Name: Peanut Butter Rice Krispie Treats at Home
Yield: 12

Peanut Butter Rice Krispie Treats are extra gooey, with peanut butter cups throughout. A chocolate and peanut butter topping makes them even better!

author’s note

Reese’s Stuffed Peanut Butter Rice Krispie Treats!

I’ve loved Rice Krispie Treats since I was little. My mom made them often, and we always argued over who got to scrape the last marshmallow from the pot. When I started making them myself, I quickly learned how fun it was to play around with flavors. Once I added peanut butter, I knew I had found a reliable. Between the gooey marshmallows, the mini Reese’s cups tucked throughout, and the thick peanut butter chocolate topping, these bars are hard to beat.

If you want to try other fun versions, check out my Fruity Pebbles Rice Krispies Treats, Rice Krispie Ice Cream Bars, or my Chocolate Rice Krispie Treats. Each one is simple, unique, and so satisfying.

The brown sugar and butter being melted, then the marshmallows being melted in along with the peanut butter.

Here’s What You Need:

Ingredient	Swaps & Tips
Crisp rice cereal	Always use fresh cereal for best results. Stale cereal will make the bars taste off.
Unsalted butter	Salted butter works, just reduce the added salt.
Brown sugar	White sugar can be used, but flavor won’t be as rich.
Heavy cream	Skip milk, it won’t thicken the same.
Creamy peanut butter	Avoid natural peanut butter, it separates and won’t set right.
Mini marshmallows	Use fresh for best melting and gooey texture.
Mini Reese’s Cups	If you can’t find minis, chop Reese’s Miniatures.
Chocolate chips	Semi-sweet balances sweetness, milk chocolate makes them sweeter.

Quick Tip

If you can’t find Reese’s Minis, chopped Reese’s Miniatures (cut into quarters) work great.

The marshmallow and peanut butter mixture is poured over the Rice Krispies, and more marshmallows and peanut butter cups are mixed in for these peanut butter Rice Krispie treats.

How To Make Peanut Butter Rice Krispie Treats

Prep Pan: Line a 9×9-inch pan with parchment paper.
Caramel Mix: Melt butter, add brown sugar, then heavy cream. Boil for 1 minute.
Mix Ins: mix in peanut butter, marshmallows, and salt. Remove from heat; add vanilla.
Combine: Add cereal, mix well. mix in extra marshmallows, then mini Reese’s cups.
Press: move to pan, press down gently into an even layer.
Topping: Microwave chocolate chips and peanut butter; spread over the bars.
Chill: Refrigerate for 30 minutes, then cut and serve.

Press the no-bake dessert into an even layer in the baking pan, then spread melted chocolate on top.

the cook’s Recipe tip

My Top Peanut Butter Rice Krispie Treats Tips!

Ingredients: Use fresh cereal and marshmallows for the best gooey treats.
Watch the Heat: Don’t overcook the sugar mix, but don’t undercook it either. Too little boiling, and the treats won’t set properly. Too much boiling and they’ll be hard.
Mix Fast: Work quickly when mixing the cereal to keep it from cooling too much.
Press Lightly: Gently press the mix into the pan to keep the bars soft.
Clean Cuts: Use a sharp knife, warmed under hot water, and make firm cuts through the bars.

Storage

Best Fresh: These peanut butter rice krispie treats taste best the first day they’re made. Store in an airtight container at room temperature.
Freezing: Cut, wrap, and freeze individual bars in a resealable bag for up to three months.