Introduction
The classic Rice Krispie Treat is a pillar of nostalgic American baking—simple, satisfying, and no-bake. However, we believe that every classic deserves an upgrade. This recipe takes the airy, sticky crunch you love and infuses it with rich, creamy peanut butter, topped off with an elegant ribbon of dark chocolate swirl. It transforms a childhood snack into a sophisticated dessert bar. Perfect for parties, bake sales, or a quick weekend treat, these Peanut Butter Rice Krispie Treats with Chocolate Swirl are easy to master and guaranteed to disappear fast.
Ingredients
- 4 tablespoons (56 grams) unsalted butter
- 1 (10 ounce / 280 grams) bag mini marshmallows
- 1 cup (250 grams) creamy peanut butter
- 6 cups (150 grams) Rice Krispies Cereal
- 1/2 cup (85 grams) semi-sweet chocolate chips
- 1 teaspoon (5 ml) coconut oil or vegetable shortening (for melting chocolate)
- Pinch of flaky sea salt (optional, for garnish)
Step-by-step Preparation
- Prepare the Pan: Grease a 9×13 inch (23×33 cm) baking pan with butter or line it completely with parchment paper, leaving an overhang on the sides for easy removal later.
- Melt the Base: In a large saucepan, melt the butter over medium-low heat. Once melted, add the marshmallows and stir constantly until they are completely smooth and melted, approximately 4–6 minutes.
- Integrate the Peanut Butter: Remove the pan from the heat immediately. Stir in the creamy peanut butter until the mixture is fully combined and smooth. Tip: Removing the mixture from the heat prevents the peanut butter from seizing or burning, ensuring a soft, pliable texture.
- Fold in the Cereal: Add the 6 cups of Rice Krispies cereal to the marshmallow mixture. Using a rubber spatula, gently fold the mixture until the cereal is evenly coated. Be careful not to press or crush the cereal while mixing.
- Press into the Pan: Transfer the mixture to the prepared baking pan. Lightly press the mixture evenly into the pan. Use the back of the spatula or a piece of wax paper to avoid sticking. Do not compress the bars too tightly, as this will result in a hard texture.
- Create the Chocolate Swirl: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each burst, until the chocolate is completely smooth. Drizzle the melted chocolate evenly over the cereal bars. Use a toothpick or small knife to gently swirl the chocolate into the top layer.
- Set and Serve: Let the bars cool and set completely at room temperature for 1–2 hours. Once firm, use the parchment paper overhang to lift the entire slab out of the pan. Cut into 18–24 squares.
Nutritional Information
These bars are a rich source of quick energy, primarily due to carbohydrates and healthy fats from the peanut butter. While they are certainly a treat, peanut butter provides protein and fiber. Per serving (assuming 20 bars), the estimated calorie count is approximately 190–210 calories, 8 grams of fat, and 25 grams of carbohydrates. This recipe is naturally gluten-free (ensure your specific cereal brand is certified).
Storage
Store leftover Peanut Butter Rice Krispie Treats in an airtight container at room temperature. They will remain fresh and chewy for 4–5 days. Important: Do not store these bars in the refrigerator, as the cold temperature will cause them to harden significantly and lose their desirable soft texture.
Conclusion
The combination of salty peanut butter and sweet chocolate is timeless, and adding the satisfying crunch of Rice Krispies makes these bars irresistible. They are the perfect no-bake solution when time is short but you need a show-stopping dessert. For an extra touch of gourmet flair, sprinkle a pinch of flaky sea salt over the wet chocolate swirl before it sets. You can also easily vary this recipe by using white chocolate or swapping the creamy peanut butter for crunchy for added texture.