Chocolate and Peanut Butter Rice Krispie Treats

These Chocolate and Peanut Butter Rice Krispie Treats are perfect in so many ways. They’re a no-bake treat that’s simple to make. They’re full of texture, from the crispy and chewy peanut butter rice krispie bar on the bottom to the smooth chocolate peanut butter ganache that’s topped with crunchy sprinkles. And I love that they’re great for a picnic or a potluck.

Just like with s’mores, Rice Krispie squares bring back your childhood nostalgia. So read on to learn the detailed tips and tricks or just hit that Jump to Recipe button, and let’s make Chocolate Peanut Butter Rice Krispie Treats!!

Ingredients

For this recipe, you’ll need:

• Rice Krispies or another puffed rice cereal
• Marshmallows – regular sized marshmallows melt best, but mini marshmallows also work.
• Peanut butter – I recommend using Jif for all baking with peanut butter.
• Chocolate and heavy cream for the ganache.
• Sprinkles, whether store bought or homemade rainbow sprinkles. In the original recipe, kiddo wanted rainbow chips in the rice krispie bars. If you want to do this and skip the ganache, I like Wilton’s rainbow crunch sprinkles because they’re a bit larger and don’t melt as quickly as regular sprinkles. But I find this way easier.

If you are a peanut butter lover, you should check out:

• Peanut butter chocolate chip cookies
• Peanut butter chocolate drip cake
• Peanut butter and chocolate fudge
• Waffles with peanut butter
• Peanut sauce for a tofu noodle bowl
• The Peanut Butter Manhattan

Variations and substitutions

• Make chocolate peanut butter rice krispie bars with my even easier Nutella ganache.
• Make your own marshmallows in any flavor you like. I make homemade marshmallows with sugar, corn syrup, egg whites, cream of tartar, and vanilla. They have a softer, smoother texture than store-bought marshmallows and are perfect whether you’re making these Rice Krispies treats or s’mores bars.

Recipe tips and tricks

Stove top desserts like Rice Krispie treats and this Biscoff pudding are great for summer when you don’t want to turn on your oven. Melt the peanut butter and butter together in a medium to large pot on your stove top over low heat – on higher heat I’ve had the butter separate. Then add the marshmallows and stir until fully melted.

There is nothing complicated here. Just be sure to keep the pan on low, and stir to prevent everything from sticking to the bottom.

With the next step it’s important to work quickly to combine the rice cereal into the peanut butter and marshmallow mixture before it cools. Transfer the mixture into the buttered pan, and use a spatula or your hands to spread the mixture evenly into the pan, pushing down gently.

Next, make the chocolate peanut butter ganache – you can do this immediately or wait – and spread it evenly on the rice krispie treats. Don’t worry about making it pretty because you’ll be covering it up with sprinkles.

While the ganache is still warm, sprinkle your storebought sprinkles on top of the chocolate peanut butter ganache and gently press them down a little bit. This is so they don’t fall off when the ganache firms up.

Let your chocolate peanut butter rice krispie treats cool. Cut and enjoy!

I store rice krispie treats at room temperature, either in the pan and covered tightly with plastic wrap, or in an air tight container with a piece of wax paper in between layers. Once cool, the chocolate peanut ganache layer is firm enough to stack the chocolate peanut butter rice krispie bars atop one another.

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