These extra gooey peanut butter rice krispie bars are enhanced with brown butter and creamy peanut butter. Extra marshmallows are added after mixing everything together to add even more gooey contrast in these rice krispie treats. A peanut butter drizzle takes these easy no-bake bars over the top.
4cupsRice Krispies cerealor other store brand rice cereal
Peanut Butter Glaze
¾ cuppowdered sugar
⅓ cupcreamy peanut butter*
Line an 8x8 baking pan with parchment paper leaving an overhang on 2 sides or alternately spray with cooking spray.
In a large saucepan, melt the butter on medium-low heat until it turns a golden-brown color and has a nutty smell, about 5-7 minutes. It will foam up after coming to a boil so keep stirring and checking the color under the foam. Once it starts to turn color and you see brown bits, immediately go to the next step.
Add the peanut butter and all but 1 cup of the marshmallows to the browned butter. Stir constantly until it's fully melted and combined.
Remove the saucepan from the heat and stir in the vanilla and salt if using unsalted butter. Quickly stir in the rice krispies until combined. Let the mixture sit for 1-2 minutes and then stir in the reserved cup 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.
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.
Peanut Butter Glaze
Combine the powdered sugar, peanut butter and 5 tablespoons of milk in a small bowl. Add additional milk by the teaspoon until you get a pourable consistency to drizzle over the rice krispie bars.
*Don't use natural peanut butter that separates.Store in a covered container at room temperature for 3-4 days. Do not refrigerate.