Chocolate Covered Peanut Butter Krispies
Indulge in the perfect balance of crunch and creamy decadence with these Chocolate Covered Peanut Butter Krispies! This no-bake dessert combines crispy rice cereal, rich peanut butter, and a touch of powdered sugar to form a chewy, irresistible base, topped with a luscious layer of melted semi-sweet chocolate. Ready in just 20 minutes of active prep, this quick and easy treat is perfect for holidays, potlucks, or as an afternoon pick-me-up. The optional addition of coconut oil gives the chocolate topping a glossy finish, making these bite-sized squares as stunning as they are delicious. With only a handful of pantry staples and minimal effort, these bars are your go-to recipe for satisfying every peanut butter and chocolate craving.
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Recipe Information
Ingredients
- 4 cups crispy rice cereal
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter
- 1.5 cups powdered sugar
- 2 cups semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional)
Instructions
Prepare a 9x13-inch baking dish by lining it with parchment paper or lightly greasing it with cooking spray.
In a large microwave-safe bowl, combine the unsalted butter and creamy peanut butter. Microwave in 30-second increments, stirring between each, until the mixture is smooth and fully melted (about 1-2 minutes).
Stir the powdered sugar into the peanut butter mixture until fully combined, creating a thick and smooth consistency.
Gently fold the crispy rice cereal into the peanut butter mixture until the cereal is completely coated.
Press the peanut butter-cereal mixture evenly into the prepared baking dish using a spatula or your hands (lightly greased to prevent sticking).
In another microwave-safe bowl, melt the semi-sweet chocolate chips with the coconut oil (if using) in 30-second intervals, stirring between each, until the chocolate is smooth and glossy.
Pour the melted chocolate over the peanut butter-cereal layer and spread it evenly with a spatula.
Let the dish set at room temperature for about 30 minutes, then transfer it to the refrigerator for 1-2 hours, or until the chocolate is fully hardened.
Once set, remove the mixture from the baking dish using the parchment paper edges or by loosening the sides with a knife. Cut into 16 squares or smaller bite-sized pieces, if desired.
Serve and enjoy! Store leftover pieces in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
6223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.7 g | 346% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 4089 mg | 178% | |
| Total Carbohydrate | 922.2 g | 335% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 443.6 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 70.3 mg | 391% | |
| Potassium | 1977 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
