Make the best, chewy peanut butter rice krispie treats using simple ingredients. This no-bake dessert is quick to prepare and perfect for snacks or parties.
Author:cookingbycarla
Prep Time:10 min
Cook Time:5 min
Total Time:15 min
Yield:18 bars 1x
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
6 tablespoons unsalted butter
1 cup creamy peanut butter
1 (10 ounce) package miniature marshmallows
6 cups crispy rice cereal
1 teaspoon vanilla extract
Optional: 1 cup semi-sweet chocolate chips for topping
Instructions
Lightly grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
In a large saucepan, melt the butter over low heat.
Add the peanut butter to the melted butter and stir until completely smooth. Remove the pan from the heat.
Add the marshmallows to the peanut butter mixture. Stir constantly until the marshmallows are fully melted and the mixture is smooth. Do not overheat the marshmallows.
Stir in the vanilla extract.
Add the crispy rice cereal to the marshmallow mixture. Fold gently until the cereal is evenly coated.
Transfer the mixture to the prepared baking pan. Lightly press the mixture into the pan using a piece of wax paper or lightly buttered spatula. Do not press too firmly, as this makes the treats hard.
If using the chocolate topping, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle or spread the melted chocolate over the top of the treats.
Let the treats cool completely before cutting into squares.
Notes
For extra chewy marshmallow treats, use fresh marshmallows.
If you want a chocolate peanut butter swirl, melt half the chocolate and swirl it into the peanut butter mixture before adding the cereal.
For a Scotcharoo style bar, melt 1/2 cup butterscotch chips with 1/2 cup semi-sweet chocolate chips for the topping.