Peanut Butter Rice Crispy Treats With Chocolate
Chocolate peanut butter rice crispy treats are the perfect balance of crunchy, chewy, sweet, and salty. This no-bake treat takes classic rice krispies to a whole new level with a thick layer of chocolate on top that pairs nicely with the peanut butter marshmallow mixture. Dairy free and can easily be made gluten free.
Looking for more easy homemade desserts? Try my 3 ingredient peanut butter cheerio bars, chocolate peanut butter cup smoothie, or 3 ingredient date snickers.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make these chocolate rice krispie treats:
- Crispy rice cereal – to make these gluten-free, use brown rice cereal or brown rice crisps, which are made without malt flavor, unlike Kellogg’s rice krispie cereal. Some brands I recommend are Nature’s Path, 365, and One Degree, all of which are certified gluten-free. These can be found at health food stores or online.
- Dairy free butter – or unsalted butter.
- Creamy peanut butter – I prefer to use natural peanut butter. If buying store-bought peanut butter, check to make sure the only ingredients are peanuts and salt. This ensures the treats won’t be overly sweet or oily.
- Mini marshmallows – you can also use large marshmallows, but
- Vanilla extract
- Pinch of salt
- Semi-sweet chocolate chips – for the chocolate topping. You can also use milk chocolate, dark chocolate chips, or even a chopped chocolate bar.
- Coconut oil (optional) – a small amount helps achieve a glossier finish and helps the chocolate harden.
How to Make Chocolate Peanut Butter Rice Crispy Treats: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Prepare the pan. Grease a 9×13-inch pan with butter, oil, or cooking spray. Alternatively, you can line it with parchment paper, leaving some overhang on the sides for easy removal.
- Melt peanut butter mixture. In a large pot over low heat, melt the butter. Once melted, add the peanut butter, marshmallows, vanilla extract, and salt. Stir continuously until completely melted and smooth, about 3-4 minutes.
- Add cereal. Remove the pot from the stove and stir in the crispy cereal until just combined. Move quickly to transfer the rice krispie treats to your prepared pan.
- Press into pan. Gently press the cereal mixture into an even layer with a rubber spatula.
- Top with chocolate. Melt chocolate chips and coconut oil in a microwave-safe bowl, in 30-second intervals, stirring in between. Pour the melted chocolate over the bars and use the back of a spoon or an offset spatula to spread the chocolate to the edges of the pan.
- Cool and cut. Let cool at room temperature or in the fridge for 1-2 hours before cutting into squares.
Helpful Tips
- Don’t overheat: Melt your marshmallows over low heat to prevent burning.
- Work quickly. The marshmallow mixture starts to set fast.
- Use well-stirred peanut butter. Not the dry stuff at the bottom of the jar.
Quick Tip: Use even pressure when pressing the mixture into the pan. If you pack them in too tightly, it makes the bars hard instead of light and airy.
Storage
Store in an airtight container on the counter or in the fridge for up to 3 days. If your kitchen runs warm, store them in the fridge.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this chocolate peanut butter rice crispy treats recipe using what you already have? Here are some ideas…
- Make it nut free – use sunflower seed butter, tahini, or granola butter instead. If using tahini or sunflower seed butter, add some maple syrup to the mixture since those options are more bitter than peanut butter.
- Add extra crunch – you can do this by using chunky peanut butter or adding a sprinkle of chia seeds or toasted sesame seeds when you add the dry cereal.
- Add-ins – vanilla or chocolate protein powder.
Frequently Asked Questions
Yes! Almond butter or cashew butter also works well. Or you could even use pistachio butter for a fun twist.
Let them chill fully before cutting into bars. Otherwise, if they’re too soft, they’ll fall apart.
Yes, they’re still delicious without the chocolate layer. Or you can always drizzle a little on top instead of doing a layer.
More Cereal Treats
- Dairy Free Peanut Butter M&Ms
- Puppy Chow Bars
- 3 Ingredient Peanut Butter Cheerio Bars
- Dairy Free Brown Butter Rice Krispie Treats
I hope you love these Chocolate Peanut Butter Rice Crispy Treats! If you make this recipe, please leave a comment & a star rating below. Thank you!
Peanut Butter Rice Crispy Treats With Chocolate
Ingredients
- 4 tablespoons dairy free butter or unsalted butter if not dairy free
- ¾ cup creamy peanut butter
- 1 10 ounce bag mini marshmallows
- 1 teaspoon vanilla extract
- pinch of salt
- 6 cups crispy rice cereal
- 1 ¾ cups semi-sweet chocolate chips or a chocolate bar, chopped
- 2 teaspoons coconut oil optional, see notes below
Instructions
- Grease a 9×13-inch pan with butter, oil, or cooking spray. Alternatively, you can line it with parchment paper, leaving some overhang on the sides for easy removal.
- In a large pot over low heat, melt the butter. Once melted, add the peanut butter, marshmallows, vanilla extract, and salt. Stir continuously until completely melted and smooth, about 3-4 minutes.
- Remove the pot from the stove and stir in the crispy cereal until just combined. Move quickly to transfer the rice krispie treats to your prepared pan.
- Gently press the cereal mixture into an even layer with a rubber spatula.
- Melt chocolate chips and coconut oil in a microwave-safe bowl, in 30-second intervals, stirring in between. Pour the melted chocolate over the bars and use the back of a spoon or an offset spatula to spread the chocolate to the edges of the pan.
- Let cool at room temperature or in the fridge for 1-2 hours before cutting into squares.