Is there anything more nostalgic than a pan of rice krispie treats? Now add peanut butter to the mix. These peanut butter rice krispies are soft, gooey and extra marshmallowy, with that salty-sweet peanut butter flavor in every bite. They’re made on the stovetop in one pot, with no oven needed. Add some browned butter to the mix, and you’ve got the most incredible rice krispie treats
They’re perfect for bake sales, lunchboxes, after-school snacks or any time you need a quick sweet treat. If you love no-bake peanut butter treats, you’ll also want to try my peanut butter oat bites and these chocolate cornflake bites.
When I make a batch of these I have to work quickly to get them pressed in the pan otherwise my kids will eat half the mix right out of the pot! Definitely more addictive than regular rice krispies.
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What makes this a great Every Little Crumb recipe:
- No bake: everything happens in one pot on the stovetop.
- Extra gooey: folding in extra mini marshmallows at the end gives you pockets of soft, melty marshmallow.
- Salty-sweet: peanut butter and a pinch of salt balance out the sweetness of the marshmallows.
- Pantry staples: just six ingredients you probably already have.
- Kid-friendly: easy enough for little helpers to stir and spread.
Ingredients you need:
The ingredient list is short and simple. Marshmallows and butter make the gooey base, peanut butter adds flavor and richness, and the crispy rice cereal gives you that classic crunch. A little vanilla and salt make the peanut butter flavor pop.
- Butter: salted or unsalted both work. If you use salted, you can skip the pinch of salt.
- Mini marshmallows: mini ones melt faster and more evenly than large ones, but if you only have large on hand (like I did) those work too! Either way, it’s always great to have some extra mini marshmallows on hand to fold in for fun little pockets of marshmallows with every bite.
- Peanut butter: I use regular creamy peanut butter (not natural) for the smoothest, gooiest treats.
- Rice Krispies: any crispy rice cereal works.
- Vanilla extract
- Salt
See recipe card for quantities.
How to make peanut butter rice krispies:
Before you start, line an 8×8 inch pan with parchment paper and grease it with butter or nonstick spray.
- Step 1: Brown the butter in a large pot over medium heat.
- Step 2: Add the 10 ounces of marshmallows, turn the heat down to low, and stir until completely melted and smooth.
- Step 3: Take the pot off the heat, then add the peanut butter, vanilla and salt.
- Step 4: Stir until smooth and fully combined.
- Step 5: Add the Rice Krispies.
- Step 6: Stir until the cereal is almost fully coated.
- Step 7: Add the remaining ½ cup of mini marshmallows and gently fold them in.
- Step 8: Gently spread the mixture in the prepared pan without pressing too hard. Let it set for 30 minutes before cutting into 16 squares.
Hint: Folding in the extra marshmallows at the very end, off the heat, keeps them whole so you get gooey marshmallow pockets in every square.
Pro Tip
Don’t pack the mixture down. Pressing too hard squeezes out the air and makes the treats dense and hard. A light hand keeps them soft and chewy.
How to serve:
Cut into squares and serve at room temperature. They’re great on their own, in lunchboxes, or on a dessert table.
Recipe variations:
- Chocolate drizzle: drizzle melted chocolate over the top once the treats have set.
- Crunchy: use crunchy peanut butter for extra texture.
- Mix-ins: fold in chocolate chips once the mixture has cooled slightly, so they don’t melt completely.
- Don’t brown the butter: If you want the recipe for these peanut butter rice krispies to be a little easier, just melt the butter without taking the extra step to brown it.
Storing Leftovers:
- Room temperature: store in an airtight container at room temperature for up to 3 days.
- Avoid the fridge: the cold makes the treats harden.
- Stacking: if you stack them, put a piece of parchment paper between the layers so they don’t stick together.
Expert tips and tricks:
- Keep the heat low. Melting the marshmallows over low heat keeps them soft. High heat can make the treats hard once they set.
- Take the pot off the heat before adding the peanut butter and cereal.
- Grease your spatula or hands so the mixture doesn’t stick when you spread it.
- Use a sharp, greased knife to cut clean squares.
Top Tip
Let them set for the full 30 minutes. Cutting too early makes the squares lose their shape.
Recipe FAQs:
Usually it’s because the marshmallows were melted over heat that was too high, or the mixture was pressed too firmly into the pan. Melt low and slow, and spread the mixture gently.
Yes! They keep in an airtight container at room temperature for up to 3 days, so they’re great to make the day before a party or bake sale.
Keep them in an airtight container at room temperature for up to 3 days. Avoid the fridge, since the cold makes them hard.
I use regular creamy peanut butter for these, since it gives the smoothest, gooiest result.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing:
These are my favorite drinks to serve with peanut butter rice krispies:
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Peanut Butter Rice Krispies
Equipment
- 8×8 inch baking pan
- Large pot
- Spatula
- Parchment paper
Ingredients
- 1/4 cup unsalted butter 57 g
- 1 bag mini marshmallows 10 oz (280 g)
- 1/2 cup creamy peanut butter 130 g
- 5 cups Rice Krispies 160 g
- 1/2 cup mini marshmallows 30 g, optional, for folding in
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Line an 8×8 inch pan with parchment paper and grease it.
- Melt the butter in a large pot over medium heat. For extra flavor, keep cooking the butter until brown flecks appear on the bottom and the butter is fragrant and makes a sizzling sound. Add the 10 ounces of marshmallows, turn the heat down to low, and stir until melted.
- Remove the pot from the heat. Add the peanut butter, vanilla and salt, and stir to combine.
- Mix in the Rice Krispies until almost fully coated, then fold in the remaining ½ cup of mini marshmallows.
- Gently spread the mixture in the prepared pan without pressing too hard. Let it set for 30 minutes before cutting into 16 squares.
Video
Notes
- Use regular creamy peanut butter (not natural).
- Any crispy rice cereal works in place of Rice Krispies.
- If using salted butter, you can skip the pinch of salt.
- Melt the marshmallows over low heat to keep the treats soft.
- Don’t press the mixture into the pan. Spread it gently.
- Let them set for the full 30 minutes before cutting.
- Store in an airtight container at room temperature for up to 3 days. Avoid the fridge, since it makes them hard.
- Freeze in an airtight container with parchment paper between the layers for up to 6 weeks. Thaw at room temperature for about an hour before serving.
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