Chocolate Peanut Butter Rice Krispy Treats
Sweet, salty, and perfectly chewy, these no-bake Chocolate Peanut Butter Rice Krispy Treats combine gooey marshmallows, creamy peanut butter, and crunchy pretzels for an irresistible treat that comes together in under an hour.
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 9x13-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.
