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5 from 9 votes

Peanut Butter Rice Krispie Treats

These peanut butter rice krispie treats a peanut butter lover's dream! This rice krispie treats recipe has double the peanut butter with creamy peanut butter and peanut butter stirred into the marshmallow cereal mixture. And the best part is they are mixed up and ready to eat in about 15 minutes and are an easy no bake treat made on the stovetop.
Prep Time10 mins
Cook Time5 mins
Resting Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 303kcal

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 9x13 pan or line with parchment paper (or tinfoil) for easy removal. Then spray with cooking spray. 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. Immediately stir in remaining 2 cups mini marshmallows, rice krispies and peanut butter chips. This can cool and set quickly so be sure to stir in immediately and then spread into your pan.
  • Press in pan. Spread in pan (I like to use a piece of saran wrap lightly sprayed with cooking spray, a piece of wax paper, the butter wrapper, 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. Lift out of the pan and cut into squares and enjoy.

Notes

  • Storage: I keep them covered at room temperature and they keep for up to 3 days. Do not stir in the fridge or they will dry out.
  • 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 omit 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.Or if you want to use marshmallow creme you can use two 7.5 ounce containers.
  • Vanilla extract - Pure is best, but imitation would work just fine.
  • Rice Krispie cereal - Regular rice krispies work, generic is fine, or try using cocoa krispies for a fun chocolate twist.
  • Peanut butter chips - If you don't have peanut butter chips, try stirring in regular chocolate chips!

Nutrition

Calories: 303kcal | Carbohydrates: 47g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 222mg | Potassium: 64mg | Fiber: 1g | Sugar: 27g | Vitamin A: 946IU | Vitamin C: 8mg | Calcium: 7mg | Iron: 4mg