Introduction

These Peanut Butter Rice Krispie Treats offer a delicious twist on the classic treat, combining nutty brown butter and creamy peanut butter for rich, gooey bars. They’re quick to make and perfect for satisfying a sweet craving with a bit of crunch.

Peanut Butter Rice Krispie Treats Recipe - Recipe Image

Ingredients

1/2 cup unsalted butter
8 cups mini marshmallows, divided
3/4 cup creamy peanut butter (or cookie butter)
2 tsp vanilla extract
1/2 tsp salt
6 cups Rice Krispie cereal

Instructions

Step 1: Lightly grease a 9×9-inch pan with baking spray or line it with parchment paper. Set aside.
Step 2: In a large, light-bottomed Dutch oven over medium heat, melt the butter. It will foam and then subside; continue stirring constantly with a heat-resistant spatula or wooden spoon to brown the milk solids evenly. When the butter turns chestnut brown and releases a nutty aroma, it’s ready.
Step 3: Add 6 cups of the mini marshmallows to the browned butter. Stir continuously until the marshmallows melt completely, then remove the pan from heat.
Step 4: Stir in the vanilla extract and salt, followed by the peanut butter until smooth and well combined.
Step 5: Fold in the Rice Krispie cereal using a wooden spoon or rubber spatula. The mixture will be sticky—keep stirring until the cereal is evenly coated.
Step 6: Add the remaining 2 cups of mini marshmallows and gently stir just until they’re mixed in, leaving small pockets of marshmallow intact.
Step 7: Transfer the mixture to the prepared pan. Press it down lightly using the back of a butter wrapper or a greased spatula. Avoid compacting too tightly for the best texture.
Step 8: Optionally, garnish the top with flaky sea salt or a drizzle of melted dark chocolate for extra flavor.
Step 9: Let the treats cool at room temperature for 30 to 60 minutes. Cover if left out for longer than an hour to keep them fresh.
Step 10: Once cooled, lift the bars from the pan and place on a cutting board. Cut into squares and enjoy!

Tips & Variations

For a different nutty flavor, substitute peanut butter with almond butter or cookie butter.
Use mini marshmallows for a smoother texture, but large marshmallows can work if chopped slightly.
Press gently when spreading the mixture in the pan to keep treats light and airy.
Add a sprinkle of chopped peanuts or chocolate chips for extra crunch and flavor.
Try drizzling melted dark chocolate on top for a rich and elegant finish.

Storage

Store these treats in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. When ready to eat, allow refrigerated treats to come to room temperature or warm slightly in the microwave for a few seconds to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Yes, natural peanut butter can be used, but it may affect the texture slightly since it often has less stabilizer and more oil. Stir it well before measuring and mixing.

Can I make these treats gluten-free?

Rice Krispie cereal is typically made from rice and is gluten-free, but always check the packaging to confirm. Use gluten-free marshmallows and butter to keep the treats gluten-free.

Peanut Butter Rice Krispie Treats Recipe

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These Peanut Butter Rice Krispie Treats are a delightful twist on the classic dessert, featuring nutty brown butter and creamy peanut butter combined with gooey marshmallows and crispy rice cereal for an irresistible chewy and crunchy texture. Perfect for a quick snack or a holiday treat, these bars are easy to make and filled with rich flavor and a touch of vanilla and sea salt for balance.

Author: Lila
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 45-70 minutes (including cooling time)
Yield: 16 bars 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Butter and Marshmallow Mixture

1/2 cup unsalted butter
8 cups mini marshmallows, divided (6 cups + 2 cups)
3/4 cup creamy peanut butter (or cookie butter!)
2 tsp vanilla extract
1/2 tsp salt

Cereal

6 cups Rice Krispie Cereal

Garnish

Flaky sea salt (optional)
Melted dark chocolate (optional)

Instructions

Prepare the Pan: Lightly grease a 9×9 inch pan with baking spray or line it with parchment paper. Set aside for later.
Brown the Butter: In a large, light-bottomed Dutch oven over medium heat, melt the butter. Stir constantly with a heat-resistant spatula or wooden spoon to evenly brown the milk solids. Watch for the butter to turn chestnut brown and emit a nutty aroma, about 5-7 minutes.
Melt Marshmallows: Immediately add 6 cups of the mini marshmallows to the browned butter. Stir until the marshmallows are fully melted and the mixture is smooth, then remove from heat and turn off the burner.
Mix in Flavorings: Stir in the vanilla extract and salt to the marshmallow mixture. Follow by stirring in the creamy peanut butter until completely combined.
Add Cereal: Incorporate the Rice Krispie cereal into the marshmallow mixture using a wooden spoon or rubber spatula. The mixture will be sticky; continue stirring until the cereal is evenly coated.
Fold in Remaining Marshmallows: Add the remaining 2 cups of mini marshmallows and gently fold them in, leaving some pockets of marshmallow intact for texture.
Transfer to Pan and Press: Transfer the mixture into the prepared pan. Using the back of the butter wrapper or a greased spatula, gently press the mixture down lightly—avoid compacting tightly to maintain the chewy texture.
Optional Garnish: Sprinkle flaky sea salt or drizzle melted dark chocolate over the top for added flavor contrast.
Cool: Allow the treats to cool at room temperature for 30 to 60 minutes. Cover if leaving out longer than an hour to prevent drying.
Cut and Serve: Lift the bars out of the pan, place on a cutting board, and cut into bars. Serve and enjoy your delicious peanut butter Rice Krispie treats!

Notes

Use light-colored or a light-bottomed pot to monitor the browning of butter closely and prevent burning.
Press the mixture lightly in the pan to keep the bars chewy and not too dense.
Adding the final marshmallows last means you get little pockets of gooey texture in the bars.
Store leftover bars in an airtight container at room temperature for up to 3 days.
Gluten-free Rice Krispie cereal can be used for a gluten-free version of this treat.
You can substitute peanut butter with cookie butter for a different flavor profile.

Keywords: Peanut Butter Rice Krispie Treats, Brown Butter Rice Krispie, Marshmallow Treats, No Bake Dessert, Easy Snack, Peanut Butter Dessert