Peanut Butter Rice Krispie Treats
These Peanut Butter Rice Krispie Treats are the ultimate no-bake dessert — chewy, gooey, and packed with nutty peanut butter flavor. Made with just 5 simple pantry ingredients and ready in under 20 minutes, they come together in one pot with zero oven time required. Perfect for parties, bake sales, lunchboxes, or any time you need a crowd-pleasing treat fast.
Equipment
- Large saucepan or heavy-bottomed pot
- 9x13 inch baking pan
- Silicone spatula or wooden spoon
- Measuring cups and spoons
- Parchment paper or nonstick cooking spray
- Bench scraper or flat spatula For pressing mixture into pan
- Sharp knife For cutting bars
Ingredients
- 6 cups Rice Krispies cereal about 162g
- 4 tablespoons unsalted butter 57g
- 10 oz mini marshmallows 1 bag, about 5 cups or 283g; plus extra for topping if desired
- 1/2 cup creamy peanut butter 128g; use commercial-style such as Jif or Skippy, not natural
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Optional Add-Ins
- 1/2 cup chocolate chips optional; for drizzle or mix-in
- flaky sea salt optional; for topping
Instructions
- Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Alternatively, spray generously with nonstick cooking spray and set aside.
- Measure 6 cups of Rice Krispies cereal into a very large mixing bowl. Measure out the peanut butter, vanilla extract, and salt and have them ready near the stove before you begin melting.
- Place a large saucepan over medium-low heat and add the 4 tablespoons of unsalted butter. Stir gently as it melts, keeping it from browning or bubbling aggressively.
- Add the entire bag of mini marshmallows to the melted butter and stir continuously, scraping the bottom and sides of the pot. Continue over medium-low heat for 3 to 5 minutes until completely smooth with no lumps.
- Remove the pot from heat immediately and stir in the creamy peanut butter until fully incorporated and glossy. Add the vanilla extract and salt and stir until well combined.
- Pour the marshmallow-peanut butter mixture over the Rice Krispies cereal and fold together quickly, coating every piece evenly. Work gently to avoid crushing the cereal.
- Transfer the mixture to the prepared pan and press firmly but gently into an even layer using a lightly buttered spatula, bench scraper, or your buttered hands.
- Allow the treats to cool at room temperature for at least 30 minutes, then lift out using the parchment overhang and cut into 16 bars with a sharp knife, wiping the blade clean between cuts.
Notes
- Always melt marshmallows on medium-low heat and stir constantly — high heat causes scorching and results in hard, bitter treats.
- Use fresh marshmallows. Stale marshmallows do not melt as smoothly and can leave a grainy texture in the finished bars.
- Use commercial creamy peanut butter (Jif or Skippy). Natural peanut butter with oil separation can cause bars to fall apart or feel greasy.
- Do not over-press the mixture into the pan — firm but gentle pressure keeps the bars light and chewy rather than dense and tough.
- Work quickly after removing the pot from heat, as the mixture stiffens fast. Have everything measured and ready before you start melting.
- Lightly butter your spatula or hands before pressing to prevent sticking.
- Let bars cool fully before cutting. Cutting too soon causes them to crumble and fall apart.
- For a chocolate drizzle, melt milk or dark chocolate chips and drizzle over cooled bars. Let set completely before cutting.
- Store at room temperature in an airtight container for up to 3 days, in the refrigerator for up to 1 week, or freeze individually wrapped bars for up to 6 weeks.
- To restore gooey texture on refrigerated bars, microwave a single bar for 10 to 12 seconds before serving.
Nutrition
Serving: 1barCalories: 185kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 8mgSodium: 115mgPotassium: 65mgFiber: 0.5gSugar: 18gVitamin A: 8IUVitamin C: 6mgCalcium: 2mgIron: 10mg
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