Chocolate Peanut Butter Rice Krispie Treats
Servings: 12 large bars
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
Parchment paper tips: To line the pan, start by tearing off a sheet of parchment paper long enough to cover the bottom of the pan with a couple inches of overhang on two sides. Lightly grease the pan with butter or nonstick spray so the parchment sticks in place, then press the paper into the bottom and up the sides, letting the extra parchment hang over the edges to create easy “handles” for lifting the brownies out later.
Storage: Store the bars in an airtight container at room temperature for up to 3–4 days, or refrigerate for up to a week. Let them sit at room temperature for a few minutes before serving if chilled. They’re best sliced once the chocolate is firm but not brittle.
Freezer: You can also freeze these bars. Slice them first, then store in a freezer-safe container for up to 3 to 4 months. Thaw in the fridge or at room temperature before eating. They hold up well and taste just as good after freezing.
Halve the recipe: When halving the recipe, use a 9 by 9 inch or 8 by 8 inch baking pan.
