Chocolate Peanut Butter Rice Krispie Treats
These chocolate peanut butter rice krispie treats combine a chewy, gooey base with a rich peanut butter-chocolate topping. Perfectly balanced between sweet and salty, they’re a modern twist on traditional rice krispie treats, designed to be gluten-free and adaptable for various dietary needs.
Ingredients
Base Layer
- 3 tablespoon butter
- 6 cups mini marshmallows divided
- 6 cups rice krispie cereal see recipe note
- 1 teaspoon vanilla extract
- ¼ tsp salt
Chocolate Peanut Butter Topping
- 1 ½ cups semi-sweet chocolate chips mini
- ½ cup creamy peanut butter
Optional Toppings
- ¼ cup chopped roasted peanuts
- ¼ cup semi-sweet chocolate chips mini
Step-By-Step ImagesScroll back for process images and recipe tips!
Instructions
- Prepare the Pan: Grease a 9x13-inch baking pan with unsalted butter or line it with parchment paper, leaving some overhang for easy removal.
- Melt the Marshmallows: In a large pot over low heat, melt the butter. Add 5 cups of mini marshmallows, reserve 1 cup for later. Stir constantly until fully melted and smooth.6 cups mini marshmallows, 3 tablespoon butter
- Mix in the Cereal: When the marshmallow is fully melted, remove the pot from the heat. Stir in the vanilla extract and salt, then fold in the crispy rice cereal and the reserved cup of marshmallows until evenly coated.6 cups rice krispie cereal, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Press Into the Pan: Transfer the mixture to the prepared pan. Use a greased spatula or hands (lightly greased) to press it evenly. Be gentle to keep the treats chewy.
- Make the Topping: In a microwave-safe bowl, combine the chocolate chips and creamy peanut butter and microwave in 30-second intervals, stirring each time, until smooth.1 ½ cups semi-sweet chocolate chips, ½ cup creamy peanut butter
- Spread the Topping: Pour the melted chocolate-peanut butter mixture over the base layer and spread evenly with a spatula. Add toppings of choice and then refrigerate for 30 minutes or until the topping is set.¼ cup chopped roasted peanuts, ¼ cup semi-sweet chocolate chips
- Cut and Serve: Once set, lift the treats out using the parchment overhang and cut them into squares or rectangles.
Notes
*Cereal & Gluten Alert: Not all rice cereal brands are gluten-free; be sure to select a certified gluten-free option or head over to our gluten-free rice krispie post to see a list of safe brands. Additionally, check the labels on marshmallows and chocolate chips, as some may contain gluten or be subject to cross-contamination.
Storage Tip: Store in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking.
Recipe Tip: Let the cereal mixture rest for 5 minutes before pressing it into the pan to ensure even absorption of the marshmallow mixture, keeping the treats moist and chewy.
Nutrition
Serving: 1servingCalories: 265kcalCarbohydrates: 35gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 7mgSodium: 160mgPotassium: 156mgFiber: 2gSugar: 19gVitamin A: 772IUVitamin B12: 1µgVitamin C: 7mgCalcium: 16mgIron: 4mgZinc: 1mgFolic Acid: 64µg
Tried this recipe? I’d love to hear how it turned out in the comments !