Peanut Butter and Chocolate Rice Krispies Bars

Chocolate peanut butter Rice Krispie treats cut into bars.

5 from 2 votes

Peanut Butter and Chocolate Rice Krispies Bars

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.

Prep Time15

Cook Time5

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American, Canadian

Keyword: peanut butter and chocolate rice krispies bars, peanut butter and chocolate rice krispies treats, easy dessert, no-bake, rice krispies, peanut butter and chocolate rice krispies squares

Servings: bars

Calories: 260kcal

Author: Donna Poirier

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

This recipe is inspired by The Original Kellogg's Rice Krispies Treats

Stovetop Cooking 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 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.

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.

Nutrition