How to Make Peanut Butter Rice Krispie Treats
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.
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)
- 6 cups (340 grams) marshmallows
- 4 cups (123 grams) Rice Krispies Cereal
Chocolate Topping
- ⅓ cup (63 grams) semi sweet chocolate chips
- ¼ cup (70 grams) peanut butter
- 2 tablespoons (31 grams) salted butter
Swirl (optional)
- 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.
Notes
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 bars in an airtight container for up to 2 months. Thaw at room temperature.
Don’t overheat the marshmallows, as they can become hard and lose their chewiness.
Use parchment paper to press the mixture into the pan to prevent sticking.
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