Is there any childhood treat more beloved than a classic Rice Krispie square?! I vote no and this chai-spiced Rice Krispie treats recipe proves I have been obsessed with them for years.
I made peanut butter Rice Krispie treats to try something different. I also made a rich shiny chocolate glaze to go with them, because, well, chocolate and peanut butter were kind of made for one another!
I always reduce the amount of cereal from the original Kellogg’s recipe for an increased ratio of marshmallows. This makes the squares super chewy. Also, you must, and I cannot stress this enough, you MUST use fresh cereal and fresh marshmallows! Stale cereal and dried-up marshmallows from the back of the pantry are not ideal.
Oh and 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 stovetop instead. I’ve got everything you need to know in the recipe card at the bottom of the post.
Jump to:
📋 Ingredients
For The Peanut Butter Rice Krispie Treats
Ingredient Notes
- 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 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 a true nostalgic flavor
- Rice Krispies Cereal—Use freshly, or recently opened Rice Krispies.
It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.
Ingredient Substitutions
- Butter—I haven’t tested this, however, a good quality dairy-free butter should be fine.
- Rice Krispies Cereal—You don’t have to use Rice Krispies brand cereal. Any crispy rice cereal will do.
For The Chocolate Glaze
Ingredient Notes
- Light Corn Syrup—Also called clear or white corn syrup, light corn syrup adds shine to the chocolate glaze. It also prevents the glaze from hardening completely and adds to its luscious rich texture.
- 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.
It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.
Ingredient Substitutions
- Light Corn Syrup—If you don’t have, or want to use light corn syrup, simply omit it from the recipe.
- Butter—A good quality dairy-free butter should be fine to substitute here.
- Semi-Sweet Chocolate Chips—You can use any chocolate you like or have on hand.
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.
👩🍳 How To Make Peanut Butter Rice Krispie Treats
STEP 1—Heat the butter in a large microwave-safe bowl until melted. Add the marshmallows and stir to coat.
STEP 2—Return the bowl to the microwave and heat the marshmallows until they look puffy and somewhat melted about 1 to 2 minutes.
STEP 3—Stir the melted marshmallows until smooth. Add the peanut butter and vanilla and stir.
STEP 4—Add the Rice Krispies to the bowl. Stir them into the marshmallow mixture until all of the cereal is coated and the marshmallow is evenly distributed.
STEP 5—Lightly butter a piece of parchment paper and use it to gently press the cereal into a square baking pan. Set aside.
STEP 6—Microwave the butter and corn syrup until the butter is melted. Add the chocolate chips to the bowl.
STEP 7—Return the bowl to the microwave, and heat until the chocolate is melted. Stir in the vanilla.
STEP 8—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. Cool and serve.
🗣 Expert Tips
1. If your marshmallows are dry and stuck together, and your cereal isn’t fresh, I don’t recommend making this recipe.
2. To make this recipe on the stovetop, use a large pot on low heat. Melting the marshmallows on low keeps the squares chewier.
3. Try keeping your Rice Krispie treats in the fridge. So good!
📝 Recipe Notes
- The amount of time it takes to melt the butter and marshmallows depends on your microwave’s power.
- If the marshmallows are still holding their shape after stirring, continue to cook and stir 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 that look.
- I haven’t tried freezing peanut butter Rice Krispie bars 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.
🙋♀️ Recipe FAQ
Rice Krispie treats are a popular dessert made with crispy rice cereal, marshmallows, and butter. The ingredients are melted together and pressed into a pan to set.
Yes, you can use natural peanut butter in Rice Krispie treats, however, it may affect the texture and consistency of the treats, as natural peanut butter tends to be more oily and less sweet than regular peanut butter. To compensate for this, you may want to use a bit less peanut butter than the recipe calls for, or add a bit more marshmallows or butter to help bind the mixture together.
Rice Krispie treats can last for up to a week if stored in an airtight container at room temperature, however, they may start to lose their crispness and become stale after a few days. If you want to keep them fresh for longer, you can store them in the refrigerator for up to two weeks, or in the freezer for up to two months.
🍪 More Bar & Cookie Recipes
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🖨 Recipe
Peanut Butter Rice Krispie Treats
Equipment
- Large glass or ceramic mixing bowl
- Microwave
- Rubber spatula or wooden spoon
- Measuring cups and spoons or digital kitchen scale
- Square 8 or 9-inch (20 to 23-cm) baking dish glass or metal
- Parchment paper optional
Ingredients
For The Peanut Butter Rice Krispie Treats
- ¼ cup butter, plus extra for greasing the pan
- 38 to 40 large marshmallows
- ½ cup peanut butter, smooth
- 1 tablespoon vanilla
- 5 ½ cups crispy rice cereal
For The Chocolate Glaze
- ¼ cup semi-sweet chocolate chips
- 2 tablespoons butter
- 1 tablespoon plus 1 teaspoon light corn syrup
- ¼ teaspoon vanilla
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 ¼ cup of butter in a microwave-safe mixing bowl. Heat the butter until melted. Add the marshmallows to the melted butter. Stir the marshmallows to coat. Return the bowl to the microwave and heat the marshmallows on full power until they look puffy and melted about 1 to 2 minutes. Add the peanut butter and vanilla. Stir until smooth.
- Add the Rice Krispies to the bowl. Stir until all of the cereal is coated and the marshmallow is evenly distributed. Lightly butter a piece of parchment paper and use it to gently press the cereal into the buttered dish. Set aside.
Make The Chocolate Glaze
- Place the butter and corn syrup in a small microwave-safe bowl and heat until the butter is melted. Add the chocolate chips to the bowl. Return the bowl to the microwave, and heat for 20 to 30 seconds more. Add the vanilla and stir smooth.
- Use a spoon to drizzle the chocolate randomly over the Rice Krispie treats until gone. Let the chocolate set for about 20 to 30 minutes before slicing and serving.
Notes
- The amount of time it takes to melt the butter and marshmallows depends on your microwave’s power.
- If the marshmallows are still holding their shape after stirring, continue to cook and stir 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 that look.
- I haven’t tried freezing peanut butter Rice Krispie bars 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.
Lesley says
How much peanut butter do you add to this recipe. You don’t include peanut butter with the ingredient list. Thanks, looking forward to trying this variation.
Kelly Neil says
Omg I’m so sorry Lesley! The recipe should say ½ cup (113 g) peanut butter. Fixing now!😅