Introduction

These Chocolate Peanut Butter Rice Krispie Cups are a delightful twist on the classic treat, combining creamy peanut butter with rich chocolate in a crunchy, chewy bite. Perfect for a quick dessert or snack, they’re easy to make and sure to satisfy any sweet tooth.

The image shows two small treats stacked, each with three visible layers: the bottom and top layers are solid dark brown chocolate with smooth, slightly shiny texture and ridged sides, while the middle layer consists of light golden puffed rice held together by a glossy, sticky binder. The top layer of each treat is topped with a small piece of walnut. Behind them, two more treats are partially visible on a white marbled surface, with scattered puffed rice pieces adding texture. The photo was taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Rice Krispies cereal
1 cup creamy peanut butter
1/2 cup unsalted butter
1 cup mini marshmallows
1 cup chocolate chips
1/2 tsp vanilla extract (optional)
Pinch of sea salt (optional)

Instructions

Step 1: In a medium saucepan over low heat, melt the butter and mini marshmallows, stirring constantly until smooth.
Step 2: Stir in the peanut butter and vanilla extract, if using, until fully combined and creamy.
Step 3: Pour the Rice Krispies into a large bowl, then add the peanut butter mixture. Gently fold to coat all the cereal evenly.
Step 4: Line a muffin tin with paper liners. Spoon the mixture into each cup and press down gently to flatten the surface.
Step 5: Melt the chocolate chips in the microwave in 20-second intervals, stirring between each, until smooth. Spoon the melted chocolate over the cups and spread evenly. Sprinkle with sea salt if desired.
Step 6: Let the cups cool at room temperature for about 20 minutes, or refrigerate to set faster. Once firm, remove the liners and enjoy.

Tips & Variations

Use crunchy peanut butter if you prefer a bit of extra texture in the cups.
Try adding chopped nuts or dried fruit to the cereal mixture for added flavor and crunch.
For a dairy-free version, substitute butter with coconut oil and use dairy-free chocolate chips.

Storage

Store the cups in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, let them sit at room temperature for a few minutes before serving to soften slightly. They can also be frozen for up to a month; thaw in the fridge before enjoying.

How to Serve

The image shows two stacked chocolate peanut butter treats, each with three clear layers: the bottom layer is a solid dark brown chocolate base with a ridged texture, the middle layer is a shiny golden puffed rice held together by sticky syrup, and the top layer is a smooth, glossy dark brown chocolate coating that drips slightly on the sides. On top of the upper treat, there is a whole walnut piece sitting in the center. The treats are placed on a dark surface, with blurred similar treats and scattered puffed rice pieces in the background, set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cereals besides Rice Krispies?

Yes, you can substitute Rice Krispies with similar crispy cereals like Corn Flakes or Cheerios, but the texture and flavor will vary slightly.

How do I prevent the chocolate from hardening too much on top?

Using a good-quality chocolate with a bit of cocoa butter helps it stay smooth. You can also warm the cups slightly before serving to soften the chocolate layer.

Chocolate Peanut Butter Rice Krispie Cups Recipe

Print Recipe

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4.5 from 95 reviews

Delight in these irresistible Chocolate Peanut Butter Rice Krispie Cups, combining crispy cereal with creamy peanut butter, gooey marshmallows, and a decadent chocolate topping for a perfect no-bake treat that’s easy to make and satisfying to eat.

Author: Lila
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 12 cups 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

3 cups Rice Krispies cereal
1 cup creamy peanut butter
1/2 cup unsalted butter
1 cup mini marshmallows

Toppings

1 cup chocolate chips
1/2 tsp vanilla extract (optional)
Pinch of sea salt (optional)

Instructions

Melt the Base: In a medium saucepan over low heat, melt the unsalted butter and mini marshmallows while stirring continuously until the mixture becomes smooth and well combined.
Add Peanut Butter: Stir in the creamy peanut butter and vanilla extract if using, mixing until the mixture is fully combined and creamy, ensuring a smooth texture.
Mix with Cereal: Transfer the Rice Krispies cereal to a large bowl and gently fold in the peanut butter and marshmallow mixture until all the cereal pieces are evenly coated without crushing them.
Shape the Cups: Line a muffin tin with paper liners. Spoon the coated cereal mixture evenly into each liner, pressing down gently to create a flat, compact surface in each cup.
Add Chocolate Layer: Melt the chocolate chips in the microwave using 20-second intervals, stirring between each until fully smooth. Spoon the melted chocolate over each cup and spread evenly with the back of the spoon. Sprinkle a pinch of sea salt on top if desired to enhance the flavor.
Set & Serve: Allow the Rice Krispie cups to cool at room temperature for about 20 minutes to set. Alternatively, place them in the refrigerator for quicker firming. Once set and firm, carefully peel away the paper liners and serve.

Notes

Make sure to melt the marshmallows and butter over low heat to avoid burning.
If you prefer a stronger peanut flavor, use natural peanut butter but be mindful it may alter the texture.
You can substitute chocolate chips with white chocolate or butterscotch chips for variation.
For a firmer cup, refrigerate them for at least 30 minutes before serving.
Adding a pinch of sea salt on top balances the sweetness of the chocolate and peanut butter layers.

Keywords: Chocolate Peanut Butter Rice Krispie Cups, no bake dessert, peanut butter treats, quick dessert recipes, chocolate treats