Chewy, sweet, and filled with peanut butter flavour, no-bake peanut butter rice krispie treats are a sure family favourite. Try topping with a chocolate glaze for that classic peanut butter and chocolate combo.
There are a few tricks for the best rice krispie treats to make them extra chewy and never hard – these are just right! We increase the amount of marshmallows and gently press the mixture into the dish, for the perfect no-bake cereal treat that's so much better than store bought.
Why You'll Love These Peanut Butter Rice Krispie Bars
- Extra chewy and soft
- Lots of peanut butter flavour
- No-bake and made with the microwave
- No electric mixer or special tools needed
- Ready in less than 30 minutes from start to finish
- Great to make with kids
- Easily doubled for a bigger batch
Ingredients
The optional chocolate glaze ingredients aren't pictured here, but it's a nice addition if you want something to cut through the sweetness a bit. Kids might not like the glaze as much as adults.
Rice Krispies: use any brand of rice crisp cereal. Don't use puffed rice, which isn't crisp at all.
Peanut butter: we've only tested this recipe with sweetened peanut butter (like Kraft). Natural peanut butter would probably make the treats harder and certainly less sweet.
Marshmallows: use large marshmallows from a freshly opened bag. Stale marshmallows make for hard rice krispie bars.
Butter: we prefer salted butter for a hint of extra salt in the treats. Non-dairy butter (in block or stick form) can be used if you need a dairy-free option.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
How to Make Marshmallow Treats
Step 1: melt the butter in the microwave, then stir in the marshmallows.
Step 2: microwave again to melt the marshmallows.
Note: if the marshmallows are still holding their shape after stirring, continue to cook and stir in 15-second increments until smooth.
Step 3: stir in the peanut butter and vanilla.
Step 4: add the cereal and mix until fully coated.
Step 5: gently press into a buttered dish.
Step 6: melt the butter with maple syrup and add the chocolate.
Step 7: heat to melt the chocolate, then add the vanilla and stir.
Step 8: top the treats with the glaze and allow to set before serving.
Top Tips
- Double the recipe: if you want more treats, double every ingredient in the recipe and use a 9x13 inch pan instead of the square.
- Gently press: Don't press the cereal mixture into the pan too tightly. You just want to smooth it out evenly, not flatten it. If you press too tightly it makes the squares hard.
- Change timing if needed: the amount of time it takes to melt the butter and marshmallows depends on your microwave's power.
How to Store
Storage: keep peanut butter rice krispie treats in a sealed container at room temperature for 2-3 days, in a single layer if topped with chocolate glaze. Refrigerating them will make them hard.
Freezing: transfer a full batch or single squares to an airtight container to freeze for up to a month. Thaw on the counter before serving.
More Rice Krispie Treats Recipes
- Chocolate Rice Krispie Treats
- 4 Ingredient Rice Krispie Treats (classic and extra chewy)
- Halloween Rice Krispie Treats
- Christmas Rice Krispie Treats
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Peanut Butter Rice Krispie Treats
Equipment
- Large glass or ceramic mixing bowl
- Microwave
- Rubber spatula or wooden spoon
- Measuring cups and spoons or digital kitchen scale
- Square 8 or 9-inch (20 to 23-cm) baking dish glass or metal
- Parchment paper optional
Ingredients
For The Peanut Butter Rice Krispie Treats
- ¼ cup butter, plus extra for greasing the pan
- 40 large marshmallows
- ½ cup peanut butter, smooth
- 1 tablespoon vanilla
- 5 ½ cups crispy rice cereal
For The Chocolate Glaze
- 2 tablespoons butter
- 1 tablespoon plus 1 teaspoon maple syrup
- ¼ cup semi-sweet chocolate chips
- ¼ teaspoon vanilla
Instructions
Peanut Butter Rice Krispie Treats
- Lightly grease a square 8 or 9-inch (20 or 23-cm) glass or metal baking dish with butter. Set aside.
- Place ¼ cup of butter in a microwave-safe mixing bowl. Heat the butter until melted. Add the marshmallows to the melted butter. Stir the marshmallows to coat.¼ cup butter, 40 large marshmallows
- Return the bowl to the microwave and heat the marshmallows on full power until they look puffy and melted about 1 to 2 minutes. Add the peanut butter and vanilla. Stir until smooth.½ cup peanut butter, 1 tablespoon vanilla
- Add the Rice Krispies to the bowl. Stir until all of the cereal is coated and the marshmallow is evenly distributed.5 ½ cups crispy rice cereal
- Lightly butter a piece of parchment paper and use it to gently press the cereal into the buttered dish. Set aside. If not adding the glaze, let the treats cool for 20-30 minutes before slicing and serving.
Chocolate Glaze
- Place the butter and maple syrup in a small microwave-safe bowl and heat until the butter is melted. Add the chocolate chips to the bowl. Return the bowl to the microwave, and heat for 20 to 30 seconds more. Add the vanilla and stir smooth.¼ cup semi-sweet chocolate chips, 2 tablespoons butter, 1 tablespoon plus 1 teaspoon maple syrup, ¼ teaspoon vanilla
- Use a spoon to drizzle the chocolate glaze over the Rice Krispie treats. Let the chocolate set for about 20 minutes before slicing and serving.
- Store at room temperature for up to 2 days or freeze up to a month. If topped with the glaze, store in a single layer.
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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