Ingredients
– 6 cups Rice Krispies cereal for forming the crunchy base that holds everything together
– 1/2 cup unsalted butter for binding marshmallows and adding rich flavor
– 1 cup creamy peanut butter for delivering nutty taste, creaminess, and protein
– 10 oz mini marshmallows for melting into a sticky glue that coats cereal evenly
– 1 cup chocolate chips for melting into a decadent layer that pairs with peanut butter
Instructions
1-First Step: Gather and Prep Ingredients Measure 6 cups Rice Krispies cereal into a large bowl and set aside. Cube 1/2 cup unsalted butter for quick melting. Have 1 cup creamy peanut butter and 10 oz mini marshmallows ready nearby. This mise en place speeds things up and prevents scrambling. For dietary tweaks, line up vegan swaps now. Low heat works best to avoid burning.
2-Second Step: Melt Butter and Peanut Butter In a large pot over low heat, combine butter and peanut butter. Stir constantly for 2-3 minutes until fully melted and smooth. This base creates the creamy coating essential for great rice krispies bars. Watch closely; low heat prevents separation. Natural peanut butter may need extra stirring for even oils. Smell the nutty aroma building.
3-Third Step: Add and Melt Marshmallows Add 10 oz mini marshmallows to the pot. Keep stirring on low for about 5 minutes until completely melted and glossy. Remove from heat right away to stop cooking. High heat scorches them, ruining texture. For low-calorie versions, mix in some Greek yogurt here for protein boost without extra sweetness. The mixture pulls away from sides when ready.
4-Fourth Step: Fold in Cereal Pour melted mix over Rice Krispies in the bowl. Gently fold with a spatula until every piece coats evenly, about 1-2 minutes. Work fast before it sets. Overmixing crushes crispness, so light hands matter. Gluten-free cereal holds up well here. Taste a bit; add a pinch of salt if needed for balance in your peanut butter rice krispies treats.
5-Fifth Step: Press into Pan Transfer to greased 9ร13 pan. Use greased spatula, waxed paper, or wet hands to press firmly and evenly. Aim for 1-inch thickness. Pressing too hard makes dense bars; gentle works. For even squares, smooth top. Let cool 1 hour at room temp. Speed with fridge 20 minutes, but room temp keeps chewiest.
6-Final Step: Add Topping and Cut Melt 1 cup chocolate chips in microwave 30-second bursts, stirring between. Spread over cooled treats. Chill 20 minutes to set. Cut into 24 squares. Store airtight. These easy no bake peanut butter rice krispie treats shine at gatherings. Pair with iced tea for parties. Adapt by swirling chocolate in before cereal for marbled effect.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
๐ Use creamy peanut butter for the best texture and meltability in this recipe
โ๏ธ Work quickly after mixing to prevent the cereal from getting soggy – the marshmallow mixture starts to set fast
๐ฏ For extra richness, add a handful of chocolate chips to the mixture while it’s still warm
- Prep Time: 10 minutes
- Cooling Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 130
- Sugar: 12g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
