Loaded Chocolate Rice Krispie Treats
Chocolate rice krispie treats are the chocolate version of the classic no-bake treat that everyone loves! Made with cocoa krispies cereal and an other simple ingredients, I loaded them with pretzels pieces, chocolate chips, and peanut butter cups and topped with a simple peanut butter frosting.
Servings 12 bars
Calories 416kcal
Ingredients
- ½ cup unsalted butter 1 stick
- ¼ teaspoon salt
- 10 ounces mini marshmallows divided
- 1 teaspoon vanilla extract
- 8 cups Cocoa Krispies cereal
- 1 ½ cups pretzel twists chopped into pieces
- ¼ cup peanut butter chips
- ½ cup mini Reese’s peanut butter cups
Peanut Butter Frosting
- 3 tablespoons butter unsalted, softened to room temperature
- ⅓ cup creamy peanut butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¼ cup powdered sugar
- 2 tablespoons whole milk
Instructions
- Spray an 11x14 baking sheet with non-stick cooking spray and also line it with parchment paper.
- In a large pot, add the butter and melt it over low heat. Stir in the salt.½ cup unsalted butter, ¼ teaspoon salt
- Separate out 1 ½ cups of mini marshmallows to use later.10 ounces mini marshmallows
- Then add the remaining marshmallows into the pot and continue to heat on low, stirring it into the melted butter until they are completely melted. Add the vanilla extract and combine.1 teaspoon vanilla extract
- Remove the pot from the heat once the marshmallows are smooth and add the cereal, the saved mini marshmallows that were set aside, pretzels, Reese’s peanut butter cup minis, and peanut butter chips.8 cups Cocoa Krispies cereal, 1 ½ cups pretzel twists, ¼ cup peanut butter chips, ½ cup mini Reese’s peanut butter cups
- Gently stir until evenly distributed.
- Spread the mixture onto the prepared baking pan and gently press it down into an even layer. (be careful not to press too much or they will become hard).
Make the frosting:
- In a medium mixing bowl, add the the butter and peanut butter and blend until smooth.⅓ cup creamy peanut butter, 3 tablespoons butter
- Add in the vanilla extract and salt and blend it in quickly.½ teaspoon vanilla extract, ¼ teaspoon salt
- Add in the powdered sugar in ¼ cup batches and blend on low speed until fully incorporated.1 ¼ cup powdered sugar
- Add the milk and beat for one minute on high speed until it thickens.2 tablespoons whole milk
- Spread the frosting onto the krispie treats in an even layer.
- Top with additional chopped mini Reese’s peanut butter cups, pretzels chunks, and/or peanut butter chips.
- Allow the bars to set at room temperature for 30 minutes before cutting to keep their shape. Wipe the knife clean with a paper towel between cuts.
Notes
I wouldn't use a smaller baking sheet than 11x14 or they will be extra thick. But you can use a larger pan and make them a little thinner.
Be creative with the things you mix in. Yo can add any chopped nuts like peanuts, pecan, walnuts, any regular or mini chocolate chip, Reese's pieces, etc.
Use store bought frosting for quicker prep.
Swap the milk for heavy cream.
Swap the peanut butter frosting for this chocolate buttercream frosting.
Use original rice krispies cereal, cocoa pebbles, or any similar store brand.
Store leftovers in an airtight container at room temperature for up to 2-3 days. Refrigerate them after 3 days. They will harden but you can heat the treats in the microwave for 5-10 seconds to soften them again.
Nutrition
Serving: 1bar | Calories: 416kcal | Carbohydrates: 61g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 358mg | Potassium: 139mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1091IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 3mg
