Peanut Butter and Chocolate Rice Krispie Bars

Here’s the inside scoop on this recipe

Inspiration: Kellogg’s original Rice Krispies Treats recipe
Number of Ingredients: 8
Servings: 24 bars
Total Cook Time: 5 minutes
Primary Cooking Method: Stove top to melt butter and marshmallows, microwave to melt chocolate and peanut butter chips
Key Flavor: peanut butter, chocolate and rice krispies
Skill Level: beginner

• Make-Ahead: these rice krispie treats with peanut butter and chocolate can be prepared in 10 minutes and made a day or so before you want to serve them.
• Perfect for your picky eaters: How could anyone not love these treats? Like these No Bake Peanut Butter Haystacks, I have never seen a child or adult who doesn’t love them! Even your pickiest eaters will be smitten.

Ingredient notes and substitutions

• Unsalted butter – you can also use salted butter. If you are sensitive to salt, leave off the finishing salt on top of the chocolate.
• Mini marshmallows – you can add an extra handful of marshmallows if you like your treats extra gooey. I highly recommend mini marshmallows instead of the larger ones, as they melt much better.
• Creamy peanut butter – if you are a crunchy peanut butter fan like me, feel free to use that instead.
• Rice Krispy cereal – you can’t have this dessert without them, but you can use any brand you have on hand.
• Semi-sweet chocolate chips – are my favorite, but milk chocolate or dark chocolate chips work too.
• Peanut butter chips – You can never go wrong with adding more peanut butter flavor; plus, peanut butter and chocolate are a marriage made in heaven.
• Coconut oil – is a miracle ingredient that helps the chocolate melt, keeps it shiny when it hardens, and actually helps it harden.
• Kosher salt – enhances the taste of the chocolate and makes it taste richer. Sea salt can be used instead.

Complete measurements are listed in the recipe card below.

How to make Peanut Butter and Chocolate Rice Krispy Bars

1. Line a 9×13 baking dish with parchment paper, or grease it with butter or with non-stick cooking spray. Set aside.
2. Melt the butter in a pot over low heat. Add the marshmallows and stir until they are almost completely melted. Remove them from the heat.

3. Add the peanut butter. Mix until combined.

4. Add the cereal. Mix until combined.

5. Transfer the mixture to the baking dish. With clean hands, gently press the mixture down evenly. Set aside.

6. Add all the chips and coconut oil to a medium-sized bowl. Melt the chips in the microwave in 30-second intervals, stirring in between, until smooth.

7. Pour the melted chocolate and peanut butter chip mixture over the rice krispie mixture and spread it evenly using an offset spatula.

8. Let cool for two hours. Before serving sprinkle the salt on top and cut into squares.

Serving suggestions

These treats, like my Copycat Kit Kat Bars and Oreo Fudge, are perfect for serving at birthday parties, game day parties, road trips, at the office, for after-school snacks, and, of course, as an after-dinner dessert.

How to store leftovers

For the best results, eat the bars within two days. You can store them in an airtight container at room temperature for up to four days.

If you want them to last longer, refrigerate them for up to two weeks or freeze them for up to three months in an airtight container, separating the layers with wax paper or parchment paper.

Recipe FAQs

Insider tips for perfect results

• Make sure your marshmallows are fresh. Stale marshmallows won't melt as smoothly and can affect the texture of your bars.
• Once the marshmallow mixture is melted and you have added the peanut butter, mix in the cereal quickly, making sure all the pieces are coated before the mixture starts to set.
• Dampen your hands before pressing the mixture in the pan to keep the mixture from sticking to your hands.
• When pressing the mixture into the pan, press firmly to compact the bars, but not too hard, or the bars can become too dense.

More peanut butter and chocolate desserts

⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones; I hope you come back soon!