Peanut Butter Rice Krispies with Chocolate Peanut Butter Topping

Peanut butter and chocolate are one of our all-time favorite combinations, but combine that with rice krispies and you have a seriously delicious no-bake dessert. These peanut butter rice krispies have 2 layers. The bottom layer is a marshmallow rice krispie treat mixed with peanut butter. The top layer is a chocolate, peanut butter mixture that is melted together and then poured over top. We then swirl in a little extra peanut butter and top with flaky sea salt. It is peanut butter, chocolate, and rice krispie perfection. 

Peanut Butter Rice Krispie Ingredient Notes:

• Marshmallows: Use fresh marshmallows for the best results. Marshmallows that have been open too long will not melt as easily and may be tough one the rice krispie treats are made.
• Rice Krispies: We use classic rice krispie for this recipe. Other cereal can be substituted, but we prefer rice krispies for the crispy texture and neutral flavor. 
• Butter: The butter helps bind the mixture of marshmallows and peanut butter. It also adds flavor to the bars.
• Vanilla extract: Use 1 tablespoon of vanilla extract because in the words of Ina Garten, what does “good vanilla” not make better.
• Creamy peanut butter: Use 1/2 cup of creamy peanut butter for a smooth and creamy consistency.
• Salt: Use 1/4 teaspoon of diamond kosher salt (or 1/2 teaspoon of Morton kosher salt) to balance the sweetness. This will not make the bars have a salty taste, so we also sprinkle on flaky sea salt. 
• Chocolate: We use dark chocolate to make the topping. Our preferred chocolate is 60% for these bars. Since they are on the sweeter side we like something a little darker but not too bitter. Either chocolate chips or chopped chocolate will work for the topping, but be sure to mix it every 30 second when melting it in the microwave to prevent it from burning.

How to Make Peanut Butter Rice Krispie Treats:

1. Grease a 9×13 inch pan with baking spray and set it aside.
2. In a large non-stick saucepan, melt 5 tablespoons of butter over medium heat until melted.
3. Add 16 oz of marshmallows and 1/2 cup of creamy peanut butter to the saucepan and stir until completely melted. Remove from heat.
4. Add 1 tablespoon of vanilla extract and 1/4 teaspoon of diamond kosher salt (or 1/2 teaspoon of Morton kosher salt) and stir completely.
5. Add 6 cups of Rice Krispies and stir until the cereal is evenly coated with the marshmallow mixture.
6. Pour the mixture into the greased 9×13 inch pan.
7. Using a large piece of wax paper, press down the rice krispies into an even layer.
8. For the chocolate topping, add 6 oz of chocolate chips, 1/4 cup of peanut butter, and 3 tablespoons of salted butter to a microwave-safe bowl. Microwave on high, stirring every 30 seconds until melted.
9. Pour the melted chocolate over the peanut butter rice krispies.
10. Melt 2 tablespoons of peanut butter in the microwave on high for a few seconds until melted. Dot it in about 12 equal and evenly spaced dots across the top. Use a toothpick to swirl into the topping.
11. Let the topping set until it is sliceable and cut.
12. Optional: top with flaky salt.

Peanut Butter Rice Krispie Tips:

• Stir the Marshmallow mixture: When melting together the marshmallows, make sure to stir the marshmallow and peanut butter mixture constantly to prevent it from burning. Once the mixture is melted, remove it from the heat immediately to avoid cooking. The mixture should just be melted through
• Prevent Sticking: Rice Krispies are notoriously sticky. We make sure to do the following to ensure the mixture does not stick. 1. Use a non-stick pan to melt the marshmallows 2. Butter the 9×13 inch pan 3. When pressing the mixture into the pan, use a sheet of wax paper to prevent sticking and to achieve an even layer.
• Sea Salt: For a sea salt finish, we sprinkle flaky salt on top of the treats before they set. This step is optional but we find a flaky sea salt is perfect with the peanut butter and the chocolate topping.

FAQs on Peanut Butter Rice Krispies:

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Peanut Butter Rice Krispies

Prep Time 30 minutes minutes

Cooling 25 minutes minutes

Total Time 55 minutes minutes

Servings 12

Ingredients

Rice Krispies

• 16 oz marshmallow
• 6 cups Rice Krispies
• 5 tablespoons butter
• 1 tablespoon vanilla
• 1/2 cup creamy peanut butter
• 1/4 teaspoon diamond kosher salt 1/2 if Morton

Chocolate Topping:

• 6 oz chocolate chips
• 1/4 cup peanut butter
• 3 tablespoons salted butter

Peanut Butter Swirl:

• 2 tablespoons peanut butter melted

Optional:

• Top with flaky salt

Instructions

• Grease a 9×13 inch pan with baking spray and set aside
• In a large non-stick saucepan, melt butter over medium heat until melted or slightly golden and fragrant if browning.
• Add marshmallows and peanut butter and stir until completely melted. Remove from heat.
  
• Add vanilla extract and salt and stir. Add cereal and stir completely
  
• Pour into the greased 9 x 13 inch pan.
• Using a large piece of wax paper, press down the rice krispies into an even layer.
  

Chocolate Peanut butter layer:

• Add the chocolate chips, peanut butter, and butter to a microwave safe bowl. Microwave on high string every 30 seconds until melted.
• Pour the melted chocolate over the peanut butter rice krispies.
  
• Melt the peanut butter in the microwave on high for a few seconds until melted. Dot in about 12 equal and evenly spaced dots across the top. Use a toothpick to swirl into the topping. Let the topping set until it is sliceable and cut.