Peanut Butter Rice Krispie Treats are gooey, chewy, and a delicious twist on the classic Rice Krispies. They combine marshmallows and peanut butter with a thick layer of chocolate on top.
If you love simple recipes and peanut butter, these no-bake Peanut Butter Rice Krispie Treats are for you. They come together quickly, and the combination of peanut butter and chocolate is always a hit.
As a kid I loved warm Rice Krispie treats straight from the pan—soft, gooey, and a little sticky. In university I made them in the microwave for late-night study sessions: a sticky, crunchy marshmallow ball in just a couple of minutes. This version adds peanut butter and a chocolate topping for an indulgent update.
Peanut Butter Rice Krispie Treats
These bars are chewy, peanut-buttery, and finished with a smooth chocolate layer.
Ingredients
- 1/4 cup unsalted butter
- 1 (10-oz) bag mini marshmallows (about 5 cups)
- 1/2 cup peanut butter
- 6 cups Rice Krispie cereal (or your preferred puffed rice cereal)
- 8 oz chocolate chips (about 1 1/3 cups)
- 2 teaspoons vegetable oil
I prefer mini marshmallows because they melt more evenly. If you only have large marshmallows: 1 cup of mini marshmallows equals 8 large ones (so use about 40 large marshmallows). If using marshmallow creme, one 7 oz jar equals roughly 1 1/2 cups mini marshmallows.
Pro tip: For extra gooey bars, use 5 1/2 cups of cereal instead of 6 cups.
You can melt the marshmallows, butter, and peanut butter either on the stovetop or in the microwave.
Microwave method
- Combine the butter and marshmallows in a large heatproof bowl.
- Microwave at medium power in 1-minute intervals, stirring between each until melted.
- Stir in the peanut butter until smooth.
- Fold in the Rice Krispies until evenly coated.
- Press the mixture into a greased 9×13-inch pan and allow to set slightly before adding the chocolate.
A chocolate layer on top is optional but highly recommended. Melt chocolate chips (or chopped chocolate) in a heatproof bowl, microwaving in 45-second bursts on medium power and stirring between each until nearly melted. Stir in the vegetable oil, then smooth the chocolate over the pressed bars. Let the chocolate harden at room temperature, about 2 hours, before slicing.
Tips, Tricks & Common Questions
Can I use natural peanut butter? I don’t recommend natural peanut butter because the oils can separate and make the bars greasy or less stable.
Can I use chunky peanut butter? Yes. If you prefer chunks, try using 3/4 cup chunky peanut butter for better balance. The texture will be different but still tasty.
Can I freeze them? Yes. Arrange squares in an airtight container with wax paper between layers and freeze up to 2 months. Thaw in the fridge and then bring to room temperature before serving.
Why did my bars get too hard? If they are overly hard, the marshmallows may have scorched or been overheated. Melt more gently over lower heat next time, and consider reducing the cereal to 5 3/4 or 5 1/2 cups for a softer result. If a batch is too firm, warm a square briefly (10–15 seconds) in the microwave to soften.
Why didn’t my bars stick together? Press the mixture firmly into the pan while still warm. If your kitchen is hot, chill the pan briefly to help set the bars. Also avoid using overly dry cereal or insufficient marshmallow mixture.
Storage: Store at room temperature in an airtight container for up to 3 days. Do not refrigerate—refrigeration will make the bars too hard.
If you enjoy no-bake peanut butter treats, try other similar recipes or variations using the same basic technique.
Peanut Butter Rice Krispie Treats
Ingredients
- 1/4 cup unsalted butter
- 1 (10 oz) bag mini marshmallows (about 5 cups)
- 1/2 cup peanut butter
- 6 cups Rice Krispie cereal
- 8 oz chocolate chips (about 1 1/3 cups)
- 2 teaspoons vegetable oil
Instructions
- Lightly grease a 9×13-inch pan with butter or nonstick spray.
- In a large saucepan over low heat, melt the butter, mini marshmallows, and peanut butter together, stirring gently until smooth.
- Remove from heat and stir in the Rice Krispies until evenly coated.
- Press the mixture firmly into the prepared pan. Lightly spray your hands with nonstick spray to prevent sticking.
- Place chocolate chips in a medium heatproof bowl and microwave at medium power in 45-second intervals, stirring between bursts, until nearly melted. Stir until smooth and add the vegetable oil.
- Pour the melted chocolate over the bars and let them harden at room temperature for about 2 hours.
- Cut into squares and store in an airtight container at room temperature for up to 3 days.
Notes
For softer, gooier bars, use 5 1/2 cups Rice Krispies. Store in an airtight container at room temperature; avoid refrigeration.
Nutrition
Per serving (approx.): Calories 168, Carbohydrates 18 g, Protein 3 g, Fat 10 g, Saturated Fat 5 g, Sodium 91 mg, Sugar 9 g.
Adapted from Kellogg’s recipe.