Chocolate Peanut Butter Rice Krispy Treats
These Chocolate Peanut Butter Rice Krispies take classic gooey, marshmallow-loaded bars and level them up with creamy peanut butter, a glossy chocolate drizzle, and a salty pretzel crunch – no oven, kid-helper friendly, and freezer-stash approved.
Love this PB-chocolate vibe? Try my silky sugar-free chocolate peanut butter mousse, browse the easy chocolate & peanut butter desserts roundup, whip up 4-ingredient chocolate peanut butter cookies, or go big with Crumbl-style Buckeye Brownie Cookies.
Reasons To Love Chocolate Peanut Butter Rice Krispy Treats
Great for bake sales, lunchboxes, Halloween trays, Christmas cookie swaps, potlucks, and end-of-school parties. PB + chocolate has all-ages appeal, so they work year-round and travel well.
Ingredients
- Salted butter
- Mini marshmallows
- Creamy peanut butter
- Vanilla extract
- Rice Krispies cereal
- Mini Reese’s, halved
- Mini pretzels, crushed
- Milk chocolate melting wafers or chips
See recipe card for quantities.
Making the Ultimate Chocolate Peanut Butter Rice Krispy Treats
1. Prepare the Pan
Start by lining a 9×13-inch pan with parchment paper or foil for easy lifting. A light mist of nonstick spray helps everything pop out cleanly later.
2. Melt the Base
In a large saucepan, melt the butter over medium heat. Add the peanut butter and vanilla, stirring until smooth and combined. Toss in the marshmallows and stir constantly until they’re completely melted and velvety. Remove from heat right away so they stay soft and gooey.
3. Combine with the Cereal
Pour the Rice Krispies into the pot and fold everything together until every crispy bit is coated. It’ll be sticky, but that’s exactly what you want.
4. Press and Cool
Scoop the mixture into your prepared pan and use a greased spatula or your hands (spray them lightly with nonstick spray) to press it evenly into place. Don’t pack it down too tightly or the bars can turn out dense. Let them cool on the counter for about 20 minutes.
5. Add the Toppings
Melt the chocolate in a microwave-safe bowl, heating in 30-second bursts and stirring each time until silky smooth. Drizzle the chocolate over the cooled bars, then sprinkle on halved mini Reese’s and crushed pretzels for the ultimate sweet-salty crunch.
6. Slice and Enjoy
Once the chocolate sets, lift the slab out using the parchment or foil edges. Use a sharp knife misted with nonstick spray to slice perfect, clean squares. Enjoy immediately or store for later!
Tips & Variations
- Make ahead: Freeze for up to 3 months. Thaw at room temperature before serving.
- Vegan and dairy-free: Use vegan marshmallows, coconut oil, and dairy-free chocolate chips.
- Protein boost: Mix in 2 tablespoons of peanut powder or chia seeds for extra nutrition.
- School-safe: Swap peanut butter for sunflower seed butter and use nut-free toppings.
- Holiday twist: Cut into shapes like hearts or trees and decorate with colored sprinkles.
- Texture tip: For softer treats, melt ingredients slowly and press lightly. For firmer bars, chill before slicing.
Protein Boost Rice Krispie Bar
Peanut powder brings protein and a classic nutty flavor with far fewer calories than peanut butter. It’s made from peanuts that are pressed to remove most of the fat, which keeps flavor while trimming energy density. Chia seeds add omega-3s, fiber, and a little protein. Together, they help with fullness, steady energy, and muscle repair. Little swaps like this turn Easy Christmas Treats into a healthy protein chocolate peanut butter cereal bar recipe to enjoy all year long.
Need a Vegan Rice Krispie Treat Recipe?
If you’d like to make these bars fully vegan, it’s super simple with just a few easy swaps. Replace the butter with vegan butter or coconut oil for that same rich flavor. Use vegan marshmallows (like Dandies or Trader Joe’s brand) since regular marshmallows contain gelatin. Finally, swap your chocolate for dairy-free chips or melting wafers such as Enjoy Life or Hu Kitchen.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
- 9×13-inch baking pan (8×8 for thicker bars)
- Large heavy saucepan
- Heat-safe spatula and mixing spoon
- Parchment paper + nonstick spray
- Microwave-safe bowl for melting chocolate
Storage
Store cut squares in an airtight container at room temperature 2–3 days (softest texture) or in the fridge 4–5 days (firmer bite).
Freeze up to 3 months; wrap squares in parchment, then seal in a zip bag. Thaw at room temp.
FAQs
Can I use regular marshmallows instead of mini?
Yes, melt fully and stir smooth before adding cereal.
Why are my bars hard?
The base overheated or the mixture was pressed too firmly. Keep heat moderate and use light, even pressure.
Are these gluten-free?
They can be, use certified GF cereal and GF pretzels (or omit pretzels).
too busy to make it?
pin it for later to your favorite pinterest board
Can I use natural peanut butter?
Yes, just make sure to stir it well so the oil doesn’t separate. Too much oil can make your bars soft.
How can I keep my bars from sticking?
This is such a common question, so remember this one! Spraying your spatula and knife with a little nonstick spray before pressing or slicing any baked goods will help when cutting them before serving.
If you try these Chocolate Peanut Butter Rice Krispies, let me know how they turned out! Did you stick to the classic combo or mix in something fun like toffee bits or espresso powder?
Leave a comment below, pin this recipe on Pinterest, or share it on Facebook so you can find it later when that craving hits!
More Fall Recipes You’ll Love
- Pumpkin Muffins with Cream Cheese Frosting
- Iced Cinnamon Dolce Latte
- Pumpkin Spice Irish Coffee Recipe
- Boston Cream Pie Cupcakes
- Vegan Pumpkin Waffles
- Pumpkin Creme Brûlée Tarts
- Pumpkin Meringues
Chocolate Peanut Butter Rice Krispy Treats
Ingredients
- 1 cup salted butter
- 10 oz mini marshmallows
- ¼ cup creamy peanut butter
- 1 tsp vanilla extract
- 6 cups Rice Krispies cereal
- 1 cup mini Reese’s halved
- 1 cup mini pretzels crushed
- ½ cup milk chocolate melting wafers or chips
Instructions
- Melt butter, peanut butter, and marshmallows in a large pot until smooth.
- Stir in vanilla, then fold in Rice Krispies until coated.
- Press mixture evenly into a parchment-lined 9×13-inch pan. Let cool.
- Melt chocolate in 30-second bursts and drizzle over the top.
- Sprinkle crushed pretzels and halved mini Reese’s while the chocolate is still warm.
- Allow chocolate to set, then cut into squares and serve.
Notes
- Grease helps: Lightly oil your spatula (or hands) so the mixture doesn’t stick while pressing.
- Don’t compact: Lightly press the mixture—just enough to level. Over-pressing makes dense, tough treats.
- Add-ins timing: Fold candies/chips in after the marshmallow base cools 1–2 minutes to prevent melting.
- Pretzel crunch: Sprinkle pretzels after the drizzle so they adhere but stay crisp.
- Clean slices: Chill 10–15 minutes, then cut with a lightly oiled sharp knife or bench scraper.
- Make-ahead: Bars keep 2–3 days airtight at room temp; 4–5 days refrigerated (firmer bite).
- Freezer-friendly: Freeze up to 3 months—wrap in parchment, then in a zip bag. Thaw at room temp.
- Allergy swaps: For school-safe bars, use sunflower seed butter and nut-free toppings. For vegan/dairy-free, use vegan butter, vegan marshmallows, and dairy-free chocolate.
