Easy Peanut Butter Rice Krispie Treats

5 from 1 vote

Soft, chewy peanut butter Rice Krispie Treats topped with a thick layer of rich chocolate. A perfect balance of sweet and salty that stays soft for days. Do not press the mixture too hard into the pan.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 16 squares

Course: Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

4 tablespoons unsalted butter Cut into pieces for even melting
½ cup creamy peanut butter Standard commercial brand works best
10 ounces miniature marshmallows Reserve 1 cup to fold in later
6 cups crispy rice cereal Ensure it is fresh for maximum crunch
1 ½ cups semi-sweet chocolate chips Used for the top layer

Equipment

1 Large pot For melting marshmallows
1 Silicone spatula For folding sticky ingredients
1 9x9 inch baking dish For forming the treats
1 Parchment paper To line the pan

Method

Melt the unsalted butter and creamy peanut butter in a large pot over low heat, stirring constantly until smooth.
Add the miniature marshmallows (reserving 1 cup) to the pot and stir gently until just melted.
Remove from heat and fold in the crispy rice cereal and the reserved cup of marshmallows until completely coated.
Transfer the mixture to a greased 9x9 inch baking dish and press down very gently into an even layer.
Melt the chocolate chips in the microwave, pour evenly over the treats, and let set for one hour before slicing.

Nutrition

Serving: 70gCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 95mgPotassium: 70mgFiber: 1gSugar: 18gCalcium: 10mgIron: 1mg

Notes

Store covered at room temperature for up to 5 days; place parchment paper between layers so the chocolate does not stick. Use fresh marshmallows for the best texture.

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