These Peanut Butter Rice Krispie Treats are chewy, gooey, and loaded with the irresistible combo of peanut butter and chocolate. They’re a no-bake dessert that I can whip up in just a few minutes, and once they set, they turn into the perfect sweet squares for any occasion.

Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and requires just a handful of ingredients. The peanut butter gives the classic Rice Krispie treat a nutty richness, while the chocolate layer on top makes it feel indulgent, almost like a peanut butter cup in crunchy bar form. Since it’s no-bake, I don’t have to worry about turning on the oven, and the recipe is versatile enough to adjust for extra gooey or extra crispy results.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/4 cup unsalted butter

• 1 10 oz bag mini marshmallows (about 5 cups)

• 1/2 cup peanut butter

• 6 cups Rice Krispie cereal

• 8 oz chocolate chips (about 1 1/3 cups)

• 2 teaspoons vegetable oil

Directions

1. I start by greasing a 9×13-inch pan with butter or non-stick spray.

2. In a large saucepan, I melt the butter, marshmallows, and peanut butter together over low heat, stirring gently until smooth.

3. Once melted, I remove the pan from the heat and stir in the Rice Krispies until coated.

4. I press the mixture evenly into the prepared pan, lightly spraying my hands with cooking spray so it doesn’t stick.

5. For the topping, I melt the chocolate chips in the microwave at medium power in 45-second bursts, stirring between each until smooth. Then I stir in the vegetable oil.

6. I pour the chocolate over the bars and spread it evenly.

7. I let the bars harden at room temperature for about 2 hours before cutting them into squares.

Servings and timing

This recipe makes about 18 squares. The prep takes just 10 minutes, and then I allow 2 hours for the bars to fully set, making the total time around 2 hours and 10 minutes.

Variations

• If I want softer, gooier bars, I use only 5 1/2 cups of Rice Krispies instead of 6.

• For added crunch, I sometimes use chunky peanut butter, increasing the amount to 3/4 cup.

• I can swirl a little melted white chocolate on top for a decorative look.

• To make them festive, I sprinkle colored candies or mini M&Ms on top before the chocolate sets.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 3 days. I never refrigerate them because that makes them too hard. If I want to keep them longer, I freeze them between layers of wax paper in an airtight container for up to 2 months. To serve, I thaw them in the fridge, then bring them to room temperature.

FAQs

Can I use natural peanut butter in this recipe?

I don’t recommend natural peanut butter because the oil can separate, which makes the bars greasy and crumbly instead of chewy.

Can I make these in the microwave instead of on the stove?

Yes! I melt the butter and marshmallows together in a large bowl in the microwave using 1-minute bursts at medium power, stirring each time, then stir in the peanut butter and cereal.

Why did my Rice Krispie treats turn out too hard?

This usually happens when the marshmallows are overheated. I keep the heat low and stir slowly to prevent burning, or I reduce the cereal slightly for softer treats.

Can I freeze these bars?

Yes, they freeze very well. I stack them in an airtight container with wax paper in between and store them in the freezer for up to 2 months.

Why didn’t my bars stick together?

If the bars don’t hold, I press them more firmly into the pan and make sure they cool completely at room temperature. Sometimes, using less cereal also helps them bind better.

Conclusion

These Peanut Butter Rice Krispie Treats are the perfect blend of chewy, crunchy, and chocolatey goodness. I love how easy they are to make, and they always disappear quickly whenever I share them. Whether I’m craving a nostalgic snack or need a quick dessert for a crowd, these bars hit the spot every single time.