Chocolate Peanut Butter Rice Krispie Treats

twelve cut rice krispie treats topped with chocolate and rainbow sprinkles with one on its side to show the layers.

5 from 1 vote

Chocolate Peanut Butter Rice Krispie Treats

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These Chocolate Peanut Butter Rice Krispie Treats will bring back all of your childhood memories. They've got a crispy and chewy peanut butter rice krispie bar base topped with a smooth chocolate peanut butter ganache and rainbow sprinkles. They're simple to make and perfect as a treat to bring a picnic or a potluck.

Prep Time20

Cook Time10

Cooling time30

Total Time1

Course: Cookies

Cuisine: American

Servings: bars

Calories: 232kcal

Author: Joanne Stekler

Ingredients

Peanut Butter Rice Krispie Bars

6 cups (160 grams)Rice Krispies cereal
½ cup (132 grams)smooth peanut butter Jif preferred
3 tablespoons (43 grams or 1.5 ounces) unsalted butter plus more greasing the pan
10 ounces (283 grams) marshmallows homemade or store-bought

Ganache and Sprinkle Topping

9 ounces (255 grams) semisweet chocolate melted
½ cup (120 milliliters)heavy cream
¼ cup (66 grams)smooth peanut butter
1 cup sprinkles

Instructions

Peanut Butter Rice Krispie Bars

Butter a 9 inch by 13 inch Pyrex or other baking pan.
Measure out the rice cereal into a large, heat-proof bowl.
6 cups (160 grams)Rice Krispies cereal
In a medium to large sized pot, melt the peanut butter and butter together over low heat.
½ cup (132 grams)smooth peanut butter, 3 tablespoons (43 grams or 1.5 ounces) unsalted butter
Add the marshmallows and stir until melted.
10 ounces (283 grams)[adjustable][/adjustable] marshmallows
Quickly stir the cereal into the peanut butter and marshmallow mixture.
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.

Chocolate Peanut Butter Ganache and Sprinkle Topping

Melt the chocolate in a double boiler or in a small metal bowl over a pot of slightly simmering water.
9 ounces (255 grams) semisweet chocolate
In a small pot, heat the cream and peanut butter over low heat until the peanut butter has dissolved into the cream and the mixture is just starting to simmer.
½ cup (120 milliliters)heavy cream, ¼ cup (66 grams)smooth peanut butter
Add the cream and peanut butter to the chocolate and whisk until smooth and uniform. Pour the chocolate peanut buttter ganache over the peanut butter rice krispie bars and spread it evenly with a spatula.
While the chocolate peanut butter ganache is warm, sprinkle your sprinkles and gently press them into the warm ganache.
1 cup sprinkles
Let it cool for at least 30 minutes before cutting.
Store at room temperature in the pan wrapped in plastic wrap or in an airtight container for one week.

Notes

It is important to work quickly to combine the peanut butter-marshmallow mixture to the cereal before it cools.

You can make the chocolate peanut butter ganache immediately or wait, but add the sprinkles while the ganache is still warm so they don't fall off.

When these chocolate peanut butter rice krispie treats are cool, the ganache will be firm enough for you to stack the rice krispie bars gently on top of each other, separated with a layer of wax paper.

Nutrition