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Ultimate Chewy Peanut Butter Rice Krispie Treats with Chocolate Topping

A square of peanut butter rice krispie treats topped with thick chocolate ganache, showing a bite taken out.
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You need a quick, satisfying sweet snack. These peanut butter Rice Krispie treats are soft, gooey, and simple to make. This no-bake recipe delivers nostalgic flavor and holds together well, especially when you add the optional chocolate topping.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 cup creamy peanut butter
  • 1 (10 ounce) package miniature marshmallows
  • 6 cups crispy rice cereal
  • 1 cup semi-sweet chocolate chips (for topping)
  • 1 tablespoon coconut oil or shortening (for topping)

Instructions

  1. Lightly grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large saucepan over medium-low heat, melt the butter.
  3. Once the butter melts, remove the pan from the heat. Stir in the peanut butter until it is completely smooth.
  4. Add the marshmallows to the saucepan. Stir constantly until the marshmallows are fully melted and the mixture is smooth. Work quickly to prevent burning.
  5. Remove the pan from the heat completely. Immediately stir in the crispy rice cereal until it is evenly coated with the marshmallow mixture.
  6. Press the mixture evenly into the prepared baking pan. Do not press too firmly, as this can make the treats hard. Use a piece of wax paper or lightly greased spatula to gently spread the mixture.
  7. For the chocolate topping: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is smooth and fully melted.
  8. Pour the melted chocolate over the cereal mixture in the pan. Spread it evenly or create a swirl pattern if desired.
  9. Let the treats cool completely at room temperature for at least 1 hour, or chill in the refrigerator for 30 minutes, until the chocolate sets.
  10. Lift the treats out of the pan using the parchment overhang. Cut into squares.

Notes

  • For the chewiest treats, use fresh marshmallows. Stale marshmallows result in a harder texture.
  • If you want sturdy bars that do not crumble, press the cereal mixture into the pan gently. Avoid compacting it down hard.
  • This recipe is easily doubled for a larger batch, but you will need a very large pot or two separate batches.
  • For a Scotcharoos variation, substitute 1/2 cup of the chocolate chips with butterscotch chips in the topping mixture.

Nutrition

Find it online: https://www.purecookingjoy.com/peanut-butter-rice-krispie-treats/

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