Chocolate Peanut Butter Krispies
Indulge your sweet tooth with these irresistible Chocolate Peanut Butter Krispies—a no-bake dessert bar that’s as easy to make as it is to devour! This elevated twist on classic rice krispie treats combines smooth, creamy peanut butter with gooey marshmallows and crispy rice cereal for a perfectly chewy, crunchy base. Topped with a luscious layer of melted semi-sweet chocolate and a sprinkle of sea salt (for that perfect sweet-and-salty balance), these bars are ready in just 20 minutes of hands-on time. Perfect for school lunches, potlucks, or late-night snacking, these treats require minimal effort but deliver maximum flavor. Store them in the fridge for a cool, chocolaty bite anytime!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 4 cups Mini marshmallows
- 1 cup Creamy peanut butter
- 6 cups Crispy rice cereal
- 1.5 cups Semi-sweet chocolate chips
- 0.5 teaspoon Sea salt (optional, for garnish)
Instructions
Line a 9x13-inch baking dish with parchment paper, leaving some overhang on the sides for easy lifting. Lightly grease the parchment paper with cooking spray or butter.
In a large pot, melt the unsalted butter over medium-low heat. Once melted, add the mini marshmallows to the pot.
Stir continuously until the marshmallows are completely melted and smooth. Reduce the heat to low and stir in the creamy peanut butter until fully combined.
Remove the pot from the heat and gently fold in the crispy rice cereal. Stir until all the cereal is evenly coated with the marshmallow and peanut butter mixture.
Pour the mixture into the prepared baking dish. Using a greased spatula or your hands (lightly buttered), press the mixture firmly and evenly into the pan.
In a microwave-safe bowl, add the semi-sweet chocolate chips. Microwave in 20-second intervals, stirring each time, until the chocolate is completely melted and smooth.
Spread the melted chocolate evenly over the peanut butter krispy layer in the baking dish. Use a spatula to create a smooth, even surface.
Optional: Sprinkle a pinch of sea salt over the melted chocolate for a sweet and salty flavor combination.
Allow the bars to set at room temperature for 1-2 hours, or place them in the refrigerator for 30-45 minutes until the chocolate is firm.
Once set, use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and slice into 16 squares or bars.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
6845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.5 g | 316% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 6866 mg | 299% | |
| Total Carbohydrate | 1101.9 g | 401% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 382.2 g | ||
| Protein | 124.7 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 97.0 mg | 539% | |
| Potassium | 2214 mg | 47% | |
*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.
