These peanut butter rice crispy treats are easy to make with 6 ingredients in 10 minutes. They are soft with a rich flavor and a chocolate peanut butter topping.

One bite of these peanut butter rice crispy treats transport me back to my childhood. And this recipe is even better than the beloved store-bought variety in the blue package.

The base is loaded with peanut butter with a rich vanilla flavor and tons of gooey marshmallows. Then it’s toped with a thick, melted chocolate peanut butter layer. Total dessert perfection.

Plus – they’re so easy to make and assemble in 10 minutes or less! Then you just have to wait for them to cool and serve!

Peanut Butter Rice Crispy Treats: Ingredients & Substitutions

• Crispy rice cereal. Generic or name brand cereals both work well in this recipe. I have also used brown rice crispy cereal with great results! You could have fun and substitute some (or all) of the crispy rice cereal with another cereal like fruity pebbles, cocoa pebbles, etc. 
• Mini Marshmallows. Large marshmallows don’t melt as well as minis, but one 10 oz bag of mini marshmallows equals 40 regular marshmallows (or you could weigh the larger marshmallows and use 10 oz or 283 g). Or make your own homemade marshmallows. Or try these healthy peanut butter rice crispy treats that are made without marshmallows.
• Salted Butter. unsalted butter works well. Or, try using brown butter.
• Peanut Butter. I suggest creamy peanut butter for the best results.
• Vanilla extract. Vanilla bean paste is a good substitute.
• Milk Chocolate Chips. Semisweet or dark are delicious as well, milk chocolate results in the most classic flavor.

How to Make Peanut Butter Rice Crispy Treats

Let’s walk through how to make chocolate peanut butter rice crispy treats – with lots of step-by-step photos. Also, watch the video for additional guidance.

Begin by lightly greasing a 9×9” baking dish with butter, then set it aside.

Next, measure out 6 cups of crispy rice cereal into a large bowl, set that aside too.

Then, in a large pot, melt the butter and peanut butter over medium heat, stirring often.

Once melted, add the mini marshmallows and stir until marshmallows are melted and mixture is smooth.

Do not rush this step, it’s best to melt the marshmallows into the peanut butter low and slow.

Once the mixture is smooth, add the sea salt and vanilla extract and stir to combine.

Then, stir in the rice crispy cereal.

Next, pour the rice crispy treat mixture into the prepared pan.

Press it down with a greased spatula or the back of a measuring cup and set it aside while you make the topping.

To make the topping, melt the milk chocolate and peanut butter in the microwave or over low heat on the stovetop until smooth.

Then, pour the chocolate topping over the peanut butter rice crispy treats and spread until smooth.

Let the rice crispy treats set at room temperature for about 2 hours, in the refrigerator for 30 to 60 minutes (or until the chocolate topping is firm).

Cut & Serve

You can cut the peanut butter rice crispy treats into 9 or 16 squares, depending on your preferred size. I suggest cutting them before the topping gets too hard in the refrigerator, or at room temperature.

Serve them at room temperature or very slightly chilled with your favorite dessert recipes like classic rice crispy treats, chocolate chip cookies and homemade brownies.

Store

Store leftovers wrapped in plastic wrap in an airtight container at room temperature – do not refrigerate.

Freeze

To freeze, wrap the chocolate peanut butter rice crispy treats in plastic wrap and store in an airtight container or ziplock bag in the freezer for up to 1 month. Set them out at room temperature for 1 hour before serving.

Peanut Butter Rice Crispy Treats Recipe FAQS

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