Peanut Butter Rice Krispie Treats Recipe
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.
- 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
