No Bake Peanut Butter Chocolate Rice Krispie Treats

These homemade Peanut Butter Chocolate Rice Krispie treats are a delicious twist on the classic! Every bite is packed with gooey peanut butter mixed right into the crispy, chewy base, then topped with a thick, dreamy layer of melted chocolate. They’re sweet, satisfying, and seriously hard to resist—perfect for parties, lunchbox treats, or a late-night snack when you need something a little extra!

My husband has a killer sweet tooth, and I’m always looking for new recipes to satisfy it. This recipe takes one of his all-time favorites (Rice Krispie Treats) and puts a peanut butter chocolatey twist on it that is to die for! I don’t know about you, but anything that has peanut butter and chocolate in it already has me drooling, but pair that with the gooey marshmallow goodness of a Rice Krispie Treat?! Immediately, yes.

My family loves these, and I love that they’re so easy to make and aren’t filled with all of those nasty ingredients found in the store-bought version. They’re perfect for packing lunches, after-dinner snacks, or those late-night munchies that we hide from our kids… don’t worry, I won’t tell 😉

Why I Love This Recipe

Who doesn’t love a no-bake, hassle free desert option? This recipe calls for minimal ingredients, most of which you probably already have on hand, and minimal prep, which is perfect for those busy weekdays! I love that I can prep these treats ahead of time and store in the fridge until I’m ready to serve, or snack. The best part? They’re budget friendly, and taste so much better than the store-bought version!

Ingredients

Marshmallows – You can’t have Rice Krispie Treats without marshmallows! Marshmallows are the binding agent in these treats, holding together the ingredients to form the bars. You can use any version of marshmallows, but I prefer the mini one’s as they melt easier.

Peanut Butter – Any version of nut butter will suffice in this recipe, but I prefer creamy peanut butter. If you want another touch of crunch, try adding crunchy peanut butter!

Rice Cereal – Any brand of Rice cereal will work in this recipe.

Vanilla Bean Paste – This is an optional ingredient, but I prefer adding vanilla bean paste rather than vanilla extract, as it has a much more intense flavor and thicker consistency. Being that this is a no-bake recipe, you don’t really want to add any more liquid than you need to.

Salted Butter – Salted butter helps to cut through the sweetness throughout the bar, however, you can replace with unsalted butter for a reduced sodium version of this recipe.

Chocolate Chips – I find that chocolate chips melt better in the microwave, give a thicker consistency, and hardens well.

Heavy Cream – I like adding heavy cream to the chocolate chips for a hint of creaminess, but it is optional.

Directions

Step 1: Line a 9×13″ deep dish casserole pan with parchment paper.

Step 2: In a large saucepan, melt butter on medium-low heat. Once melted fully, add Marshmallows, vanilla bean paste, and peanut butter and allow to cook on low heat, stirring constantly, until fully melted and combined.

Step 3: In a large bowl, add Rice Krispies Cereal and melted marshmallow mixture, and gently stir until well combined. It’s important to ensure that every piece of cereal is coated in the mixture.

Step 4: Transfer Rice Krispie mixture into parchment lined 9×13″ pan, and gently press to evenly distribute. Be very gentle with this step, if you press too hard then the treats will be stiff and very chewy.

Step 5: In a small, microwave safe bowl, add chocolate chips and heavy cream and heat in the microwave in 10 second intervals. Pay very close attention to the chocolate, as you don’t want it to seize. Stir to combine right as it is about to be melted.

Step 6: Spread chocolate mixture on top of the Rice Krispie treats, and transfer into the refrigerator to chill for roughly 4 hours.

Step 7: Once chilled, cut into 20 individual squares and serve!

Storage

These can be stored in the refrigerator for up to one week! I don’t recommend freezing, as it may change the marshmallow consistency.

Peanut Butter Chocolate Rice Krispie Treats

Recipe by Kempton's KitchenCourse: DesertCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

10

minutes

Cooking time

10

minutes

Chill Time

4

minutes

These homemade Rice Krispie treats are next-level—packed with gooey peanut butter goodness and topped with a smooth, chocolatey layer. Crunchy, chewy, and totally addictive!

Ingredients

• Rice Krispie Treats

• 1/2c Salted Butter

• 10.5oz Marshmallows (one bag)

• 1tsp Vanilla Bean Paste

• 1/2c Peanut Butter

• 9c Rice Krispies Cereal

• Topping

• 3c Chocolate Chips

• 1/4c Heavy Cream

Directions

• Line a 9×13″ pan with parchment paper
• In a large saucepan, melt butter on medium-low heat. Once melted, add Marshmallows, vanilla bean paste, and peanut butter and allow to cook on low heat, stirring constantly, until fully melted and combined.
• In a large bowl, add Rice Krispies Cereal and melted marshmallow mixture, and gently stir until well combined. It’s important to ensure that every piece of cereal is coated in the mixture.
• Transfer Rice Krispie mixture into parchment lined 9×13″ pan, and gently press to evenly distribute. Be very gentle with this step, if you press too hard then the treats will be stiff and very chewy.
• In a small, microwave safe bowl, add chocolate chips and heavy cream and heat in the microwave in 10 second intervals. Pay very close attention to the chocolate, as you don’t want it to seize. Stir to combine right as it is about to be melted.
• Spread chocolate mixture on top of the Rice Krispie treats, and transfer into the refrigerator to chill for roughly 4 hours.
• Once chilled, cut into 20 individual squares and serve!

Notes

• If your chocolate seizes in the microwave (becomes clumpy and hard, almost separating), then slowly drizzle in hot cream while stirring until you reach the desired consistency.