Peanut Butter Rice Krispie Treats
This classic no-bake dessert takes everything you love about the original and adds a rich, nutty twist that makes it even more addictive. The combination of creamy peanut butter, melted butter, and gooey marshmallows creates a treat with a flavor that's deeply satisfying and impossible to stop eating.
Equipment
- Large saucepan or pot - 5-quart capacity or larger
- 9x13 inch baking pan
- Silicone spatula - Heat-resistant
- Wooden spoon - Alternative to spatula
- Measuring cups and spoons
- Parchment paper
- Sharp knife - For cutting
- Non-stick cooking spray
Ingredients
- 3 tablespoons unsalted butter - 42g
- 1 bag mini marshmallows - 10 oz / 283g
- ½ cup creamy peanut butter - 128g
- ½ teaspoon vanilla extract
- 6 cups Rice Krispies cereal - 170g
- ½ cup semi-sweet chocolate chips - 85g, optional for topping
Instructions
- Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly coat with non-stick cooking spray or softened butter and set aside.
- Measure 6 cups of Rice Krispies cereal into a very large mixing bowl and place near the stovetop for quick access.
- Melt 3 tablespoons of unsalted butter in a large saucepan over low to medium-low heat, stirring gently to coat the pan evenly without browning.
- Add the entire bag of mini marshmallows and stir constantly with a silicone spatula for 3-4 minutes over low to medium-low heat until completely melted and smooth.
- Remove from heat immediately. Add ½ cup creamy peanut butter and stir vigorously until fully incorporated. Add ½ teaspoon vanilla extract and stir for 30 seconds until well combined.
- Pour the peanut butter marshmallow mixture over the measured cereal and fold with a silicone spatula until every piece of cereal is evenly coated.
- Transfer the mixture to the prepared pan and press firmly and evenly using a lightly buttered spatula, parchment, or buttered hands. Aim for an even thickness of 1 to 1.5 inches.
- If using chocolate chips, sprinkle ½ cup over the surface immediately after pressing. Wait 2 minutes, then spread gently with a spatula for a thin chocolate layer or leave whole.
- Allow to cool and set at room temperature for at least 30 minutes. Lift using parchment overhang and cut into squares with a sharp knife, coating the knife with cooking spray between cuts.
Notes
- Use low heat throughout to prevent scorching marshmallows, which creates a stiff, gummy texture.
- Don't skip the butter—it prevents sticking and adds richness and a more indulgent flavor.
- Use fresh marshmallows for best results; stale marshmallows don't melt smoothly and can create lumps.
- Work quickly after melting the marshmallows—the mixture sets fast, so have all your ingredients prepped and measured beforehand.
- Avoid over-pressing the mixture into the pan; gentle, even pressure keeps the treats chewy instead of hard.
- Use creamy peanut butter for the smoothest incorporation; chunky peanut butter will affect texture and blend less evenly.
- Lightly grease your hands or spatula with butter before pressing the mixture to prevent sticking.
- Let the treats cool fully before cutting—cutting too early results in crumbly bars that won't hold their shape.
- Store in an airtight container at room temperature for up to 4 days, or freeze individual bars wrapped in plastic for up to 6 weeks.
- For a fun variation, try adding ½ cup of chocolate chips directly to the hot marshmallow mixture or drizzling melted chocolate over the cooled bars.