These decadent Chocolate Peanut Butter Rice Crispy Bars are not your ordinary Rice Krispie treat! With only 5 ingredients, less than 10 minutes prep and made in the microwave, you'll be making this "gourmet" rice crispy treats recipe on repeat all year!
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They look and taste fancy but they are so easy to make and you probably already have everything in your pantry!
I've made these chocolate peanut butter Rice Krispie squares many times as food gifts for friends. I have also taken them to our church potlucks and always come home with an empty plate. Cookie Butter Haystacks and Dark Chocolate Pecan Clusters are also potluck favorites.
You can cut them into bars and serve at baby and bridal showers or graduation parties. Cut them into larger squares and watch them disappear as after school snacks or tuck them into school lunch boxes.
My daughter made the cute white vase with my first grand baby's footprint on it. I just turned it around to use for the bridal shower image! Get creative and use what you have to decorate for parties.
These might be considered small-batch because I developed them to go in a 9x9 pan instead of a traditional 9x13 pan. But they still make 16 squares or 32 bars!
Shortcuts
- Microwave: Melting the chocolate chips, butter and marshmallows in a bowl in the microwave is much faster than in a pan on the stove.
Ingredients
What you'll need to make these no bake peanut butter chocolate "rice krispies".
Scroll down to printable recipe for exact ingredient quantities.
- Chocolate chips- You can choose semi-sweet, milk chocolate, or dark chocolate chips.
- Peanut butter - Choose creamy OR crunchy peanut butter.
I keep all five of these pantry ingredients on hand during the holidays. Actually, I always have these or variations of them on hand!
Tested Substitutions & Variations
- Regular size marshmallows can be used but mini marshmallow melt faster in the microwave.
- A 7 ounce container (1 ½ cups) of Kraft Jet-Puffed marshmallow creme will also work in a pinch. I tested this recipe with it just to make sure. Be sure to use softened butter and only microwave the ingredients for one minute since marshmallow creme is almost already "melted". Marshmallow Fluff is NOT the same thing as marshmallow creme.
- If you have chocolate-flavored rice crispy cereal, you can make them cocoa crispy treats!
How to make Chocolate and Peanut Butter Rice Crispy Bars with marshmallows
Scroll down to the bottom for the printable recipe with detailed instructions.
Prepare the pan
- You can lightly grease the pan, but I recommend lining it with parchment paper for easy removal from pan to cut.
Pro Tips
To line a pan with parchment paper, first fit the paper into the pan and mark the corners by pinching them with your fingers. With scissors, cut from the corner tips to the pinched spot on all four corners. This will allow the paper to easily fit into the pan.
- Add the peanut butter, chocolate chips, butter and marshmallows to a large, microwave safe bowl. No need to stir yet.
- Microwave according to printable recipe below. Stir until marshmallows and butter is melted. Add crisp rice cereal and stir until completely coated.
Tip: Cut the butter into 4 pieces to help it melt at the same time as the marshmallows.
- Spread the mixture into the prepared pan. Refrigerate for 1 ½ hours or until firm enough cut.
- Cut into 16 squares or 32 bars.
I promise. These marshmallow crisp rice cereal bars will be requested at every party! From Valentines Day to Mothers Day to Christmas. It checks all the boxes as a favorite candy bar, cookie, or sweet treat.
How to store
- To Store: These peanut butter chocolate "Rice Krispies" can be stored or served in a cool place on the counter or in the fridge. They can be made ahead and stored in the fridge for up to one week.
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Want more easy cookie and candy recipes?
Chocolate Peanut Butter Rice Crispy Bars
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Ingredients
- ½ cup smooth or crunchy peanut butter
- 1 cup semi-sweet dark or milk chocolate chips
- ½ cup 1 stick butter, cut into 4 pieces
- 1 10 ounce package mini marshmallows
- 3 cups crispy rice cereal such as Rice Krispies
Instructions
- Line a 9x9 square pan with parchment paper. See NOTES for easy how-to. You can also lightly coated the pan with cooking spray or line it with aluminum foil, then coat with cooking spray.
- In a large, microwave-safe bowl, add the peanut butter, chocolate chips, butter and marshmallows. No need to stir, yet. Microwave at HIGH (mine is 1100 watts) for 1 minute 30 seconds. (If your microwave wattage is higher, reduce the time by 15 seconds.)
- Carefully remove the bowl and place on a trivet or kitchen towel. Slowly stir the mixture until the marshmallows and butter melt and everything is combined.
- If your marshmallows are still lumpy or mixture isn’t glossy, you can just microwave it again 15 seconds at a time and stir until smooth and glossy.
- Stir in the crispy rice cereal just until well coated. Pour the mixture into the prepared pan. Place in the refrigerator for 1 ½ hours or until firm enough to cut into bars or squares. No need to cover it while it’s chilling.
- I like to store these peanut butter chocolate rice crispy bars in the fridge but they can be stored in a cool place on your counter, too.
- These peanut butter chocolate rice krispies can be stored or served in a cool place on the counter or in the fridge. They can be made ahead and stored in the fridge for up to one week.
- Yield: 16 squares or 32 bars
Notes
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Scott P
These are so good!
Kathleen
I'll have to agree whole heartedly! I have to pace myself. It's hard to eat just one!