Fun Rice Krispies With Peanut Butter and Chocolate Recipe
Why go with boring rice crispy treats when you can pump up the flavor with this recipe for Rice Krispies With Peanut Butter and Chocolate. Topped with Reese’s peanut butter cups and pretzels for a salty and sweet combination that really adds the wow factor to these crispy bars. But don’t worry, it’s an easy no-bake recipe that you can pull together in no time.
About Rice Krispies With Peanut Butter and Chocolate
Extra flavor doesn’t mean extra work. These Rice Krispies with peanut butter and chocolate are easy to make. There are a couple of ways to make peanut butter rice crispy treats. My Scotcheroo Rice Krispie treats are made with corn syrup, but the recipe below uses marshmallows instead.
If you find that you’re out of marshmallows and still have a craving for these peanut butter Rice Krispie treats, you can always use the Scotcheroo recipe for the rice cereal portion and then finish it off with the chocolate drizzle, pretzels and mini Reese’s. It just goes to show you that you really can’t go wrong with Rice Krispie treats. So have fun swapping out the toppings for whatever you have on hand, or for whatever you’re craving.
Tips for Success
Like any rice cereal treat, this recipe is really easy. Melting the ingredients in a saucepan on the stove is the best way to do it, but if you’re in a pinch you could do it in a microwave instead. Not ideal, but it’s definitely an option.
When melting the butter on the stovetop it’s better to go low and slow. You don’t want to burn it. And when the butter, peanut butter, and marshmallows are melted and smooth, remove the pot from the heat to add the rice cereal. You want to move quickly when adding the rice cereal. That’s why I like to measure the rice cereal ahead of time and have it set aside until I’m ready to add it to the melted ingredients.
I like to line the 9×13 baking pan with aluminum foil and leave some excess at the ends that I can use for handles. This makes it really easy to remove the entire rice cereal mixture from the pan after it has set. Then it’s easy to add the toppings and cut into squares. Don’t press too hard when flattening the Rice Krispies in the pan. If you compact the treats too much they won’t be as chewy.
A Look at the Ingredients
Let’s start with a quick look at the ingredients for these Rice Krispies with peanut butter and chocolate.
Marshmallows: Mini marshmallows are easier to melt, so I prefer those instead of big marshmallows. If you only have big marshmallows on hand, you can cut them in half. Kitchen shears work really well for cutting them in half (or into smaller pieces).
Peanut Butter: I recommend using creamy peanut butter because it melts nicely and keeps the butter mixture nice and smooth. But if you want a little crunch, using chunky peanut butter works well.
Vanilla: A little bit of vanilla extract is added to balance out the flavors, but you can skip this if you’d like.
Pretzels: I used mini pretzel twists because I like the shape of them and how they look when broken up. But you could also use mini sticks if you prefer. The key is to go with thinner pretzels.
Reese’s: Here again, I use a mini version of Reese’s peanut butter cups because the mini size is perfect for topping these Rice Krispies with peanut butter and chocolate. If you don’t have minis, you can use larger peanut butter cups and just cut them up into smaller pieces.
Step by Step With Photos
Start by lining a 9″x13″ baking pan with aluminum foil and spraying it with non-stick cooking spray. Set aside until needed. Now measures 6 cups rice cereal and place in a bowl until needed.
Melt 1 cup butter in a large saucepan over medium heat. Once melted, add 1/4 cup peanut butter and 1 teaspoon vanilla and stir until combined.
Add 10 ounces of marshmallows to the saucepan and continue stirring constantly until the mixture is smooth.
Remove the pan from the heat and immediately add 6 cups rice crispy cereal. Stir together until the cereal is evenly distributed with the melted butter, peanut butter, and marshmallows mixture.
Pour the rice cereal mixture into the prepared baking pan and gently press down to form an even layer. Spray a rubber spatula with non-stick cooking spray to help press down the cereal treat. Don’t press too hard on the mixture. You just want an even layer, but you don’t want to compact the cereal.
Let the cereal treats rest for about 20 minutes before adding the toppings for these Rice Krispies with peanut butter and chocolate. Use aluminum foil to help remove the rice crispy treats from the baking pan.
Melt 1/2 chocolate chips, or melting chocolate, in the microwave in 30 second intervals. Stir between intervals until the chocolate is smooth. Sprinkle the melted chocolate over the rice cereal treats and immediately top with the 1 cup pretzel pieces and 1 cup Reese’s peanut butter cup pieces.
I hope you enjoy making these Rice Krispies with peanut butter and chocolate. Peanut butter rice crispy treats are my favorite, and I love the added crunch and flavor with these treats. It’s a fun mix of salty and sweet in every bite, and a treat that is sure to be a hit when you share it with friends and family.
If you try this Rice Krispies With Peanut Butter and Chocolate recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting and happy baking!
Chocolate Peanut Butter Rice Krispies
Equipment
- 9×13 Baking pan
- Measuring Cups
- Measuring Spoons
- Saucepan
- Non-stick spray
- Microwave safe bowl
Ingredients
- 1 cup salted butter
- 10 ounces mini marshmallows
- ¼ cup creamy peanut butter
- 1 teaspoon vanilla extract optional
- 6 cups Rice Krispies cereal
- 1 cup mini Reese’s halved
- 1 cup mini pretzels crushed
- ½ cup milk chocolate melting wafers or chips
Instructions
- Line a 9×13-inch baking dish with aluminum foil or parchment paper. Leave some excess hanging over to make removal easy. For best results, spray foil with nonstick spray.
- In a large pot over medium heat, melt the butter. Stir in the peanut butter and vanilla until smooth and combined.
- Add the marshmallows and stir frequently until completely melted. Remove from the heat.
- Fold in the Rice Krispies cereal until well coated.
- Scoop the mixture into the prepared pan and press it down gently into an even layer. Let cool at room temperature until set, about 20 minutes.
- Once cooled, lift the mixture out of the pan using the foil and transfer to a cutting board.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
- Drizzle melted chocolate over the top, then sprinkle the halved mini Reese’s and crushed pretzels.
- Let the chocolate set completely before cutting into squares or bars.
Notes
- To prevent sticking, spray a spatula with a bit of cooking spray before pressing the mixture into the pan.
- Use dark chocolate or add flaky sea salt on top for a little extra flavor if desired.
Follow me on Pinterest for more fun and easy cookie recipes to make for any occasion. And if you try this recipe, be sure to leave a comment and let me know how it went.
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