These chocolate peanut butter Rice Krispie treat cereal bars are everything I want in a no-bake dessert: they're sweet, salty, and easy to make. The base is a peanut butter marshmallow cereal mixture, topped with a smooth chocolate layer that slices beautifully.
Peanut butter Rice Krispies are made with pantry staples, no oven needed, and you can have them prepped in under 30 minutes. Whether you’re heading to a potluck, a bake sale, or just need something quick to stash in the freezer, this easy recipe is a crowd-pleaser.
I like to slice them into small squares and take them to holiday gatherings. The peanut butter and chocolate combo hits every time. If you love peanut butter chocolate desserts, try my 3-ingredient peanut butter blossoms.
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Shortcut Notes
- No-bake treat: They set in the fridge or on the counter, and need a quick melt on the stovetop to get started.
- Fewer dishes: One pot (for melting the marshmallows), one bowl (for melting the chocolate), and one pan (for the bars).
- Make-ahead friendly: These bars can be made in advance and frozen for later.
Ingredient Breakdown
- Kellogg’s Rice Krispies cereal: Puffed rice cereal (NOT the frosted kind).
Butter: Unsalted butter.
Mini marshmallows: The tiny ones melt faster and more evenly than full-size marshmallows.
Creamy peanut butter: Shelf-stable peanut butter works best here. Do NOT use natural peanut butter.
Vanilla extract: Rounds out the sweetness and adds a little warmth.
Salt: Enhances the peanut butter flavor.
Semi-sweet chocolate chips: Melted and spread on top.
Vegetable oil: Softens the chocolate layer so it’s easier to slice.
Optional: Salted peanuts and flaky salt.
See the recipe card for quantities.
Instructions
Grease a 9×13 baking pan and line with parchment (see Notes for tips).
In a large pot, melt butter over medium-low heat. Add the marshmallows and stir until fully melted and smooth. (Do NOT do this on high heat! You will end up with rock-hard treats)
Remove from the heat. Stir in peanut butter, vanilla, and salt until fully combined.
Add Rice Krispies and mix until every piece is coated.
Transfer to the prepared pan and firmly press into a thick, even layer. A metal spoon or spatula is ideal for this.
Melt chocolate chips and vegetable oil in the microwave in a microwave-safe bowl in 20–30 second bursts, stirring in between. Pour over the cereal layer and spread using a silicone spatula.
Finish with a light sprinkle of chopped salted peanuts and flaky sea salt while the chocolate is still liquidy (optional). Let sit at room temp 1–2 hours or refrigerate 30–45 minutes. Slice into bars.
Behind the Recipe
These are the bars I make when I want something nostalgic and satisfying without a lot of effort. That chocolate-peanut butter combo is a guaranteed win.
My top tip: don’t over-press. Press the mixture firmly into the pan, but don’t pack it down too hard or the bars will be dense.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Not for this recipe. Natural peanut butter separates and has a looser texture, which prevents the bars from setting firmly. Shelf-stable creamy peanut butter (like Peter Pan, Skippy, or Jif) gives the best structure.
It’s optional but helpful. A small amount of neutral oil creates a smoother, softer-setting chocolate layer that’s easier to slice without cracking.
Low heat is key. Melt the butter and marshmallows gently on medium/low heat. High heat makes marshmallows rubbery as the bars cool. Also avoid pressing the mixture too firmly into the pan.
Yes. It fits perfectly in an 8×8 or 9×9 square pan.
📖 Recipe
Chocolate Peanut Butter Rice Krispie Treats
Equipment
- Small bowl
Ingredients
Bars
- 10 cups Kellogg’s Rice Krispies cereal
- 6 tablespoons unsalted butter
- 10 cups mini marshmallows
- 1 cup creamy peanut butter NOT natural
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Chocolate layer
- 2½ cups semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Optional Garnish
- ¼ cup salted peanuts chopped
- flaky sea salt
Instructions
- Prep pan: Grease a 9×13 baking pan and line with parchment (see Notes for tips).
- Melt the marshmallows: In a large pot, melt butter over medium-low heat. Add the marshmallows and stir until fully melted and smooth.
- Add peanut butter: Remove from the heat. Stir in peanut butter, vanilla, and salt until fully combined.
- Mix in the cereal: Add Rice Krispies and mix until every piece is coated.
- Press into the pan: Transfer to the prepared pan and firmly press into a thick, even layer. A metal spoon or spatula is ideal for this.
- Make the chocolate layer: Melt chocolate chips and vegetable oil in the microwave in a microwave-safe bowl in 20–30 second bursts, stirring in between. Pour over the cereal layer and spread using a silicone spatula.
- Optional garnish: Finish with a light sprinkle of chopped salted peanuts and flaky sea salt.
- Set: Let sit at room temp 1–2 hours or refrigerate 30–45 minutes. Slice into bars.
Notes
Nutrition
No-Bake Desserts
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Kelsey Smith says
I hope you all enjoy my recipe. If you give it a try, leave a review!