These Chocolate Peanut Butter Rice Krispie Treats have an irresistible combination of thick, gooey marshmallow bars with creamy peanut butter and rich chocolate. An easy, no-bake treat, these are a great year-round treat that is always a crowd favorite. They make the perfect dessert for potlucks, birthday parties, bake sales, after-school snacks, holidays, and sharing with family and friends.
What we love about these Chocolate and Peanut Butter Rice Krispie Treats
This is my kids’ favorite Rice Krispie Treat recipe. My son actually wanted this dessert for his birthday treat this summer. I love the Rice Krispies treat on its own, but then the chocolate peanut butter cup topping just takes it to a whole other level. I use less cereal and more butter than the original recipe for a more gooey treat. The real secret, though, is the browned butter and added vanilla. Browning the butter gives the treats more depth of flavor and a rich caramelized flavor. Browning the butter takes less than 5 minutes, and I highly recommend not skipping this step. These are so good!
And what is not to love about a layer of melted peanut butter, chocolate, and Reese’s Peanut Butter Cups on top?! These Chocolate Peanut Butter Rice Krispie Treats are the ultimate gooey, creamy peanut butter chocolate treat. We were first introduced to this topping combination by my friend and excellent baker, Katie Roberts, years ago. We make it with gooey browned butter vanilla Rice Krispies Treats, and just love the peanut butter chocolate top.
We love this in the summer as an easy no-bake treat. Looking for some other no-bake treats? Try our Grasshopper Ice Cream Pie, our Cream Cheese and Strawberry Pie, our Cherry Cream Pie, our Mini Patriotic Pretzels, or our 4th of July Chex Mix.
What you need to make these Peanut Butter and Chocolate Rice Krispie Treats
You will need the following ingredients:
- Butter
- Vanilla extract
- Mini-marshmallows
- Rice Krispies cereal
- Peanut Butter
- Milk chocolate chips
- Reese’s Peanut Butter Cups
Rice Krispies Easter Egg Treats Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You can try a different type of cereal or another flavor of Rice Krispies, maybe some Golden Grahams or Cheerios, though I have never tried these before.
- You could substitute the vanilla extract for vanilla bean seeds or omit the vanilla altogether.
- Try different toppings in place of Reese’s Miniature Cups, like varieties of M&Ms, Kit Kats, sprinkles, etc.
- We use milk chocolate chips, but you could try it with semi-sweet chocolate chips, too.
Step-by-step Instructions
Step 1. In a large Dutch oven pot or heavy-bottomed pan, melt butter over low heat. Once the butter melts, it will start to bubble and make a crackling sound. It will slowly start to brown, and within about 5 minutes, the bubbling will start to subside. Immediately add the vanilla and marshmallows (otherwise the butter can start to burn) and stir consistently until the marshmallows are melted.
Step 2. Remove from the heat. Stir in the Rice Krispies and mix well with a wooden spoon or spatula until the mixture is fully incorporated. Pour the mixture into the prepared 9×13 pan and pat into an even layer. If necessary, I butter or grease a spatula or my hands so the treats are easier to spread.
Step 3. Place the peanut butter in a medium-sized microwaveable bowl and heat for about 45 seconds. Stir the peanut butter to make sure it is all melted, pour it over the Rice Krispie bars, and spread it in an even layer. (I like using an offset spatula for this.)
Step 4. Let the peanut butter set for about 15 minutes, and while it sits, unwrap the mini Reese’s Peanut Butter Cups and chop or quarter the mini cups. Set aside. Microwave the chocolate chips in a microwaveable bowl on 50% power for 30 seconds. Stir the chocolate chips and continue to heat in 15-second intervals, stirring each time until the chocolate is completely melted. Pour the melted chocolate over the peanut butter layer and spread it in an even layer.
Step 5. Place the chopped miniature peanut butter cups carefully over the chocolate layer in an even layer.
Step 6. Let the bars set (about 30 minutes) before slicing to serve. If you want them to set more quickly, you can put the treats in the fridge for 15-20 minutes and then slice to serve.
Tips
- Fresh Rice Krispies and fresh marshmallows make the best Rice Krispies treats if you can buy them new instead of using leftovers.
- Browned butter and vanilla give these treats a boost of flavor. Make sure to use salted butter (or add salt if using unsalted butter). The browned butter adds a nutty, caramelized flavor that adds more depth and richness.
Frequently Asked Questions
| Can Chocolate Peanut Butter Rice Krispie Treats be made in advance? |
| a. The texture of Rice Krispies treats is best the day you make them, but they are still good for up to 3-4 days when stored, covered in an airtight container. I prefer to serve these the day they are made or to make them up to one day in advance. |
| How do I store Chocolate Peanut Butter Rice Krispies Treats? |
| a. Store the treats in a covered airtight container at room temperature in a single layer for 3-4 days. I use a Tupperware container and use waxed paper to separate the layers if I need to stack them so they don’t stick together. You can also individually wrap them in plastic and store them in an airtight container for maximum freshness. They do not need to be refrigerated, and doing so may dry them out. b. You can freeze them, wrapped individually in plastic wrap, and stored in an airtight container for up to 2 months. |
Chocolate Peanut Butter Rice Krispie Treats
These Chocolate Peanut Butter Rice Krispie Treats have an irresistible combination of thick, gooey marshmallow bars with creamy peanut butter and rich chocolate. An easy, no-bake treat, these are a great year-round treat that is always a crowd favorite. They make the perfect dessert for potlucks, birthday parties, bake sales, after-school snacks, holidays, and sharing with family and friends.
25
minutes10
minutes30 minutes
15-24
servingsIngredients
1 cup butter
1/2 teaspoon vanilla extract
Two 10-ounce bags of marshmallows
9 cups Rice Krispies cereal (I recommend the Kellogg’s brand)
2 cups creamy peanut butter
1 1/2 cups milk chocolate chips
1 family-size bag Reese’s Miniature Cups (15.8 ounces)
Directions
- Grease a 9×13 pan with cooking spray.
- In a large Dutch oven pot or heavy-bottomed pan, melt butter over low heat. Once the butter melts, it will start to bubble and make a crackling sound. It will slowly start to brown, and within about 5 minutes, the bubbling will start to subside. Immediately add the vanilla and marshmallows (otherwise the butter can start to burn) and stir consistently until the marshmallows are melted.
- Remove from the heat. Stir in the Rice Krispies and mix well with a wooden spoon or spatula until the mixture is fully incorporated. Pour the mixture into the prepared 9×13 pan and pat into an even layer. If necessary, I butter or grease a spatula or my hands to make the treats easier to spread.
- Place the peanut butter in a medium-sized microwaveable bowl and heat for about 45 seconds. Stir the peanut butter to make sure it is all melted, pour it over the Rice Krispie bars, and spread it in an even layer. (I like using an offset spatula for this.)
- Let the peanut butter set for about 15 minutes, and while it sits, unwrap the mini Reese’s Peanut Butter Cups and chop or quarter the mini cups. Set aside.
- Microwave the chocolate chips in a microwaveable bowl on 50% power for 30 seconds. Stir the chocolate chips and continue to heat in 15-second intervals, stirring each time until the chocolate is completely melted. Pour the melted chocolate over the peanut butter layer and spread it in an even layer.
- Place the chopped miniature peanut butter cups carefully over the chocolate layer in an even layer. Let the bars set (about 30 minutes) before slicing to serve. If you want them to set more quickly, you can put the treats in the fridge for 15-20 minutes and then slice to serve.
Notes
- I use less cereal and more butter for gooier treats than the original Rice Krispies recipe, and the ratio helps keep them soft a little longer when stored. To increase softness, cook the marshmallows on low heat, and try not to pack them too hard in the pan.
- Fresh Rice Krispies and fresh marshmallows make the best Rice Krispies treats if you can buy them new instead of using leftovers.
- The family-size bag of mini Reese’s Peanut Butter Cups is the perfect amount to top the treats with. You can chop them or quarter them, whichever is easiest.
- These can be cut in different sizes for different serving sizes. Cutting them into a 4×6 grid yields 24 servings, but they can be cut 3×5 or 4×4 for larger sizes.
- For best success when melting chocolate, small bursts in the microwave at half power are important. Chocolate can easily burn, which affects the texture and taste of the chocolate. Make sure no water gets in the chocolate to prevent it from seizing (becoming clumpy and grainy). Ensure that your bowl and any tools for stirring are completely dry,
