Peanut Butter Rice Krispie Treats are gooey, chewy and perfect twist on the classic Rice Krispies. Made with marshmallows, peanut butter, and a thick layer of chocolate on top!
If you love easy recipes & peanut butter – then these peanut butter Rice Krispie treats are just the thing for you. It’s an easy, no-bake recipe that you can whip up in no time. And when there’s peanut butter & chocolate involved, you really can’t go wrong.
As a child, I absolutely loved Rice Krispie treats. Sometimes if I was lucky my Mom would make them for us after school and they’d still be warm, not quite set and all gooey by the time we got home. When I was in university, I made them in the microwave. I’d have a ball of sticky, crunchy, marshmallow deliciousness ready in 2 minutes. And it was the perfect comfort food for late-night study sessions.
Peanut Butter Rice Krispie Treats
These peanut butter Rice Krispies are chewy, peanut buttery, and ridiculously delicious with a layer of chocolate on top.
For ingredients, you’ll need:
- ¼ cup unsalted butter
- 1 10-oz bag mini marshmallows or 5 cups
- ½ cup peanut butter
- 6 cups Rice Krispie cereal (or whatever generic brand works too)
I prefer using mini marshmallows because they melt more easily – but if you only have large ones, 1 cup of mini marshmallows is equal to 8 large ones (so you’d need 40 total for the recipe). To use marshmallow cream, one 7 oz jar is equal to 1 ½ cups mini marshmallows.
Pro Tip: For extra gooey Rice Krispie Treats – only use 5 ½ cups Rice Krispies in this recipe.
I typically make these on the stovetop. But you can also use your microwave to melt together the butter, peanut butter and marshmallows.
To make peanut butter Rice Krispie treats in the microwave, here’s how:
- Add the butter and marshmallows to a large heat-proof bowl.
- Microwave for 1-minute intervals on medium power, stirring between each until they are both melted.
- Stir in the peanut butter.
- Then stir in the Rice Krispies.
- Press into the pan & allow to harden.
Then a layer of delicious chocolate goes on top. It’s optional – but I don’t think you’ll get any complaints if you add the chocolate 🙂 N
Tips, Tricks & Common Questions
Can I use natural peanut butter? I don’t recommend it because the peanut butter can end up separating and then the bars won’t warden.
Can I use chunky peanut butter? Definitely – but I recommend using ¾ cups instead. I personally prefer the texture without the peanuts, but it’s up to you.
Can I freeze them? Absolutely. Place them in an airtight container with wax paper in between each layer of squares. Freeze for up to 2 months, then thaw in the fridge before bringing to room temperature and serving.
Mine got too hard – what happened? If your rice krispie treats get too hard – that often means that the marshmallows started to burn. Next time, turn the burner to a lower heat setting and very slowly melt everything together. You can also try adding in a little less cereal – try 5 ¾ cups. If I end up with a batch that is too crunchy – I often warm them up for about 15 seconds in the microwave before enjoying.
My rice krispies didn’t stick together – what happened? Next time, try packing them down more firmly into the pan. Or if your kitchen is quite hot, you can let them firm up in the fridge.
Do not store Rice Krispie Treats in the fridge – they will get too hard!
If you love peanut butter no-bake treats, try these other favorites:
Peanut Butter Rice Krispie Treats
Ingredients
- ¼ cup unsalted butter
- 1 10 oz bag mini marshmallows about 5 cups
- ½ cup peanut butter
- 6 cups Rice Krispie cereal*
- 8 oz chocolate chips about 1 ⅓ cups
- 2 teaspoons vegetable oil
Instructions
- Lightly grease a 9x13 inch pan with butter or non-stick cooking spray.
- In a large saucepan melt the butter, mini marshmallows and peanut butter together over low heat while stirring gently.
- Once melted, remove from the heat and stir in the Rice Krispies.
- Press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands).
- Add the chocolate chips (or chopped chocolate) to a medium-sized heatproof bowl. Microwave for 45-second intervals on medium power (not high or standard), stirring in between each burst.
- Once almost melted, stir until smooth and stir in the vegetable oil.
- Pour the chocolate over the top of the bars and let harden at room temperature (about 2 hours).
- Cut into squares and store in an airtight container at room temperature.
Notes
Nutrition
Adapted from Kellogg’s
I make these for my dairy-and-peanut-allergic son by substituting vegan butter, sunbutter instead of peanut butter, and vegan chocolate chips – they’re so delicious! He loves them and requests them frequently. Thanks for the recipe!
You did not mention what size pan to use.
Hi Molly,
You’ll use a 9×13 inch pan for the recipe.
Perfect instructions. Tasty. Will be fun for anybody already into rice krispie treats. However, the chocolate will not be thick.
Use shortening instead of vegetable oil, same amount. It works better
This was a nice easy recipe to make, plus I was looking for a peanut butter Rice Krispie treat recipe to begin with. I did change mine up ever so slightly. After the Rice krispie treats were made I created a layer of peanut butter and powdered sugar which I spread down before I poured the chocolate. I used more chocolate than the recipe called for and sprinkled some flaked sea salt over it. Wonderful! Thanks!
Can I use marshmallow cream, instead of marshmallows.?
Has anybody used margarine instead of butter?
Margarine for this recipe would be fine
8 oz of chocolate chips wasn’t enough. I needed 12 oz of chocolate chips to cover completely. Otherwise, yummy!
Thank you for reporting back!