Classic rice krispie treats taken up a notch, these chocolate peanut butter rice krispie treats will become your new favorite. Creamy peanut butter is melted with the butter and marshmallow mixture and then mixed with rice krispies and more marshmallows for extra gooey texture. The treats are topped with milk chocolate or semi-sweet chocolate chips that melt into a delicious thick chocolate topping.
Rice krispie treats are super simple to make and require just a few ingredients that you may already have in your pantry.
- Butter- I typically use unsalted butter in my baking recipes so I can control the salt, but salted or unsalted will work here. If you use unsalted butter add ¼ teaspoon of salt to the melted butter/marshmallow mixture.
- Mini Marshmallows- I prefer mini marshmallows as they melt quicker. You will also mix in a reserved cup of marshmallows to the rice krispie mixture to add some more texture to the chocolate peanut butter rice krispie treats so minis are the way to go. If you only have large marshmallows, you can use those when melting them with the butter and peanut butter but chop them into smaller pieces to mix them into the rice krispies. It's also really important to use fresh marshmallows. Stale marshmallows with lead to stale rice krispies!
- Creamy Peanut Butter- Use a traditional peanut butter and not a natural peanut butter. The natural peanut butter can separate too easily.
- Rice Krispies Cereal- The OG cereal or a store brand will work here.
- Chocolate Chips- I used milk chocolate chips but feel free to use semi-sweet or even dark chocolate if that's what you prefer.
- Vanilla Extract- Use the good stuff not the imitation kind!
- Vegetable Oil- You could also use canola oil. This helps the melted chocolate have a smooth consistency and keeps the chocolate layer on top soft.
Tips for making rice krispie treats
These chocolate peanut butter rice krispie treats are quick and easy and best of all are no-bake! Here are a few tips and tricks for the best rice krispie treats.
- Be prepared!-Have your ingredients pre-measured before you start. As soon as the butter/marshmallow/peanut butter mixture is melted together, you'll want to move quickly to add the rice krispies and then mix quickly before it gets too stiff. Having the ingredients measured and ready to go makes this super easy.
- Parchment paper- Line your pan with parchment paper with an overhang on 2 sides. This will make it easier to lift the whole block of rice krispies out and then make it a cinch to cut. If you don't have parchment paper, then just make sure to spray the pan with some cooking spray to make them come out easily.
- Fresh marshmallows- Don't use stale marshmallows! You may think since you're melting everything together that it doesn't matter, but it does. The chocolate peanut butter rice krispie treats will be harder and taste stale.
- Cooking spray-Cooking spray is your friend in this recipe. Spray the spoon before stirring the mixture together to help prevent sticking. When you put the rice krispies in the pan, spray the spatula or your hands before patting them down into the pan.
There are a few reasons this could be the case. First, make sure to use fresh marshmallows as stale marshmallows, even when melted, will make the treats hard. The second reason is packing down the treats too hard when putting them into the pan. Just gently pat them down to even the top without really packing them in. The last reason could be over-measuring the rice krispies. If you add too many, the proportions will be off causing the treats to be hard.
If you have a peanut butter allergy, you could substitute any nut butter. Due to differing consistencies of nut butters, the overall texture may be a bit different so just consider that when choosing a nut butter.
You can use natural peanut butter in this recipe but make sure to stir it really well so there is no separation of oil from the peanut butter.
The rice krispies should be stored at room temperature in an airtight container. Don't store them in the refrigerator! They will be rock hard. They will be good for 2-3 days.
You can freeze the treats. Wrap in plastic wrap and foil and place in a zip-top bag or another airtight container. They will last for a few months in the freezer. Thaw them at room temperature overnight.
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 and leave a star rating and comment below! Thanks and enjoy!
Chocolate Peanut Butter Rice Krispie Treats
- 5 tablespoon salted butter cubed
- 10 oz bag mini marshmallows divided
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 5 cups Rice Krispies cereal or other store brand rice cereal
- 1 ½ cups chocolate chips milk or semi-sweet
- 2 teaspoon vegetable oil
- Line a 9x9 or 8x8 baking pan with parchment paper leaving an overhang on 2 sides or alternately spray with cooking spray.
- Remove one cup of marshmallows from the bag and set aside. In a large saucepan, melt the butter, all but 1 cup of the marshmallows and the peanut butter over medium heat. Stir constantly until it's fully melted and combined.
- Remove the saucepan from the heat and stir in the vanilla. Quickly stir in the rice krispies until combined. Once combined, stir in the reserved cvup of mini marshmallows.
- Pour the mixture into the prepared pan and smooth the top with a spatula or your hands until it's even. Don't press too hard! If it's too sticky, spray the spatula or your hands with cooking spray.
- Melt the chocolate chips in a microwave safe bowl in 30 second increments, stirring after each time until melted. Stir in the vegetable oil.
- Pour in melted chocolate over teh rice krispie treats and smooth the top. Let them sit for at least 30 minutes to allow the chocolate to harden.
- When you are ready to serve them, lift the whole block of rice krispie treats out of the pan using the parchment overhang. Slice them with a large knife.