These chocolate peanut butter Rice Krispie treat cereal bars are a perfect no-bake dessert: sweet, salty, and simple to make. The base combines peanut butter, butter, and melted marshmallows with crispy rice cereal, and a glossy chocolate layer on top gives clean slices and a beautiful finish.
Made from pantry staples with no oven required, these peanut butter Rice Krispies come together in under 30 minutes. They’re ideal for potlucks, bake sales, or a quick make-ahead treat to stash in the freezer.
I like to cut them into small squares for holiday gatherings — the peanut butter and chocolate combination is always a crowd-pleaser.
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Shortcut Notes
- No-bake treat: These bars set at room temperature or in the fridge. Start by melting ingredients gently on the stovetop.
- Fewer dishes: You only need one pot for melting marshmallows, one bowl for the chocolate, and one pan for pressing the bars.
- Make-ahead friendly: The bars freeze and reheat well, making them convenient for planning ahead.
Ingredient Breakdown
- Kellogg’s Rice Krispies cereal: Use plain puffed rice cereal (not frosted).
Butter: Unsalted.
Mini marshmallows: Melt quickly and evenly compared to large marshmallows.
Creamy peanut butter: Use shelf-stable creamy peanut butter — avoid natural varieties that separate.
Vanilla extract: Adds depth and warmth.
Salt: Enhances flavor and balances sweetness.
Semi-sweet chocolate chips: Melted for a shiny top layer.
Vegetable oil: A small amount softens the chocolate so it slices neatly.
Optional: Chopped salted peanuts and flaky sea salt for garnish.
See the recipe card below for exact quantities.
Instructions
Grease a 9×13 baking pan and line it with parchment for easy removal.
In a large pot, melt the butter over medium-low heat. Add the mini marshmallows and stir until completely melted and smooth. Keep the heat low — high heat can make the marshmallows tough when they cool.
Remove the pot from the heat and stir in the creamy peanut butter, vanilla, and salt until the mixture is uniform and glossy.
Fold in the Rice Krispies cereal, stirring until every piece is thoroughly coated with the marshmallow-peanut butter mixture.
Transfer the mixture to the prepared pan and press it into an even layer. Press firmly but avoid packing it so tightly the bars become dense; a metal spoon or spatula works well.
In a microwave-safe bowl, melt the semi-sweet chocolate chips with the vegetable oil in 20–30 second bursts, stirring between intervals until smooth. Pour the melted chocolate over the cereal layer and spread with a silicone spatula for a glossy finish.
If desired, sprinkle chopped salted peanuts and a pinch of flaky sea salt over the warm chocolate. Let the pan sit at room temperature for 1–2 hours until set, or refrigerate for 30–45 minutes. Slice into bars and serve.
Behind the Recipe
These bars are a nostalgic, fuss-free treat that delivers big flavor. The peanut butter-marshmallow base is chewy and balanced by a smooth chocolate topping for contrast in texture and taste.
Pro tip: Press the mixture evenly but not too hard—over-compressing yields dense bars. Aim for a firm, slightly springy texture when pressing into the pan.
Did you make this recipe? I’d love your feedback. Please leave a rating and review to help others know what to expect.
FAQ
No. Natural peanut butter tends to separate and has a thinner texture that prevents the bars from setting firmly. Use shelf-stable creamy peanut butter for best results.
The oil is optional but recommended. A tablespoon of neutral oil makes the melted chocolate smoother and easier to slice without cracking.
Use low heat when melting the butter and marshmallows and avoid over-pressing the mixture into the pan. High heat can make marshmallows rubbery as they cool.
Yes. Halve the ingredients and use an 8×8 or 9×9 pan for smaller batches.
📖 Recipe
Chocolate Peanut Butter Rice Krispie Treats
Equipment
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Large pot
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Silicone spatula
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9×13 baking pan
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Parchment paper
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Small bowl
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Chef’s knife
Ingredients
Bars
- 10 cups Kellogg’s Rice Krispies cereal
- 6 tablespoons unsalted butter
- 10 cups mini marshmallows
- 1 cup creamy peanut butter NOT natural
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Chocolate layer
- 2½ cups semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Optional Garnish
- ¼ cup salted peanuts chopped
- flaky sea salt
Instructions
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Prep pan: Grease a 9×13 baking pan and line with parchment.
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Melt the marshmallows: In a large pot, melt butter over medium-low heat. Add the mini marshmallows and stir until melted and smooth.
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Add peanut butter: Remove from heat and stir in peanut butter, vanilla, and salt until fully combined.
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Mix in the cereal: Fold in Rice Krispies until every piece is coated.
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Press into the pan: Transfer to the prepared pan and press into a thick, even layer without over-packing.
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Make the chocolate layer: Melt chocolate chips with vegetable oil in 20–30 second bursts in the microwave, stirring until smooth. Pour and spread over the cereal layer.
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Optional garnish: Sprinkle chopped salted peanuts and flaky sea salt over the warm chocolate.
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Set: Let sit at room temperature 1–2 hours or refrigerate 30–45 minutes until set. Slice into bars.
Notes
Storage: Keep the bars in an airtight container at room temperature for 3–4 days or in the fridge for up to a week. If chilled, let them sit a few minutes at room temperature before serving.
Freezer: Slice the bars first, then freeze in a freezer-safe container for 3–4 months. Thaw in the fridge or at room temperature before serving.
Halve the recipe: Use an 8×8 or 9×9 pan for half the batch.
Nutrition
No-Bake Desserts
Looking for other easy no-bake desserts? Try these recipes for more quick treats and crowd-pleasers.
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No Bake Key Lime Jello Pie with Cool Whip
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No-Bake Banana Split Pie
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Chocolate Peanut Butter Rice Krispie Treats
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Strawberry Cheesecake Dip with Cool Whip
