These Peanut Butter and Chocolate Rice Krispie Treats are a wonderful twist on the classic rice krispie treat! Complete with the crispy texture and sweet marshmallowy goodness, but taking them to another level by adding chocolate chips, peanut butter chips and chunks of Reese’s peanut butter cups. These gooey treats are a no-bake recipe perfect for any occasion!
If you’re on the hunt for more no-bake cereal treats, try these red velvet rice krispie treats, these fun Easter Rice Krispie treats, or these Golden Graham Cereal Bars.
Chocolate Peanut Butter Rice Krispie Treats
I make these treats when I need something quick and easy to whip up for dessert that requires little effort and no baking but hit the spot every time.
They’re made just as your everyday rice krispies are made with gooey melted marshmallows and crispy rice cereal, but these bad boys have both chocolate and peanut butter chips and mini Reese’s cups embedded throughout. They’re chunky, chocolaty, and peanuty which, for an easy recipe like this one, they may be a bit dangerous.
As mentioned they’re great for last minute treats, but they’re just as convenient to make ahead. They last for days at room temperature, and because of that, they’re perfect for packing in school lunches, to take to bake sales, and for movie nights!
Why do rice krispie treats get hard?
There could be a few reasons this happens. The first is melting the marshmallows quickly at a higher heat. You want to make sure you’re melting them over low heat otherwise the sugars will harden and set too quickly.
They can also get too hard if you press down on them too much while spreading them out.
They will be dense and not quite as light and chewy. Last, if left uncovered for too long, they will dry out.
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Ingredients list
Below is a list of the ingredients you’ll need to gather to make this easy recipe. Scroll down to the full recipe card with amounts.
- Unsalted butter and salt: I like to use unsalted butter to control the amount of added salt since not all salted butter is created equally, however, use what you’ve got. If it’s salted butter, omit the added salt.
- Mini marshmallows: You’ll melt some as you do with rice krispies to bind the cereal together. Then, you’ll keep some whole to fold in so that you’ve got chunks of marshmallow throughout.
- Rice Krispies cereal: This recipe calls for 7 cups, so before you begin, make sure your box is full!
- Reese’s peanut butter cup minis: Mini peanut butter cups, cut in half will also be included in the squares as well as on top.
- Peanut butter and chocolate chips: Chocolate and peanut butter make sense for these treats, but feel free to swap the milk chocolate chips for semi-sweet chocolate chips if preferred. Dark chocolate chips or white chocolate chips are also fun!
Variations
1. For a little extra flare on top, melt some peanut butter and chocolate chips in the microwave for 30-second increments (although just 1 zap should do it) and drizzle it overtop the squares with a spoon.
2. Swap the peanut butter chips with M&Ms, chopped nuts, or butterscotch chips.
3. Want a more chocolatey version? Instead of rice krispies cereal, use Cocoa Krispies or Cocoa Pebbles.
4. Swirl in ½ cup of chunky peanut butter or creamy peanut butter for even more nutty flavor. I would avoid natural peanut butter just because it won’t set the same way.
5. Make a nut free version by leaving the Reese’s and peanut butter chips out and adding a cup of nut butter like almond butter or cashew butter in with the marshmallow mixture.
How to Make this Rice Krispies Treat Recipe
Take your childhood favorite rice treat, rice krispie squares to a whole new level with these chocolate peanut butter rice krispie treats and you may never go back to the original again!
Step 1: In a large pot, melt the butter over low heat.
Step 2: Stir in the salt. Add 5 ½ cups of marshmallows to the melted butter and reserve 1 ½ cups for later. Stir continuously until they melt into the butter then immediately remove the pot from the heat so it doesn’t burn.
Step 3: Stir in the rice cereal, remaining marshmallows, 1 cup of the mini Reese’s, and ½ cup each of the chips. Gently stir until everything is combined.
Step 4: Transfer the mixture into a prepared 11 x 4 baking pan and use a buttered spatula to spread it out in an even layer.
Step 5: Top with remaining peanut butter cups, chocolate, and peanut butter chips, and gently press down into the tops of the bars.
Step 6: Let these tasty treats cool in the pan on the counter for 30-45 minutes before cutting it into squares.
Tips
- For thicker bars, use a smaller 9 x 13 baking dish.
- When spreading out the Krispy treats cereal mixture in the pan, be sure to avoid pressing down too much. They will become hard.
- For easy slicing into the bars, use a plastic knife. That way the marshmallows won’t stick, ensuring nice clean edges.
- If you plan to take bring these somewhere, you can line the dish with parchment paper and let the sides hang over the edges. Use it to lift out the cereal treats onto a cutting board and cut them.
- Check to make sure you are using fresh marshmallows! They should be soft and pillowy, not hard and stale.
Storing Leftovers
Keep these cereal treats in an airtight container at room temperature. You can also wrap them individually in plastic wrap. If they harden, pop them in the microwave for 5-10 seconds to soften.
Can I freeze rice krispie treats?
Sure can! Make a double batch of these sweet treats and freeze the second batch for the next time you have a craving! Wrap them individually in plastic wrap and keep them stored in a freezer bag for up to 2 months. Thaw them at room temperature before digging in.
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Peanut Butter and Chocolate Rice Krispie Treats
Ingredients
- ½ cup butter unsalted, 1 stick
- ½ teaspoon salt
- 12 ounces mini marshmallows divided
- 7 cups Rice Krispies cereal
- 1 ½ cups Reese’s peanut butter cup minis halved and divided
- ¾ cup peanut butter chips divided
- ¾ cup semisweet chocolate chips divided
Instructions
- Lightly grease the bottom of an 11×14 baking pan with cooking spray and line with parchment paper.
- In a large pot, add the butter and melt over low heat.½ cup butter
- Stir in the salt½ teaspoon salt
- Set aside 1 ½ cups of mini marshmallows for later.
- Add the remaining marshmallows into the melted butter and heat over low heat. Stir continuously then remove from the heat as soon as it is melted so it doesn’t burn.12 ounces mini marshmallows
- Add the rice cereal, the reserved 1 ½ cups of mini marshmallows that you set aside, 1 cup of halved mini Reese’s peanut butter cups, ½ cup peanut butter chips, and ½ cup semi-sweet chocolate chips.7 cups Rice Krispies cereal, 1 ½ cups Reese’s peanut butter cup minis, ¾ cup peanut butter chips, ¾ cup semisweet chocolate chips
- Gently stir until everything is coated.
- Pour the mixture into the prepared baking pan and spread evenly. Do not press it down too hard or it will become hard.
- Top with the remaining peanut butter cups, peanut butter chips, and semisweet chocolate chips and gently press the into the tops of the bars.
- Allow to cool in the pan on the counter for 30-45 minutes before cutting.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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