Peanut Butter Chocolate Rice Krispie Treats
Indulge in the ultimate no-bake dessert with these irresistible Peanut Butter Chocolate Rice Krispie Treats! Combining the gooey sweetness of marshmallows with the nutty richness of peanut butter and a luscious layer of melted chocolate, this recipe elevates the classic crispy rice cereal bars to a decadent new level. Ready in just 20 minutes and perfect for any occasion, these treats strike the perfect balance between crunchy, creamy, and chewy textures. Topped with a silky peanut butter-chocolate glaze, they’re sure to satisfy any sweet tooth. Whether you’re making these for a party, a lunchbox surprise, or a simple dessert craving, these squares are easy to prepare and guaranteed to impress. Store them at room temperature or chilled for a quick and delicious snack anytime!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 10 cups mini marshmallows
- 1 cup peanut butter
- 1.5 teaspoons vanilla extract
- 6 cups crispy rice cereal
- 1.5 cups semi-sweet chocolate chips
- 3 tablespoons peanut butter (for topping)
Instructions
Grease a 9x13-inch baking dish with non-stick spray or line it with parchment paper, leaving some overhang for easy removal.
In a large pot, melt the unsalted butter over low heat. Once melted, add the mini marshmallows and stir until fully melted and smooth.
Remove the pot from heat and quickly mix in the peanut butter until well combined. Stir in the vanilla extract.
Gently fold in the crispy rice cereal, ensuring all pieces are evenly coated with the marshmallow-peanut butter mixture.
Transfer the mixture into the prepared baking dish. Use a spatula or lightly greased hands to press the mixture evenly into the pan. Do not press too hard to keep the treats light and chewy.
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-30 second intervals, stirring in between, until smooth. Add the 3 tablespoons of peanut butter to the melted chocolate and mix until fully incorporated.
Evenly pour and spread the chocolate-peanut butter topping over the rice krispie layer. Smooth it with a spatula for an even coating.
Let the treats cool at room temperature for about 1 hour, or place them in the refrigerator for quicker setting.
Once the chocolate is set, use the parchment overhang (if used) to lift the treats out of the pan. Cut into 12 squares or the desired portion size.
Serve and enjoy! Store leftovers in an airtight container at room temperature or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 423 mg | 18% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 44.7 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 14 mg | 1% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 198 mg | 4% | |
*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.
