Peanut Butter Rice Krispie
These Peanut Butter Rice Krispie Treats are a delicious no-bake twist on the classic favorite. With gooey marshmallows, creamy peanut butter, and crispy cereal, they strike the perfect balance between chewy and crunchy. They're incredibly easy to make and perfect for potlucks, lunchboxes, or sweet cravings on the go.
Equipment
- Large nonstick saucepan or pot
- Heat-resistant spatula or wooden spoon
- 8x8 or 9x13 inch baking pan (depending on thickness preference)
- Parchment paper or cooking spray
- Measuring Cups and Spoons
- Optional: Microwave-safe bowl (if melting in microwave)
Ingredients
- 3 tablespoons unsalted butter (or coconut oil for dairy-free)
- ½ cup creamy peanut butter (or crunchy if preferred)
- 10 oz (1 bag) mini marshmallows (or 4 cups large marshmallows)
- 6 cups Rice Krispies cereal (or any crisped rice cereal)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt (optional)
- Optional toppings: mini chocolate chips, peanut butter drizzle, flaky sea salt
Instructions
- Prepare your pan: Lightly grease or line an 8x8 or 9x13 inch pan with parchment paper for easy removal.
- Melt base: In a large nonstick saucepan over low heat, melt the butter and peanut butter together, stirring until smooth.
- Add marshmallows: Stir in the marshmallows and continue to melt, stirring constantly, until fully smooth and combined.
- Add vanilla & salt: Remove from heat and stir in vanilla and salt.
- Mix cereal: Quickly stir in the Rice Krispies cereal until fully coated.
- Transfer to pan: Press the mixture into your prepared pan using a buttered spatula or parchment paper. Don’t press too hard or treats may become too dense.
- Cool & slice: Let cool at room temperature for about 30 minutes before cutting into squares.
- Optional toppings: Sprinkle with chocolate chips, drizzle with melted peanut butter, or add sprinkles before cooling if desired.
Notes
- For softer treats: Use fresh marshmallows and avoid overcooking the mixture.
- Dairy-free version: Swap butter with refined coconut oil and use vegan marshmallows.
- Storage: Store in an airtight container at room temperature for up to 4 days. Avoid refrigeration, which can make them hard.
- Freezing: Freeze cut squares with parchment between layers in a zip-top bag for up to 1 month. Thaw at room temperature.