Looking for the perfect treat to satisfy your sweet tooth? These Chocolate Peanut Butter Rice Krispies Treats hit the best balance between salty, sweet, nutty, and chocolatey goodness.
Think: your favorite cereal treat, infused with peanut butter, coated with a generous layer of chocolate all while retaining its infamous sticky crispy crunch.
I absolutely love the indulgent combo of peanut butter and chocolate (if you do too, you HAVE to check out these Buckeye Brownies next!), and the dynamic duo very easily elevates the classic Rice Krispie Treat.
Plus, as a mom juggling her time with a love for great desserts, one that comes together with just 5 ingredients and without turning on the oven is an extra plus!
Peanut Butter Chocolate Rice Krispie Treats Ingredients
Here’s everything you need:
- Unsalted butter. If you only have salted butter on hand, this works, too! I just find that the peanut butter has enough salt. Plus, sometimes I like to hit it with some flaky sea salt at the end and I don’t want them too salty.
- Creamy peanut butter. Chunky works too, but I prefer creamy in these.
- Marshmallows. I prefer mini marshmallows because they melt more quickly and readily, but you can certainly use jumbo if you already have them on hand.
- Rice Krispies.
- Chocolate chips. I use dark.
How to Make Peanut Butter Rice Krispies Treats with Chocolate
Start by Prepping Your Pan
I love lining my pan with parchment or wax paper because it makes them very easy to remove. Alternatively, you can grease the pan with butter or spray.
You can make these and either a square or rectangular pan.
Pro tip: For thicker treats (as pictured), use an 8×8 or 9×9-inch pan. For thinner ones, use a 9X13-inch pan.
Melt Your Butter and Peanut Butter
In a large pot over low-medium heat, add the butter and allow it to melt. Then, add the peanut butter and use a rubber spatula to fold it into the melted butter until well combined.
Add Your Marshmallows Next
Keep the heat on low-medium. Add the marshmallows and continuously fold and stir, as the marshmallows melt and combine with the butter and peanut butter.
As the marshmallows melt, use the spatula to scrape the bottom of the pan, ensuring nothing sticks and burns.
Add the Rice Krispies Last
Remove the pit from the heat and add your Rice Krispies. Use the spatula to fold it in, coating the cereal completely. Work quickly, but gently. Try not to break down and crush the cereal as you’re stirring.
Once the cereal is coated in the peanut butter marshmallow mixture, transfer it to your prepped pan. Use the spatula to press it in an even layer into the pan.
Resist the urge to press down too hard on the mixture while you are flattening it. You want to keep them as light and airy as possible. Pressing too hard makes them dense.
If you’re having trouble with the spatula and the sticky mixture, you can wet your hands and use them. The water will help with the stickiness and give you more control.
Add the Chocolate Layer
Melt the chocolate chips in 30-second intervals in the microwave on hand, stirring in between. Typically, they will be fully melted in about 90 seconds total.
Pour the chocolate over top of the rice krispies treats and use a spatula to smooth it out in an even layer. Allow them to cool completely (I usually stick them in the fridge so they cool faster!) and slice as you wish.
If you’d like, you can heat up about 2 tablespoons of extra peanut butter for about 10-15 seconds in the microwave to loosen it and drizzle it on top for a fun design and extra little hit of peanut butter (as pictured).
How to Properly Store Chocolate Peanut Butter Rice Krispies
Store your treats at room temperature for up to 3 days or in the refrigerator for a week! Make sure to seal them in an airtight container to avoid staleness.
To freeze, store cut pieces in an airtight freezer-safe bag and thaw before enjoying. They’ll keep in the freezer for up to two months.
Peanut Butter Rice Krispies Treats Dipped in Chocolate
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 5 tablespoons unsalted butter
- 5 tablespoons peanut butter (creamy preferred)
- 16 ounces marshmallows (16 oz marshmallows = ~8 cups)
- 6 cups Rice Krispies
- 1 cup chocolate chips (I used dark)
Instructions
- Grease or line a pan with parchment paper or wax paper. For thicker rice krispies, use a 9×9 or 8×8-inch pan (as pictured) or for thinner treats, use a 9×13-inch pan.
- To a large pot over low-medium heat, add the butter and melt completely.
- Once the butter is melted, add the peanut butter and use a rubber spatula or wooden spoon to combine.
- Add the marshmallows and continuously stir as the marshmallows melt, combining the butter, peanut butter, and melted marshmallows together. As you stir, scrape the bottom of the pot so that nothing sticks and burns.
- Remove the pot from the heat and add the rice krispies. Use a spatula to gently fold, combining the peanut butter marshmallow mixture with the rice krispies.
- Transfer to the lined pan, using the spatula to very lightly press the mixture into the pan. If everything is too sticky and you're having trouble transferring it, wet your hands and use them, but don't press too hard! If you push them down they become too dense.
- In a microwave-safe dish (I just use my Pyrex measuring cup!), microwave chocolate chips in 30-second intervals, stirring in between until smooth. Pour it over the rice krispies and smooth it out in an even layer with a spatula.
- Allow them to cool before slicing. You can place them in the refrigerator to speed up the process!
- Optional: Microwave 2 tablespoons of peanut butter for 15-20 seconds to loosen it. Use a spoon to drizzle the melty peanut butter on top. You can also sprinkle on some flaky sea salt!
Pro Tips
- You can easily use crunchy peanut butter in the treats if you want the extra crunch factor! Smooth peanut butter is best for the optional drizzle.
