Rice Krispies Treats. An American classic. A non-baker's dream dessert. Undoubtedly simple, unquestionably delicious. Yes, that. But let's turn it up a notch.
These were inspired by a local bakery here in Nashville, Baked on 8th. They have a rotating line-up of delectable treats that I can't seem to get enough of. I had peanut butter rice krispies from them sometime in maybe 2019 and I immediately fell in love. So simple, yet transformative. I knew I had to try and make them on my own.
Turns out, it's pretty easy. The way I do it, is it make my Rice Krispies Treats just as normal, but after the marshmallows are melted and before I had the Krispies, stir in some smooth peanut butter. The real kicker (and where a little extra work comes in) is the chocolate ganache top layer. It sounds fancy, but I promise it's just as easy.
These are my new All-American treat. And by new, I mean I've been making them for years and made a TikTok of them 2 years ago, but I'm just now getting around to putting the recipe in writing.
If you love PB and chocolate, I just know you're going to love these!
Peanut Butter Rice Krispies Treats
Makes ~ 12-16 servings
Cook time: 15 minutes | Idle time: 1-2 hours (for chocolate to set)**This recipe may include affiliate links for which I may be paid a commission for purchases made through the link.**
Click the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
Ingredients:
3 TB butter (I prefer salted)
10.5 oz. bag mini marshmallows
1/2 C. smooth peanut butter
6 C. Rice Krispies cereal
2 C. semisweet chocolate chips
1.5 tsp. coconut oil (or vegetable oil)
Special equipment:
Cooking spray
Parchment paper (optional)
Large, non-stick pot (optional)
Silicone spatula (optional)
Directions:
Prep a 9x13 pan by coating it with cooking spray. If using, line the pan with parchment paper so that the sides or overlapping the edges a bit (like wings) so it's easy to pull out the treats once they're set (see video linked above). Spray the top of the parchment paper with some cooking spray then set aside.
Over low heat, melt the butter in a large, non-stick pot. Once the butter is melted, add the marshmallows and stir to coat the marshmallows in the butter with a silicone spatula (if you have one). Stir continuously until the marshmallows are almost completely melted.
Stir in the peanut butter and continue to stir until everything is melted smoothly and combined.
Add the Rice Krispies and continue to stir until all of the cereal is coated in the marshmallow mixture.
Pour the Krispies mixture into the prepared pan. Smoosh around with the spatula so it is evenly distributed, pushed into the corners, and slightly packed.
In a heatproof bowl, melt the chocolate chips in the microwave or over a double boiler. If microwaving, heat in 20-30 second increments, stirring after each one, until the chocolate is fully melted. Stir in the coconut oil until fully incorporated.
Pour the chocolate over the Krispies and use a spoon or spatula to evenly coat.
Set aside for 2 hours to allow the chocolate to set or put it in the fridge to speed up the process.
Remove from the pan using the parchment paper wings. Cut into the desired size pieces and enjoy!
*Recipe notes + Variations*
The parchment paper, non-stick pot, and silicone spatula will all just make this process easier. Melted marshmallows are REALLY sticky and start to set immediately as soon as they're removed from heat. The non-stick pot and the silicone spatula will make the "cooking" portion easier and less messy. If you don't have a silicone spatula, I recommend coating whatever utensil you're using with lots of cooking spray to help keep the marshmallows from grabbing on.
The parchment paper will help remove the entire block of treats from the pan and easier to cut, but it is completely optional.
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