Peanut Butter Rice Krispie Treats

A fun twist on classic marshmallow Rice Krispie treats! Throw in peanut butter and see how delicious they are.

Course Drinks

Cuisine American

Prep Time 10

Cook Time 5

Setting Time 1

Total Time 1 15

Servings servings

Calories 238kcal

Author Rachel Ballard

Ingredients

10 ounces small marshmallows See note 1
6 tablespoons butter salted or unsalted
1/2 cup peanut butter I tested with natural, See note 2
3 cups Rice Krispies cereal any puffed rice cereal will work, See note 3

For chocolate topping

8 ounces chocolate See note 4
2 teaspoons refined coconut oil See note 5

Makes: 2 x 2inch rectangle

Instructions

Lightly grease an 8x8 baking dish with butter. Set aside.
In a medium sauce pan, add the marshmallows, butter and peanut butter.
Heat over medium low, stirring constantly until the marshmallows and butter melt and the peanut butter incorporates--about 5 minutes.
Add the Rice Krispies and stir gently but quickly. Transfer the mixture to the baking dish and press gently the back of a spatula until even. Let the treats cool and set at least one hour.
If adding chocolate, it can be poured on before the treats are cool and allowed to set at room temperature.

Notes

Note 1: Small marshmallows melt more evenly than large, but large ones can be used. I tested with Dandies brand that have no high fructose corn syrup or colors.

Note 2: I tested with natural peanut butter. Make sure yours is smooth and no-stir because the more coarsely ground peanut butters could cause the marshmallows to seize.

Note 3: I tested with sprouted puffed rice cereal, though any type you like is fine.

Note 4: Use chocolate chunks or baking squares only. Chips have ingredients that can cause your chocolate to split.

Note 5: I use refined coconut oil, but you can use avocado oil or vegetable oil. Using regular coconut oil will add a flavor of coconut to your treats.

Nutrition