Chocolate Peanut Butter Rice Krispie Treats
These gooey Chocolate Peanut Butter Rice Krispie Treats come together in less than 30 minutes and are the perfect dessert or after school snack. If you love the flavor of chocolate and peanut butter, this twist on a classic rice krispie treat is just what you need!
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Servings: 9
Calories: 380kcal
Equipment
- 9x9" Baking Dish
- Large Pot
Ingredients
- 6 cups Rice Krispies cereal
- 5 tablespoons unsalted butter
- 10 ounce bag marshmallows
- ½ teaspoon vanilla extract
- ¼ cup sweetened condensed milk
- ⅓ cup creamy peanut butter
- 1 cup mini marshmallows
- ½ cup mini chocolate chips
Instructions
- Fill a large bowl with 6 cups of Rice Krispies cereal. Set aside.
- Spray a 9x9 baking dish with nonstick spray. Set aside.
- In a large pot add the 5 tbsp unsalted butter and stir until completely melted.
- Add the 10 ounce bag of jumbo marshmallows to the pot and continuously stir until they completely melt.
- Add in 1/2 tsp vanilla extract, 1/4 cup sweetened condensed milk, and 1/3 cup creamy peanut butter, stirring everything once again until combined.
- Remove the marshmallow mixture from the heat and pour over the bowl filled with the Rice Krispies cereal. Use a large wooden spoon or rubber spatula to fold the ingredients together until evenly distributed.
- While the mixture is still warm, add the 1 cup mini marshmallows and the 1/2 cup mini chocolate chips and fold the two together again.
- Transfer the mixture to the prepared baking dish and press into the pan evenly. Let the treats sit at room temperature for about an hour before eating.
- Cut and enjoy or store in a ziploc bag or a tightly sealed container for later. Enjoy!
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Rice Krispies Cereal: You can use name brand or generic and still achieve great results!
- Butter: Butter helps soften the marshmallow. I prefer to use unsalted
- Marshmallows: I like to use big marshmallows for the base and add mini marshmallows later for even more marshmallow flavor and texture. Most recipes call for mini marshmallows rather than the regular. You can use either one. If you use miniature marshmallows be sure and keep an eye on them as they will melt faster.
- Vanilla Extract: Helps enhance all the flavors
- Sweetened Condensed Milk: This is not a usual ingredient in Rice Krispie Treats but adds a layer of sweetness.
- Creamy Peanut Butter: You could use crunchy but I prefer the texture of creamy. I recommend a brand that doesn’t require mixing as the separation of the oil may cause problems in the recipe. You can use any nut butter you prefer for this recipe. You can make a 1:1 swap if you prefer a different kind of nut butter or have an allergy.
- Mini chocolate chips: You could use regular chocolate chips but the minis melt perfectly into the warm gooey mixture
- If you prefer thicker rice krispie treats you can easily switch to an 8x8 pan. If you prefer them a bit thinner select a 9x13.
- It’s helpful to use a small piece of parchment paper to press the bars into your pan. You can also use a little bit of butter on your fingers to prevent sticking. Be careful, the mixture is hot!
- To keep your bars from falling apart, press into your pan firmly and quickly. They will set as they cool.
- Allow your bars to fully cool before you try to cut into them.
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 60g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 187mg | Potassium: 113mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1481IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 6mg
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