These peanut butter and chocolate rice krispies bars are super nostalgic. They’ve got that chewy, marshmallowy peanut butter base that reminds me of childhood, topped with a layer of rich chocolate and peanut butter that feels just a little fancy.
They’re the kind of treat you make when you want something simple but totally drool-worthy—perfect for sharing or just sneaking bites of straight from the pan. Whether you’re making these for a party, or just a cozy night at home, these bars are guaranteed to be a hit. Check out my cornflake slices, and Nutella rice krispies too!
Why You'll Love This Recipe
- Taste: The perfect combination of sweet marshmallow, salty peanut butter, and rich chocolate.
- Texture: A chewy base paired with a crisp chocolate topping – a match made in dessert heaven.
- Ease: These peanut butter and chocolate rice krispies bars are no bake and only require handful of ingredients, these bars come together in no time.
Baking Tips
- Using a kitchen scale is a total game-changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt—it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over-salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot-on every time
Ingredients
What you'll need for these choc peanut butter rice krispie treats:
- Peanut Butter: Use creamy, no-stir peanut butter like Skippy for the best results.
- Marshmallows: Regular marshmallows work best. Avoid vegan alternatives as they may not melt properly. If you love marshmallows, check out my smores blondies!
- Butter: Salted butter adds a subtle salty kick that complements the sweetness of the peanut butter and chocolate rice krispies bars!
- Rice Krispies: Classic cereal that gives these bars their signature crunch.
- Semisweet Chocolate Chips: Perfect for the chocolate topping, balancing sweetness with a touch of bitterness. My mini s'mores pies have chocolate and marshmallow as well!
See recipe card below for chocolate and peanut butter rice krispie treats quantities.
Instructions
Let's make peanut butter and chocolate rice krispies bars!
- In a large microwave-safe bowl, melt the marshmallows in 30-second intervals, stirring until fully melted.
- Melt the butter and peanut butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Pour the peanut butter mixture into the melted marshmallows and stir until fully combined.
- Add the Rice Krispies cereal and mix until the cereal is evenly coated.
- Transfer the mixture to an 8x8-inch baking pan lined with parchment paper. Press the mixture evenly into the pan, packing it down slightly. Set aside.
- In a microwave-safe bowl, melt the chocolate chips, peanut butter, and butter together in 30-second intervals, stirring until smooth. Pour the chocolate mixture evenly over the top of the Rice Krispies layer.
- Drizzle the melted peanut butter over the chocolate topping. Use a knife to gently swirl the peanut butter into the chocolate for a marbled effect.
Hint: Finish with flaky sea salt on top, it makes them extra delicious!
Pro Tips
- Don’t overheat the marshmallows, as they can become hard and lose their chewiness.
- Avoid packing the mixture too tightly into the pan, which can make the peanut butter and chocolate rice krispies bars dense.
- Use parchment paper to press the mixture into the pan to prevent sticking.
- Swirl extra peanut butter on top for an elevated, decorative, and delicious touch.
Variations
Twists on this rice krispie squares recipe:
- Sprinkle chopped peanuts on top for added crunch.
- Add a sprinkle of flaky sea salt for a salty-sweet contrast.
- Mix in a touch of cinnamon for a fun flavor combo! Peanut butter cinnamon is such a delicious duo. Check out my cinnamon shortbread cookies too!
Storage
Room Temperature: Store the bars in an airtight container at room temperature for up to 4 days. They’ll stay fresh and chewy.
Refrigerator: I don't recommend storing in the refrigerator, they will get too hard.
Freezer: Store the peanut butter and chocolate rice krispies bars in an airtight container for up to 2 months. Thaw at room temperature.
FAQ
Yes! I have never tested it but it should be just as delicious! Make sure it's the spreadable kind, not natural.
No, I do not recommend using natural, the texture will not be the same and they will be too oily.
Over cooking the marshmallows makes the peanut butter and chocolate rice krispies bars hard, start at 30 seconds in the microwave and stir in between, it should just take 60 seconds or less.
Yes! Make sure to store in an airtight container and freeze for up to 2 months. Thaw at room temperature.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Peanut Butter Chocolate Rice Krispies
Equipment
- 8X8 baking pan
- Mixing bowls
- Measuring cups or kitchen scale
- Parchment Paper
Ingredients
RIce Krispies
- 3 tablespoons (43 grams) salted butter
- ¾ cup (186 grams) peanut butter spreadable kind (do not use natural)
- 5 cups (283 grams) marshmallows
- 4 cups (123 grams) Rice Krispies Cereal
Chocolate Topping
- ½ cup (100 grams) semi sweet chocolate chips
- ¼ cup (70 grams) peanut butter
- 2 tablespoons (31 grams) salted butter
Swirl
- 2 tablespoons (35 grams) peanut butter melted
Instructions
Rice Krispies
- Line an 8X8 baking pan with parchment paper going up and over the sides.
- Melt the butter and peanut butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside.
- In a large microwave-safe bowl, melt the marshmallows in 30-second intervals, stirring until fully melted.
- Pour the peanut butter mixture into the melted marshmallows and stir until fully combined.
- Add the Rice Krispies cereal and mix until the cereal is evenly coated.
- Transfer the mixture to an 8x8-inch baking pan lined with parchment paper. Press the mixture evenly into the pan, packing it down slightly. Set aside.
Topping
- In a microwave-safe bowl, melt the chocolate chips, peanut butter, and butter together in 30-second intervals, stirring until smooth.
- Pour the chocolate mixture evenly over the top of the Rice Krispies layer.
- Drizzle the melted peanut butter over the chocolate topping. Use a knife to gently swirl the peanut butter into the chocolate for a marbled effect.
- Allow the Rice Krispies to cool and set at room temperature or in the refrigerator until firm. Slice into squares and serve.
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