Classic Rice Krispie treats upgraded with chocolate and peanut butter—these Chocolate Peanut Butter Rice Krispie Treats are rich, gooey, and simple to make. Creamy peanut butter is melted into a butter-and-marshmallow base, then folded with Rice Krispies and a handful of extra mini marshmallows for added chew. A thick layer of melted milk or semi-sweet chocolate finishes the bars for a delicious chocolate-peanut butter combination.
Ingredients
This recipe is straightforward and uses pantry staples. Quantities are listed for a 9×9 or 8×8 pan yielding about 16 bars.
- Butter – I use unsalted butter for baking so I can control the salt, but salted or unsalted will work. If using unsalted, add ¼ teaspoon salt to the melted mixture.
- Mini Marshmallows – Mini marshmallows melt faster and help create a smooth, gooey texture. Reserve 1 cup of the bag to fold into the cereal for extra chew. If using large marshmallows, chop them before folding in.
- Creamy Peanut Butter – Use classic creamy peanut butter rather than natural (which can separate) for the best consistency.
- Rice Krispies Cereal – Original or a similar rice cereal from any brand works fine.
- Chocolate Chips – Milk chocolate or semi-sweet chips are used for the topping; dark chocolate can be used if preferred.
- Vanilla Extract – Pure vanilla adds depth—use real vanilla if possible.
- Vegetable Oil – A small amount smooths the melted chocolate and keeps the topping soft. Canola oil is an acceptable substitute.
Tips for making Rice Krispie treats
These chocolate peanut butter Rice Krispie treats are no-bake and come together quickly. A few simple tips ensure the best texture and easiest preparation.
- Prep first. Measure ingredients and line your pan before melting anything. Once the marshmallow mixture is ready, you need to work quickly to fold in the cereal.
- Use parchment. Line the pan with parchment paper and leave an overhang on two sides. This makes it easy to lift the set block out for slicing.
- Fresh marshmallows matter. Stale marshmallows can make the treats dense and stale-tasting. Use fresh minis for optimal texture.
- Nonstick help. Lightly spray the stirring spoon, spatula, or your hands with cooking spray to prevent sticking while mixing and pressing the mixture into the pan.
Frequently Asked Questions
Hard treats are usually caused by stale marshmallows, packing the mixture too firmly into the pan, or using too much cereal. Use fresh marshmallows, gently press the mixture to level it without compacting, and measure the cereal carefully.
If you need to avoid peanuts, try another nut or seed butter (almond, cashew, sunflower seed butter). Keep in mind textures and flavors vary with different spreads and may slightly change the final result.
Yes, you can use natural peanut butter if it is well-stirred so the oil is fully recombined. The texture may be a little different but the flavor will still be excellent.
Store bars at room temperature in an airtight container for 2–3 days. Do not refrigerate; the refrigerator can dry them out and make them hard.
Yes. Wrap bars individually or the whole block tightly in plastic wrap and foil, then place in an airtight container or freezer bag. They keep for a few months. Thaw at room temperature before serving.
For more chocolate peanut butter desserts, check out:
- Chocolate Peanut Butter No-Bake Cheesecake
- Chocolate Peanut Butter Cereal Bars
- Chocolate Peanut Butter Cookies
Tag me on Instagram @themarblekitchenblog if you make this—I’d love to see your results! Please leave a star rating and comment below. Enjoy!
Chocolate Peanut Butter Rice Krispie Treats
Creamy peanut butter is melted with butter and marshmallows, then mixed with cereal and extra mini marshmallows for added chew. A rich chocolate layer is poured on top for a perfect finish.
Course: Dessert | Cuisine: American
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes
Servings: 16 bars | Calories: 276 kcal | Author: Tara Kringlen
Ingredients
- 5 tablespoons salted butter, cubed
- 10 oz bag mini marshmallows, divided (reserve 1 cup)
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 5 cups Rice Krispies cereal (or similar)
- 1 1/2 cups chocolate chips (milk or semi-sweet)
- 2 teaspoons vegetable oil
Instructions
- Line a 9×9 or 8×8 baking pan with parchment paper leaving an overhang on two sides, or spray the pan with cooking spray.
- Remove 1 cup of marshmallows from the bag and set aside. In a large saucepan over medium heat, melt the butter with the remaining marshmallows and the peanut butter, stirring constantly until smooth and fully combined.
- Remove the pan from heat and stir in the vanilla. Quickly add the Rice Krispies cereal and fold until evenly coated. Then fold in the reserved 1 cup of mini marshmallows.
- Pour the mixture into the prepared pan and smooth the top with a spatula or lightly greased hands. Do not press too firmly—just pat to create an even layer.
- Place the chocolate chips in a microwave-safe bowl and heat in 30-second increments, stirring between each, until melted and smooth. Stir in the vegetable oil to soften and stabilize the topping.
- Pour the melted chocolate evenly over the Rice Krispie layer and smooth the surface. Let sit at room temperature for at least 30 minutes to set.
- When ready, lift the block from the pan using the parchment overhang and slice into bars with a large knife.
Notes
Store bars in a covered container at room temperature for 2–3 days. Avoid refrigeration to keep them soft and chewy.
Nutrition
Calories: 276 kcal per bar (approximate).