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Chocolate Peanut Butter Rice Krispies treats topped with drizzled chocolate, crunchy pretzel pieces, and mini peanut butter cups, all arranged on a white surface.

Chocolate Peanut Butter Rice Krispies

I love making Chocolate Peanut Butter Rice Krispies when I want dessert that's more exciting than regular Rice Krispies treats. They come together fast with crispy cereal, marshmallow, peanut butter, chocolate drizzle, salty pretzels, and mini Reese's. Each square has that perfect combo of chewy, crunchy, and crispy textures with a salty-sweet bite that kids and adults both love. They're ideal for bake sales, birthday parties, Halloween and Christmas dessert platters, school snacks, and lunchboxes. The treats stay fresh at room temperature for 2 to 3 days or freeze for up to 2 months, making them perfect for budget-friendly make-ahead entertaining.
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Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate Peanut Butter Rice Krispies
Servings: 12
Calories: 351kcal
Author: Mandy Applegate

Ingredients

  • 1 cup salted butter
  • 10 ounces mini marshmallows
  • ¼ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 6 cups Rice Krispies cereal
  • 1 cup mini Reese’s halved
  • 1 cup mini pretzels crushed
  • ½ cup milk chocolate chips or melting wafers
US Customary - Metric

Instructions

  • Line a 9×13-inch baking dish with parchment paper or foil. Lightly spray with nonstick spray and set aside.
  • In a large pot over medium heat, melt the butter. Stir in the peanut butter and vanilla until smooth.
    1 cup salted butter, ¼ cup creamy peanut butter, 1 teaspoon vanilla extract
  • Add the marshmallows and stir constantly until melted and fully combined. Remove from heat. Add the Rice Krispies to the pot and stir until evenly coated.
    10 ounces mini marshmallows, 6 cups Rice Krispies cereal
  • Press the mixture evenly into the prepared baking dish. Use a spatula or greased hands to smooth the top. Let it cool for about 20 minutes.
  • Once set, lift the treats out of the pan and place them on a cutting board. Melt the chocolate chips in the microwave in 30-second bursts, stirring in between until smooth. Drizzle the melted chocolate over the top. Sprinkle with halved mini Reese’s and crushed pretzels.
    1 cup mini pretzels, ½ cup milk chocolate chips or melting wafers, 1 cup mini Reese’s
  • Allow the chocolate to harden completely, then slice into bars or squares. Enjoy!

Notes

  • Use fresh marshmallows: Stale marshmallows won't melt smoothly and can make your treats hard and dry rather than chewy.
  • Don't overheat the marshmallows: Pull the pot off the heat as soon as the marshmallows are melted so they don’t overcook and turn the mixture stiff and tough to work with.
  • Work quickly: The marshmallow mixture firms up as it cools, so mix in the cereal and press it into the pan while everything's still warm and pliable.
  • Grease your hands: Lightly coat your hands with butter or nonstick spray before pressing the mixture into the pan so it doesn't stick to your fingers.
  • Customize the toppings: Swap the Reese's for chopped peanut butter cups, use white chocolate instead of milk chocolate, or add chopped peanuts for extra crunch.
  • Flash freeze before storing: Freeze the bars on a baking sheet for 30 minutes before stacking them in a container so the chocolate doesn't smudge, and they don't stick together.

Nutrition

Calories: 351kcal | Carbohydrates: 41g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 329mg | Potassium: 74mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1405IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 5mg
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