Made for sharing, these Peanut Butter-Chocolate Rice Krispies Treats, filled with loads of peanut butter and chocolate, are a perfect no-bake snack!
Peanut Butter-Chocolate Rice Krispies Treats: An origin story
First we start with a crazy confession: I had my first Rice Krispie treat about 2 years ago. The way I grew up, rice was rice and Rice Krispies cereal was cereal. Rice Krispies treats simply weren’t a thing in our household. Then, one fateful day years later, a friend “forced” me to try one. It was transformative. I wondered where they had been all my life. My brain could hardly comprehend this Mona Lisa of snacks. This crunchy, sticky block of “rice” was revelatory. So, of course, I decided I had to make it even better. My version of the iconic Rice Krispie treat answers The Boy’s constant question “Where’s the peanut butter?” It’s inside and on top of these Peanut Butter-Chocolate Rice Krispie Treats. Relax, bud.
Ingredients in Peanut Butter-Chocolate Rice Krispies Treats
- Unsalted butter Whether it’s cooking or baking, I rarely use salted butter. Every brand of salted butter has its own degree of salinity, so to avoid over or under seasoning anything, I default to unsalted butter, and add my own salt. And yes, sweet treats need salt too. It cuts through all the sweetness and brings out the flavors within.
- Marshmallows I use the mini marshmallow, because I find they melt better.
- Peanut Butter This is not the place for chunky peanut butter, even though it’s a superior peanut product to creamy 😏 We are looking to have the peanut butter fully incorporate into the marshmallow, as though they were meant to be together 💞
- Salt and vanilla They come to the game to just enhance the flavors that are already here. If you ever tasted a sweet treat without vanilla and/or salt and then tasted the same treat with them, you’d definitely notice the difference.
- Rice Krispies I have heard stories that you can use any cereal in these marshmallowy treats (check out my friend Kim’s Lucky Charms Treats), but I’m just getting used to the idea of the Rice Krispies variety. Give me a minute.
- Chocolate Chips This recipe calls for one cup of chocolate chips of your choice. You might like milk chocolate. Sometimes I’m in a dark chocolate mood. Feel the chocolate vibe and make your choice.
- Peanut butter chips We also use one cup of peanut butter chips. If you can’t find them, you can use another chip, like butterscotch (yum!), or just use another cup of chocolate chips. Oh no, please don’t give me more chocolate, said no one ever.
Let’s make Peanut Butter-Chocolate Rice Krispies Treats
- Prep Your pan Line a 13X9 pan with parchment or foil
- Make the treat layer This is so simple. Just melt and whisk your butter, marshmallows, and peanut butter together into a smooth mixture, add your Rice Krispies and stir thoroughly to coat, then press into your lined pan. It’s that easy!
- Cover in peanut buttery chocolate Either in a microwave, in 30 second bursts, or over a double boiler, melt your chocolate and peanut butter chips together. Stir until fully combined and smooth. Spread over the top of your cereal layer and swirl the top, if you’re feeling fancy.
- Cool and serve Allow to cool at room temperature for at least two hours, to fully set the chocolate and the treat layers, then slice with a very sharp knife and serve up! Cut into really teensy pieces so you can pretend you’re a giant dinosaur. Aaarhhh 🦖
Need more Rice Krispies? Try these treats:
MAKING THIS RECIPE?
Tag @cooksleepread on Instagram using the hashtag #cooksleepread, so I can see how it turned out and be sure to leave a rating below! ❤️
Peanut Butter-Chocolate Rice Krispies Treats
For the “Treats”
- 1/4 cup unsalted butter 57 g
- 10 oz mini marshmallows 283 g
- 3/4 cup creamy peanut butter 180 g
- 1 pinch kosher salt
- 1/2 tsp vanilla extract
- 5 cups Rice Krispies cereal 145 g
Ooh, That Topping
- 1 cup chocolate chips 170 g
- 1 cup peanut butter chips 170 g
- Flaky sea salt for the top (optional)
- Line a 13×9” pan with parchment paper or foil, leaving some to hang over the edges to help remove the treats from the pan later. Spray with nonstick spray and set aside. Pour your cereal into a large bowl and set this aside too.
- In large pot, melt butter over low heat. Add marshmallows and stir until completely melted. Add in the peanut butter and continue stirring until the mixture is smooth. Remove from heat and stir in vanilla extract and salt.
- Pour the mixture over the cereal and stir until completely coated. Plop this into your prepared pan and, using buttered hands, pack into the pan. If you don’t like getting your hands messy, spray the bottom of a measuring cup (or whatever you got) with nonstick spray and use it to press the cereal mix into the pan. Don’t forget the corners!
- In a microwave, in 30 second bursts, or over a double boiler, melt the chocolate and peanut butter chips. Spread over the cereal mixture with an offset spatula. Make pretty swirly designs if you want. Sprinkle with flaky sea salt if you are so inclined. I was.
- Allow to cool on the counter for at least 2 hours, or until chocolate is fully set. With a sharp knife, cut into pieces and share with your friends and loved ones. If you want.