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Chocolate Peanut Butter Rice Krispie Treats

These Chocolate Peanut Butter Rice Krispie Treats will be one of the best treat recipes you've ever had. The base is a delightful peanut butter crispy treat, while the top is coated in a rich and velvety chocolate ganache.
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 16

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.
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