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Peanut Butter Rice Krispie Treats

Thick, chewy, and gooey Rice Krispie treats infused with creamy peanut butter and topped with a luxurious chocolate and peanut butter swirl.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Base Mixture
  • 6 cups Rice Krispies cereal
  • 10 oz mini marshmallows 1 standard bag
  • 3 tbsp unsalted butter
  • 0.5 cup creamy peanut butter
  • 1 tsp vanilla extract
Swirled Topping
  • 1 cup semi-sweet chocolate chips
  • 1 tsp butter for melting chocolate
  • 0.25 cup creamy peanut butter melted

Equipment

  • Large Pot
  • 9x9 Baking Pan
  • Rubber spatula
  • Microwave-safe bowls

Method
 

  1. Line a 9x9 inch baking pan with parchment paper and lightly grease with butter or cooking spray.
  2. In a large pot over low heat, melt the 3 tbsp butter. Add marshmallows and stir constantly until completely melted and smooth.
  3. Remove from heat. Stir in 1/2 cup peanut butter and vanilla extract until well combined.
  4. Gently fold in the Rice Krispies cereal until completely coated with the marshmallow mixture.
  5. Transfer mixture to the prepared pan. Lightly press into an even layer using a buttered spatula or wet hands. Do not pack tightly.
  6. In a microwave-safe bowl, melt chocolate chips and 1 tsp butter in 30-second intervals until smooth. Pour over the treats and spread evenly.
  7. In a separate small bowl, microwave the remaining 1/4 cup peanut butter for 20-30 seconds until liquid. Drop dollops over the wet chocolate.
  8. Use a knife or toothpick to swirl the peanut butter into the chocolate.
  9. Let sit at room temperature for 1 hour or refrigerate for 20 minutes to set. Cut into squares and serve.

Notes

Store in an airtight container at room temperature for up to 3 days.