Chocolate peanut butter rice krispie treats are incredibly decadent, perfectly soft and chewy. You will love how simple it is to whip up this no-bake dessert!
This classic combo of chocolate and peanut butter elevates your rice krispie treats to the next level. They are light and crispy, yet loaded with rich chocolate flavor. The peanut butter adds nuttiness and a hint of saltiness that enhances the overall flavor.
It only requires a few basic steps on the stovetop, and after a two hour chill at room temperature, you’ll be ready to cut into perfect squares of crispy treat!
Ingredients for this recipe
- Dairy free butter
- Mini marshmallows
- Peanut butter - Unsweetened natural type
- Semi sweet dairy free chocolate chips
- Crispy rice cereal (gluten free)
How to make chocolate peanut butter rice krispies
Step 1. Line an 8 inch square baking pan with parchment paper. Then lightly grease or oil spray the surface.
Step 2. In a medium saucepan, melt the butter.
Step 3. Add in the marshmallows and melt completely.
Step 4. Add the peanut butter. Mix well.
Step 5. Spray a large bowl with cooking spray (or lightly grease the surface). Place the rice cereal in the bowl, and pour the marshmallow mix over the cereal. Mix well with a spatula.
Step 6. Stir in the chocolate chips.
Step 7. Transfer the krispie mixture into the prepared pan. Spread evenly and flatten the surface with the back of a large spoon.
Step 8. Let cool for about 2 hours at room temperature and cut into 16 squares.
* See the recipe card below for detailed instructions.
Tips
- For an easier release, lightly grease the parchment paper.
- To maintain the soft chewy texture, do not press down the krispies too hard.
FAQ
They can be kept at room temperature for up to 1 week, stored in an airtight container. They can also be kept frozen for up to 3 months. Thaw at room temperature.
Kellogg’s Rice Krispies Cereal is not gluten-free due to its malt flavoring, but there are many others labeled gluten-free such as Malt O Meal, Nature's Path, and Aldi brand.
Recipe
Chcolate Peanut Butter Rice Krispie Treats
Equipment
- 1 x 8 (or 9) inch square pan
Ingredients
- 4 tablespoons dairy free butter
- 10 ounces mini marshmallows
- ½ cup peanut butter unsweetened, natural type
- ½ cup semi sweet dairy free chocolate chips
- 5 cups gluten-free crispy rice cereal
Instructions
- Line an 8 inch square baking pan with parchment paper. Then lightly grease or oil spray the surface.
- In a medium saucepan, melt the butter.
- Add in the marshmallows and melt completely.
- Add in the peanut butter. Mix well.
- Spray a large bowl with cooking spray (or lightly grease the surface). Place the rice cereal in the bowl, and pour the marshmallow mix over the cereal. Mix well with a spatula.
- Stir in the chocolate chips.
- Transfer the krispie mixture into the prepared pan. Spread evenly and flatten the surface with the back of a large spoon.
- Let cool for about 2 hours at room temperature and cut into 16 squares.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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