Chocolate Peanut Butter Rice Krispies Treats
June 3, 2021
Two classic favorites come together when peanut butter cups meet Rice Krispies treats. These gooey snacks are filled with creamy peanut butter and mini peanut butter cups, then topped with a drizzle of dark chocolate ganache. It’s a dessert that’s simple, a little fancy, and super tasty.
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Chocolate. Peanut butter. You’ve heard this story before, and if you stick around here, you are likely to hear it again. I was raised on peanut butter cups, and that classic combo remains one of my favorite combinations.
In this version of the chocolate and peanut butter saga, I decided to pair them with a nostalgic and simple treat. Rice Krispies treats are easy, delicious, and don’t require the oven. They are always a crowd pleaser, whether you are serving them at a potluck, game night, or bake sale.
What You Need to Get Started
You can easily find all of the ingredients for these chocolate peanut butter Rice Krispies treats at your grocery store:
- Fridge: Butter, Heavy cream
- Pantry: Mini marshmallows, Peanut butter, Rice Krispies cereal, Mini peanut butter cups, Dark chocolate
- Equipment: Sheet pan, Parchment paper, Light-colored saucepan
Let’s Make Chocolate Peanut Butter Rice Krispies Treats
This recipe is super easy, and it’s pretty quick too. You can make these treats in a baking pan with sides, like a standard 9×13 or 8×8, but I like to freeform it instead. It makes them easier to cut, without having the remove the treats from a pan first. Plus, you can kind of mold it into fun shapes other than just a rectangle.
To get started, line a sheet pan with parchment paper and set it aside. Then, you’ll get started making the treats by browning the butter. Ever since I discovered the difference in flavor, I can’t make any type of Rice Krispies treats without doing this first! It adds a little extra nuttiness, perfect for this chocolate peanut butter version.
The easiest way to brown butter is by using a light-colored pot or saucepan. I like to use a white ceramic pan, since that makes it super easy to see the color change. A light colored metal pan with good lighting will also work. For these, use a large pot, since you’ll use it to add the rest of the ingredients as well.
Begin by melting the butter in the pan, gently swirling to help it along. Once melted, continue cooking and swirling the pan as the butter boils and pops. It’s cooking off the extra water in the butter, so the solids can eventually brown.
When the popping begins to slow and subside, watch the butter carefully. The milk solids will start to sink to the bottom of the pan, and turn a light golden brown. This will have a fragrant, nutty aroma.
At this point, turn the heat down to low, and then immediately add in the marshmallows and peanut butter. Stir to combine everything together, until the entire mixture is a melty marshmallow goop.
Add in the Rice Krispies cereal, two cups at a time, thoroughly mixing in each batch until it’s coated before adding the next. When you get toward the end, it may be more difficult to stir. If you use a folding motion, it can be a bit easier on you.
If you’d like to make these treats gluten-free, keep in mind that Rice Krispies brand cereal contains malt, which includes gluten. However, some generic versions are gluten-free, so be sure to check the ingredients and labels.
Once everything is combined, turn off the heat and then fold in the mini peanut butter cups. These will begin to slightly melt as you combine them with the treats, but that’s okay. My favorite ones to use are from Trader Joe’s, and I always keep a bunch on hand, in case of a chocolate peanut butter emergency.
Scoop the whole gooey mixture out of the pot and directly onto the prepared sheet pan. It will be warm, but not too hot, at this point, so you can gently press it into shape, forming a rectangle (or whatever other fun shape you love).
If you don’t want to get your hands sticky, I get it. Use your spoon or spatula to get started with shaping. Then, place another piece of parchment paper on top of the treats to spread them evenly.
If you are a get-your-hands-dirty kind of cook like me, then go ahead and even it all out that way instead.
Let the treats cool while you prepare the ganache. You can do this in the microwave, and it’s pretty quick and easy. You can also multiply this ganache recipe, and keep any extra in a jar in the fridge for up to a week. It’s great as an ice cream topping or to drizzle on all kinds of treats.
Add the heavy cream to a small microwave safe cup. Heat it in the microwave in ten-second intervals. When done, it should be hot, but not scalding. Be careful, because it’s a small amount of liquid and may heat quickly.
Add the chopped chocolate into a heatproof bowl, and then pour the hot cream on top. Stir it together until the chocolate is fully melted and the mixture is completely combined. If needed, you can microwave the entire ganache mixture in short increments as well.
While the ganache is still warm and liquidy, drizzle it over the Rice Krispies treats in a fun pattern. I went with a simple diagonal stripe, but you can use it to draw a different design. Once drizzled, place the entire pan in the fridge to set the ganache, about an hour.
Before cutting and serving these, let the treats warm back up to room temperature. This should only take about fifteen minutes, but they will taste better than if they are still cold from the fridge. Using a serrated knife, cut these into twenty-four pieces.
If you are bringing them to a party, I always like to cut some larger and some smaller, so everyone has an option that suits them. These can be made up to three days in advance, and stored at room temperature, before or after cutting. Be sure they are tightly wrapped.
Combine two classic favorites with these Chocolate Peanut Butter Rice Krispies Treats! Don’t forget the drizzle of ganache for a little extra flair.
How to Serve Rice Krispies Treats
Rice Krispies treats are perfect any time of the day and for any occasion. They can be made in advance, travel easily, and will add some fun to any dessert table. These are about to become your go-to potluck pick.
If you’re serving them for dessert at your own events, add a little extra flair by pairing these with a chocolate old fashioned, chocolate turtle martini, or birthday cake martini. These decadent drinks make everything feel extra fancy, just like that drizzle of ganache.
Build your own dessert buffet or cookie bar centered around these tasty treats. Try serving them alongside cherry chocolate chip cookies, earl grey lemon bars, almond coconut cream puffs, and persimmon thumbprint cookies. Something for everyone!
Use Up Leftover Ingredients
- For more chocolate and peanut butter, check out this decadent cheesecake, these miso cookies, a boozy hot chocolate, and my favorite cookie cups!
- Looking for a different type of Rice Krispies treats? Try this sesame and butterscotch version.
- Use up peanut butter and mini peanut butter cups by making some cookie bars for the true pb lovers.
Chocolate Peanut Butter Rice Krispies Treats
Peanut Butter Cup Rice Krispies Treats
- 6 oz Unsalted Butter
- ½ Cup Creamy Peanut Butter
- 10 oz Mini Marshmallows one package
- 6 Cups Rice Krispies cereal
- 1 Cup Mini Peanut Butter Cups plus more for top
- 1 oz Dark Chocolate roughly chopped
- 2 Tbsp Heavy Cream
- Line a sheet pan with parchment paper and set aside.
- In a large, light-colored saucepan or pot, add the butter and melt over medium-high heat. Continue cooking, swirling the pan occasionally, as the butter boils and pops. Once the popping subsides, watch the butter carefully until the solids sink to the bottom of the pot and begin to turn a light golden brown.
- Turn the heat down to low, and Immediately add in the marshmallows and peanut butter, and stir until the entire mixture is melted and gooey.
- Add in the Rice Krispies cereal, 2 cups at a time, mixing in each batch thoroughly until coated before adding the next batch. When you get to the end, it may be more difficult to stir, so use a folding motion.
- Turn off the heat and fold in the peanut butter cups. These will begin to slightly melt as you combine them with the treats, but that's okay.
- Transfer the treat mixture to the prepared sheet pan, gently pressing to form a rectangle shape, evenly spreading the treats throughout the pan.
- Prepare the ganache by adding the heavy cream to a microwave safe cup. Heat in 10 second intervals until hot, but not scalding. Add the chopped chocolate to a heat-proof bowl, and pour the hot cream on top. Stir until the chocolate is fully melted and the mixture is completely combined.
- While the ganache is still warm, drizzle it over the Rice Krispies treats in a fun pattern. Place the entire tray in the fridge to set the ganache, about an hour. Then let it warm back up to room temperature to serve, about 15 minutes. Cut into 24 pieces.
- Make these gluten-free: Rice Krispies brand cereal contains malt, so it is not gluten-free. However, some generic versions are, so be sure to check the ingredients and labels.
- Make ahead tip: These can be made up to 3 days in advance, and stored at room temperature tightly wrapped, either before or after cutting.