Last updated on . Originally posted on By Ella · 3 Comments This post may contain affiliate links.
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If you're looking for a super easy, no-bake recipe, these chocolate peanut butter rice krispie treats are it! A delicious mix of sweet and salty, with a chocolate topping and pretzels, these rice krispie treats are perfect after school snack (or after work snack, after dinner snack, the list goes on). They only take 12 minutes to prep and are so delicious.
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This recipe was originally published in July 2021. It has since been updated with a new recipe and photos.
Chocolate and peanut butter is such a classic flavor combo, and for a good reason! The sweet and salty mix is perfect for a dessert and is the best treat for chocolate peanut butter lovers! This is such an easy recipe, you are not going to believe it!
Based off of my chocolate covered rice krispie treats, these chocolate peanut butter rice krispie treats are extra ooey and gooey. They rice krispies are combined with melted peanut butter and then topped with melted chocolate and salty mini pretzels. I think the mini pretzels make for a fun twist on a classic!
While these chocolate peanut butter rice krispie treats are based off of an existing recipe I've mine, I've got a few secret ingredients to make these rice krispies extra special!
If you're a peanut butter lover, you have to try my Oreo peanut butter pie, brownies with peanut butter cups, and no bake peanut butter fudge.
Jump to:
- Why you'll love this recipe!
- Ingredients Needed
- Step by Step Instructions
- Frequently Asked Questions
- Storage
- Try these next!
- Recipe
Why you'll love this recipe!
- Simple Recipe - you only need 11 ingredients that you probably already have in your pantry!
- Secret Ingredients - I've got 2 ingredients that are really going to amp up the flavor of these classic rice krispie treats!
- No Bake Recipe - this is a great recipe to whip up when it's too hot to turn on the oven!
- Perfect for every occasion! These classic treats are amazing to make for after school snacks, bake sales or potlucks!
Ingredients Needed
- Rice Krispies: of course, an essential ingredient! Feel free to use the branded or generic grocery store version.
- Pretzels: I love adding mini salted pretzels for an extra salty sweet kick.
- Marshmallows: use regular marshmallows or mini marshmallows.
- Chocolate Chips: I'm using semisweet chocolate here, but you can use dark chocolate, white chocolate, butterscotch chips or even peanut butter chips if you prefer!
- Peanut Butter: I'm using a smooth peanut butter like Jif or Skippy. I don't recommend using a natural peanut butter here.
- Milk Powder: after seeing this King Arthur rice krispie treat recipe, I knew I had to try adding milk powder to my rice krispies! Adding the milk powder to the butter while browning it is going to really amp up the brown butter flavor and is a real flavor enhancer.
- Sweetened Condensed Milk: while reading Jessie Sheehan's Snackable Bakes, I noticed she added some sweetened condensed milk to her rice crispie treats! Not only is it going to make rice krispie squares so much gooier, but it will help keep them soft for days.
Substitutions & Variations
- You can use whole milk powder or non-fat milk powder, or leave it out entirely!
- I've added salted pretzels on top, but you can also add chopped up mini peanut butter cups, m&ms or any other candy bar!
- Make sure you're using sweetened condensed milk and not evaporated milk.
Step by Step Instructions
Step One: Place a medium or large pot on the stove over medium-low heat. Melt the butter and add the milk powder, let it begin to brown. Make sure you're constantly stirring. It should turn a golden color and smell toasted.
Step Two: Add the marshmallows, peanut butter, sweetened condensed milk, salt and vanilla extract. Stir everything until the marshmallows have completely melted and everything is combined.
Step Three: Stop the heat and pour in the cereal. Use a rubber spatula to combine the cereal with the marshmallow mixture, making sure the cereal is evenly covered.
Step Four: Pour the peanut butter rice krispie mixture into an 8x8 square pan that has been lined with parchment paper. Use a rubber spatula to gently press it into an even layer.
Step Five: In a microwave-safe bowl, melt the chocolate chips with the coconut oil. I like the melt it in 15 second increments in the microwave, stopping each time to stir the mixture with a spoon so the chocolate doesn't burn.
Step Six: Pour the melted chocolate on top of the rice krispies. I like to decorate with pretzels but you could also top with sea salt, sprinkles or chopped mini peanut butter cups. Let sit for 2 hours before cutting.
Expert Tips & Tricks
- Keep these peanut butter chocolate rice krispie treats soft and gooey by using fresh marshmallows (no time for stale marshmallows here!) and adding the sweetened condensed milk. This will keep them soft for days!
- Keep the heat to medium-low so you don't burn the brown butter or the marshmallow mixture.
- Place the chocolate peanut butter rice krispie squares in the fridge if you want the chocolate to set faster.
- Swap out semi-sweet chocolate chips for whatever type of chocolate you like!
- Leave them plain if you don't want to add pretzels.
- I don't recommend using natural peanut butter here, make sure you're using commercial peanut butter that doesn't have the oil on top.
Frequently Asked Questions
What kind of peanut butter should I use?
The key to this recipe is using peanut butter like Jif or Sun-Pat - you basically want that super smooth, creamy peanut butter.
Should I press down on the mixture in the pan?
Be gentle when patting down the cereal when you've poured it into the pan. If you press too hard you'll compress the cereal, instead of a chewy, marshmallowy bar you'll get a hard and crunchy one!
How long do they need to set for?
I let mine set for 2 hours before cutting, but to make the process go faster you can place in the fridge for about 1 hour.
Can I double this recipe?
Yes! Double all the ingredients and pour into a 9x13 pan.
Can I use a different type of nut butter?
I haven't tested it, but if you're using a commercial nut butter for almonds or cashews it should work.
Storage
I recommend keeping these chocolate peanut butter rice krispies in an airtight container at room temperature for up to 4 days.
Try these next!
- Bakery Style Vanilla Muffins with Oil
- The Best Fudgy Triple Chocolate Brownies
- Fudgy Mini Egg Brownies
Have you made this recipe? Please rate the recipe below! Don't forget to follow me on Instagram @alpineella and Pinterest!
Recipe
Chocolate Peanut Butter Rice Krispie Treats
Ella Gilbert
Rice Krispie Treats stuffed with peanut butter cups and salted pretzels
5 from 5 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 12 minutes mins
Resting Time 2 hours hrs
Total Time 2 hours hrs 12 minutes mins
Course Dessert
Cuisine American
Servings 16 bars
Calories 286 kcal
Equipment
8x8 pan
Ingredients
- 4 ½ cups rice krispies
- ½ stick unsalted butter
- 2 tablespoons milk powder
- ¼ cup sweetened condensed milk
- 10 ounces marshmallows
- ½ cup peanut butter
- ½ teaspoon kosher salt
- ¼ teaspoon vanilla extract
- 1 ½ cups semisweet chocolate chips
- 2 teaspoons coconut oil
- ¾ cup pretzels chopped
Instructions
Line an 8x8 inch baking pan with parchment paper. Make sure the parchment paper is overhanging so you can easily remove the rice krispie treats later.
Melt the butter in a large saucepan over low heat. Add the milk powder. Allow the butter to brown, until small brown flakes appear at the bottom. Stir the entire time.
½ stick unsalted butter, 2 tablespoons milk powder
Add the marshmallows, sweetened condensed milk, melted peanut butter, salt and vanilla and stir until melted - about 3 minutes. Make sure to do this over low heat so it doesn't burn.
¼ cup sweetened condensed milk, 10 ounces marshmallows, ½ cup peanut butter, ½ teaspoon kosher salt, ¼ teaspoon vanilla extract
Turn the heat off and pour the cereal into the saucepan. Use a rubber spatula to stir together, evenly covering the cereal.
4 ½ cups rice krispies
Pour the cereal into your prepared pan. Use an offset spatula to gently press down and make the top even.
Melt the chocolate and 2 teaspoon of coconut oil together in a microwave. Microwave in short bursts, stirring every 15 seconds, until smooth. Pour over the rice krispie treats and use an offset spatula to cover the cereal evenly.
1 ½ cups semisweet chocolate chips, 2 teaspoons coconut oil
Add pretzels to the top of the chocolate. You can either just do it haphazardly like I've done for more of an 'undone' look, or you can put 16 pretzels so each rice krispie square has 1 pretzel.
¾ cup pretzels
Place in the fridge for one hour, or at room temperature for at least 2 hours, then cut into 16 squares.
Notes
Pretzels:this is optional, but I love them for that salty sweet taste. You can use flaky sea salt, sprinkles or chopped mini peanut butter cups instead if you prefer.
Marshmallows: you can use regular sized marshmallows or mini marshmallows. Looking for a recipe with marshmallow fluff? Check out this recipe of rice krispie treats with marshmallow fluff!
Peanut Butter: I'm using creamy peanut butter here, like Jif. If using salted peanut butter, omit the salt in the recipe.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Storage:slice the treats into 16 bars and keep in an air tight container for up to 5 days. I do not recommend freezing these as it will alter the texture.
This post was originally published in July 2021 but has been updated with new step by step photos and recipe.
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method.
Nutrition
Calories: 286kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 11mgSodium: 204mgPotassium: 180mgFiber: 2gSugar: 21gVitamin A: 677IUVitamin C: 6mgCalcium: 37mgIron: 4mg
Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
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About Ella
Hi, I’m Ella! I'm a recipe developer, food photographer and food blogger that has been featured in Reader's Digest and Mollie Makes magazine. Since 2020, I've been creating recipes that are impressive but easy to make. You can read more about me here!
