Peanut Butter Rice Krispie Treats Recipe — Chewy No-Bake Bars

Peanut butter rice krispie treats are a nostalgic favorite for peanut butter fans. These treats feature peanut butter in the base plus a rich topping of melted peanut butter chips and chopped peanuts. They come together quickly—about 15 minutes of hands-on prep—and use just a few simple ingredients.

Rice krispie treats are beloved by kids and grown-ups alike, and a peanut butter twist makes them even more irresistible. This version follows the classic rice krispie treat method but adds a generous hit of peanut butter in the marshmallow mixture, a smooth peanut butter chip topping, and a sprinkle of chopped peanuts for crunch.

With only seven everyday ingredients and minimal hands-on time, this recipe is an easy, crowd-pleasing dessert or snack.

Recipe ingredients

Ingredient notes

• Peanut butter: Regular smooth peanut butter works well, but natural peanut butter can be used too. Chunky peanut butter will change the texture but should also work.
• Butter: Unsalted butter is used in the recipe; swap for salted butter and omit the added pinch of salt if preferred.
• Mini marshmallows: If using full-size marshmallows, substitute by weight; they will take a bit longer to melt but yield the same result.

Step-by-step

1. Prepare a 9 x 9-inch pan by greasing it and, if desired, lining the bottom with parchment paper, leaving an overhang to lift the finished slab out easily.
2. Roughly chop the peanuts for the topping and set aside.
3. Melt 4 tablespoons of butter in a large pot over low heat. Stir occasionally while it melts.
4. Add the mini marshmallows to the melted butter and stir frequently, scraping the bottom of the pot to prevent scorching.
5. When the marshmallows are about halfway melted, stir in 2/3 cup smooth peanut butter and a pinch of salt. Continue stirring until the mixture is smooth and fully combined.
6. Remove the pot from the heat and add 6 cups rice krispies cereal. Stir gently until the cereal is evenly coated.
7. Quickly transfer the mixture into the prepared pan and gently pat into an even layer with a greased spatula. Avoid pressing firmly—light pats keep the treats airy rather than dense.
8. In a microwave-safe bowl, combine 10 ounces peanut butter chips with the remaining 2 tablespoons butter. Heat at 50% power for 1 minute, stir, then continue microwaving at 50% power in 30-second increments, stirring between heating, until fully melted and smooth.
9. Spread the melted peanut butter chips evenly over the rice krispie layer, then sprinkle the chopped peanuts on top and press them lightly so they stick.
10. Let the treats cool until the topping sets—about 1 hour at room temperature or around 30 minutes in the refrigerator. Once set, lift the slab from the pan using the parchment overhang and cut into squares or bars.

Tips and tricks

• Have all ingredients measured and ready before you start—the marshmallow step moves quickly once melting begins.
• Parchment paper makes it easy to lift the treats from the pan and slice them cleanly, but it’s optional.
• For a larger 9 x 13-inch pan (thinner treats but more servings), increase the topping to 15 ounces peanut butter chips and 3 tablespoons butter so the surface is fully covered.
• Try different toppings: mini chocolate chips, chopped peanut butter cups, or sprinkles work well instead of chopped peanuts.

Storage and make-ahead

These treats keep well for a couple of days at room temperature in an airtight container, though they taste best the first day. To freeze, place cut squares in a single layer in a container; separate layers with parchment if stacking. Thaw at room temperature for about 15–20 minutes before serving.

Recipe

If you make this recipe, leave a rating or comment to share how it turned out. I’d love to hear your variations and serving ideas.