Peanut Butter Rice Krispie Treats Easy No Bake Recipe
Peanut Butter Rice Krispie Treats hit that sweet spot between childhood nostalgia and grown up snack cravings. This recipe leans into the nutty, salty...
Ingredients
- 6 cups crisp rice cereal such as Rice Krispies
- 4 cups mini marshmallows about 10 oz
- 1/2 cup salted butter 1 stick, cut into pieces
- 3/4 cup creamy peanut butter shelf-stable, not natural
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon fine salt omit if using very salty butter
- Optional topping: 1/2 cup mini chocolate chips or melted chocolate for drizzling
- Optional garnish: pinch of flaky sea salt
Instructions
- Lightly grease an 8x8-inch baking pan and line it with a parchment sling, leaving overhang on two sides for easy removal. Lightly grease the parchment as well.
- Add the crisp rice cereal to a large mixing bowl and set aside.
- In a large saucepan over low heat, combine the butter and mini marshmallows. Cook, stirring frequently, until the butter is melted and the marshmallows are mostly smooth and melted, 3 to 5 minutes. Do not let the mixture brown.
- Remove the saucepan from the heat and immediately stir in the peanut butter, vanilla extract, and salt. Mix until the peanut butter is fully incorporated and the mixture is smooth and glossy.
- Pour the warm peanut butter–marshmallow mixture over the cereal in the large bowl. Working quickly, use a greased spatula or lightly buttered spoon to fold the cereal and marshmallow mixture together until all of the cereal is evenly coated, with no dry pockets.
- Transfer the mixture to the prepared pan. With clean, lightly buttered hands or a greased spatula, gently press the mixture into an even layer, working it into the corners without crushing the cereal. Aim for a firm, level surface, but do not compact it too hard or the bars will be dense.
- If using mini chocolate chips, sprinkle them evenly over the warm surface and gently press them in so they adhere. If using melted chocolate, drizzle it over the top. Optionally finish with a light sprinkle of flaky sea salt.
- Let the pan sit at room temperature until the bars are set and cool to the touch, about 1 hour.
- Use the parchment sling to lift the slab out of the pan. Place on a cutting board and cut into 16 squares or desired sizes. Store in an airtight container at room temperature for up to 3 days.
Notes
For a 9x13-inch pan, increase the cereal to 9 cups, marshmallows to 6 cups (about 15 oz), butter to 3/4 cup, and peanut butter to 1 cup; vanilla and salt can stay the same.
Use fresh, crisp cereal; stale cereal will make the bars chewy instead of lightly crunchy.
Natural peanut butter can make the bars oily and soft; if you must use it, stir it very well and chill the finished pan to help them set.
To keep bars soft but not sticky, do not overcook the marshmallow mixture; keep the heat low and remove from heat as soon as the marshmallows melt.
Lightly greasing your spatula or hands prevents sticking and helps you press the mixture into the pan without tearing it.
These bars travel well and are great for lunch boxes, bake sales, and parties; cut into smaller bite-size squares for a dessert platter.
Use fresh, crisp cereal; stale cereal will make the bars chewy instead of lightly crunchy.
Natural peanut butter can make the bars oily and soft; if you must use it, stir it very well and chill the finished pan to help them set.
To keep bars soft but not sticky, do not overcook the marshmallow mixture; keep the heat low and remove from heat as soon as the marshmallows melt.
Lightly greasing your spatula or hands prevents sticking and helps you press the mixture into the pan without tearing it.
These bars travel well and are great for lunch boxes, bake sales, and parties; cut into smaller bite-size squares for a dessert platter.