No-bake Peanut Butter Rice Crispy Treats combine creamy peanut butter with a glossy milk chocolate topping for chewy, satisfying bars that are simple to make. These no-bake squares are a delightful twist on the classic rice crispy treat.
The timeless pairing of peanut butter and chocolate shines in this version of rice crispy treats. Smooth peanut butter, a touch of maple syrup, mini marshmallows, and crisp rice cereal are combined and finished with a rich layer of melted milk chocolate and a pinch of sea salt for balance. These bars are quick to prepare and perfect for parties, snacks, or an easy dessert.
Why I Love These Peanut Butter Rice Crispy Treats
- Effortless. No-bake recipes are fast and forgiving—melt, stir, press, and chill.
- Perfect flavor pairing. Peanut butter and chocolate complement each other, offering a nostalgic yet enhanced twist on the classic.
- Balanced sweetness. The maple and marshmallow sweetness pairs nicely with a sprinkle of flaky sea salt to keep the flavor from becoming cloying.
What You’ll Need
Below is an overview of the main ingredients. Check the recipe section for exact amounts.
- Unsalted butter (or salted if you prefer)
- Maple syrup (can substitute honey)
- Mini marshmallows (or an equivalent amount of regular marshmallows)
- Creamy peanut butter (stow away from natural styles that separate)
- Vanilla extract
- Rice Krispie-style cereal (any crisp rice cereal)
- Milk chocolate chips (or semisweet if you prefer)
- Sea salt (optional garnish)
How To Make Chocolate Peanut Butter Rice Crispy Treats
These bars come together quickly and require only a few minutes of active time.
- Prep: Line a 9×13-inch baking dish with parchment, leaving an overhang to lift the bars out easily.
- Melt: In a large saucepan over medium heat, melt the butter with maple syrup until fully melted and bubbling.
- Add marshmallows: Stir in the marshmallows and cook until smooth and fully melted.
- Mix in peanut butter: Remove from heat, stir in the peanut butter and vanilla until combined.
- Add cereal: Quickly fold in the rice cereal until everything is evenly coated.
- Press: Transfer the mixture to the prepared pan and press firmly and evenly; moisten your hands or use a damp spatula to prevent sticking.
- Top with chocolate: Melt the chocolate chips in 30-second microwave intervals (stirring between) or over a double boiler, then spread over the pressed bars.
- Set: Sprinkle with sea salt if desired and chill in the fridge about 30 minutes, until firm and the chocolate is set.
- Serve: Lift the slab from the pan using the parchment overhang, cut into bars, and enjoy.
Tips for Success
- Gluten free option: Use a certified gluten-free rice cereal.
- Alternative spreads: Swap peanut butter for almond, cashew, or sunflower seed butter for nut-free needs.
- Salted butter: Using salted butter can extend freshness; omit extra salt on top if you do.
- Chocolate choice: Choose milk chocolate for a sweeter finish or semisweet for a less sweet, more chocolate-forward flavor.
Proper Storage
Store the bars in an airtight container at room temperature for up to 5 days, or refrigerate to keep the chocolate firm for longer.
More Peanut Butter Recipes
- Muddy Buddies
- No-Bake Oatmeal Cookies
- Peanut Butter Chicken
Peanut Butter Rice Crispy Treats
Ingredients
- ¾ cup unsalted butter
- 5 tablespoons maple syrup
- 10 ounces mini marshmallows
- ½ cup creamy peanut butter
- ½ teaspoon pure vanilla extract
- 4 cups Rice Krispie cereal
- 2 cups milk chocolate chips
- Sea salt, for garnishing
Instructions
- Line a 9×13-inch baking dish with parchment paper, leaving overhang for easy removal.
- In a large saucepan over medium heat, melt the butter and maple syrup until bubbling.
- Add the mini marshmallows and stir until completely melted and smooth.
- Stir in the creamy peanut butter and vanilla until fully combined.
- Remove from heat and quickly fold in the Rice Krispie cereal until evenly coated.
- Press the mixture firmly into the prepared pan, smoothing the top with a damp spatula.
- Melt the chocolate chips in 30-second microwave intervals or over a double boiler, then spread over the pressed mixture.
- Sprinkle with sea salt if desired, then refrigerate about 30 minutes until set.
- Lift from the pan using the parchment overhang and cut into bars.
Nutrition
Carbohydrates: 54 g |
Protein: 4 g |
Fat: 26 g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.