Peanut Butter Rice Krispie Treats
These Peanut Butter Rice Krispie Treats are perfect in so many ways. They’re a no-bake treat that’s simple to make. You’ll love that they’re great for a picnic or a potluck.
Just like with indoor s’mores, these Rice Krispie squares will bring back a bit of childhood nostalgia. So read on to learn all the detailed tips and tricks or just hit that Jump to Recipe button, and let’s make Peanut Butter Rice Krispie Treats!!
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Ingredients
You’ll need:
- Rice Krispies or another puffed rice cereal
- Marshmallows
- Peanut butter – I recommend using Jif for all baking with peanut butter.
If you use natural peanut butter in making, you will often get a different texture and may need to adjust the salt and sweetness. If you are a peanut butter lover, you should check out:
Kiddo, of course, wanted to add color, so we tossed in some rainbow chips. I like Wilton’s rainbow crunch sprinkles because they’re a bit larger and don’t melt as quickly as regular sprinkles.
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Make your Rice Krispie squares with chocolate chips.
- Use any rainbow sprinkles in this recipe. Just work as quickly as possible to incorporate them into the mixture before they melt.
- 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 Rice Krispies treats or s’mores bars.
Recipe tips and tricks
Melt the peanut butter and butter together over low heat in a medium to large pot. Then add the marshmallows and stir until they are 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.
The next step is the only tricky part.
It’s important to work quickly to combine the peanut butter-marshmallow mixture and the rainbow chips with the cereal before it all cools. You’ll add the rainbow chips at the very end of the mixing to prevent them from melting too much.
Transfer the mixture into the buttered pan, and use a spatula or your hands to spread the mixture evenly into the pan, pushing down on it gently. Let cool, cut, and enjoy!
Recipe FAQs
Right? It’s a made up word, so I think anything goes. Kellogg’s calls them Rice Krispies Treats (TM), but I think that’s hard to say.
Sure. Here are the original instructions. Just add peanut butter.
You’ll want to keep them 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.
Yes! Wrap them well, and they’ll keep in the freezer for three or so months. Just unwrap and let them come to room temperature.
Related cookie recipes
Check out other Ugly Duckling Bakery easy cookie recipes like:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Recipe
Peanut Butter Rice Krispie Treats with rainbow chips
Ingredients
- 6 cups Rice Krispies cereal
- ½ cup smooth peanut butter not all-natural
- 3 tablespoons (43 grams or 1.5 ounces) unsalted butter plus more greasing the pan
- 10 ounces marshmallows, homemade or store-bought
- ½ cup rainbow chips or sprinkles
Instructions
- Butter a 9"x13" Pyrex or other baking pan.
- Measure out cereal into a large, heat-proof bowl.6 cups Rice Krispies cereal
- In a medium to large sized pot, melt the peanut butter and butter together over low heat.½ cup smooth peanut butter, 3 tablespoons (43 grams or 1.5 ounces) unsalted butter
- Add the marshmallows and stir until melted.10 ounces marshmallows, homemade or store-bought
- Quickly stir the peanut butter-marshmallow mixture into the cereal.
- Once it has been mostly mixed, add the rainbow chips and quickly mix.½ cup rainbow chips or sprinkles
- Transfer the mixture into the buttered pan, and use the spatula or your hands to spread the mixture evenly into the pan, pushing down on it gently.
- Let it cool for at least 30 minutes before cutting.
- Store at room temperature, covered with plastic wrap, for one week.
Notes
- It is important to work quickly to combine the peanut butter-marshmallow mixture to the cereal before it cools.
- The rainbow chips are added only at the very end to prevent them from melting too much.
Nutrition
You’re an adventurous home cook looking for inspiration in your weeknight meals and weekend baking. Get that inspiration here:
This recipe for Rice Krispie treats with peanut butter was adapted from the recipe on the box for the 2021 reddit 52 week baking challenge (picnic). What could be better for a summer picnic than something that doesn’t require the oven, are sturdy enough to get bounced around in a picnic basket, and won’t risk giving everyone food poisoning. That’s pretty important when you’re an infectious disease doctor like I am.