Chocolate Peanut Butter Rice Krispies Treats
Chocolate Peanut Butter Rice Krispie Treats are an easy, no bake dessert ready in about 40 minutes and they make 16 squares. Crispy cereal, coated in a gooey peanut butter marshmallow mixture, and topped with a layer of rich chocolate. Made with simple pantry staples, these come together fast with no oven required. Perfect for movie nights, party dessert tables, and bake sales, they taste like a giant Reese’s in a bar.
If you love the combination of chocolate and peanut butter, these are about to become your new favorite treat. They take everything good about a classic rice krispie treat and load it up with creamy peanut butter and a thick layer of chocolate on top.
One bite and you will swear you are eating a giant Reese’s cup.
The best part is how simple they are. No oven, just a pot and a microwave, and they come together in about 10 minutes of actual hands on time. My family requests these for movie night, but they are pretty enough to set out on a party dessert table too.
They are perfect with my other easy no-bake treats like my Cornflake Candy and my Trader Joe’s Snacky Clusters. Use milk chocolate on top for an even sweeter, more Reese’s-like treat, or semisweet to balance the richness.
More Cereal Treats to Try
- Almond Joy Rice Krispie Treats – coconut, chocolate and almond in every bite
- Fruity Pebbles Treats – colorful cereal treats with sweet fruity flavor
- Buckeye Snack Mix – chocolate drizzled peanut butter cereal snack mix
- Avalanche Cookies – white chocolate peanut butter cereal clusters
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Peanut Butter – Creamy works best for a smooth, even coating. Natural peanut butter can separate and make the treats greasy, so stick with a no stir conventional brand for the best texture.
Marshmallows – Use 40 regular or 5 1/2 cups of the mini marshmallows. Fresh marshmallows melt smoother than older ones, which can turn stiff and make the treats hard.
Chocolate Chips – Semisweet chocolate balances the sweetness of the marshmallow base. Use milk chocolate for a sweeter treat that tastes even more like a Reese’s cup. You can even use dark chocolate!
Coconut Oil – Optional, but stirring a little into the melted chocolate makes the topping smoother and easier to spread, plus it slices more cleanly.
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How To Make Chocolate Peanut Butter Rice Krispie Treats
- Grease a 9×9 inch baking pan or line it with parchment paper and set aside. In a large pot, melt the butter over low heat. Add the peanut butter and stir with a spatula until smooth and combined.
- Add the marshmallows and stir until completely melted. Stir in the vanilla and a pinch of salt.
- Remove from the heat and stir in the Rice Krispies, stirring to evenly coat everything.
- Transfer the mixture to the prepared pan and press it down firmly and evenly using a spatula, greased hands, or a piece of wax paper.
- In a microwave safe bowl, melt the chocolate chips in 20 second intervals, stirring until smooth. Stir in the coconut oil if you’re using it.
- Pour the melted chocolate over the treats and spread it evenly with an offset spatula. Garnish with chopped peanuts or a peanut butter drizzle if you like.
- Let them cool and set at room temperature for about 30 minutes, then cut into squares with a sharp knife and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Room Temperature: Store in an airtight container at room temperature for up to 3 days. Layer parchment paper or wax paper in between layers if stacking them.
Refrigerator: Keep them in the fridge to set the chocolate faster or in warm weather, though they firm up more when chilled so you might need to let them sit a room temperature few a few minutes before eating.
Make Ahead: These are great made a day ahead for a party. Just keep them sealed so they stay soft and chewy.
Don’t Freeze: Freezing can make the cereal lose its crunch and the texture turn hard, so they are best enjoyed fresh. The chocolate can also take on an ashy look as the chocolate separates.
Variations
Milk Chocolate: Use milk chocolate chips on top for a sweeter flavor that tastes more like a Reese’s cup. You can also use dark chocolate which is my favorite.
Extra Crunch: Sprinkle chopped peanuts over the chocolate topping before it sets.
Peanut Butter Swirl: Drizzle extra melted peanut butter over the chocolate for a pretty marble swirl look.
Loaded: Sprinkle on mini chocolate chips, Reese’s Pieces, or chopped peanut butter cups. The kids love this one!
Different Cereal: Swap half the Rice Krispies for crushed pretzels or chocolate cereal for a fun twist. Cocoa Krispies are a great swap for even more chocolate flavor.
More Chocolate Peanut Butter No-Bake Treats
- Chocolate Peanut Butter Fudge – rich creamy fudge with no baking required
- No Bake Peanut Butter Bars – creamy peanut butter with chocolate topping
- Peanut Butter Pretzel Puppy Chow – crunchy sweet salty chocolate coated snack mix
- Buckeye Candy – classic chocolate dipped peanut butter balls
Frequently Asked Questions
The most common reason is that the marshmallows are too old. Or you used too much heat when melting them. Use fresh marshmallows, melt them low and slow, and press the mixture down gently rather than packing it down too hard. You want them to have some air in them.
Yes! They keep for up to 3 days in an airtight container, so they are perfect to make a day before a party or movie night.
Semisweet balances the sweetness, while milk chocolate makes them taste more like a Reese’s cup. Dark chocolate give them a nice contrast to the peanut butter and marshmallow. Use whichever you prefer, or a mix of different ones.
Let them set fully, then use a sharp knife. Adding coconut oil to the chocolate helps it slice without cracking. Lining the pan with parchment lets you lift the whole block out to cut. You can also wipe the knife down with a very thin layer of coconut oil to help it slide through and the cereal not stick to the knife. Be sure to wipe the knife down between cuts or the marshmallow can build up and get sticky.
I do not recommend using natural peanut butter or other nut butters. Natural peanut butter can separate and make the treats oily. Use a regular creamy peanut butter, like Jif or Skippy, gives the best texture and won’t separate.
Absolutely. Use a 9×13 pan for a double batch, perfect for a bigger crowd or a bake sale.
Recipe Tips & Tricks
- Melt the marshmallows completely, over low heat, so the treats stay soft, not hard.
- Coat the cereal evenly before pressing into the pan so every bite holds together.
- Press the mixture in with wax paper to keep it from sticking to your hands.
- Add coconut oil to the chocolate for a smoother topping that slices cleanly.
- Line the pan with parchment so you can lift the whole block out to cut neat squares.
This Chocolate Peanut Butter Rice Krispie Treats recipe is gooey, chocolatey, and ridiculously easy to make. Whip up a pan for your next movie night and watch them vanish square by square!
Chocolate Peanut Butter Rice Krispie Treats Recipe
Ingredients
Rice Krispies Treats Mixture
- 6 ½ cups Rice Krispies cereal
- ½ cup creamy peanut butter
- ¼ cup butter unsalted
- 40 regular marshmallows or 5 ½ cups mini marshmallows
- 1 teaspoon vanilla extract
- pinch salt
Chocolate Topping
- 1 cup semisweet chocolate chips
- 1 teaspoon coconut oil optional, for smoother texture
- chopped peanuts or drizzled peanut butter for serving. optional
Instructions
- Prepare a 9×9 inch baking pan by either greasing it with butter or lining it with parchment paper. Set aside.
- In a large pot, melt the butter over low heat.
- Add the peanut butter and stir with a rubber spatula until smooth and well combined.
- Add the marshmallows to the pot and stir until they are completely melted and combined with the peanut butter mixture.
- Stir in vanilla extract and a pinch of salt.
- Remove the pot from the heat and stir in the Rice Krispies cereal. Be sure to evenly coat the mixture!
- Transfer the mixture to the prepared baking pan.
- Press it evenly into the pan using a greased spatula, greased hands, or wax paper.
- In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring until smooth.
- Add in the coconut oil if using and stir until smooth.
- Pour the melted chocolate over the rice krispie treats, and spread it evenly and with an offset spatula.
- If desired garnish with chopped peanuts or drizzle with peanut butter.
- Allow the treats to cool and set at room temperature for about 30 minutes.
- Once set, use a sharp knife to cut the treats into squares.
- Serve and enjoy!
Notes
- Melt the marshmallows completely, over low heat, so the treats stay soft, not hard.
- Coat the cereal evenly before pressing into the pan so every bite holds together.
- Press the mixture in with wax paper to keep it from sticking to your hands.
- Add coconut oil to the chocolate for a smoother topping that slices cleanly.
- Line the pan with parchment so you can lift the whole block out to cut neat squares.
Nutrition
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