Chocolate Peanut Butter Rice Krispie Treats

Creamy Chocolate Peanut Butter Rice Krispie Treats. Ready in 15 minutes with just 6 ingredients—irresistibly gooey!

The Perfect Bite (Featured Snippet)

These chocolate peanut butter rice krispie treats combine creamy peanut butter, melted marshmallows, and crispy rice cereal topped with silky melted chocolate chips for an irresistibly gooey, crunchy, no-bake dessert that takes just 15 minutes of active time.

I stumbled onto this recipe during one of those frantic “we need dessert NOW” moments before a school bake sale. Turns out, adding peanut butter to classic rice krispie treats creates this impossibly chewy texture, and that glossy chocolate topping? Pure genius.

Now they’re my go-to whenever I need something impressive without turning on the oven. If you’re into easy no-bake treats, you’ll also love these no-bake condensed milk cookies that are just as addictive.

Why You’ll Love These Peanut Butter Chocolate Rice Krispie Treats

Chocolate peanut butter rice krispies are about to become your new obsession, and here’s why:

No oven required. Perfect for summer days when you’d rather not heat up the kitchen, or when you’re baking with kids who want instant gratification.

Pantry-friendly ingredients. You probably have everything already—butter, marshmallows, peanut butter, cereal, and chocolate chips. No specialty items needed.

Ready ridiculously fast. We’re talking 15 minutes of hands-on work, then just waiting for the chocolate to set. That’s faster than a trip to the bakery.

Crowd-pleaser power. I’ve never met anyone who doesn’t light up when they see that chocolate-peanut butter combo. They disappear at potlucks, guaranteed.

Customizable texture. Want them extra gooey? Add more marshmallows. Prefer crunchier? Use a bit less peanut butter and press firmly.

Here’s a personal tip I learned the hard way: always spray your hands with cooking spray before pressing the mixture into the pan. Trust me on this one—I spent 20 minutes scrubbing sticky marshmallow off my palms after my first attempt.

According to King Arthur Baking‘s technique guides, room-temperature ingredients also help everything blend more smoothly, though marshmallows should always start cold to prevent over-melting.

Nutritional Peek

Here’s what you’re looking at per treat (based on 18 servings):

Nutrient	Per Serving
Calories	185
Protein	3g
Carbohydrates	26g
Fat	8g

What You’ll Need for Peanut Butter Rice Krispie Treats with Chocolate

Gathering ingredients for peanut butter chocolate rice krispie treats is the easiest part. Here’s your shopping list:

Amount	Ingredient
1/4 cup	Unsalted butter
1 (10 oz) bag	Mini marshmallows, about 5 cups—don’t substitute regular-sized; minis melt more evenly
1/2 cup	Peanut butter—creamy works best, but crunchy adds fun texture
6 cups	Rice Krispie cereal (generic crisped rice works too!)
8 oz	Chocolate chips, about 1 1/3 cups—semisweet or milk chocolate both work beautifully
2 teaspoons	Vegetable oil—this makes the chocolate pourable and glossy

Equipment You’ll Need

Here’s what to grab before you start:

Essential:

• Large saucepan for melting
• 9×13 inch baking pan
• Medium heatproof bowl (for melting chocolate)
• Wooden spoon or heat-safe spatula
• Non-stick cooking spray

Optional but helpful:

• Microwave (for chocolate melting)
• Parchment paper (makes removal easier)
• Offset spatula (for spreading chocolate)

How to Make Chocolate Peanut Butter Rice Krispie Treats

Making chocolate peanut butter rice krispie treats from scratch is easier than you’d think. Let me walk you through it like we’re baking together in my kitchen.

1. Prep your pan first—lightly grease that 9×13 inch pan with butter or non-stick spray. Set it aside where you can reach it easily (you’ll need to work quickly once the mixture is ready).

2. In your large saucepan, combine the butter, mini marshmallows, and peanut butter over low heat. Stir gently and constantly—low and slow is the secret here. If the heat’s too high, the marshmallows can scorch and turn grainy instead of silky smooth.

3. Once everything’s melted into a creamy, golden mixture (takes about 3-4 minutes), remove the pan from heat immediately. Stir in all 6 cups of Rice Krispies until every piece is coated in that marshmallow-peanut butter goodness.

4. Dump the mixture into your prepared pan and press it down evenly. Here’s where that cooking spray comes in handy—spray your hands lightly and press firmly but gently. You want it compact enough to hold together but not so squished that it loses its airy texture.

5. Time for the chocolate topping! Add chocolate chips to a medium heatproof bowl and microwave in 45-second bursts on medium power (not high—that’s crucial). Stir between each interval until the chips are almost melted, then stir continuously until completely smooth.

6. Stir in the vegetable oil—this step makes the chocolate pourable rather than thick and creates that gorgeous shiny finish. Pour the chocolate over your pressed treats and spread it gently to the edges with a spatula.

7. Let the whole pan sit at room temperature for about 2 hours until the chocolate hardens completely. I know waiting is torture, but cutting too early means messy, goopy squares instead of clean slices.

8. Cut into 18 squares (or whatever size you prefer—no judgment if you make them bigger). Store in an airtight container at room temperature, and try not to eat them all in one sitting.

Pro Tips & Kitchen Wisdom

Peanut butter chocolate rice krispies benefit from a few insider tricks I’ve picked up over the years.

Temperature matters more than you think. According to Serious Eats’ extensive testing on candy-making, marshmallows contain gelatin that sets firmly when cool but becomes fluid when heated. If your mixture gets too hot (above 240°F), it’ll harden like concrete instead of staying chewy. Keep that burner on low.

Fresh marshmallows are non-negotiable. Stale marshmallows won’t melt properly and create a grainy texture. Give the bag a squeeze before buying—fresh ones feel soft and pillowy.

Spray everything. Your hands, your spatula, even the pan. This recipe is sticky by nature, and cooking spray is your best friend. I learned this after ruining a perfectly good wooden spoon on my first batch.

Natural peanut butter works differently. If you’re using the kind where oil separates on top, stir it thoroughly first. The extra oil can make treats greasy, so you might want to reduce the vegetable oil to 1 teaspoon instead of 2.

Don’t skip the vegetable oil in the chocolate. It prevents the chocolate from cracking when you cut the bars and gives that professional bakery shine. Coconut oil works too if that’s what you have.

What If Things Go Wrong?

Why are my treats too hard? You probably cooked the marshmallow mixture too long or on heat that was too high. The gelatin in marshmallows tightens up when overheated. Next time, remove from heat the moment everything’s melted and combined.

What if my chocolate seized up and got grainy? Water is chocolate’s enemy—even a drop of moisture can make it seize. Make sure your bowl is completely dry before melting. If it happens, try whisking in a teaspoon of vegetable oil to smooth it out.

Can I fix treats that won’t hold together? This usually means not enough marshmallow or the mixture cooled too much before pressing. You can gently reheat the whole batch in the pan over very low heat, stir, and re-press.

Why is my chocolate topping cracking when I cut? The chocolate may have gotten too cold or you didn’t add the vegetable oil. Let bars sit at room temperature for 10 minutes before cutting, and use a sharp knife wiped clean between cuts.

Fun Variations & Twists

Want to switch up your chocolate peanut butter rice krispies? Here are some ideas I’ve tested:

Dark chocolate lover’s version: Use dark chocolate chips instead of semisweet for a more sophisticated, less-sweet topping that balances the marshmallow sweetness perfectly.

Double peanut butter: Swirl an extra 2 tablespoons of melted peanut butter into the chocolate topping before it sets. Creates gorgeous marbled squares.

Salty-sweet twist: Sprinkle flaky sea salt over the chocolate while it’s still wet. The salt crystals add an addictive contrast to the sweetness.

Crunchy texture: Mix 1/2 cup of chopped peanuts into the rice krispie mixture before pressing. Adds extra nuttiness and crunch.

White chocolate drizzle: Melt 2 oz of white chocolate and drizzle it over the hardened dark chocolate for a fancy presentation.

For a completely different no-bake experience, try these no-bake caramel cookies that use similar techniques with totally different flavors.

How to Serve, Store & Keep Fresh

Serving these beauties: I like cutting them into squares and stacking them on a plate. They’re perfect at room temperature—the chocolate should have a slight snap, and the treats themselves should be chewy but not hard.

Storage secrets: Keep them in an airtight container at room temperature for up to 5 days. Don’t refrigerate—cold temperatures make the treats hard and the chocolate can develop a white “bloom” that looks unappealing (though it’s harmless).

Can you freeze them? Absolutely! Wrap individual squares in plastic wrap, then store in a freezer bag for up to 2 months. Thaw at room temperature for 30 minutes before eating.

No-Waste Kitchen Magic

Got extras? Here’s how to use every last bit:

Crumbled treats make amazing ice cream topping. Any broken pieces or crumbs can be sprinkled over vanilla ice cream for an instant sundae upgrade.

Turn them into cake pops. Crumble treats, mix with a bit of melted chocolate, roll into balls, and dip in more melted chocolate for fancy bite-sized desserts.

Crushed treats as pie crust. Press crumbled treats into a pie pan for a unique crust for peanut butter or chocolate pudding pies.

Chocolate Peanut Butter Rice Krispie Treats FAQs

Time to Dig In!

There you have it—the ultimate chocolate peanut butter rice krispie treats that’ll have everyone asking for your recipe. The combination of gooey marshmallow, creamy peanut butter, crispy cereal, and that glossy chocolate topping is basically edible happiness.

Make a batch this weekend and watch them vanish. I’d love to hear how yours turn out! Drop a comment below with your favorite twist or share a photo of your creation.

And if you’re on a no-bake kick, don’t miss these no-bake condensed milk cookies that are just as easy and just as addictive.

Baked with love by Rebeccah Ellene.