These 4-ingredient peanut butter Rice Krispie treats are a fun twist on the classic no-bake dessert! With gooey marshmallows, creamy peanut butter, and crispy cereal, they come together in just minutes for a sweet and salty treat.
If you love peanut butter desserts, don’t miss this easy peanut butter pie, these soft peanut butter blossoms, and these salted dark chocolate peanut butter balls, too!
A Nostalgic Peanut Butter No-Bake Dessert
Children of the 80s will instantly recognize (and adore!) these peanut butter Rice Krispies treats. Combining the nostalgic flavors of fluffernutter sandwiches with the classic cereal bars we made at sleepovers and brought to class parties, this easy no-bake dessert is a sweet taste of childhood.
Best of all, the base recipe only requires 4 simple ingredients and can be tweaked in a variety of ways. For instance, add chocolate on top, stir in some chocolate chips, or sprinkle with flaky sea salt. The no-bake bars are perfect for kids’ parties, summer picnics, cookouts, and church potlucks.
Ingredient Notes and Tips for Success
- I use regular Rice Krispies cereal, but any similar brand of crispy rice cereal will work. You can even use Cocoa Krispies for a different flavor profile.
- If you like a more prominent sweet-and-salty contrast, use salted butter instead of the unsalted butter.
- A processed creamy peanut butter (such as Jif or Skippy) works best. This is not the time for all-natural peanut butter!
- There are so many different ways to take the base recipe and make it even more interesting. From chocolate to pretzels, butterscotch to flaky sea salt, check out the Recipe Variations section below for more ideas.
How to Make Peanut Butter Rice Krispie Treats
Classic Rice Krispie treats get an upgrade in this peanut-buttery summertime dessert. You’ll find detailed directions in the recipe card below, but here’s the overview:
- Lightly grease a 9 x 13-inch baking dish or line with parchment. I like to line with parchment paper that overhangs on the sides. This allows me to lift the bars out of the pan after they cool, making it even easier to slice them into clean squares.
- Melt the butter over low heat. Add the marshmallows and stir constantly until smooth. Stir in the peanut butter until it melts. Be patient here, and don’t crank up the heat. Heating marshmallows and butter over high heat can cause the sugars to overcook, leading to a stiff, dry texture (news flash — nobody likes dry, crunchy Rice Krispies treats!). Always melt them slowly over low heat for best results.
- Gently stir in the cereal.
- Press the mixture into the prepared pan. This is sticky, so it works best if you use wax paper, parchment paper, or a lightly greased spatula to press down.
- Let the bars cool completely before slicing. Quick tip — to help the knife glide through the bars, lightly spritz the knife with a little bit of cooking spray. Perfecto!
Preparation and Storage Tips
- Make Ahead: These bars are best when enjoyed on the same day that they’re prepared. You can make them up to 24 hours in advance, but they just won’t be quite as fresh on Day 2.
- How to Store: store the treats in an airtight container at room temperature for up to 3 days. To keep them extra soft, place a sheet of wax paper between layers and add a slice of white bread to the container (the treats will absorb moisture from the bread).
- I don’t recommend keeping these in the fridge, as they can become hard and dry.
- How to Freeze: For longer storage, wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving.
Peanut Butter Rice Krispies Treats
Prep: 5 minutes
Cook: 25 minutes
Cooling Time 2 hours
Total: 2 hours 30 minutes
An easy 4-ingredient no-bake dessert!
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 6 tablespoons unsalted butter
- 2 10-ounce bags mini marshmallows (about 8 cups)
- 1 cup creamy peanut butter
- 8 cups Rice Krispies cereal
Instructions
Prepare the Pan
- Lightly grease a 9 x 13-inch baking dish, spray with nonstick cooking spray, or line with parchment for easy cleanup.
Make the Bars
- In a large saucepan or Dutch oven, melt the butter over low heat. Add the marshmallows and stir constantly until completely melted and smooth. Stir in the peanut butter until fully combined.
- Remove from the heat and immediately stir in the Rice Krispies cereal. Mix until evenly coated.
- Press the mixture into the prepared pan using a greased spatula or wax paper.
Cool and Slice
- Let the bars sit at room temperature until cool and firm, about 1-2 hours. Slice into squares and serve.
Notes
- If you like a more prominent sweet-and-salty contrast, use salted butter instead of unsalted butter.
- A processed creamy peanut butter (such as Jif or Skippy) works best. This is not the time for all-natural peanut butter!
- Use this base recipe and jazz it up with optional additions. Good options include chocolate chips, crushed pretzels, Reese’s pieces candy, M&M’s, and more. You can spread melted chocolate on top, or dip individual squares in melted chocolate as well.
Nutrition
Serving: 1large barCalories: 400kcalCarbohydrates: 59gProtein: 7gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 15mgSodium: 229mgPotassium: 149mgFiber: 1gSugar: 31gVitamin A: 1417IUVitamin C: 12mgCalcium: 15mgIron: 6mg
Recipe Variations
- Fold miniature chocolate chips, butterscotch chips, or white chocolate chips into the Rice Krispie mixture before pressing it into the pan.
- Drizzle melted milk chocolate or dark chocolate over top, or dip one end of each square into melted chocolate. Let it firm up and set.
- Add crushed pretzels to the mixture for extra salty crunch.
- Mix in salted peanuts or dry roasted peanuts, or sprinkle the chopped nuts on top.
- Sprinkle a pinch of flaky sea salt on top.
- Add a dash of vanilla extract to the melted peanut butter and marshmallow mixture.
- Fold in M&M’s, Reese’s Pieces, or chopped peanut butter cups.
- If you like visible bits of marshmallows throughout your peanut butter rice crispy treats, reserve a couple of handfuls of the marshmallows and fold them in at the very end (instead of melting them in the pot).
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