Peanut Butter Rice Krispies Treats

5 from 3 votes

Peanut Butter Rice Krispie Treats are extra gooey, loaded with peanut butter cups, and topped with a rich chocolate-peanut butter layer—every bite is delicious!

Prep Time25

Chilling Time30

Total Time55

Course: Dessert

Cuisine: American

Keyword: Peanut Butter Rice Krispies Treats

Servings: bars

Author: Chelsea Lords

Cost: $7.42

Equipment

9 x 9-inch baking pan
Parchment paper or aluminum foil
Large pot

Ingredients

Cooking spray
5 cups rice krispies cereal like Rice Krispies
1/2 cup unsalted butter
3/4 cup light brown sugar packed
1/3 cup heavy cream
1/2 cup creamy peanut butter
2 cups miniature marshmallows
1/8 teaspoon salt

Optional Add-Ins

1 teaspoon vanilla extract
1/2 cup miniature marshmallows
3/4 cup Reese’s minis see note 1

Topping

1-1/2 cups chocolate chips see note 2
2-1/2 tablespoons creamy peanut butter

US - Metric

Instructions

Line a 9×9-inch pan with parchment paper (or foil), leaving an overhang for easy removal. Lightly spray with cooking spray. Set aside.
In a very large pot over medium-high heat, melt the butter. Add the brown sugar and stir until fully dissolved, about 1–2 minutes. Stir in the heavy cream, bring to a boil, and continue stirring constantly for 1 minute. Reduce heat to medium-low.
Add in peanut butter, marshmallows, and salt. Stir until the marshmallows are melted. Remove from heat and stir in vanilla extract if using.
Add the cereal to the pot and stir until fully coated. If using, stir in 1/2 cup marshmallows. Allow the mixture to cool slightly, then gently fold in the mini Reese’s cups. They’ll get pretty melty.
Pour the mixture into the prepared pan. Lightly spritz your hands with cooking spray and gently press the cereal mixture into an even layer. Avoid pressing too hard to keep the bars from becoming too dense.
In a small microwave-safe bowl, combine chocolate chips and peanut butter. Microwave in 15-second intervals, stirring in between, until melted and smooth. Spread the chocolate-peanut butter mixture evenly over the bars.
Chill the bars in the fridge for 30 minutes to set the chocolate. Remove from the fridge, let them come to room temperature, cut into bars, and serve. To cut, use a sharp knife warmed under hot water and dried off, then make firm slices.

Video

Notes

Note 1: Use unwrapped Reese’s Minis (not miniatures).

Note 2: I prefer milk chocolate, but semi-sweet or dark chocolate can be used if you prefer a less sweet treat.

Tip: Don’t overcook the sugar mix, but don’t undercook it either. Too little boiling, and the treats won’t set properly. Too much boiling and they'll be hard.

Storage: These bars are best enjoyed the same day they're made. Store in an airtight container at room temperature. For freezing and thawing instructions, see the post.

Nutrition