Peanut Butter and Chocolate Rice Krispie Treats Recipe
Introduction
Peanut Butter and Chocolate Rice Krispie Treats are a delicious twist on the classic crispy treat. Combining creamy peanut butter, sweet marshmallows, and rich chocolate, these bars are perfect for an easy dessert that delights both kids and adults alike.
Ingredients
- 6 tbsp butter (divided)
- 10 cups miniature marshmallows
- 6 cups Rice Krispies cereal
- 2/3 cup creamy peanut butter
- 1 tsp vanilla extract
- 8 oz mini peanut butter cups (package)
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup creamy peanut butter (for topping)
Instructions
- Step 1: Line a 9×9-inch or 9×13-inch pan with foil, leaving an overhang on the edges to create handles. Grease the foil with 1 tablespoon of butter.
- Step 2: In a large pot, melt the remaining 5 tablespoons of butter over medium-low heat. Add the miniature marshmallows and stir continuously until they are almost completely melted. Remove from heat.
- Step 3: Stir in 2/3 cup of peanut butter and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
- Step 4: Fold in the Rice Krispies cereal until evenly coated with the marshmallow mixture. Gently mix in the mini peanut butter cups.
- Step 5: Pour the mixture into the prepared pan. Press it gently into an even layer, taking care not to compact it too tightly.
- Step 6: In a microwave-safe bowl, combine the chocolate chips and 3/4 cup of peanut butter. Microwave in 20-30 second intervals, stirring after each, until smooth and fully melted.
- Step 7: Pour the melted chocolate mixture over the Rice Krispie layer. Spread it evenly using a spatula.
- Step 8: Let the treats cool to room temperature or place in the refrigerator until the chocolate topping is firm. Use the foil handles to lift the block from the pan. Cut into squares and serve.
Tips & Variations
- For extra crunch, toast the Rice Krispies cereal lightly before mixing.
- Substitute dark chocolate chips for a richer flavor in the topping.
- Add a pinch of sea salt on top of the chocolate before it sets for a sweet-salty contrast.
- Use white chocolate chips combined with peanut butter for a different twist on the topping.
Storage
Store the treats in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to a week. Reheat briefly in the microwave if you prefer a softer texture before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter for this recipe?
Yes, natural peanut butter works, but it may make the mixture slightly less sticky and a bit softer. Stir well before measuring to ensure even consistency.
How do I prevent the chocolate topping from cracking?
Let the chocolate cool and set at room temperature rather than in the fridge for a smoother finish. If refrigerated, allow the treats to come to room temperature before cutting to avoid cracking.
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Peanut Butter and Chocolate Rice Krispie Treats Recipe
- Total Time: 25 minutes
- Yield: 16 servings 1x
Description
Delicious Peanut Butter and Chocolate Rice Krispie Treats feature a perfect blend of gooey marshmallow, crunchy cereal, and rich peanut butter cups, topped with a luscious peanut butter chocolate layer. These no-bake bars are a perfect sweet treat for any occasion, combining classic flavors with a fun, crispy texture.
Ingredients
Base Layer
- 6 tbsp butter (divided)
- 10 cups miniature marshmallows
- 6 cups Rice Krispies cereal
- 2/3 cup creamy peanut butter
- 1 tsp vanilla extract
- 8 oz mini peanut butter cups (package)
Chocolate Topping
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup creamy peanut butter (for topping)
Instructions
- Prepare the Pan: Line a 9×9-inch or 9×13-inch pan with foil, leaving an overhang on the edges to create handles for easy removal. Grease the foil with 1 tablespoon of butter to prevent sticking.
- Melt the Butter and Marshmallows: In a large pot over medium-low heat, melt the remaining 5 tablespoons of butter. Add the miniature marshmallows and stir continuously until almost completely melted and smooth. Remove from heat promptly to avoid burning.
- Mix Peanut Butter and Vanilla: Stir in 2/3 cup creamy peanut butter and 1 teaspoon vanilla extract into the melted marshmallow mixture until fully combined and smooth.
- Add Rice Krispies and Peanut Butter Cups: Fold in the 6 cups of Rice Krispies cereal ensuring even coating by the marshmallow mixture. Gently mix in the mini peanut butter cups so they are evenly distributed without crushing them.
- Transfer to the Pan: Pour the mixture into the prepared pan. Using a spatula or buttered hands, press the mixture gently into an even layer, being careful not to press too hard as you want to keep the treats light and crispy.
- Prepare the Chocolate Topping: In a microwave-safe bowl, combine 1 1/2 cups semi-sweet chocolate chips and 3/4 cup creamy peanut butter. Microwave in 20-30 second intervals, stirring thoroughly after each, until the mixture is smooth and fully melted.
- Spread the Chocolate: Pour the melted chocolate and peanut butter mixture evenly over the Rice Krispie layer. Use a spatula to spread it smoothly over the top.
- Set and Cut: Allow the treats to cool at room temperature or place in the refrigerator until the chocolate topping is firm. Use the foil overhang to lift the dessert out of the pan easily. Cut into squares and serve.
Notes
- Use fresh marshmallows for best melting results.
- Add-ins like chopped nuts or other candies can be mixed in for variety.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- To make cutting easier, let the treats cool completely or chill before slicing.
- For a nut-free version, omit peanut butter and peanut butter cups and substitute with sunflower seed butter and appropriate candy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Rice Krispie Treats, Peanut Butter, Chocolate, No Bake Dessert, Peanut Butter Cups, Marshmallow Treats
