Chocolate Peanut Butter Rice Krispie Treats

5 from 1 vote

An easy no bake rice krispie treat recipe made with peanut butter and topped with chocolate!

Prep Time10

Resting Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: treats

Calories: 298kcal

Add butter, marshmallows, and peanut butter to large pot on low heat. Stir continuously until all marshmallows have melted and mixture is smooth.
Remove pot from heat. Add cereal and mix with sturdy spoon until coated well. Transfer to 8x8 or 9x9 inch pan. Press gently into even layer.
Melt chocolate chips in microwave in small microwave safe bowl. Heat for 30 seconds, stir, then continue to heat 10-15 seconds at a time until completely melted. Pour chocolate over treats and spread evenly over top. Place in refrigerator until chocolate has hardened (about 15-20 minutes)

Storage: Store covered at room temperature in an airtight container. You can also cut into squares and wrap individually with plastic wrap. Good for up to 1 week.
Freezing: Cut the chocolate peanut butter rice krispies treats into squares into squares and wrap each treat in wax paper and place them in a plastic bag. Freeze for up to 3 months.
Peanut butter: Do not use natural peanut butter. It can be too oily.
Vegan: You would need to replace the butter with vegan butter. Be sure to swap and use vegan chocolate chips and vegan marshmallows as well.
Recipe Tips: Place a piece of parchment paper or plastic wrap over the pan to keep fingers from getting sticky when pressing into pan. Do not press too firmly; you just need to press them into an even layer. You don’t want the treats too dense. Use sharp knife to cut treats. Store covered at room temperature. You can also cut into squares and wrap individually with plastic wrap. Good for up to 1 week.