Peanut Butter Rice Krispie Treats
These Peanut Butter Rice Krispie Treats are an easy, no-bake dessert with a little something extra: browned butter! Its toasty flavor pairs beautifully with creamy peanut butter, melted marshmallows, and crispy cereal for soft, chewy bars.
You only need one pot and about 15 minutes of prep before letting the treats cool. They’re a simple dessert for potlucks, parties, or those days when you want something homemade without turning on the oven.
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Ingredients for Peanut Butter Rice Krispie Treats
- 6 tablespoons unsalted butter
- 10 ounces regular-size or mini marshmallows
- ½ cup creamy peanut butter*
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt or table salt
- 5½ to 6 cups Rice Krispies cereal**
- Nonstick spray or a little extra butter, for greasing the pan
*Peanut butter: Regular creamy peanut butter gives these treats a smooth, consistent texture. Natural peanut butter that separates can change the texture, even when stirred.
**Cereal: Start with 5½ cups for softer, gooier treats. You can add another ½ cup if you prefer a little more cereal and a firmer bar.
How to Make Peanut Butter Rice Krispie Treats
1. Prepare the pan.
Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment and any exposed sides with nonstick spray or butter.
2. Brown the butter.
Melt 6 tablespoons unsalted butter in a large, heavy-bottomed pot over medium-low heat. Continue cooking, stirring frequently, as the butter begins to foam and froth. Once the foam settles slightly and you see golden-brown flecks on the bottom of the pot, remove the pot from the heat or reduce the heat to low. The butter should smell rich and nutty. This generally takes about 4 to 6 minutes.
Immediately reduce the heat to low. If the pot is very hot, briefly remove it from the burner to keep the butter from burning.
3. Melt the marshmallows.
Add the 10 ounces of marshmallows. Stir over low heat until just melted, incorporating the browned butter bits from the bottom of the pot. Avoid cooking the mixture longer than necessary.
4. Add the peanut butter.
Remove the pot from the heat. Stir in the creamy peanut butter, vanilla extract, and salt until smooth and evenly combined.
5. Fold in the cereal.
Add 5½ cups of Rice Krispies cereal and gently fold until evenly coated. Add up to another ½ cup of cereal if you prefer firmer treats. For softer bars, stick with the smaller amount.
6. Press into the pan.
Immediately transfer the mixture to the prepared pan. Lightly grease a spatula or your hands, then gently spread the mixture to the edges. Press just enough to create an even layer without packing it tightly.
7. Cool and slice.
Let the treats cool and set at room temperature, about 1 hour. Lift them out using the parchment paper and cut into 9 large squares or 16 smaller squares.
Pro Tips
- Watch the butter closely. Golden-brown milk solids and a nutty aroma mean it’s ready. The butter can burn quickly once it starts browning.
- Keep the heat low when melting the marshmallows. Remove the mixture from the heat as soon as they’re melted to help keep the finished treats soft.
- Start with less cereal. You can always fold in the remaining ½ cup, but you can’t remove it once it’s mixed in.
- Press gently. Packing the mixture firmly into the pan can make the bars dense and difficult to bite.
- Let them set before slicing. Cooling gives the bars time to hold their shape and makes cutting easier.
- Easy Variations. For a chocolate and peanut butter combination, drizzle melted chocolate over the cooled treats. You can also drizzle a little warmed peanut butter over the top for an extra peanut butter finish.
FAQs
Can I use natural peanut butter?
Regular creamy peanut butter is my recommendation for the most consistent results. Natural peanut butter that separates may make the treats softer or oilier. If you use it, stir it thoroughly before measuring.
Do I need to refrigerate these treats?
No. Store them in an airtight container at room temperature for up to 3 days. Refrigeration makes them firmer, so room-temperature storage is best for a soft, chewy texture.
How do I keep the mixture from sticking?
Lightly grease your spatula or hands before pressing the mixture into the pan. Sometimes, I’ll spray some Pam on a piece of parchment paper and use that to flatten the top of the Rice Krispie treats. For slicing, use a sharp knife lightly coated with nonstick spray or butter.
Can I use a larger pan?
Yes. A 9×9-inch pan will make slightly thinner treats. You can also double the recipe and use a 9×13-inch pan. Have the pan and ingredients ready before starting so you can transfer the mixture while it’s still warm.
These Peanut Butter Rice Krispie Treats bring together creamy peanut butter, chewy marshmallow, and a little browned butter flavor in an easy homemade dessert. Slice them into small squares for sharing or larger bars for a satisfying sweet treat.
Peanut Butter Rice Krispie Treats
Ingredients
- 6 Tbsp unsalted butter
- 10 oz regular-size or mini marshmallows
- ½ cup creamy peanut butter*
- 1 tsp vanilla extract
- ¼ tsp fine sea salt or table salt
- 5½ to 6 cups Rice Krispies cereal**
- Nonstick spray or a little extra butter for greasing the pan
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment and any exposed sides with nonstick spray or butter.
- Melt 6 tablespoons unsalted butter in a large, heavy-bottomed pot over medium-low heat. Continue cooking, stirring frequently, as the butter begins to foam and froth. Once the foam settles slightly and you see golden-brown flecks on the bottom of the pot, remove the pot from the heat or reduce the heat to low. The butter should smell rich and nutty. This generally takes about 4 to 6 minutes. Immediately reduce the heat to low. If the pot is very hot, briefly remove it from the burner to keep the butter from burning.
- Add the 10 ounces of marshmallows. Stir over low heat until just melted, incorporating the browned butter bits from the bottom of the pot. Avoid cooking the mixture longer than necessary.
- Remove the pot from the heat. Stir in the creamy peanut butter, vanilla extract, and salt until smooth and evenly combined.
- Add 5½ cups of Rice Krispies cereal and gently fold until evenly coated. Add up to another ½ cup of cereal if you prefer firmer treats. For softer bars, stick with the smaller amount.
- Immediately transfer the mixture to the prepared pan. Lightly grease a spatula or your hands, then gently spread the mixture to the edges. Press just enough to create an even layer without packing it tightly.
- Let the treats cool and set at room temperature, about 1 hour. Lift them out using the parchment paper and cut into 9 large squares or 16 smaller squares.
