These peanut butter rice krispie treats are a peanut butter lover’s dream! This rice krispie treats recipe has double the peanut butter with creamy peanut butter and peanut butter chips stirred into the marshmallow cereal mixture. And the best part is they take about 10 minutes to prepare and are an easy no bake treat made on the stovetop.
I am such a sucker for rice krispie treats. Maybe it’s because they are so darn easy to make? I don’t need to turn the oven on? Maybe because they are also so friggin delicious? Or maybe it’s all of the above.
So I started dreaming up a delicious twist on the classic rice krispie treats when my brain went to a natural pairing with marshmallow….peanut butter. I mean peanut butter and fluff – hello classic sandwich I ate as a kid. Ok maybe as an adult too.
I knew I wanted these packed full of peanut butter flavor so I decided that stirring in peanut butter wasn’t enough. I tried them with the addition of peanut butter chips and it made all the difference. This recipe starts with melting peanut butter and butter together on the stovetop. And then adding in the marshmallows.
I like to use mini marshmallows. Now hear me out…mini marshmallows are way better than using big ones. Here’s my logic: mini marshmallows means I get pockets of unmelted marshmallows throughout each bite. I use two bags of miniature marshmallows and reserve some to stir in with the rice krispies.
And my secret to the best rice krispie treats ever is to add a little vanilla extract. It really amps up the vanilla flavor of the marshmallows. I’m telling you don’t skip the vanilla!
Why You Will Love These Peanut Butter Rice Krispie Treats
- Made on the stovetop – As with any rice krispie treat recipe, these are no bake and made on the stovetop making them a perfect no bake treat for summer!
- Takes minutes to prepare – This peanut butter rice krispie treat takes about 10 minutes to prepare on the stovetop and make. Who doesn’t love a delicious 10-minute dessert?
- Easy dessert to bring parties with – During the summertime, I love easy portable desserts to bring parties and peanut butter rice krispie treats are definitely that.
Ingredients Needed
- Butter – I always use unsalted butter but if you use salted butter I would reduce the salt.
- Peanut butter – I used smooth peanut butter but I think a chunky would work just fine! And I haven’t used an all natural peanut butter (the kind you need to stir) and can’t say how it would work due to the extra oil content.
- Marshmallows – I use two bags of mini marshmallows. I reserve 2 cups of marshmallows to stir in at the end. If you only have large marshmallows then just stir in all the marshmallows to melt at the beginning.
- Vanilla extract
- Salt
- Rice Krispie cereal
- Peanut butter chips
How To Make Peanut Butter Rice Krispie Treats
In a large, heavy-bottomed pot, over low heat, melt butter and peanut butter together until completely melted and smooth.
Set aside 2 cups of the marshmallows to stir in at the end. When butter is melted, add the remaining marshmallows. Stir with a rubber spatula or a wooden spoon until melted.
Remove from heat. Stir in vanilla extract and salt.
Stir in remaining 2 cups mini marshmallows, rice krispies and peanut butter chips. This can be a little tough to stir together so use a sturdy spatula or wooden spoon and do your best to get it all incorporated!
Spread in pan (use a piece of saran wrap lightly sprayed with cooking spray to help make this part easier or spray your hand with cooking spray) and press into the pan. You want to let these rest for about an hour (if you can wait that long!) to set up before cutting into squares.
Recipe Tips
- Line your pan with parchment paper – This will make it easier to remove the rice krispie treats and cut them into squares.
- Pan size– I used a 9×13 pan but if you want thicker treats then simply use a smaller pan.
- Use cooking spray– These can be tricky to press down into the pan because of how sticky they are. So either spray your hand or lightly spray a piece of plastic wrap and use that to press the mixture down into the pan.
- Do not press down too much – You do need to press them down somewhat but if you press down too much you could create a rice krispie treat that ends up too hard and dense.
Recipe FAQ’s
This could be if you used stale rice krispie treats or marshmallows. You may have also pressed them too much in the pan as well.
Nope! These are no bake treats. You will make them on the stovetop and press the mixture into the pan.
I keep them covered at room temperature and they keep for up to 3 days.
I don’t really recommend freezing rice krispie treats as they don’t thaw and have the same texture. But if you do want to try freezing be sure to wrap between layers of parchment or wax paper and place in a freezer bag or container and freeze for up to 2 months. Thaw at room temperature before serving.
Yes you can, I think chocolate rice krispies would also work really well in this recipe!
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Peanut Butter Rice Krispie Treats
Ingredients
- 6 Tablespoons (85 g) unsalted butter
- ½ cup (135 g) peanut butter
- 20 ounces mini marshmallows divided
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 7 cups (196 g) rice krispies
- 1 cup (170 g) peanut butter chips
Instructions
- Prepare pan. Lightly spray x 9×13 pan or line with parchment paper for easy removal. You can use a smaller pan if you want thicker treats.
- Combine butter and peanut butter. In a large, heavy-bottomed pot, over low heat, melt butter and peanut butter together until completely melted and smooth.
- Melt marshmallows. Set aside 2 cups of the marshmallows. When butter is melted, add the remaining marshmallows. Stir with a rubber spatula or a wooden spoon until melted.
- Add vanilla and salt. Remove from heat. Stir in vanilla extract and salt.
- Add remaining ingredients. Stir in remaining 2 cups mini marshmallows, rice krispies and peanut butter chips.
- Press in pan. Spread in pan (I like to use a piece of saran wrap lightly sprayed with cooking spray to help make this part easier and press the mixture into the pan this way or you can spray your hand with cooking spray ) and press into the pan. Be sure to not press down too hard or it can make them very hard and compact. Let sit for 1 hour to harden. Cut into squares and enjoy.
Notes
- Storage: I keep them covered at room temperature and they keep for up to 3 days.
- Freezing: I don’t really recommend freezing rice krispie treats as they don’t thaw and have the same texture. But if you do want to try freezing be sure to wrap between layers of parchment or wax paper and place in a freezer bag or container and freeze for up to 2 months. Thaw at room temperature before serving.
- Butter – I always use unsalted butter but if you use salted butter I would reduce the salt.
- Peanut butter – I used smooth peanut butter but I think a chunky would work just fine! And I haven’t used an all natural peanut butter (the kind you need to stir) and can’t say how it would work due to the extra oil content.
- Marshmallows – I use two bags of mini marshmallows. I reserve 2 cups of marshmallows to stir in at the end. If you only have large marshmallows then just stir in all the marshmallows to melt at the beginning.
Nutrition
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