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.
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 9x13-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.
Notes
The coconut oil helps achieve a glossier finish and also helps the chocolate harden.
See the blog post for helpful tips, storage, and recipe FAQs.