Dessert: United States – Chocolate Peanut Butter Rice Krispie Treats

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 24

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Nonstick cooking spray or softened butter (for the pan)
6 cups (1.44 L) crispy rice cereal
1 / 2 cup (120 ml) (1 stick / 4 oz (113 g)) unsalted butter
1 cup (240 ml) creamy peanut butter
10 oz (283 g) (about 4 cups (280 g)) mini marshmallows
1 tsp (5 ml) vanilla extract
1 / 4 tsp (1.25 ml) fine salt
1 1 / 2 cups (360 ml) (9 oz (255 g)) semisweet chocolate chips
2 tbsp (30 ml) creamy peanut butter (for chocolate topping)
Flaky sea salt, to taste (for finishing)

Show original ingredient measurements

Nonstick cooking spray or softened butter (for the pan)
6 cups crispy rice cereal
1 / 2 cup (1 stick / 113 g) unsalted butter
1 cup creamy peanut butter
10 oz (about 4 cups / 280 g) mini marshmallows
1 tsp vanilla extract
1 / 4 tsp fine salt
1 1 / 2 cups (9 oz / 255 g) semisweet chocolate chips
2 tbsp (30 ml) creamy peanut butter (for chocolate topping)
Flaky sea salt, to taste (for finishing)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Prep the pan: Lightly grease a 9x13-inch baking pan with cooking spray or butter, or line it with parchment paper with overhang for easy lifting.
In a large pot over low heat, melt the butter and 1 cup (240 ml) creamy peanut butter, stirring until smooth.
Add the mini marshmallows and cook, stirring constantly, until completely melted and smooth. Remove from heat and stir in the vanilla and salt.
Add the crispy rice cereal and fold gently with a spatula until the cereal is evenly coated.
Transfer the mixture to the prepared pan and press it in gently with a greased spatula or lightly buttered hands. Don’t pack too firmly or the treats will be dense.
Make the topping: In a microwave-safe bowl, combine the chocolate chips and 2 tablespoons (30 ml) peanut butter. Microwave in 20–30 second bursts, stirring after each, until melted and smooth (or melt together over a double boiler).
Spread the chocolate-peanut butter topping evenly over the bars. Sprinkle with a pinch of flaky sea salt, if using.
Let set at room temperature for about 1 hour, or refrigerate for 20–30 minutes, until the topping is firm.
Lift the slab out using the parchment (if lined) and cut into 24 squares with a sharp knife. Wipe the knife between cuts for clean edges.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For best texture, let chilled bars sit at room temperature for 10–15 minutes before serving.

Prep the pan: Lightly grease a 9x13-inch baking pan with cooking spray or butter, or line it with parchment paper with overhang for easy lifting.
In a large pot over low heat, melt the butter and 1 cup creamy peanut butter, stirring until smooth.
Add the mini marshmallows and cook, stirring constantly, until completely melted and smooth. Remove from heat and stir in the vanilla and salt.
Add the crispy rice cereal and fold gently with a spatula until the cereal is evenly coated.
Transfer the mixture to the prepared pan and press it in gently with a greased spatula or lightly buttered hands. Don’t pack too firmly or the treats will be dense.
Make the topping: In a microwave-safe bowl, combine the chocolate chips and 2 tablespoons peanut butter. Microwave in 20–30 second bursts, stirring after each, until melted and smooth (or melt together over a double boiler).
Spread the chocolate-peanut butter topping evenly over the bars. Sprinkle with a pinch of flaky sea salt, if using.
Let set at room temperature for about 1 hour, or refrigerate for 20–30 minutes, until the topping is firm.
Lift the slab out using the parchment (if lined) and cut into 24 squares with a sharp knife. Wipe the knife between cuts for clean edges.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For best texture, let chilled bars sit at room temperature for 10–15 minutes before serving.