Peanut Butter Chocolate Rice Krispie Treats are soft and gooey, loaded with marshmallows, and taste like a peanut butter cup! Drizzle with melted chocolate and peanut butter and sprinkle on mini chocolate chips for even more decadent flavor.
Be sure to try Nutter Butter Bars and Chocolate Caramel Poke Cake next!
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❤️You're Going to Love These
- Super soft and with tons of gooey marshmallows
- Chocolate and peanut butter flavor combo makes them taste like Reese's peanut butter cups!
- Decadent and chocolatey, perfect no-bake treats for Valentine’s Day, birthday parties, or anytime you’re craving a sweet treat
- Easy recipe with simple ingredients
- Chocolatey twist on classic rice krispie treats
🍫Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Dark chocolate chips. Rich, dark chocolate balances out the sweetness of the marshmallows. You can use milk chocolate or semi-sweet chocolate chips-- or swap out some of them for peanut butter chips or butterscotch chips.
- Creamy peanut butter. I used Skippy creamy peanut butter. For crunchy texture, chunky peanut butter would also work. I haven’t tested this recipe with natural peanut butter.
- Fresh mini marshmallows. You can also use regular marshmallows, just substitute cup for cup. They’ll just take longer to melt. Be sure to use fresh marshmallows for the softest, gooeyest texture.
- Rice Krispie cereal. You can use brand name or generic crispy rice cereal. Or, for even more chocolate flavor, try Cocoa Krispies!
🥣How to Make No Bake Chocolate Peanut Butter Rice Krispies Treats
Step 1: Melt butter, peanut butter, and chocolate chips in a large pot or Dutch oven over low heat.
Step 2: Add 6 cups marshmallows to the chocolate peanut butter mixture and stir until melted. Remove from heat and add the Rice Krispies and 2 cups mini marshmallows. Stir until combined.
Step 3: Gently press the cereal mixture in an even layer into a 9 x 13 pan lined with parchment paper or aluminum foil. Allow to cool.
Step 5: If desired, top with melted chocolate chips, melted peanut butter, mini chocolate chips, and flaky sea salt. Set aside to allow the toppings to dry. You can speed it up in the fridge. Cut into squares and enjoy!
✅Top Tips
- Melt the marshmallow mixture over low heat. If the heat is too high, it can cook the marshmallows and make the bars hard.
- Gently press the cereal mixture into the pan, as too much pressure can compact the cereal and make the bars hard.
- For even more chocolatey flavor, swap out the Rice Krispies with Cocoa Krispies!
- If you refrigerate the cereal treats to firm up the toppings, bring them back to room temperature before cutting — they can be hard to cut when they’re really cold.
🎁Storage
- Chocolate peanut butter rice krispie treats are best enjoyed within 1-3 days, but will stay fresh when stored in an airtight container or ziptop bag at room temperature for 3-5 days.
- Freeze rice krispie bars tightly sealed in a freezer bag. Thaw at room temperature.
❓FAQs
Yes. Cereal marshmallow treats can be made with pretty much any kind of cereal! Add more chocolate or peanut butter flavor with Cocoa Krispies, Cocoa Pebbles, Cocoa Puffs, Reese’s Puffs, or Peanut Butter Crunch.
Yes, you can freeze chocolate peanut butter rice krispie bars in a freezer bag. Thaw at room temperature.
No — but you can put them in the fridge to firm up the melted toppings more quickly. Other than that, store them at room temperature.
😋More Chocolate Peanut Butter Desserts
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📖 Recipe
Peanut Butter Chocolate Rice Krispie Bars
Ingredients
- 3 tablespoons unsalted butter
- 1 cup dark chocolate chips
- ¾ cup creamy peanut butter
- 8 cups mini marshmallows, divided
- 6 cups Rice Krispies cereal
Optional Toppings
- ¼ cup dark chocolate chips
- ¼ teaspoon oil
- 2 tablespoons creamy peanut butter
- 1 tablespoon mini chocolate chips
- flaky sea salt
Instructions
- Line a 9 x 13 pan with parchment paper or aluminum foil with an overhang for easy removal.
- In a large pot or Dutch oven, melt butter, chocolate, and peanut butter over low heat. Add 6 cups marshmallows and gently stir until melted.
- Remove the pot from the heat and stir in the Rice Krispies and 2 cups of mini marshmallows. Gently press the mixture into the prepared pan, using buttered fingers or spatula if necessary. Set aside to cool.
- If desired, add toppings: Melt ¼ cup chocolate chips with ¼ teaspoon vegetable oil in the microwave for about 30 seconds. Melt 2 tablespoons peanut butter for 10-20 seconds. Drizzle chocolate and peanut butter over the rice krispie bars. Sprinkle with mini chocolate chips and flaky salt while the chocolate and peanut butter are still wet. Allow the toppings to firm up -- place in the refrigerator to speed it up. If the bars are very cold, bring them back to room temperature before cutting into squares.
Notes
- Melt the marshmallow mixture over low heat. If the heat is too high, it can cook the marshmallows and make the bars hard.
- Gently press the cereal mixture into the pan, as too much pressure can compact the cereal and make the bars hard.
- For even more chocolatey flavor, swap out the Rice Krispies with Cocoa Krispies!
- If you refrigerate the cereal treats to firm up the toppings, bring them back to room temperature before cutting — they can be hard to cut when they’re really cold.
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