These six ingredient no-bake Chocolate Peanut Butter Rice Krispies Treats are a fun twist on the classic marshmallow and cereal combo. With peanut butter melted into the marshmallows and a chocolate layer on top, they're truly addicting.
Ingredients
- Rice Krispies: Make sure you're using a fresh box of cereal - a stale one will make the treats stale as well which we definitely don't want.
- Mini marshmallows: I prefer mini marshmallows just because they melt quicker, but large marshmallows are fine too.
- Unsalted butter: Always unsalted! We add a smidge of salt to balance all the flavors.
- Peanut butter: You can use regular or natural peanut butter - smooth is best.
- Chocolate chips: Semisweet chocolate chips! The perfect topping.
- Vanilla extract: Adding vanilla extract adds a nice hint of flavor. You could leave this out, but I love it.
Step by step instructions
These no-bake peanut butter chocolate treats are incredibly easy to make, which means (just like me) you'll likely make them time and time again! If you're looking for something with a shortbread crust instead, try these Chocolate Krispie Peanut Butter Shortbread Bars.
1. Make the peanut butter mixture. In a large sauce pot on medium-low, melt the butter with the peanut butter and vanilla extract. Stir in the salt.
2. Stir in marshmallows. Once the peanut butter mixture is melty and combined, stir in the marshmallows until they are melted and only a few little clumps remain.
3. Add the Rice Krispies. To the PB marshmallow mixture, fold in the Rice Krispies until just combined and sticky.
4. Transfer to a pan. Grease and line an 8x8 pan/dish and transfer the Rice Krispies treats to it. Gently press into an even layer, without pressing too hard.
5. Add the chocolate. In a microwave safe bowl, melt the chocolate chips in 30 second intervals, stirring after each. You should only need 1:30 total, with a good stir at the end - the residual heat will melt the rest of the chocolate. Pour the chocolate over the treats and either set aside at room temp or place in the fridge until set. Fridge will take about an hour, room-temp will take a few hours.
Tips and tricks
As easy as these Chocolate Peanut Butter Rice Krispies Treats are, below are some tips and tricks to help make sure you nail it.
- Mini marshmallows are ideal, but if you want to use large 1 cup of mini is equivalent to about 8 large
- Natural and not natural peanut butter are both fine here since they melt in with the butter. But if you use natural, make sure you the PB really well before adding to the dish that way any oils are back incorporated in evenly. You don't want your scoop of PB to be 90% oil!
- Make sure you use medium-low heat the entire time you melt the butter/add the marshmallows. Any hotter and it could all burn.
- When you add the marshmallows into the PB mixture, stir them in until JUST melted, even leaving a few still semi-whole. This makes them extra gooey.
- When you press the treats into the pan, you want to press them in firmly enough so they stay together, but not so firm that they become so dense.
FAQs
They can stay at room temp for up to 3 days, or in the fridge for up to 1 week.
Yes! Cut them into their individual pieces, use wax paper to keep each treat separate, and store in a freezer-safe container or bag. To eat, thaw in the fridge then leave at room temp for a little bit.
They aren't naturally gluten free, but you could make them so by using gluten free cereal and making sure you buy gluten free marshmallows.
Yes! I like semisweet because of its balance between sweet and bitter, but if you're a dark chocolate or milk chocolate person, you can definitely use one of those instead.
Sure! Do the same steps but by melting everything in 30 second intervals, stirring between.
📖 Recipe
Chocolate Peanut Butter Rice Krispies Treats
INGREDIENTS
- ½ cup unsalted butter
- ¾ cup smooth peanut butter
- 10 oz mini marshmallows
- 6 cups Rice Krispies
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 ½ cups semisweet chocolate chips
INSTRUCTIONS
- In a large sauce pot on medium-low heat, melt the butter with the peanut butter and vanilla extract. Stir in the salt.
- Once the peanut butter mixture is melty and combined, stir in the marshmallows until they are melted and only a few little clumps remain.
- To the PB marshmallow mixture, fold in the Rice Krispies until just combined and sticky.
- Grease and line an 8x8 pan/dish and transfer the Rice Krispies treats to it. Gently press into an even layer, without pressing too hard.
- In a microwave safe bowl, melt the chocolate chips in 30 second intervals, stirring after each. You should only need 1:30 total, with a good stir at the end - the residual heat will melt the rest of the chocolate.
- Pour the chocolate over the treats and either set aside at room temp or place in the fridge until set. Fridge will take about an hour, room-temp will take a few hours.
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