Description
Make the best no bake peanut butter Rice Krispie treats that are soft, gooey, and hold together perfectly. This easy recipe adds creamy peanut butter for extra flavor and includes an optional chocolate topping for a nostalgic, delicious snack.
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 butter (for topping)
Instructions
- Lightly grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
- In a large saucepan over medium-low heat, melt the 6 tablespoons of butter.
- Once the butter melts, stir in the creamy peanut butter until it is completely smooth and combined with the butter.
- Add the entire package of miniature marshmallows to the saucepan. Stir constantly until the marshmallows are fully melted and the mixture is smooth. Keep the heat low to prevent scorching.
- Remove the saucepan from the heat immediately.
- Pour the crispy rice cereal into the marshmallow-peanut butter mixture. Fold everything together gently until the cereal is evenly coated. Do not press down too hard, as this can make the treats dense.
- Transfer the mixture into your prepared pan. Lightly press the mixture evenly into the pan using a piece of wax paper or lightly buttered spatula. This step helps create sturdy Rice Krispie bars.
- Prepare the topping: In a small, microwave-safe bowl, combine the chocolate chips and 1 tablespoon of butter. Microwave in 30-second intervals, stirring between each, until smooth.
- Spread the melted chocolate mixture evenly over the top of the peanut butter cereal bars.
- Let the treats cool completely at room temperature, about 1 hour, before cutting into squares.
- Use the parchment overhang to lift the entire block out of the pan before slicing into your desired peanut butter Rice Krispie squares.
Notes
- For extra gooey marshmallow treats, use fresh marshmallows; older marshmallows result in a firmer bar.
- If you want a classic Scotcharoos look, substitute half of the chocolate chips with butterscotch chips in the topping mixture.
- To prevent sticking while pressing the mixture into the pan, lightly coat your hands or the spatula with cooking spray or butter.
- This recipe makes a great quick peanut butter snack that holds together well for lunchboxes.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 18
- Sodium: 110
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 4
- Cholesterol: 10