These chocolate peanut butter Rice Krispie treat cereal bars are a perfect no-bake dessert: sweet, a little salty, and incredibly simple to make. The base combines creamy peanut butter with melted marshmallows and crispy rice cereal, and it’s finished with a smooth chocolate layer that cuts cleanly into bars.
These peanut butter Rice Krispies use pantry staples, require no oven, and can be assembled in under 30 minutes. They’re great for potlucks, bake sales, or stashing in the freezer for an easy treat later. Slice into small squares for gatherings—the peanut butter and chocolate pairing is always a hit.
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Shortcut Notes
- No-bake treat: These set at room temperature or in the fridge and only need gentle melting on the stovetop to get started.
- Fewer dishes: One pot for melting marshmallows, one bowl for the chocolate, and one pan for the bars keeps cleanup minimal.
- Make-ahead friendly: The bars freeze well and can be prepared in advance.
Ingredient Breakdown
- Kellogg’s Rice Krispies cereal: Use plain puffed rice cereal (not frosted).
Butter: Unsalted works best.
Mini marshmallows: They melt faster and more evenly than full-size marshmallows.
Creamy peanut butter: Use shelf-stable creamy peanut butter rather than natural, which can separate.
Vanilla extract: Adds warmth and rounds out the sweetness.
Salt: Enhances the peanut butter flavor.
Semi-sweet chocolate chips: Melted for the top layer.
Vegetable oil: A little oil softens the chocolate so it slices more easily.
Optional: Chopped salted peanuts and flaky sea salt for garnish.
See the recipe section for exact quantities and full instructions.
Instructions
Grease a 9×13 baking pan and line it with parchment paper (see Notes for tips).
In a large pot over medium-low heat, melt the butter. Add the mini marshmallows and stir until fully melted and smooth. Keep the heat moderate—too hot will make the mixture tough as it cools.
Remove the pot from heat and stir in the creamy peanut butter, vanilla extract, and salt until the mixture is uniform and glossy.
Add the Rice Krispies and fold them in until every piece is coated with the peanut butter–marshmallow mixture.
Transfer the mixture to the prepared pan and press it firmly into an even layer. Use a metal spoon or spatula for an even surface—press enough to hold the bars together but avoid packing them too densely.
For the chocolate topping, melt the semi-sweet chocolate chips with the vegetable oil in a microwave-safe bowl in 20–30 second intervals, stirring between each burst until smooth. Pour the melted chocolate over the cereal layer and spread it evenly with a silicone spatula.
If desired, sprinkle chopped salted peanuts and a pinch of flaky sea salt over the chocolate while it’s still wet. Let the pan sit at room temperature for 1–2 hours or chill in the refrigerator for 30–45 minutes until the chocolate is set. Slice into bars and serve.
Behind the Recipe
These bars are an easy, nostalgic dessert that delivers classic flavor with minimal effort. The peanut butter and chocolate combination is reliably crowd-pleasing.
Top tip: Press the mixture firmly but don’t compact it too much—over-pressing will make dense bars instead of chewy ones.
Did you make this recipe? I’d love your feedback—please consider leaving a rating and review to help others know what to expect.
FAQ
No—natural peanut butter tends to separate and is looser, which prevents the bars from setting properly. Use shelf-stable creamy peanut butter for the best texture.
It’s optional but recommended. A small amount of neutral oil produces a smoother, more pliable chocolate top that slices without cracking.
Use low heat when melting butter and marshmallows. High heat can make the marshmallows rubbery as they cool. Also avoid pressing the mixture excessively into the pan.
Yes. Halving the recipe works well in an 8×8 or 9×9 pan.
📖 Recipe
Chocolate Peanut Butter Rice Krispie Treats
Equipment
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Large pot
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Silicone spatula
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9×13 baking pan
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Parchment paper
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Small bowl
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Chef’s knife
Ingredients
Bars
- 10 cups Kellogg’s Rice Krispies cereal
- 6 tablespoons unsalted butter
- 10 cups mini marshmallows
- 1 cup creamy peanut butter NOT natural
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Chocolate layer
- 2½ cups semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Optional Garnish
- ¼ cup salted peanuts chopped
- flaky sea salt
Instructions
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Prep pan: Grease a 9×13 baking pan and line with parchment.
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Melt the marshmallows: In a large pot, melt butter over medium-low heat. Add marshmallows and stir until completely melted and smooth.
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Add peanut butter: Remove from heat and stir in peanut butter, vanilla, and salt until combined.
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Mix in the cereal: Add Rice Krispies and stir until every piece is coated.
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Press into the pan: Transfer and press into an even layer using a metal spoon or spatula.
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Make the chocolate layer: Melt chocolate chips and vegetable oil in 20–30 second microwave bursts, stirring between each. Pour and spread over the cereal layer.
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Optional garnish: Sprinkle chopped salted peanuts and flaky sea salt while the chocolate is still soft.
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Set: Let sit at room temperature 1–2 hours or refrigerate 30–45 minutes until set. Slice into bars.
Notes
Storage: Keep bars in an airtight container at room temperature for 3–4 days or refrigerate up to a week. If chilled, let them soften a few minutes at room temperature before serving. Slice them once the chocolate is firm but not brittle.
Freezer: Slice first, then store bars in a freezer-safe container for up to 3–4 months. Thaw in the fridge or at room temperature before serving.
Halve the recipe: Use a 9×9 or 8×8 pan when halving the ingredients.
Nutrition
No-Bake Desserts
Looking for similar sweet treats? Try these other no-bake recipes.
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No-Bake Banana Split Pie
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Chocolate Peanut Butter Rice Krispie Treats
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Strawberry Cheesecake Dip with Cool Whip
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Cool Whip Marshmallow Fruit Dip
