Peanut Butter Rice Krispies Treats
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A yummy twist on a classic, these peanut butter rice krispies treats perfectly blend salty with sweet and crispy with gooey. Ready, set, treat yourself!
Calling all peanut butter lovers! I’ve taken a nostalgic childhood favorite—my classic rice krispies treats—and introduced a creamy, peanutty twist. To deepen the flavor, I brown the butter until it’s fragrant and toasty, then fold in a handful of marshmallows at the very end for that irresistible gooeyness we all crave. These sweet and salty peanut butter rice krispies treats are a breeze to whip up, making them perfect for after-school treats, holiday dessert trays, or a simple sweet just because.
For best results, opt for a good-quality commercially processed peanut butter (I like Skippy) instead of freshly-ground peanut butter for this recipe. The commercial types offer a more consistent texture and won’t separate like the freshly-ground variety.
What You’ll Need To Make Rice Krispies Treats
- Butter: Provides richness and helps bind the ingredients together.
- Peanut Butter: Adds a savory flavor and complements the sweetness of the marshmallows. Avoid freshly ground or chunky peanut butter ( I recommend Skippy Natural Creamy Peanut Butter)
- Marshmallows: Create the gooey, sticky texture essential for rice krispies treats.
- Vanilla Extract: Enhances the overall flavor profile with its aromatic notes.
- Rice Krispies: Adds the crispy texture and signature crunch to the treats. If you’re store doesn’t carry the Rice Krispies brand, any crispy rice cereal will work.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you’ll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You’ll see little bits of golden-brown sediment forming; that’s okay. However, if the sediment looks almost black, pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.)
Stir in the peanut butter.
Off the heat, add the remaining marshmallows, vanilla, and salt.
Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal.
Using a rubber spatula or wooden spoon, stir until evenly combined.
Add the reserved marshmallows.
Stir until they are softened and partially melted. Don’t overmix; you want pockets of goo.
Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan.
Let cool at room temperature for at least an hour.
Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 5 days.
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Peanut Butter Rice Krispies Treats
A yummy twist on a classic, these peanut butter rice krispies treats perfectly blend salty with sweet and crispy with gooey. Ready, set, treat yourself!
Ingredients
- 12 tablespoons (1½ sticks) unsalted butter
- ½ cup smooth peanut butter ( I recommend Skippy Natural Creamy Peanut Butter; do not use freshly ground or chunky)
- Two 10-oz bags mini marshmallows, divided
- 1 teaspoon vanilla extract
- Heaping ½ teaspoon salt
- 7 cups Rice Krispies or crispy rice cereal
Instructions
- Line a 9 x 13-inch pan with heavy duty aluminum foil and lightly grease with softened butter or nonstick cooking spray. Set aside 2 cups of the marshmallows.
- In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
- As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden-brown sediment forming; that's okay. However, if the sediment looks almost black, pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.) Stir in the peanut butter.
- Off the heat, add the remaining marshmallows, vanilla, and salt.
- Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.
- Add the reserved marshmallows and stir until they are softened and partially melted. Don't overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.
- Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 5 days.
- Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in an airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.
Nutrition Information
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- Per serving (24 servings)
- Serving size: 1 square
- Calories: 191
- Fat: 9 g
- Saturated fat: 4 g
- Carbohydrates: 28 g
- Sugar: 15 g
- Fiber: 0 g
- Protein: 2 g
- Sodium: 104 mg
- Cholesterol: 15 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Hi Jen! Can’t wait to try this and make it GF 🙂
One note: the marshmallows – two 10oz bags but you state to first add the remainder and later you add the reserved – how much for the first application and how much reserved? 🙂
Hi David, you must’ve overlooked it, but the second sentence of the first paragraph instructs to set aside 2 cups of the marshmallows. Hope you enjoy!!
Hi Jenn! The butter/peanut butter/marshmallow to cereal ratio is higher in this recipe compared to your OG rice krispy square recipe. Can you explain why?
Hi Erin, The peanut butter in the mixture makes the texture a bit “harder“ so less cereal helps soften it a bit. Hope you enjoy if you make them!
Hi Jenn, the conversion button to metric doesn’t seem to be available for this recipe. Can you activate, please?
Thank you!
You should be good to go now — hope you enjoy!