Peanut Butter Rice Krispie Treats With Chocolate Drizzle

Peanut butter Rice Krispie treats are a no-bake family favourite! We like to take them up a notch with a shiny, rich chocolate glaze.

this recipe!

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Is there any childhood treat more beloved than a classic Rice Krispie square?! Well, maybe, but not in my books (as you can see here with these chai-spiced Rice Krispie treats that I have been obsessed with for literally years).😅

I have a few tips to make the chewiest Rice Krispie squares. For example, I always reduce the amount of cereal from the original Kellogg’s recipe to increase the amount of marshmallow. Also, you must, and I can’t stress this enough, you MUST use fresh cereal and fresh marshmallows! Stale cereal and old half-dried up marshmallows from the back of the cupboard are not ideal.

I added peanut butter and chocolate to this version, because, well, peanut butter and chocolate together is one of life’s simple pleasures. The glaze is super easy to make, however, it does call for light corn syrup to give it stability and a glossy finish. It’s legit good!

One more thing. I always make Rice Krispie treats in the microwave because it’s fast and easy. If you don’t own, or don’t want to use a microwave, just make the recipe on the stove top instead. Check out my Notes & Tips section below for more information.

Jump to:

• Ingredients
• Step-By-Step Instructions
• Notes & Tips
• Substitutions
• Recipe

Ingredients

For The Rice Krispie Peanut Butter Treats

• Salted Butter—I only use salted butter. You can use unsalted if you want, but consider stirring ¼ teaspoon of salt into the marshmallow mixture when you add the peanut butter.
• Large Marshmallows—You can use any size of marshmallow you want, as long as the weight (250g) is the same as the recipe calls for.
• Peanut Butter—I’m a creature of habit so I buy Kraft Smooth peanut butter like my Mum always did. I haven’t tested this recipe with unsweetened or natural peanut butter.
• Vanilla Extract—Whatever you have is fine. Real, artificial, brown, or clear. I actually prefer the taste of artificial vanilla here for true nostalgic flavour
• Rice Krispies Cereal—I mean, they are called Rice Krispie treats, but any crispy rice cereal should work.

For The Chocolate Glaze

• Light Corn Syrup—Also called clear corn syrup, light corn syrup adds shine to chocolate glaze. It also prevents the glaze from hardening completely, and adds to its luscious rich texture.
• Butter—Again, I only use salted butter. If you prefer unsalted butter, consider adding a pinch of salt.
• Semi-Sweet Chocolate Chips—I love milk chocolate but I think it’s far too sweet to use in a glaze. Use semi-sweet or dark chocolate.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

Step-By-Step Instructions

Make The Peanut Butter Rice Krispie Treats

Lightly grease a square 8 or 9-inch (20 or 23-cm) glass or metal baking dish with butter. Set aside.

Place the ¼ cup of butter in a microwave-safe mixing bowl (I use glass). Heat the butter until melted, about 45 to 90 seconds. The time will depend on the temperature of your butter and the power of your microwave.

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Add the marshmallows to the melted butter. Use a rubber spatula or wooden spoon to toss the marshmallows in the butter until they are all well-coated.

Return the bowl to the microwave and heat the marshmallows on full power until they look puffy and melted, about 1 to 2 minutes.

Stir the marshmallows to fully melt any remaining larger pieces until the mixture is creamy and smooth.

Add the peanut butter to the bowl. Stir it into the melted marshmallow.

Finally, add the vanilla to the bowl and stir until everything is well combined.

Pour the Rice Krispies into the bowl. Stir them into the marshmallow mixture until all of the cereal is coated and the marshmallow is evenly distributed. If the mixture is sticking to your spatula or wooden spoon, you can rub the spatula/spoon lightly with butter, or give it a quick mist of cooking spray.

Dump the cereal mixture into the prepared dish. Lightly butter a piece of parchment paper and use it to gently press the cereal into the pan. Don’t pack the layer too tightly or it will compact and not be as chewy. Set aside.

Make The Chocolate Glaze

Place the butter and light corn syrup in a small microwave-safe bowl and heat until the butter is melted, about 30 to 45 seconds. Add the chocolate chips to the bowl.

Return the bowl to the microwave, and heat for 20 to 30 seconds more. Stir the chocolate mixture until it is smooth and creamy then stir in the vanilla.

Run a sharp paring knife around the edges of the cereal in the baking dish to loosen. Carefully flip the entire pan of treats over onto a piece of parchment paper. Use a spoon to drizzle the chocolate glaze randomly over the slab until it’s all gone.

Alternatively, you can spread the chocolate into an even layer using an offset spatula, a butter knife, or the back of a spoon.

Let the chocolate set for about 20 to 30 minutes before slicing and serving.

Notes & Tips

Use fresh marshmallows and cereal. If your marshmallows are dried out and all stuck together, and your cereal isn’t crisp, I don’t recommend making this recipe.

If you want to make this recipe on the stove top, use a large pot for the marshmallows and heat on low heat. It takes much longer, however, cooking the marshmallows on low will keep your squares chewier.

The amount of time it takes to melt the butter and marshmallows is dependent on the power of your microwave.

If the marshmallows are still holding their shape after stirring, continue to cook and stir them in 15 second increments until smooth.

Do not press the cereal mixture into the pan too tightly. You just want to smooth it out evenly, not flatten it. If you press too tightly it can make the squares hard.

Made in a square pan, the treats are approximately 1 ½ to 2 inches (4 to 5 cm) thick. If you like thinner squares, spread the cereal mixture into a buttered 9×13 inch (23×33 cm) pan.

Spread the chocolate glaze into an even layer if you prefer the look of that over drizzling.

How To Store Peanut Butter Rice Krispie Treats

Storing Rice Krispie treats in the fridge makes them firm, however, some people love the texture of cold RKT! Do what you like.

I haven’t tried freezing RKT because they don’t last long enough to bother. I usually store mine in a large zipper top bag on the counter at room temperature for a couple of days.

Substitutions

I have not tested this recipe with dairy-free butter or vegan marshmallows.

Generic brands of crispy rice cereal should be fine, however, I always buy the actual Rice Krispies brand.

You can use any size of marshmallow you want, as long as the weight (250g) is the same as the recipe calls for.

I haven’t tried this recipe with crunchy peanut butter but I feel like it would be delicious.

You can omit the corn syrup from the chocolate glaze but the texture and taste will be different.

Use any semi-sweet to dark chocolate you like. White chocolate would also be great.

More Easy No-Bake Recipes

Chai-Spiced Rice Krispie Treats
Homemade Pumpkin Mousse (No Gelatin)
No-Bake Cheesecake (6 Ingredients, Egg-Free)
Rocky Road Candy Bars

Be sure to check for step-by-step pics above!☝🏻Also, if you make this recipe and love it, please come back and give it a 5-star rating — it helps more people find the recipe!💗