Home > Desserts > Peanut Butter Rice Krispie Treats Peanut Butter Rice Krispie Treats June 1, 2020 | 4 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Extra gooey and delicious Peanut Butter Rice Krispie Treats with extra marshmallows and miniature Reese’s cups mixed throughout. These bars are topped with a simple chocolate and peanut butter topping. Looking for a different flavored krispie treat? Try our fruity pebble rice krispie treats or the original rice krispie treats recipe! These scotcheroos are another similar treat you may enjoy. Peanut Butter Rice Krispie® Treats These Rice Krispie Treats are for the peanut butter and chocolate lover! They’ve got peanut butter, mini Reese’s® cups, and a soft peanut butter-chocolate topping. They’re gooey, crunchy, and rich. They’re also quick and easy with no baking required. We make Rice Krispie Treats year-round, but they get made more frequently in the summer when we’re craving a treat, but don’t want to heat up the house baking. How to make these treats Line a pan. These bars are gooey and sticky! For easier removal and less mess, line the pan with parchment paper or foil. I recommend a 9-x-9-inch instead of 8-x-8-inch pan for these bars since they are quite thick even in the wider pan. The smaller pan makes the bars too tall and more difficult to eat. I personally love this 9 x 9-inch cake pan for this recipe. Create the sticky marshmallow base. This mixture consists of butter, brown sugar, heavy cream, marshmallows, and peanut butter (all super wholesome ingredients, right?!) This is the sticky base that will hold the bars together. Add some flavor enhancements. Off the heat, we add in a little salt and vanilla extract which serves to amp up the flavor of these Peanut Butter Rice Krispie Treats. Pour marshmallow mixture over cereal. Then gently stir to combine. Add the mix-ins — Reese’s minis and a few more miniature marshmallows. Both will get gooey and melt a bit. Load the mixture into the prepared pan and gently press into one even layer. Add chocolate peanut butter topping. Last, but not least, we melt chocolate chips with peanut butter to create a soft chocolate topping for the bars. I use the microwave to melt this mixture — when microwaving chocolate, microwave in short bursts and stir the chocolate often. Remember, the mixture is still melting even outside of the microwave. Peanut Butter Rice Krispie Treat tips Low heat: When marshmallows are exposed to high heat, they harden and will make the bars hard as a rock. The lower the heat, the longer it takes for the marshmallows to melt, but the better the bars will turn out. Use extremely fresh marshmallows: The fresher the marshmallows, the softer and more enjoyable the Peanut Butter Rice Krispie Treats will be. I generally buy marshmallows the same day I make these. Pro-tip: When purchasing marshmallows, gently press on the bags to feel for the softest marshmallows. Don’t overcook the marshmallow mixture: Stir over low heat until the marshmallows are just melted and then immediately move them from the heat. It’s also important to stir the marshmallows nearly constantly while they are melting. Avoid compressing: Don’t push the krispie mixture into the pan. Instead, place them in the pan and gently press them down. The less you compact these peanut butter rice krispie treats, the better they will be. When bars are heavily compressed, it makes the treats overly firm and not as enjoyable to eat. Variation ideas If unable to find Reese’s “minis,” Reese’s Miniatures, chopped up (into quarters) will work great. (Here’s the difference between the two) Swap out the Reese’s minis for peanut butter chips or Nestle’s combo of peanut butter + chocolate chips. For the truly peanut butter-obsessed, add a layer of peanut butter right on top of the bars before adding the chocolate. Simply spread a few tablespoons of peanut butter right on top of the bars. Peanut Butter Rice Krispie Treat storage These bars are best (texture and taste-wise) within the first couple of days (we like them best on day 1). Keep the bars in an airtight container at room temperature while storing. Freezing: The same day the bars are made (once the chocolate topping has fully set), you can freeze these bars. Cut into even-sized bars and wrap each treat in a square of wax paper and then plastic wrap. Place the wrapped treats in a resealable freezer bag. Store in the freezer bag for up to 6 months. Thawing: Thaw the Peanut Butter Rice Krispie Treats by removing an individual bar from the freezer and setting out on the counter for 15-20 minutes or until it reaches room temperature. More dessert recipes Oreo Ice Cream Cake five ingredients Pizookie skillet cookie Funfetti Bars with a chocolate cookie base Muddy Buddies chocolate peanut butter snack mix Peanut Butter Cookie Dough food safe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peanut Butter Rice Krispie Treats 5 from 2 votes - Review this recipe Extra gooey and delicious Peanut Butter Rice Krispie Treats with extra marshmallows and miniature Reese's cups mixed throughout. These bars are topped with a simple chocolate and peanut butter topping. SAVE TO RECIPE BOX Print Recipe Peanut Butter Rice Krispie Treats 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Extra gooey and delicious Peanut Butter Rice Krispie Treats with extra marshmallows and miniature Reese's cups mixed throughout. These bars are topped with a simple chocolate and peanut butter topping. Course Dessert Cuisine American Keyword Peanut Butter Rice Krispies Treats Prep Time 25 minutes Chilling Time 30 minutes Total Time 55 minutes Servings 12 bars Calories 368kcal Cost $5.42 Equipment9 x 9-inch panParchment paper Ingredients5 cups (140g) Rice Krispies cereal1/2 cup (113g) unsalted butter3/4 cup (153g) light brown sugar, packed1/3 cup (73g) heavy cream1/2 cup (125g) + 2 and 1/2 tablespoons creamy peanut butter, separated2 cups (88g) + 1/2 cup (24g) mini marshmallows, separatedpinch of fine sea salt1 teaspoon vanilla extract3/4 cup (111g) mini Reese's cups (See Note 1)1 and 1/2 cups (258g) milk chocolate chips InstructionsPREP: Prepare a 9x9-inch baking pan by lining it with parchment paper. Measure and add the cereal to a very large bowl and set aside.BUTTER AND BROWN SUGAR: In a medium-sized saucepan, add the butter and heat over medium high. Once the butter is completely melted, add brown sugar and stir until the sugar is completely dissolved, 1-2 minutes. BOIL CREAM: Stir in the heavy cream, and bring to a boil, stirring constantly. Boil for 1 minute, then turn the heat down to medium low. ADD PEANUT BUTTER AND MARSHMALLOWS: Stir in 1/2 cup peanut butter, 2 cups miniature marshmallows, and pinch of sea salt. Stir until the marshmallows are melted and then remove from the heat and add the vanilla extract. POUR OVER CEREAL: Pour mixture over the cereal and gently stir to combine. Add the remaining 1/2 cup marshmallows. Stir until coated. Then gently stir in the miniature Reese's cups (they'll get pretty melty!)PRESS INTO PAN: Pour the mixture into the prepared pan. Gently press the cereal mixture into the bottom of the pan. Don't push too hard, it will compress the bars and make them overly hard.TOPPING: In a small microwave-safe bowl, combine chocolate chips and remaining 2 and 1/2 tablespoons peanut butter. Microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds until melted and smooth. Spread the chocolate peanut butter mixture over the cereal bars in an even layer. Chill for 30 minutes in the fridge to set the chocolate, and then remove the pan from the fridge and let stand until at room temperature. Cut into bars and serve.STORAGE: These bars are best eaten the same day they are made. Keep them in an airtight container at room temperature. Read post for how to freeze/thaw. Video Recipe NotesNote 1: For this recipe, you need unwrapped Reese's Minis (not the miniatures). There is a guide to identifying the types of Reese's candy. These are the Reese's cups you need! Nutrition FactsServing: 12servings | Calories: 368kcal | Carbohydrates: 45.9g | Protein: 4.6g | Fat: 19.6g | Cholesterol: 27.5mg | Sodium: 167.6mg | Fiber: 1.1g | Sugar: 32g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.