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Our ooey gooey Chocolate Peanut Butter Rice Krispie Treats are impossible to resist! Everything we love about a classic RKT, but with the addition of chocolate, peanut butter, and extra marshmallows for the ultimate treat!
Need a last minute no bake treat that is going to bring the wow factor?
Of course you do.
Or maybe you’re just like me and you’re fully addicted to Rice Krispie Treats and like to get creative with the mix-ins. Goodness knows we’ve been there…after all, I have now shared recipes for a bazillion different variations of rice krispies treats, like our brown butter rice krispie treats, Oreo rice krispie treats, and caramel rice krispie treats!
We’ve gone and done it now, though. This is the ULTIMATE rice krispie treat combo, made with creamy peanut butter, chocolate chips, peanut butter chips, and loads of mini marshmallows!
We’ve worked hard to perfect the ratios of ingredients here so that you end up with a supremely gooey little treat that does not skimp on flavor. These are a must make!
If you love peanut butter like we love peanut butter, try our peanut butter banana bread next!
Expert Tips:
Want soft and gooey rice krispies treats instead of hard and crunchy ones? That’s easy – be sure to use fresh marshmallows (not stale) and only cook the mixture until the marshmallows are just melted. Overcooking them makes them crunchy.
Want extra thick rice krispies treats? Pile this all into a 9×9 baking dish instead of a 9×13. So good!
Trouble smoothing out your bars in the pan? Butter your hands to keep the cereal mixture from sticking OR spray a sheet of parchment or wax paper with non-stick spray and use that to press the bars into place.
Chocolate Peanut Butter Rice Krispie Treats
Ingredients
- 4 tablespoons butter
- ½ cup creamy peanut butter
- 7 cups mini marshmallows divided
- 7 cups Rice Krispies cereal
- 1 cup semi-sweet chocolate chips plus more for sprinkling on top
- ½ cup peanut butter chips
Instructions
- Heat a large pot over medium heat. Add the butter and peanut butter and melt.
- When the butter has melted, stir in 6 cups of marshmallows. Continue stirring, until marshmallows have just melted. Remove from the heat.
- Stir in the cereal until mostly coated in marshmallow mixture.
- Add the remaining cup of marshmallows and stir again. Finally stir in the chocolate chips and peanut butter chips just to combine. Work quickly so as not to fully melt the chocolate chips.
- Press the mixture into a greased 9×13 baking dish. Sprinkle the top with a few chocolate chips if desired, and lightly press them in to adhere.
- Let cool for 1 hour before cutting into 12 bars and serving.
Tips & Notes:
Nutrition Information:
Ingredient Notes:
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Butter – We use salted butter since that’s what we usually have on hand, but unsalted will work fine as well.
Mini Marshmallows – The mini kind will melt quickly and we like to stir in extras at the end for little bits of gooey goodness all throughout the treats. This step is key!
Peanut Butter – We recommend creamy peanut butter rather than chunky for this recipe. I’m a Jif girl.
Rice Krispies Cereal – You could switch things up and use Chex cereal instead if you don’t have any Rice Krispies, a bit like we did in our Golden Graham Bars!
Chocolate Chips – I’m using semisweet chocolate chips but you could use milk chocolate or even dark chocolate instead.
Peanut Butter Chips – For even more peanut butter flavor! We like Reese’s brand.
What We Love About This Recipe:
- We love chocolate and peanut butter so it just makes perfect sense to add them to my favorite homemade Rice Krispies Treats!
- These treats are perfect for gatherings or even a bake sale! Or just keep them all to yourself. No one will know!
- No bake and just about 10 minutes of hands on time – these are easy for a last minute dessert!
How To Make Rice Krispie Treats with Chocolate and Peanut Butter:
Melt: To get started heat a large pot over medium heat and then add in the butter and the peanut butter and let them melt together.
Marshmallow: When the butter has melted stir in 6 cups of the mini marshmallows! Stir that up while it heats until the marshmallows have just melted. Remove the pan from the heat.
Expert Tip!
Ever whipped up a batch of rice krispie treats just to have them turn out hard and crunchy instead of soft and gooey? You likely overcooked your marshmallow! Remove it from the heat as soon as the marshmallows have melted.
Rice Krispies: Now for the cereal! Start stirring in the Rice Krispies until it is mostly coated in the peanut butter and marshmallow mixture.
Mix-Ins: Stir in the remaining mini marshmallows, chocolate chips, and peanut butter.
Finish: When the peanut butter and chocolate RKT mixture is ready you can start pressing it into a greased 9×13 baking dish. Let it cool for an hour before cutting into bars and serving!
Helpful Tip!
Spray a piece of wax or parchment paper with non-stick spray and use that to press the cereal mixture into place. The cereal won’t stick to your hands or the wax paper!
FAQ’s:
You can store these RKTs at room temperature in a sealed container for 2-3 days. We often go longer, but the texture does change a bit the longer they sit!
You can freeze the chocolate peanut butter treats for about two to three months. First slice them into bars or squares after cooling and wrap each one in plastic wrap or wax paper before sealing in a freezer bag!
Rice is gluten free but many brands of cereal, including Kellogg’s, contain gluten, so you would need to find a gluten free brand of cereal and make sure that the marshmallows and candies you are using are also gluten free.
Nancy Estes says
I love making these treats however I have lately started to increase the butter to a whole stick. They’re so much better!