Peanut Butter Rice Krispies Cake
Delightfully crunchy, perfectly sweet, and irresistibly gooey, this Peanut Butter Rice Krispies Cake is the ultimate no-bake treat for any occasion. Combining the classic snap of Rice Krispies cereal with the rich creaminess of peanut butter and a luscious chocolate ganache topping, this recipe takes a beloved childhood snack to sophisticated new heights. Ready in just 20 minutes with minimal effort, this cake features a chewy peanut butter-marshmallow base that’s smothered in velvety semi-sweet chocolate, and a sprinkle of sea salt (optional) adds a gourmet touch. Great for birthdays, potlucks, or simply satisfying a sweet tooth, this dessert is as easy as it is crowd-pleasing. Whether served in neat slices or fun-sized squares, this Peanut Butter Rice Krispies Cake is sure to be a hit!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 10 cups Mini marshmallows
- 1 cup Creamy peanut butter
- 1 teaspoon Vanilla extract
- 6 cups Rice Krispies cereal
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Heavy cream
- 0.25 teaspoon Sea salt (optional, for garnish)
Instructions
Grease a 9-inch springform pan or cake pan with a thin layer of butter or non-stick cooking spray. Set it aside.
In a large saucepan, melt the unsalted butter over medium heat.
Add the mini marshmallows to the melted butter, stirring constantly until they are completely melted and smooth.
Reduce the heat to low, then stir in the creamy peanut butter and vanilla extract until fully combined and smooth.
Remove the saucepan from heat and gently fold in the Rice Krispies cereal. Mix until the cereal is evenly coated with the peanut butter-marshmallow mixture.
Pour the mixture into the prepared pan. Using a spatula or lightly greased hands, press the mixture firmly and evenly into the pan to create a flat surface. Let it cool and set for about 30 minutes at room temperature.
Once the cake base has set, prepare the chocolate ganache topping. In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
Pour the melted chocolate ganache over the top of the set Rice Krispies cake, spreading it evenly with a spatula.
Optional: Sprinkle a pinch of sea salt over the top of the chocolate ganache for added flavor contrast.
Allow the ganache to set at room temperature for about 1 hour or refrigerate for faster setting.
Once fully set, remove the cake from the pan carefully. Slice into wedges or squares, and serve.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 450 mg | 20% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 40.6 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 14 mg | 1% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 183 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.
