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stacked peanut butter chocolate rice cereal treats

Peanut Butter Chocolate Rice Krispie Treats

Course: Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 12 servings
Calories: 294kcal
Author: Emily
Take your favorite childhood treat to a whole new level with these Peanut Butter Chocolate Rice Krispie Treats!
Print Recipe


  • ¾ cup creamy peanut butter
  • 3 tablespoons unsalted butter (plus a little more for the pan)
  • 12 ounces marshmallows (full-size or mini)
  • 6 cups crispy rice cereal
  • 6 ounces chocolate bark or chocolate chips (dark, semi-sweet, or milk chocolate)
  • 1 teaspoon flaked sea salt (optional, but highly recommended)


  • Coat a 10x8 or 9×13 pan with butter. Place a piece of parchment paper across the bottom and up the side to create a sling. This will make it easier to remove the treats once they are set.
  • Add the peanut butter and butter to a large pot over medium-high heat, constantly stirring while they melt together.
  • Once the peanut butter and butter are fully melted and smooth, turn down the heat to medium, add the marshmallows, and continue to stir. The marshmallows will fully melt into the mixture, this takes a few minutes.
  • Remove the pot from the heat and pour in the rice cereal. Quickly stir everything together to coat all of the cereal. You must work quickly because the mixture will start to harden as it cools.
  • Pour the mixture into the prepared pan. Once cool enough to touch, gently press down on the top of the mixture to compact the treats. You can also use the bottom of a cup.
  • While the treats are cooling, place the chocolate into a microwave-safe bowl. Microwave for 60 seconds, remove from the microwave and give it a stir. Continue to melt in 30-second intervals, stirring in between, until the chocolate is fully melted, this should only take another 60-90 seconds.
  • Carefully pour the melted chocolate on top of the treats and spread it into an even layer with the back of a spoon. Sprinkle the top with salt and allow the bars to cool for a minimum of 1 hour, 2 is best to allow the chocolate to set.
  • When ready to serve, remove the bars from the pan and cut them into squares. Sprinkle the tops with a little more salt if desired and enjoy!


  • I used a deep pot when making these, it helps keep the mess down and everything in the pan.
  • I also used an 8x10 deep baking dish so that I had nice thick treats. A 9x13 pan would work as well but add 4 more ounces of chocolate.
  • As soon as you put the cereal mixture into the pan, soak the pot in hot water to make cleaning up easier.
  • Put a little butter on your hands before pressing the treats down into the pan to prevent stickiness.
  • Make a sling out of parchment paper to remove the bars easier. My photo does not show this and it was difficult to remove them.
  • You can chill these in the fridge once they cool for a nice chilled treat.
  • Store any leftover treats in a sealed container for up to 3 days.


Serving: 1serving | Calories: 294kcal | Carbohydrates: 32.6g | Protein: 6g | Fat: 15.9g | Saturated Fat: 5.4g | Cholesterol: 10mg | Sodium: 391mg | Potassium: 115mg | Fiber: 2.2g | Sugar: 14.4g | Calcium: 25mg | Iron: 8mg