Peanut Butter Rice Krispie Treats
Classic rice krispie treats with peanut butter melted right into the marshmallow base. Chewy, glossy, and a little more grown-up than the original.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Large pot or Dutch oven
- Silicone spatula or wooden spoon
Ingredients
- 6 tbsp 85g unsalted butter
- ¾ cup 200g creamy peanut butter
- 1 10 oz / 283g bag mini marshmallows
- 1 cup 50g mini marshmallows, reserved
- 1 tsp vanilla extract
- ½ tsp fine sea salt
- 6 cups 170g rice cereal
Instructions
- Line a 9x13-inch pan with parchment paper, leaving overhang on the sides for easy removal.
- In a large pot over medium-low heat, melt the butter.
- Add the peanut butter and the first bag of marshmallows. Stir constantly until fully melted and smooth.
- Remove the pot from heat. Stir in the vanilla and salt.
- Add the rice cereal and reserved cup of marshmallows. Fold quickly until just combined — don't overmix, or it'll set too dense.
- Transfer to the prepared pan. Using a greased spatula or your hands, press evenly into the corners without packing it down too hard.
- Let cool at room temperature for at least 30 minutes before lifting out and cutting into bars.
Notes
Use a gluten-free rice cereal (like GF Rice Krispies or a comparable brand) to make these gluten-free. The recipe as written is not GF-certified by default.
A drizzle of melted chocolate on top, a swirl of extra peanut butter before it sets, or a sprinkle of flaky salt.
Storage: Airtight container at room temp for 3–4 days. Fridge makes them firmer/chewier if you prefer that. Freeze up to 1 month, wrapped well.