Try our Peanut Butter Rice Krispie Treats once, just once, and you will never stop making them…we certainly can’t. The rich peanut butter base is topped with a smooth chocolate ganache for a flavor combination that’s nearly impossible to resist.
Instead of melting all those marshmallows, we’ve saved some until the end so you have these fluffy little marshmallow cloud pockets throughout. Each bite is a little bit crispy, a little gooey, and so, so good.
There’s no doubt you’ll want to make these treats all year and for any occasion. But they’re also fantastic for Easter, Thanksgiving, Christmas, and Mother’s Day. And here’s a little trick for you: they make a fantastic edible gift, too.
By the way, if you like fancy rice crispy treats, you’ll love our birthday cake Rice Krispies treats or our chocolate covered Rice Krispies treats.
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Why You’ll Love This Recipe…
- Peanut butter and chocolate is a classic flavor combination that’s universally loved. You have a rich peanut butter base topped with that smooth chocolate ganache topping. Every bite is nearly irresistible.
- I know chocolate ganache sounds complicated, but that’s only because the French make everything sound fancy 😆. In reality, it’s just two ingredients: chocolate and cream. But those two ingredients make a huge difference, adding a rich and decadent finish to your favorite desserts.
- Make them for any occasion. I literally can’t think of any holiday or event where they wouldn’t work. Birthdays? Yep. Grad parties? Sure. 4th of July? Of course! If people are gathering, bring these treats.
Ingredients
- Rice Cereal – Always use fresh cereal. We prefer the national brand because we found it to be more consistent from box to box, but store brands work too.
- Butter – unsalted
- Light Brown Sugar – The molasses in brown sugar adds a richer, deeper flavor that you can’t get from granulated sugar.
- Marshmallows – Mini marshmallows melt faster and more evenly. Always use fresh marshmallows. So just say no to that old, slightly hardened bag of marshmallows hiding in the back of your pantry.
- Peanut Butter – We used creamy peanut butter but crunchy will works well if you’d like a little extra texture.
- Vanilla Extract – it’s a subtle flavor booster that helps tie all the flavors together.
- Salt – Just a dash makes the peanut butter flavor pop.
See the recipe card for quantities.
How to Make Peanut Butter Rice Krispie Treats
Prepare a 9×13-inch pan by spraying it with butter-flavored cooking spray. Set aside.
In a large pot over low heat, melt the butter.
Add 14 ounces of the mini marshmallows and stir until mostly melted and smooth. Then add the brown sugar.
Remove the pot from the heat and stir in the peanut butter, vanilla extract, and salt until fully combined and creamy.
Fold in the Rice Krispies cereal until evenly coated.
Let the mixture cool for about 1 minute, then fold in the remaining 3 ounces of mini marshmallows to create extra-gooey marshmallow pockets throughout the treats.
Transfer the mixture to the prepared pan and gently press into an even layer. Avoid packing the treats down too firmly. Let it sit for 30 minutes.
Place the chocolate chips in a medium heat-safe bowl.
Pour the heavy cream into a microwave-safe measuring cup or bowl.
Microwave for 45 to 60 seconds, or until the cream is hot and steaming around the edges. Do not allow it to boil.
Immediately pour the hot cream over the chocolate chips. Let the mixture sit undisturbed for 2 minutes.
Whisk until smooth and glossy. If any chocolate remains unmelted, microwave the mixture in 10-second intervals, stirring after each, until completely smooth.
Pour the chocolate ganache over the rice krispie treats and allow to sit at room temperature for an hour or refrigerate for 30 minutes or until the chocolate has set.
Let cool completely before slicing into squares.
Top Tip
Allow the treats to cool completely before adding the ganache. If they’re still warm, the ganache may not set as nicely.
Storage
You can store these treats in an airtight container at room temperature for a few days. Or, keep them in the fridge for up to a week. If you have to stack them, be sure to place a piece of parchment paper between each layer.
For longer storage, keep them in the freezer. We like to wrap them individually in plastic wrap, then place them in a freezer bag.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
Sure! I’m sure that it will work just as well as creamy peanut butter. Plus it will add a nice crunchy texture. When we make them next, we’ll be sure to try that.
You don’t have to but I highly recommend that you do. For one, chocolate ganache is not hard to make. It’s simply a combination of chocolate and cream. That’s it. And it makes the treats come out so well.
I can’t recommend it because natural peanut butter tends to separate which can affect the texture. For the most consistent results, use a traditional creamy peanut butter.
If you’re treats came out too hard, it’s usually one of two things: you overheated the marshmallow mixture, or you pressed them too firmly into the pan.
Chocolate Peanut Butter Rice Krispie Treats
Ingredients
- 6 Tbsp Unsalted Butter
- ¼ Cup Light Brown Sugar
- 16 Oz Mini Marshmallows Divided
- ¾ Cup Creamy Peanut Butter
- 1 Tsp Vanilla Extract
- ½ Tsp Fine Salt
- 7 ½ Cups Rice Krispie Cereal
Chocolate Ganache
- 1 ½ Cup Chocolate Chips
- ¾ Cup Heavy Cream
Instructions
- Prepare a 9×13-inch pan by spraying it with butter-flavored cooking spray. Set aside.
- In a large pot over low heat, melt the butter.
- Add 14 ounces of the mini marshmallows and stir until mostly melted and smooth. Then add the brown sugar.
- Remove the pot from the heat and stir in the peanut butter, vanilla extract, and salt until fully combined and creamy.
- Fold in the Rice Krispies cereal until evenly coated.
- Let the mixture cool for about 1 minute, then fold in the remaining 3 ounces of mini marshmallows to create extra-gooey marshmallow pockets throughout the treats.
- Transfer the mixture to the prepared pan and gently press into an even layer. Avoid packing the treats down too firmly. Let it sit for 30 minutes.
- Place the chocolate chips in a medium heat-safe bowl.
- Pour the heavy cream into a microwave-safe measuring cup or bowl. Microwave for 45 to 60 seconds, or until the cream is hot and steaming around the edges. Do not allow it to boil.
- Immediately pour the hot cream over the chocolate chips. Let the mixture sit undisturbed for 2 minutes.
- Whisk until smooth and glossy. If any chocolate remains unmelted, microwave the mixture in 10-second intervals, stirring after each, until completely smooth.
- Pour the chocolate ganache over the rice krispie treats and allow to sit at room temperature for an hour or refrigerate for 30 minutes or until the chocolate has set.
- Let cool completely before slicing into squares.
Notes
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Make sure you spray the utensils with cooking spray; this recipe is sticky.
Nutrition
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