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four no bake cereal cookies stacked on top of each other on a white plate.
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Peanut Butter Rice Krispies with Chocolate

Peanut butter rice krispies with chocolate are a super decadent no bake treat made in minutes on the stovetop or in the microwave! Adding peanut butter and chocolate takes the classic crispy treat to a whole new level!
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 Bars
Calories 272kcal
Author Amy

Ingredients

For the Krispie Treats

  • 4 Tablespoons butter
  • 1/2 cup creamy peanut butter
  • 10 ounces marshmallows
  • 5 cups rice krispies cereal

For the Chocolate Frosting

  • 1 1/2 cups chocolate chips
  • 1/4 cup creamy peanut butter

Instructions

  • Spray a 9" x 9" baking dish with cooking spray. Set aside. Add the rice krispie cereal to a large mixing bowl. Set aside.
  • It's important to make sure the marshmallows aren't overcooked. Remove from the heat before they are completely melted. This creates soft and fluffy krispie bars.
    Microwave: Add peanut butter and butter to a microwave-safe bowl. Microwave on high power for 45 seconds. Stir. Add the marshmallows to the peanut butter mixture. Stir. Microwave on high power for 30-45 seconds, or until the marshmallows are almost melted. Stir until the marshmallows are melted and mixed in. If needed microwave in 15-second intervals until the marshmallows are melted.
    Stovetop: Add the peanut butter and butter to a medium saucepan and melt over low heat. Add marshmallows and continue cooking until the marshmallows are almost melted. Remove from the heat and continue stirring until the marshmallows are melted and incorporated.
  • Pour the marshmallow mixture over the cereal in the mixing bowl. Gently stir until coated.
  • Pour the cereal mixture into the prepared baking dish. Press gently into the pan.
  • Add the peanut butter and chocolate chips to a microwave-safe bowl. Microwave on high power for 45 seconds. Stir. Continue cooking in the microwave in 15- second intervals, stirring after each, until the chocolate mixture is smooth.
  • Pour the chocolate mixture over the crispy bars. Evenly spread over the bars. Cool at room temperature until the chocolate is firm. Cut into squares.

Notes

Rice krispie treats are gooey! Coating hands and spatulas with butter or nonstick cooking spray makes it easier to work with.
Store the cookies at room temperature in an airtight container for up to 5 days.
Refrigerating the cookies will make them too hard. Although you can speed up he cooling process by putting the krispie treats in the fridge for about 20 minutes. 
 

Nutrition

Serving: 1g | Calories: 272kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 146mg | Potassium: 81mg | Fiber: 1g | Sugar: 23g | Vitamin A: 707IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 3mg