Peanut butter and crispy cereal — it’s a combination that just works. These peanut butter Rice Krispies treats are chewy, sweet, and perfectly balanced with a nutty flavor that takes the classic childhood snack to a whole new level.
They’re made with just a few simple ingredients, take minutes to whip up, and are the kind of no-bake treat everyone loves — from kids to adults.
If you grew up eating marshmallow Rice Krispies treats, this version will feel familiar, but richer, more flavorful, and a little more grown-up.
Why I Love This Recipe
I’ve always had a soft spot for easy desserts. Anything that comes together in one pot, no oven required, instantly has my attention. One day, I stirred a spoonful of peanut butter into my usual Rice Krispies treat mix, and that was it — I never went back.
The peanut butter adds a creamy texture and deep flavor that pairs perfectly with the sweetness of the marshmallows. It also helps the bars stay soft and chewy instead of hard or sticky. Since then, these treats have become my go-to dessert for potlucks, lunchboxes, or late-night cravings.
Ingredients
Makes 12 Bars
- 3 tablespoons unsalted butter
- ½ cup creamy peanut butter
- 10 ounces (1 standard bag) mini marshmallows
- 6 cups Rice Krispies cereal
- ½ teaspoon vanilla extract (optional)
- Pinch of salt
Optional toppings:
- Melted chocolate drizzle
- Chopped peanuts
- Mini chocolate chips
Melt the Butter and Peanut Butter
In a large saucepan, melt the butter and peanut butter over low heat. Stir continuously until smooth and fully combined — the smell at this point is already amazing.
Be careful not to let the mixture burn. The key is slow and steady melting for a silky base.
Add the Marshmallows
Once the butter and peanut butter are melted, add the mini marshmallows to the pan. Stir constantly until the marshmallows are completely melted and the mixture is smooth and glossy.
If you like your treats extra gooey, hold back a small handful of marshmallows to stir in at the end so they stay partially melted.
Add the vanilla extract and a small pinch of salt (it really enhances the peanut flavor).
Add the Rice Krispies
Remove the pot from heat and quickly add the Rice Krispies cereal. Stir gently but thoroughly, making sure every bit of cereal is coated with the peanut butter-marshmallow mixture.
This part can get sticky, so use a spatula coated with a little butter or nonstick spray to make it easier.
Press Into the Pan
Line an 8×8 or 9×13-inch baking pan with parchment paper. The smaller pan makes thicker, chewier bars; the larger one makes thinner, crispier ones.
Transfer the mixture into the prepared pan and gently press it down evenly with a buttered spatula or your hands (use wax paper to prevent sticking).
Don’t press too hard — you want them firm but still soft and chewy.
Add the Finishing Touch
If you’re adding toppings, now’s the time! Drizzle melted chocolate on top, sprinkle chopped peanuts, or scatter a few chocolate chips before the mixture fully cools.
These little extras make them look bakery-style and add extra layers of flavor and texture.
Let the bars cool at room temperature for at least 30 minutes before slicing.
Slice and Serve
Lift the set mixture out of the pan using the parchment paper and place it on a cutting board. Use a sharp knife to cut into 12 squares or rectangles.
Each bite is perfectly chewy, with that nostalgic crunch and creamy peanut butter flavor that never gets old.
My Best Tips for Perfect Peanut Butter Rice Krispies Treats
- Use fresh marshmallows. Stale or dry ones won’t melt smoothly.
- Work quickly. The mixture sets fast, so have your cereal ready to stir in immediately.
- Don’t overpack. Press the mixture lightly in the pan — too much pressure makes hard bars.
- Add salt. Just a pinch makes the sweetness pop and deepens the peanut butter flavor.
- Store covered. These treats dry out if left uncovered, so always keep them sealed.
How to Store
These treats store beautifully and stay soft for days if stored properly.
- Room temperature: Store in an airtight container for up to 3 days.
- In the fridge: They’ll last up to a week, though they’ll be a bit firmer.
- In the freezer: Freeze for up to 2 months. Stack with parchment paper between layers, and thaw at room temperature before serving.
They’re a great make-ahead snack — perfect for picnics, lunchboxes, or whenever you need a quick, sweet pick-me-up.
Why This Recipe Works
This recipe works because it hits the perfect balance between chewy and crispy, sweet and salty. The marshmallows bind everything together, while the peanut butter gives a rich, nutty flavor that feels indulgent without being too heavy.
The trick is using the right ratios — enough marshmallow to coat the cereal but not drown it, and enough peanut butter to flavor every bite. The result? A perfectly soft, flavorful bar that holds its shape and melts in your mouth.
They’re simple, nostalgic, and downright delicious — proof that sometimes, the best desserts come from the simplest ingredients.
Tools You’ll Need
- Large saucepan
- Mixing spatula
- Measuring cups
- Parchment paper
- 8×8 or 9×13-inch baking pan
Related Questions
1. Can I Use Natural Peanut Butter?
You can, but the texture may vary. Natural peanut butter tends to be thinner and oilier, so make sure to stir it well before using. For best results, use a no-stir creamy peanut butter that’s thick and smooth.
2. How Do I Keep My Rice Krispies Treats Soft?
Don’t overheat the marshmallows — heat them just until melted, then remove from the stove. Overheating makes them hard as they cool. Also, keep them covered tightly at room temperature to lock in moisture.
A Treat That Feels Like a Hug
These peanut butter Rice Krispies treats are more than just a quick snack — they’re a little piece of nostalgia with a peanut butter twist. Each bite has that perfect mix of crunch and chew, sweetness and warmth, that feels like comfort food in dessert form.
They’re the kind of recipe that makes you smile every time — simple ingredients, no stress, just pure, peanut-buttery joy. So next time you’re craving something easy but satisfying, skip the oven and grab a saucepan — these no-bake treats are all you need.
Ingredients
Method
- In a large saucepan, melt the butter and peanut butter over low heat. Stir continuously until smooth and fully combined
- Once the butter and peanut butter are melted, add the mini marshmallows to the pan. Stir constantly until the marshmallows are completely melted and the mixture is smooth and glossy
- Add the vanilla extract and a small pinch of salt (it really enhances the peanut flavor).
- Remove the pot from heat and quickly add the Rice Krispies cereal. Stir gently but thoroughly, making sure every bit of cereal is coated with the peanut butter-marshmallow mixture.
- Line an 8×8 or 9×13-inch baking pan with parchment paper. The smaller pan makes thicker, chewier bars; the larger one makes thinner, crispier ones
- Transfer the mixture into the prepared pan and gently press it down evenly with a buttered spatula or your hands
- If you’re adding toppings, now’s the time! Drizzle melted chocolate on top, sprinkle chopped peanuts, or scatter a few chocolate chips before the mixture fully cools.
- Let the bars cool at room temperature for at least 30 minutes before slicing.
Notes
- Use fresh marshmallows. Stale or dry ones won’t melt smoothly.
- Work quickly. The mixture sets fast, so have your cereal ready to stir in immediately.
- Don’t overpack. Press the mixture lightly in the pan — too much pressure makes hard bars.
- Add salt. Just a pinch makes the sweetness pop and deepens the peanut butter flavor.
- Store covered. These treats dry out if left uncovered, so always keep them sealed.
