The best thick, chewy Rice Krispie treats with a peanut butter twist! Creamy peanut butter is folded into the marshmallow mixture and poured over Rice Krispies and optional peanut butter chips, then finished with a smooth chocolate-peanut butter topping for an extra-special no-bake treat.
Rice Krispie Treats are delicious on their own, but adding peanut butter turns them into something unforgettable.
This recipe stirs a generous scoop of peanut butter into melted butter and marshmallows, tosses that mixture with Rice Krispies and peanut butter chips, then smooths a rich chocolate-peanut butter layer on top.
Simple to make and impossible to resist, these no-bake bars are perfect for parties, snacks, or an indulgent treat at home.
How to make Peanut Butter Rice Krispie Treats with Chocolate:
Ingredients:
- 6 cups Original Rice Krispies cereal
- 1/2 cup peanut butter chips (optional)
- 5 1/2 cups mini marshmallows
- 5 tablespoons unsalted butter
- 1 cup creamy or crunchy peanut butter
For the chocolate peanut butter topping
- 1 1/4 cups semi-sweet chocolate chips
- 1/4 cup creamy peanut butter
Instructions:
Spray an 8 x 8″ baking dish with cooking spray and set aside.
In a large bowl, combine the Rice Krispies and peanut butter chips if using, and set aside.
In a 2-quart saucepan over medium-low heat, melt the butter, marshmallows, and 1 cup peanut butter, stirring constantly until completely smooth.
Once smooth, remove from heat and immediately pour the marshmallow-peanut butter mixture over the cereal. Using a rubber spatula, quickly fold until the cereal is evenly coated and no marshmallow pools remain.
Transfer the mixture to the prepared baking dish and press it tightly and evenly using a sheet of plastic wrap to avoid sticking.
Set the pan aside while you prepare the topping.
To make the chocolate-peanut butter topping, place the chocolate chips and 1/4 cup peanut butter in a heat-safe bowl. Melt together in 30-second microwave bursts, stirring between each, or melt over a pan of barely simmering water. Stir until the mixture is completely smooth.
Pour and spread the chocolate mixture over the pressed Rice Krispie layer with an offset spatula or spoon, forming an even coating.
Allow the bars to set—either refrigerate for 1–2 hours or leave at room temperature for several hours until firm.
When set, run a knife around the edges of the pan and cut into 12 bars. Store in an airtight container at room temperature for 3–4 days.
What can I use instead of butter?
Coconut oil works well as a butter substitute and pairs nicely with peanut butter. Margarine can also work; if using margarine, choose the stick variety rather than the tub for better results.
Keeping your Rice Krispie treats soft and chewy
- Use plenty of marshmallows. The box recipe can be sparse—5 1/2 cups gives a much chewier texture.
- Add extra butter. The additional fat and moisture help the treats stay soft and keep the peanut butter from drying them out.
- Store airtight. Air dries these bars quickly, so keep them in a very airtight container, tightly wrapped in plastic, or individually wrapped for longer storage.
Variations
There are many ways to customize these bars:
- Chop peanut butter cups and fold them into the cereal mixture—freeze chunks first to avoid melting.
- Top with chopped peanuts, toffee, peanut butter cups, or Reese’s Pieces for extra texture.
- Swap the chocolate topping for melted peanut butter chips for maximum peanut butter flavor.
- Add frozen chocolate chips to the cereal mixture for extra chocolate pockets.
- Use Cocoa Krispies instead of Original for a chocolate-peanut butter mash-up.
- Press into a 13 x 9″ pan for thinner bars; double the topping to cover the larger surface.
Tips for success
- Grease the baking dish well or line it with parchment to prevent sticking.
- Work quickly when mixing—marshmallow sets fast. Have your bowl and pan ready before melting.
- Spray the spatula with cooking spray to reduce sticking while combining.
- Use plastic wrap to press the mixture into the pan for a neat, even finish.
- If you prefer sweeter bars, stir an extra cup of mini marshmallows (uncooked) or 1/2 cup peanut butter chips into the cereal before pressing.
- Loosen the edges with a knife before removing the bars from the pan for clean slices.
More cereal treat bar recipes
If you love no-bake cereal desserts, try other flavors like chocolate chip, holiday-themed Rice Krispie treats, or Golden Grahams S’mores bars for more creative variations.
Peanut Butter Rice Krispie Treats
The best thick and chewy Rice Krispie treats with a peanut butter twist and chocolate topping!
Ingredients
- 6 cups Original Rice Krispies cereal
- 1/2 cup peanut butter chips optional
- 5 1/2 cups mini marshmallows
- 5 tablespoons unsalted butter
- 1 cup creamy or crunchy peanut butter
For The Chocolate Peanut Butter Topping
- 1 1/4 cup semi-sweet chocolate chips
- 1/4 cup creamy peanut butter
Instructions
-
Spray an 8 x 8″ baking dish with cooking spray and set aside.
-
In a large bowl, add the Rice Krispies cereal and the peanut butter chips (if using). Set aside.
-
In a 2-quart saucepan, melt the butter, marshmallows, and peanut butter over medium-low heat, stirring constantly until smooth.
-
Remove from heat and immediately pour the marshmallow-peanut butter mixture over the cereal.
-
Quickly mix with a rubber spatula until the cereal is fully coated and no marshmallow pools remain.
-
Dump the mixture into the prepared dish and press tightly and evenly with plastic wrap.
-
Prepare the chocolate-peanut butter topping while the base rests.
-
Melt the chocolate chips and 1/4 cup peanut butter together until smooth, either in the microwave in 30-second intervals or over a simmering water bath.
-
Spread the melted chocolate mixture over the bars and smooth into an even layer.
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Let set in the fridge for 1–2 hours or at room temperature until firm.
-
Run a knife around the edges and cut into 12 bars. Store airtight at room temperature for 3–4 days.
Nutrition
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