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one peanut butter rice crispy treat in front of others on plate.
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5 from 12 votes

Peanut Butter Rice Krispie Treats

Get your chocolate and peanut butter fix with these easy and delicious peanut butter rice krispie treats. A soft, chewy, old fashioned gooey treat jazzed up with a great flavor combination. And less than 10 minutes prep.
Prep Time3 minutes
Cook Time7 minutes
Chill time30 minutes
Total Time40 minutes
Course: Dessert, Snack, Treat
Cuisine: American
Servings (change as needed): 30 squares

Ingredients

  • 4 tablespoons butter Note 1 (1/2 stick or 68 grams)
  • 10 ounces marshmallows, Note 2 typically one bag
  • 1/2 teaspoon vanilla extract (optional) (1 Bakers square or 3 tablespoons )
  • 1/2 cup peanut butter, smooth or crunchy (don't use natural peanut butter)
  • 5 cups Rice Krispies cereal, Note 3 or off-brand puffed rice cereal

Chocolate layer

  • 1 1/2 cups chocolate chips, Note 4
  • 1 teaspoon vegetable oil to thin out chocolate
  • Optional garnish: crushed peanuts, flaky sea salt

Instructions

  • PREPARE PAN: Spray a pyrex or casserole dish well with cooking spray to make removing the bars and clean up easier. Alternatively, line the pan with parchment paper. Note 5 for pan sizes.
  • MAKE RICE KRISPIE TREATS (Microwave method -1200 watts): Note 6 for stove top instructions. Place marshmallows and butter in large microwave-safe bowl. Spray with cooking spray. For regular marshmallows, microwave on High for 2 minutes. Stir then microwave for another 1 minute. Stir until smooth. Add vanilla if using. (For mini marshmallows, microwave for 1 minutes, then another 30 seconds.) Stir in peanut butter while mixture is still hot. Add rice crispies and stir and well combined. Mixture will be very thick and sticky. Tip: wet your hands and mix with hands. Transfer to prepared pan. Gently press down mixture with wet hands to form an even layer.
  • MAKE CHOCOLATE LAYER: Place chocolate chips in microwave-safe measuring cup or bowl. Microwave for 1 minute on high. Stir. Microwave another 30 seconds. Stir until smooth. If not completely melted, microwave in 10 second increments until smooth. Stir in 1 teaspoon oil to thin it out for easy spreading. Spread chocolate over rice krispies in pan to form an even layer. Add crushed nuts if using and press lightly to help them adhere. Or lightly sprinkle on sea salt.
  • SET, CUT, SERVE: Let the rice crispy treats set for at least 30 minutes at room temperature. Or place in fridge for 20-30 minutes. Cut into 20-30 squares or bars. Tip: I transfer the entire block to a cutting board by slipping a spatula under the rice crispy treats and lifting them out to cut. Serve at room temperature. Note 7 for storing.

Notes

  1. Butter: I used salted butter. If you use unsalted butter, add 1/4 tsp kosher salt. 
  2. Marshmallows 
    • Use fresh mini marshmallows (fastest melting) or regular. Or even marshmallow crème or fluff. Use gluten-free marshmallows or the gluten free fluff for a gluten free version if you like. 
    • Here are every type of marshmallow conversions. In a nutshell, use
      • 6 cups mini marshmallows or
      • 40 regular marshmallows or
      • 7 ounce jar marshmallow crème/fluff (heaping 1 1/2 cups/140 grams)
  3. Rice krispies: Use the brand name cereal or an off brand. Be sure to check the texture of off brands and make sure the cereal is fresh. Here's an article on 6 other brand name cereal options to try as a substitute for rice crispies.
  4. Chocolate chips: If you want a thinner chocolate layer, use a bit less. I use semi-sweet chocolate chips. You can also use a broken up chocolate bar.  Variation: Butterscotch chips, dark chocolate chips or peanut butter chips (or any combination). 
  5. Pan sizes: Use an 8 x 8 inch pan (20 x 20 cm) for thicker squares or a 9 x 13 inch (23 x 33cm) pan for thinner squares (or to double recipe). In between sizes like 11x7 or 9x9 or 10x10 inch are fine too.
  6. Stove top method: In a large pot or dutch oven, melt butter and marshmallows over medium low heat (4/10), stirring regularly. It will take about 5-8 minutes for marshmallows to melt and 3-4 minutes for mini marshmallows. Stir in vanilla if using. Add rice cereal, stirring to combine well. Fold into the prepared pan. Pat down lightly to even it out (use wet hands).
  7. Make ahead and storage
      • Store in in an airtight container or ziploc bag on an even layer or with parchment paper or wax paper in between layers to prevent sticking.
      • Store: 
        • at room temperature for 4-5 days
        • in the fridge for a week or
        • in the freezer for up to 3 months.
      • Bring refrigerated or frozen treats to room temperature before serving. If you forget, put them in the microwave for 30 seconds or so.
     
    Nutrition values are estimates for one square (of 30) and do not include optional crushed peanuts or sea salt. 
    Calories: 132kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 63mg | Potassium: 57mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 357IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 2mg