Peanut Butter Rice Krispie Treats
Delicious no-bake peanut butter Rice Krispie treats with a creamy base and rich chocolate swirl topping. Easy to prepare and perfect for quick desserts or sharing at any occasion.
Equipment
- 1 9x13-inch baking dish lightly greased or parchment lined
- 1 large saucepan
- 2 microwave-safe bowls
- 1 spatula
- 1 toothpick or butter knife for swirling topping
- 1 sharp knife for slicing bars
Ingredients
- 6 cups Rice Krispies cereal
- 1 cup creamy peanut butter divided
- 1/2 cup unsalted butter 1 stick
- 10 oz bag mini marshmallows about 5 1/2 cups
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Lightly grease a 9x13-inch baking dish or line it with parchment paper. Set aside.
- In a large saucepan over medium heat, melt butter and 1 cup peanut butter, stirring until smooth and combined.
- Add mini marshmallows to the saucepan and stir until fully melted and mixture is glossy.
- Remove from heat and immediately fold in Rice Krispies cereal until fully coated.
- Press the mixture evenly into the prepared baking dish using a spatula or wax paper without compacting too firmly.
- In one microwave-safe bowl, heat remaining 1 cup peanut butter in 30-second intervals until smooth and pourable.
- In another microwave-safe bowl, melt chocolate chips similarly until silky and smooth.
- Pour melted peanut butter evenly over the cereal base.
- Drizzle melted chocolate over the peanut butter layer and use a toothpick or butter knife to swirl both into a marbled pattern.
- Allow bars to set at room temperature for 1 to 2 hours or refrigerate for about 45 minutes until the topping is firm.
- Once set, cut into squares with a sharp knife, wiping the blade between cuts for clean slices.
- Serve immediately or store in an airtight container.
Notes
- Store at room temperature up to 3 days or refrigerate for 1 week.
- Chilled bars are firmer; let sit at room temperature before serving for softer texture.
- Use parchment paper for easier removal.