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overhead view of peanut butter rice krispie squares on a wire rack with a bowl of Rice Krispies and a spoonful of peanut butter.
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Peanut Butter Rice Krispies

Soft, gooey peanut butter rice krispies made on the stovetop with marshmallows, butter and peanut butter. An easy no-bake treat everyone will love!
Course Dessert
Cuisine American
Diet
Prep Time 5 minutes
Cook Time 10 minutes
Set time 30 minutes
Total Time 45 minutes
Servings 16 squares
Calories 168kcal
Author Farah Abumaizar

Equipment

  • 8x8 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 8x8 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

Ingredient 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.
Recipe Tips
  • 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.
Storing Leftovers
  • 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.

Nutrition

Calories: 168kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 99mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 671IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 3mg