Learn how to make my easy homemade Chocolate Peanut Butter Rice Krispie Treats with my step by step recipe.
Chocolate and peanut butter make the ultimate pair. Combine the two flavors into one delicious no bake dessert with these delicious chocolate peanut butter Rice Krispie treats.
Ok, so we know that Rice Krispies cereal can be easily transformed into chewy rice krispie treats, and peanut butter rice krispies are even better...
But add a layer of chocolate on top for a fun new twist on the childhood classic and your favourite treats just became even more awesome!
Table of Contents
Why you will love this recipe
- Quick.
- 6 ingredients.
- Chocolate and peanut butter together - yum!
What you need to make chocolate peanut butter rice krispie treats
- Rice Krispies cereal - a breakfast food made by the company Kellogg's using crispy rice cereal in the shape of small puffy bubbles (see my Top tips below for other names).
- peanut butter - I used smooth
- white marshmallows - I used mini marshmallows
- vanilla extract
- salted butter
- milk chocolate chips
*Please see the recipe card below for exact quantities and detailed instructions
How to make chocolate peanut butter Rice Krispie treats
- In a large saucepan or pot, melt butter over medium heat.
- Once melted, add marshmallows. Stir well to coat in butter.
- Continue to stir over medium-low heat until marshmallows are melted.
- Mix in peanut butter and vanilla.
- Remove from heat, fold in rice krispies and mix well.
- Tip mixture into a pan that is lined with parchment paper, pressing down with a spatula (or clean hands) to compact slightly and create an even layer.
- To make the chocolate topping, melt chocolate in a small bowl and mix in extra peanut butter.
- Pour melted chocolate over base and place in the refrigerator to set.
Top tips
- In Australia and New Zealand, Rice Krispies are called Rice Bubbles.
- You can replace salted butter with unsalted butter and a pinch of salt.
- Once the marshmallows are melted, don't keep cooking them or the mixture will start to toughen up.
- As soon as you start stirring the Rice Krispies into the marshmallow mixture it will start to get stickier and harder to mix. This step needs to be done quickly and without delay to make it easier to get it into the pan to make the base.
- Greasing and lining the pan with parchment/baking paper (leaving some overhang on each side as well to help with removal) is important because this will help you get the treats out of the pan once they are set.
Pan size
- If your baking pan doesn't have exactly the same dimensions as mine that's fine. Because we aren't baking them they will taste exactly the same, just with thinner or thicker layers.
- If you don't have a baking "pan" or tin that's the right size, check your plasticware stash - you might be surprised! Because this recipe isn't baked, you can things that aren't oven safe.
- Easily halve the recipe by using the toggle button at the top of the recipe card (just under the title) or adjust the amount by using the servings button.
Variations
- Instead of milk chocolate chips for the chocolate topping layer, substitute dark chocolate or white chocolate chips.
- I have used creamy peanut butter, but you could use the crunchy variety if you like.
- One of my testers suggested to substitute chocolate flavoured Cocoa Krispies (Coco Pops in Australia) for the Rice Krispies for even more chocolate taste.
Storage
- These Rice Krispies squares are best stored in the refrigerator. Once they are sliced, place them in an airtight container in the fridge.
- Take them out a few minutes before serving to come to room temperature and soften a little if you like.
- They are not too hard and crunchy to be eaten straight from the fridge though!
Other recipes you may enjoy
Peanut Butter Mug Cake - this easy mug cake is the perfect way to satisfy those sweet cravings for all you chocolate and peanut butter lovers. Cooked in the microwave, these mug cakes are a fast way to get your cake on too!
Caramilk Rice Bubble Slice - a yummy no bake condensed milk slice made with rice bubbles breakfast cereal (Rice Krispies) and Caramilk chocolate.
Nutella Bars - attention all Nutella lovers! This no bake slice is a dream come true with a Nutella and biscuit base, topped with more Nutella and chocolate.
📖 Recipe
Chocolate Peanut Butter Rice Krispie Treats
My Chocolate Peanut Butter Rice Krispie Treats combine these two great tastes into one deliciously chewy and crispy no bake dessert.
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Serving:
Calories: 188kcal
Ingredients
- 5 cups Rice Krispies 210g
- 80 g salted butter
- 280 g white mini marshmallows
- 130 g peanut butter Plus 1 tablespoon extra for topping
- 1 teaspoon vanilla essence
- 300 g milk chocolate
Watch me make this recipe
Instructions
- Grease and line a 23 x 34cm/9 x 13 inch baking pan with butter (or cooking spray) and baking/parchment paper and set aside.
- In a large saucepan or pot, melt butter over medium heat.80 g salted butter
- Once butter is melted, add marshmallows and stir to coat in butter.280 g white mini marshmallows
- Continue to stir over medium-low heat until marshmallows are melted (I like to use a silicone spatula for this), then mix in peanut butter and vanilla.130 g peanut butter1 teaspoon vanilla essence
- Remove from heat, fold in Rice Krispies and mix well to incorporate fully.5 cups Rice Krispies
- Tip mixture into prepared pan, pressing down (with a silicone spatula or clean hands) to compact slightly and create an even layer.
- To make the chocolate topping, place chocolate in a small bowl and melt in the microwave in 30-second bursts (mixing with a metal spoon between each burst).300 g milk chocolate
- Once chocolate is melted, mix in extra peanut butter then pour chocolate evenly over base.130 g peanut butter
- Place in the fridge to set.
Notes
- In Australia and New Zealand, Rice Krispies are called Rice Bubbles.
- You can replace salted butter with unsalted butter and a pinch of salt.
- Once the marshmallows are melted, don't keep cooking them or the mixture will start to toughen up and go hard.
- As soon as you start stirring the Rice Krispies into the marshmallow mixture it will start to get stickier and harder to mix. This step needs to be done quickly and without delay to make it easier to get it into the pan to make the base.
- Greasing and lining the pan with parchment/baking paper (plus leaving some overhang on each side for removal) is important because this will help you get the treats out of the pan once they are set.
- If your baking pan or tin doesn't have exactly the same dimensions as mine that's fine. Because we aren't baking them they will still turn out tasting the same, just with thinner or thicker layers.
The kids ate the lot and want more! They helped me make the next batch and had great fun. Thanks for the recipe.
That's great, Sandra!