Peanut Butter and Chocolate Rice Krispie Bars

5 from 1 vote

Peanut Butter and Chocolate Rice Krispie Bars

Indulge in the ultimate sweet treat: Peanut Butter and Chocolate Rice Krispie Bars. This no-bake dessert is a game-changer.

Prep Time5

Cook Time5

Cooling time2

Total Time2 10

Course: Dessert, Snack

Cuisine: American

Servings: bars

Calories: 203kcal

Author: Sharon Rigsby

Equipment

9x13 baking dish

Ingredients

¼ cup unsalted butter
10 ounce bag mini marshmallows
½ cup creamy peanut butter
6 cups rice krispie cereal
2 cups semi-sweet chocolate chips
1 cup peanut butter chips
2 teaspoons coconut oil
⅛ teaspoon coarse kosher salt

Instructions

Line a 9x13 baking dish with parchment paper, or grease it with butter or with non-stick cooking spray. Set aside.
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.
Add the peanut butter. Mix until combined.
Add the cereal. Mix until combined.
Transfer the mixture to the baking dish. With clean hands, gently press the mixture down evenly. Set aside.
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.
Pour the melted chocolate and peanut butter chip mixture over the rice krispie mixture and spread it evenly using an offset spatula.
Let cool for two hours. Before serving sprinkle the salt on top and cut into squares.
Notes:

Notes

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.

Nutrition