Peanut Butter and Chocolate Rice Krispies Bars are a no-bake treat that is perfectly crisp, chewy, and covered with a generous layer of chocolate.
You'll love these easy peanut butter and chocolate Rice Krispies bars because they are made with gooey marshmallows, creamy peanut butter, and Rice Krispies. They take minutes to prepare and have only five ingredients: peanut butter, butter, marshmallows, Rice Krispies, and chocolate (no corn syrup in this recipe).
If you like quick dessert recipes, then add this one to your repertoire. It is perfect for an after-school snack or when you need a little something sweet. Just melt, mix, and enjoy!
If you love chocolate try my recipe for chocolate brownies with Cadbury mini eggs.
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Ingredients
The printable recipe card with precise measurements of each ingredient and detailed step-by-step instructions is included at the end of this post.
Cooks Notes
- I tested these peanut butter and chocolate Rice Krispies bars with mini marshmallows, but the larger size is also fine. You'll have to heat them a little longer in the microwave.
- Butter and peanut butter are used in the Rice Krispies mixture and the chocolate. Melting the chocolate with both fats is like an insurance policy protecting it from seizing (if it is overheated). See the Helpful Hints below for the full details.
Substitutions & Variations
- Peanut Butter: For this recipe, I used natural, unsweetened, and unsalted peanut butter. It has a runnier texture compared to regular peanut butter, which typically contains added sugar and salt. You can substitute regular peanut butter, but keep in mind that the chocolate peanut butter Rice Krispies bars will turn out a bit sweeter.
- Butter: If you're using unsalted butter, add ⅛ teaspoon table salt to the peanut butter/butter mixture.
- Rice Krispies: This is the name for Kellogg's crisp rice cereal (which I used). Find the brand you like and use that if you prefer.
- Chocolate: Use dark chocolate instead of semi-sweet.
- Vanilla extract: Add a ½ teaspoon to the melted peanut butter/butter mixture for more flavor.
Instructions
Make easy peanut butter and chocolate Rice Krispies treats in the microwave with step-by-step instructions. *Stovetop instructions are in the printable recipe card below.
Prepare the Pan
Line the bottom and sides of an 8-inch by 8-inch pan with parchment paper. *Note: I recommend parchment paper over greasing because it will be easier to remove the Rice Krispies from the pan in one piece and, therefore, easier to cut into perfect bars.
Melt Peanut Butter & Butter
Add ¾ cup peanut butter and 2 tablespoons butter to a large microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until melted-about 30 seconds total.
Add Marshmallows
Add the marshmallows to the same bowl and microwave in 30-second intervals, stirring each time. Heat for 30-45 seconds until completely melted.
Add Rice Krispies
Immediately add in the Rice Krispies and stir until evenly coated.
Add to Pan
Transfer the Rice Krispies mixture to the prepared pan and press into an even layer using slightly dampened fingers.
Melt Chocolate
In a small microwave-safe bowl, combine the chocolate, 2 tablespoons of peanut butter, and 1 tablespoon of butter. Microwave at 50% power in 15-20-second bursts, stirring between each, until smooth and melted.
Cover with Chocolate
Pour the melted chocolate over the Rice Krispies layer and use the back of a spoon to evenly spread the chocolate. Refrigerate for 2 hours.
Serve
Lift the Rice Krispies mixture from the pan and cut into 12 bars; serve, and enjoy.
Quick Tips
Follow these melting tips to keep your chocolate smooth and glossy versus clumpy and thick.
- Melt the chocolate using a low and slow method. Microwave at 50% power in 15-20-second bursts, stirring between each, until smooth and melted.
- If melting the chocolate over the stovetop, use the double boiler method.
- Avoid introducing any moisture, such as water droplets, into the bowl or double boiler. Water can dissolve the sugar creating a clumpy mass.
Storage
Refrigerator: For maximum freshness, store the Rice Krispies bars in an airtight container for up to 7 days. They will be firmer when stored in the refrigerator. However, if you find them too firm right out of the fridge, leave them on the counter for 30 minutes or so to remove the chill and make them a little softer.
Freezing: Freeze the bars between layers of parchment paper in an airtight container or freezer bag. Thaw overnight in the refrigerator. Freeze for up to 3 months.
FAQs
I don't recommend it because the bars will not hold together as well.
Yes, you can. The bars will be sweeter (if the regular peanut butter contains sugar) and firmer due to the addition of hydrogenated fat, which is stable at room temperature.
Recipe
Peanut Butter and Chocolate Rice Krispies Bars
Equipment
- 8-inch by 8-inch pan
- parchment paper
- measuring cups and spoons
- large microwave-safe bowl
- small microwave-safe bowl
- spatula
- spoon
Ingredients
Rice Krispies Bars
- ¾ cup natural peanut butter , unsalted, unsweetened
- 2 tablespoons salted butter, room temperature
- 5 ounces marshmallows
- 3 cups Rice Krispies cereal, or similar crisp rice cereal
Chocolate Glaze
- ⅔ cup semi-sweet chocolate chips
- 1 tablespoon salted butter
- 2 tablespoons natural peanut butter , unsalted, unsweetened
Instructions
- Prepare the Pan: Line the bottom and sides of an 8-inch by 8-inch pan with parchment paper. *Note: I recommend parchment paper over greasing because it will be easier to remove the Rice Krispies from the pan in one piece and, therefore, easier to cut into perfect bars.
- Melt Peanut Butter & Butter: Add ¾ cup peanut butter and 2 tablespoons butter to a large microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until melted-about 30 seconds total.¾ cup natural peanut butter, 2 tablespoons salted butter
- Add Marshmallows: Add the marshmallows to the same bowl and microwave in 30-second intervals, stirring each time. Heat for 30-45 seconds until completely melted.5 ounces marshmallows
- Add Rice Krispies: Immediately add in the Rice Krispies and stir until evenly coated.3 cups Rice Krispies cereal
- Add to Pan: Transfer the Rice Krispies mixture to the prepared pan and press into an even layer using slightly dampened fingers.
- Melt Chocolate: In a small microwave-safe bowl, combine the chocolate, 2 tablespoons of peanut butter, and 1 tablespoon of butter. Microwave at 50% power in 15-20-second bursts, stirring between each, until smooth and melted.⅔ cup semi-sweet chocolate chips, 2 tablespoons natural peanut butter, 1 tablespoon salted butter
- Cover with Chocolate: Pour the melted chocolate over the Rice Krispies layer and use the back of a spoon to evenly spread the chocolate. Refrigerate for 2 hours.
- Serve: Lift the Rice Krispies mixture from the pan and cut into 12 bars; serve, and enjoy.
Notes
- Prepare the pan: Line the bottom and sides of an 8-inch by 8-inch pan with parchment paper. *Note: I recommend parchment paper over greasing because it will be easier to remove the Rice Krispies from the pan in one piece and, therefore, easier to cut into perfect bars.
- Melt the peanut butter and butter: Melt the peanut butter and butter in a large pot over low heat.
- Melt Marshmallows: Add the marshmallows and stir continuously until completely melted and smooth.
- Mix in cereal: Remove from the heat and immediately stir in the Rice Krispies. Mix until evenly coated.
- Press into Pan: Add the Rice Krispies mixture to the prepared pan, and using slightly damp hands, press the mixture into an even layer.
- Melt Chocolate: Add the chocolate, 2 tablespoons of peanut butter, and 1 tablespoon of butter to a double boiler and gently stir until the chocolate is just about completely melted. Off the heat, continue to stir until fully melted. *Do not get any water droplets into the melted chocolate because this can cause it to seize immediately.
- Cover with chocolate: Pour the melted chocolate over the Rice Krispies layer and spread evenly with the back of a spoon. Refrigerate for 2 hours.
- Melt the chocolate using a low and slow method. Microwave at 50% power in 15-20-second bursts, stirring between each, until smooth and melted. If melting the chocolate over the stovetop, use the double boiler method.
- Avoid introducing any moisture, such as water droplets, into the bowl or double boiler. Water can dissolve the sugar creating a clumpy mass.
Frankie says
The chocolate and peanut butter combo is just amazing, brings Rice Krispies squares to the next level!
Donna Poirier says
I love the original Rice Krispies squares, and these are a fun take on the OG and equally delicious, enjoy 😊