight container at room temperature for up to five days or in the refrigerator for up to one week. Freeze for up to three months. Thaw at room temperature before serving.
Nutrition
