Description
Deliciously gooey and crunchy Peanut Butter Rice Krispie Treats topped with a smooth chocolate layer. These no-bake treats combine the classic marshmallow and cereal base with rich peanut butter and a luscious chocolate drizzle, perfect for parties or a delightful snack.
Ingredients
Scale
Main Ingredients
- 1/4 cup unsalted butter
- 1 (10 oz) bag mini marshmallows (about 5 cups)
- 1/2 cup peanut butter
- 6 cups Rice Krispie cereal
Topping
- 8 oz chocolate chips (about 1 1/3 cups)
- 2 teaspoons vegetable oil
Instructions
- Prepare the Pan: Lightly grease a 9×13 inch pan with butter or non-stick cooking spray to prevent the treats from sticking.
- Melt Ingredients: In a large saucepan over low heat, gently melt the butter, mini marshmallows, and peanut butter together, stirring continuously to ensure a smooth mixture.
- Combine with Cereal: Once melted and fully combined, remove the saucepan from heat and stir in the Rice Krispie cereal until well coated.
- Press Mixture: Transfer the mixture into the prepared pan. Lightly spray your hands with non-stick cooking spray to avoid sticking and press the mixture evenly into the pan.
- Melt Chocolate: Place the chocolate chips in a medium heatproof bowl. Microwave on medium power for 45-second intervals, stirring between each until chocolate is almost melted.
- Finish Chocolate: Stir the chocolate until smooth and incorporate the vegetable oil for a silky texture.
- Top Treats: Pour the melted chocolate over the pressed Rice Krispie mixture and spread evenly. Let the chocolate harden at room temperature for about 2 hours.
- Serve and Store: Once hardened, cut into squares. Store the treats in an airtight container at room temperature to keep them fresh.
Notes
- Spraying your hands with non-stick spray helps in pressing the sticky mixture without it sticking to your skin.
- You can substitute peanut butter with any other nut or seed butter if desired.
- To speed up chocolate setting, you may refrigerate the bars for about 30 minutes, but room temperature setting is preferred for best texture.
- Ensure not to overheat the chocolate to avoid burning or seizing.
