Peanut Butter Rice Krispie Treats Recipe
Melting the peanut butter directly into the marshmallow mixture (instead of just stirring it into the cereal) coats every krispie in flavor and keeps the bars soft instead of dry, while pulling the pot off the heat before the peanut butter goes in keeps the fats from separating and turning greasy.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 50 min
- Servings
- 24
Ingredients
- 4 tbsp unsalted butter
- 5 cups mini marshmallows
- 1 cup creamy peanut butter
- 6 cups rice krispies cereal
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/2 cup semisweet chocolate chips, melted (for drizzle)
Nutrition per serving
- Calories
- 262
- Protein
- 5g
- Carbs
- 43g
- Fat
- 9g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Line a 9x13-inch baking pan with parchment paper, leaving a few inches of overhang on two sides, and lightly grease the parchment.
- 2Melt the butter in a large pot over medium-low heat.
- 3Add the mini marshmallows and stir constantly until fully melted and smooth, 3 to 4 minutes.
- 4Remove the pot from the heat and stir in the peanut butter, vanilla extract, and salt until fully smooth.
- 5Add the rice krispies cereal and fold gently with a spatula until every piece is coated, being careful not to crush the cereal.
- 6Turn the mixture into the prepared pan. Press it into an even layer using greased hands or the back of a greased spatula, pressing just enough to fill the corners without compacting it hard.
- 7If using, melt the chocolate chips in 20-second microwave bursts, stirring between each, then drizzle over the top.
- 8Let the treats set at room temperature for 30 to 45 minutes (or in the fridge for 15 minutes) before lifting out by the parchment overhang and cutting into 24 squares.
Tips & variations
- Swap in crunchy peanut butter for extra texture throughout the bars.
- Natural peanut butter (the kind that separates) tends to make the mixture looser and slower to set; if using it, stir it well and expect a softer final texture.
- A pinch of flaky salt scattered over the chocolate drizzle before it sets adds a sharper contrast to the sweetness.
- Stale marshmallows melt lumpy; if a bag has gone hard, it won't smooth out no matter how long it's stirred.
- For extra peanut flavor, stir 2 tablespoons of chopped roasted peanuts into the cereal along with the marshmallow mixture.
Storage & reheating
Store cooled bars in an airtight container at room temperature for up to 5 days; layer parchment between rows so the chocolate drizzle doesn't stick. To freeze, wrap individual squares and freeze for up to 2 months, then thaw at room temperature for about 15 minutes before eating.
Tips from the Tulo kitchen
- Coating hands or a spatula with a light spray of cooking oil before pressing the mixture into the pan keeps it from sticking and tearing.
- Working quickly matters here: the marshmallow mixture starts to set as it cools, so have the pan and cereal measured out before melting the marshmallows.
FAQ
Why did my peanut butter rice krispie treats turn out hard?
Overcooking the marshmallows or pressing the mixture into the pan too firmly are the two most common causes; heat the marshmallows only until just melted and press gently, just enough to fill the pan evenly.
Can I use natural or all-natural peanut butter?
Yes, but stir the jar thoroughly first since separated oil can make the mixture greasy, and expect a slightly softer, less firm bar than with regular creamy peanut butter.
Can I double this recipe?
Yes, a doubled batch fits well in a half-sheet pan (about 13x18 inches); use a larger pot so the marshmallow mixture has room to be stirred without spilling.
Do these need to be refrigerated?
No, they set and store fine at room temperature; refrigerating only speeds up the initial set and can make the texture slightly firmer once chilled.