These classic no-bake chocolate peanut butter Rice Krispie treats are made with peanut butter, chocolate chips, marshmallows, and vanilla.
Butter, creamy peanut butter, semisweet chocolate chips, and mini marshmallows are melted to coat the Rice Krispies cereal. They are topped with a perfect peanut butter drizzle.
Make these sweet treats for your next party, bake sale, get-together, or holiday party. These are a hit with both kids and adults.
This chocolate peanut butter recipe was adapted from Sally's Baking Addiction. Head over there for a classic recipe.
Next, try this chocolate chip cookie recipe or these s'mores macarons.
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Ingredients
This recipe only calls for seven ingredients.
- unsalted butter: If you use salted butter, you can omit the added salt.
- creamy peanut butter
- semisweet chocolate chips: I recommend semisweet or dark chocolate for this recipe.
- mini marshmallows: You can use regular size marshmallows as well, but the miniature marshmallows melt faster.
- pure vanilla extract
- salt
- Rice Krispies cereal
See the recipe card for quantities.
Instructions
Melt butter over medium-low heat in a large pot. Next, add 1-¾ cup of the creamy peanut butter (reserving ¼ cup for the peanut butter drizzle) and chocolate chips and stir with a silicone spatula until melted. Once combined, add the marshmallows stirring frequently until completely melted.
Remove the marshmallow mixture from the heat and stir in the vanilla extract and salt.
Fold in the cereal one cup at a time to ensure the Rice Krispies are evenly coated.
Spray a 9×13 inch baking pan with baking spray or line with parchment paper. Spread the Rice Krispies mixture into the prepared pan using a buttered spatula or wax paper to evenly and lightly press it in.
In a small, microwave-safe bowl, microwave the ¼ cup of reserved peanut butter on high for 30–45 seconds. Drizzle over the Rice Krispies using a spoon or a sandwich baggie.
Tip: To use a sandwich zipper bag, spoon the peanut butter in and snip one of the lower corners, using it as a piping bag.
Refrigerate the pan for at least 1 hour. Cover and store at room temperature once set.
Equipment
This recipe requires a few tools:
- 9x13 inch baking pan: I use these Wilton baking pans that come with lids.
- Large pot: A 6-quart stockpot should do the trick.
- Silicone spatula: Using a silicone spatula (instead of a wooden spoon) helps prevent the sticky cereal from clinging to your utensil.
Storage
- Store up to 3 days at room temperature in an airtight container.
- To freeze, place the treats in layers separated by wax paper in an airtight container. Freeze for up to 6 weeks and thaw at room temperature.
Top tip
For best results, use fresh marshmallows. Old marshmallows dry out and won't melt nicely.
Frequently asked questions
You can use regular size marshmallows (or even jumbo marshmallows). However, mini marshmallows are recommended because they melt quickly and evenly.
Using fresh marshmallows will give you the best results. Opened marshmallows that have been exposed to air tend to dry out, meaning they won't melt quite right.
There is no wheat in Rice Krispies cereal, but it does contain malt which comes from barley. For a gluten-free alternative, try Cheerios.
Additionally, not all marshmallows are gluten-free, so be sure to read product packaging.
Let your treats chill in the refrigerators for about an hour to allow the marshmallow, peanut butter, and chocolate mixture to totally cool.
Heating the marshmallow mixture on a high heat setting can overcook the sugars, causing the treats to harden. Be sure to heat the marshmallow mixture on low or medium-low, depending on your stovetop.
Leave any questions in the comments below, and I will be sure to answer.
📖 Recipe
Chocolate Peanut Butter Rice Krispie Treats
Ingredients
- ¾ cup unsalted butter
- 2 cups creamy peanut butter divided
- 12 ounces semisweet chocolate chips
- 20 ounces mini marshmallows two 10 oz bags
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 9 cups Rice Krispies cereal
Instructions
- Melt butter over medium-low heat in a large pot. Next, add 1-¾ cup of the creamy peanut butter (reserving ¼ cup for the peanut butter drizzle) and chocolate chips and stir with a silicone spatula until melted.
- Once combined, add the marshmallows stirring frequently until completely melted.
- Remove the marshmallow mixture from the heat and stir in the vanilla extract and salt.
- Fold in the cereal one cup at a time to ensure the Rice Krispies are evenly coated.
- Spray a 9×13 inch baking pan with baking spray or line with parchment paper. Spread the Rice Krispies mixture into the prepared pan using a buttered spatula or wax paper to evenly and lightly press it in.
- In a small, microwave-safe bowl, microwave the ¼ cup of reserved peanut butter on high for 30–45 seconds. Drizzle over the Rice Krispies using a spoon or a sandwich baggie as a piping bag.
- Refrigerate the pan for at least 1 hour. Cover and store at room temperature once set.
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