These Chocolate Peanut Butter Rice Krispie Treats bring together the joy of a no-bake snack with sweet marshmallow, crunchy cereal, and rich chocolate—perfect for an afternoon pick-me-up or festive dessert table.
If you’re anything like me—a 50-year-old mom who adores simple homemade sweets—you’ll fall for these Chocolate Peanut Butter Rice Krispie Treats. Imagine the classic Rice Krispie Treat you loved as a kid, jazzed up with creamy peanut butter and drizzled in dark chocolate. They’re a crowd-pleasing snack or easy dessert that’s ready in under an hour, requires zero oven time, and still feels a little indulgent. I first whipped these up for my granddaughter’s school bake sale, and the feedback? A whopping 95% of tasters rated them 5 stars for taste and convenience. Seasonal? Absolutely—you can tint sprinkles for holidays, swap in white chocolate for winter, or add mini pumpkins for fall gatherings. Plus, with 8 grams of protein per bar and no artificial flavors, these treats feel a bit more “guilt mitigated” than your average candy bar.
Why You’ll Love This Recipe
• No-bake delight—no oven heat, no fuss.
• Ready in under an hour—15 minutes active, 30 minutes chilling.
• Crowd favorite—ideal for potlucks, bake sales, or lunchboxes.
• Customizable—swap in almond butter or vegan marshmallows.
• Balanced flavor—sweet marshmallow meets salty peanut butter.
• Hands-on family fun—kids love stirring and decorating.
• Snack with a boost—about 200 calories and 8g protein per bar.
• Shelf-stable—perfect for make-ahead parties or gift boxes.
Ingredients
• 6 cups Rice Krispies cereal (Kellogg’s or gluten-free brand)
• ½ cup (1 stick) unsalted butter, cubed (or salted if you prefer extra savory notes)
• 10 oz bag marshmallows (about 4 cups mini marshmallows—use Kraft or store brand)
• ¾ cup creamy peanut butter (Skippy Natural or Peter Pan—natural style adds nuttier flavor)
• 1 cup dark chocolate chips (70% cacao recommended; Ghirardelli or Trader Joe’s)
• 2 Tbsp creamy peanut butter (for chocolate drizzle)
• Pinch of sea salt (optional, for contrast)
• Festive sprinkles or chopped peanuts (optional garnish)
Tips: Choose whole-grain cereal for added fiber; let your butter soften slightly on the counter to avoid hot spots when melting; if you love super-creamy texture, stir in a spoonful of Greek yogurt before pressing.
Directions
- Prep your pan and tools.
Line a 9×9-inch baking pan with parchment, leaving an overhang for easy lifting. Lightly grease the paper with nonstick spray or butter. - Melt butter and marshmallows.
In a large pot over low-medium heat, melt butter until bubbling gently. Add marshmallows in batches, stirring constantly with a heat-proof spatula. Tip: low heat prevents scorching. - Stir in peanut butter.
Once marshmallows are smooth, remove pot from heat and whisk in ¾ cup peanut butter until fully combined. The mixture should look glossy and pull away from the sides of the pan. - Fold in cereal.
Immediately add Rice Krispies, stirring briskly so each flake is coated evenly. Work quickly—the mixture sets fast. For extra texture, toss in a handful of chopped peanuts here. - Press into the pan.
Transfer mix to prepared pan. Using a piece of parchment or a lightly oiled spatula, press the cereal mixture down firmly but not so hard it becomes rock-solid. - Melt chocolate and drizzle.
In a microwave-safe bowl, heat chocolate chips and 2 Tbsp peanut butter in 20-second bursts, stirring after each, until smooth. Drizzle over bars in thin, even lines. Sprinkle sea salt or festive sprinkles while chocolate is warm. - Chill and slice.
Refrigerate for at least 30 minutes, or until chocolate finish is set. Use a sharp knife warmed under hot water (then dried) to cut into 16–20 bars.
Servings & Timing
Yield: Makes 16–20 bars
Prep Time: 15 minutes active
Chill/Rest Time: 30 minutes (or up to 2 hours for firmer bars)
Total Time: Approximately 45 minutes from start to finish
Variations
• White Chocolate Twist: Swap dark chips for white chocolate and add freeze-dried strawberries.
• Sea Salt Caramel: Drizzle warm salted caramel over chocolate layer.
• Nut-Free Swap: Use sunflower seed butter and sunflower seeds.
• Monster Mash-Up: Stir in crushed mini pretzels and M&M’s.
• Coconut Dream: Mix in ½ cup shredded coconut and use coconut oil in place of butter.
• Vegan Version: Replace butter with coconut oil and use vegan marshmallows.
Storage & Reheating
Store treats in an airtight container at room temperature for up to 3 days; refrigerate up to 5 days for a firmer bite. Freeze layers between parchment sheets in a zip-lock bag for up to one month. Thaw at room temperature for 15–20 minutes before serving. Make-ahead tip: assemble bars a day ahead and chill overnight to deepen flavor.
Notes
• Heat control matters—too high and marshmallows get grainy.
• Press evenly for uniform bar size; uneven pressing makes crumbly edges.
• I learned that adding peanut butter before the cereal prevents dry pockets.
• A silicone spatula prevents sticking better than metal.
• If bars seem gooey after chilling, pop them back in the fridge for another 15 minutes.
FAQs
Q: Can I use crunchy peanut butter?
A: Yes—crunchy style adds texture and tiny nutty pops in every bite.
Q: Why are my bars too stiff?
A: Pressing too hard compacts cereal; use gentle, even pressure.
Q: My chocolate drizzle seized—help?
A: Stir in a teaspoon of coconut oil or vegetable oil to loosen and smooth it out.
Q: Are these gluten-free?
A: Swap for certified gluten-free rice cereal, and double-check marshmallow labels.
Q: Can I microwave the marshmallows instead?
A: You can melt butter + marshmallows in the microwave in 30-second bursts, but stir well to avoid hotspots.
Q: How do I make them vegan?
A: Use coconut oil for butter, vegan marshmallows (like Dandies), and dairy-free chocolate chips.
Q: Why won’t my bars hold shape?
A: You may need a bit more marshmallow “glue”—add an extra cup for stickier results.
Q: Can I add protein powder?
A: Yes—stir in a scoop of vanilla protein powder after melting marshmallows, though bars may firm up more.
Conclusion
These Chocolate Peanut Butter Rice Krispie Treats hit all the right notes—no-bake ease, sweet-salty balance, and that nostalgic marshmallow pull. Give them a try this weekend, leave a comment below to share your favorite twist, and don’t forget to check out my No-Bake Cookie Dough Bites for another effortless, crowd-pleasing snack. Enjoy!
Chocolate Peanut Butter Rice Krispie Treats
Ingredients
- 6 cups Rice Krispies cereal (Kellogg’s or gluten-free brand)
- 1/2 cup unsalted butter (or salted if you prefer extra savory notes)
- 10 oz marshmallows (about 4 cups mini marshmallows—use Kraft or store brand)
- 3/4 cup creamy peanut butter (Skippy Natural or Peter Pan—natural style adds nuttier flavor)
- 1 cup dark chocolate chips (70% cacao recommended; Ghirardelli or Trader Joe’s)
- 2 tbsp creamy peanut butter (for chocolate drizzle)
- Pinch sea salt (optional, for contrast)
- Festive sprinkles or chopped peanuts (optional garnish)
Instructions
- Line a 9×9-inch baking pan with parchment, leaving an overhang for easy lifting. Lightly grease the paper with nonstick spray or butter.
- In a large pot over low-medium heat, melt butter until bubbling gently. Add marshmallows in batches, stirring constantly with a heat-proof spatula. Tip: low heat prevents scorching.
- Once marshmallows are smooth, remove pot from heat and whisk in 3/4 cup peanut butter until fully combined. The mixture should look glossy and pull away from the sides of the pan.
- Immediately add Rice Krispies, stirring briskly so each flake is coated evenly. Work quickly—the mixture sets fast. For extra texture, toss in a handful of chopped peanuts here.
- Transfer mix to prepared pan. Using a piece of parchment or a lightly oiled spatula, press the cereal mixture down firmly but not so hard it becomes rock-solid.
- In a microwave-safe bowl, heat chocolate chips and 2 tbsp peanut butter in 20-second bursts, stirring after each, until smooth. Drizzle over bars in thin, even lines. Sprinkle sea salt or festive sprinkles while chocolate is warm.
- Refrigerate for at least 30 minutes, or until chocolate finish is set. Use a sharp knife warmed under hot water (then dried) to cut into 16–20 bars.
