Chocolate Peanut Butter Rice Krispie Treats: No Marshmallow, Extra Crispy!

This recipe was inspired by Mom on Timeout’s No Bake Snickers Crunch Bars, which essentially uses this version of a Rice Krispie treat as a base on which to put peanut buttery nougat and caramel. That sounds lovely and it tastes delicious – of course I tried it, how could I not? However, I found that the only part I was really interested in eating was the Rice Krispie part. I was that person who was just picking off the bottom and top layer and leaving the rest of the dessert on my plate. I know, I’m appalled with myself for wasting so much of a perfectly nice dessert. I set out to turn my favorite part into its own dessert, and with a few minor changes to the original recipe, I’ve achieved what I think is my favorite version of a Chocolate Peanut Butter Rice Krispie Treat.

These are unlike any Rice Krispie treats you’ve had. They’re the crispiest, crunchiest version out there, without being even a little hard or brittle. They’re also loaded with peanut butter and chocolate, so they taste exactly like one of those Little Debbie Nutty Bars. I’m pretty sure if you replaced the peanut butter with caramel, these would essentially be homemade Star Crunch (I may have had a Little Debbie problem growing up). The interesting thing about these treats is that they have absolutely no marshmallow, so they’re not chewy like you might expect. They’re held together with melted chocolate and peanut butter, and chilled briefly to make sure they hold their shape.

This recipe is wonderful because it calls for all of 5 ingredients, and takes 5 minutes to make. It’s made with semi-sweet chocolate, milk chocolate, peanut butter, peanut butter chips, and Rice Krispies. It really doesn’t get much simpler than that. Bobby, who has been known to give speeches about the virtues of Reese’s Cups, loved these, so they’re certain to satisfy any chocolate and peanut butter aficionado. You melt together the semi-sweet chocolate, peanut butter chips, and peanut butter, stir in the Rice Krispies and then press it into a pan. Top with a thin layer of melted milk chocolate, and drizzle with some melted peanut butter chips, and chill for 15 minutes. It’s the last-minute dessert you’ve always  dreamed of, and it’s a little more impressive than plain Rice Krispie treats.

The milk chocolate spread on top is essential to giving these the right amount of sweetness, and for holding them together properly. You can skip the peanut butter drizzle if it seems like more work that you don’t want to do, but I like it because otherwise people assume that this is an all-chocolate dessert, and then they take a bite and feel confused about their lives. I do that to myself enough, I don’t want it to happen to other people, too. The original recipe calls for butterscotch chips and Cocoa Krispies, so this concept is flexible to what you have on hand, and it’ll still end up delicious. These would be perfect to have kids help with, since this recipe is the opposite of complicated, and there’s a lot of stirring and spreading things into a pan involved. And since there’s no baking time, there won’t be any complaining about not being able to eat them immediately. Chilling them is a formality that helps them hold their shape, but we all know that I only put up with that since I needed to take pictures. If I’m just making these for family, we eat them in their just-pressed-into-the-pan state, gooey and falling apart slightly.

5 from 1 vote
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Chocolate Peanut Butter Rice Krispie Treats: No Marshmallows

Recipe adapted from Mom on Timeout's No Bake Crunchy Snickers Bars

Ingredients

  • 4 oz semi-sweet chocolate chips
  • 5 oz peanut butter chips - divided use
  • 1/2 cup peanut butter 128g
  • 4 cups Rice Krispies
  • 3 oz milk chocolate chips

Instructions

  1. Melt together semi-sweet chocolate chips, 4oz of peanut butter chips and peanut butter in the microwave, stirring after every 15 seconds. 

    2. Pour Rice Krispies into the melted chocolate peanut butter mixture and stir until well mixed.

    3. Pour mixture into an 8x8 pan lined with wax paper. Smooth with the back of a spoon into an even layer. 

    4. Melt the milk chocolate chips in the microwave, stirring after every 10 seconds. Spread in a thin, even layer over the top of the Rice Krispie treats. Drizzle with melted peanut butter chips. Refrigerate for 15-20 minutes. Remove from pan, and cut into squares. 

 


3 comments / Add your comment below

  1. OK, Kate, after reading many of your recipes and thinking “that would be wonderful if I had the skill or the energy to make it,” I have finally made (and botched) one of your recipes. I absolutely love these cookie bars — the light texture is a nice contrast to my typical brownies! But I have to ask — is there a trick to getting the peanut butter chips to melt smoothly? Your photo shows delicate stripes of peanut butter across the tops of the bars, but the best I could do was to flick little chunks all over the top. There was no way that stuff was going to “drizzle.”

    1. I’m so happy you liked the recipe – this is definitely the best for when you want chocolate and have no energy, (which is a good description of my whole existence, honestly). It sounds like you heated the peanut butter chips too quickly and they seized – I’ll have to make sure the recipe is clear that these need to be treated just like the chocolate chips: you have to melt them for about 10 seconds and stir, and then give them another 10 seconds and stir and so on, until they get completely smooth. I also put the melted peanut butter chips into a piping bag to get really nice stripes. I hope that helps!

      1. Yeah, that makes sense. You wrote to check them every 15 seconds, and I improvised to 22 seconds, because that way I only have to press the same button twice (how lazy is that?). So I guess somewhere between 45 and 66 seconds I needed to stop and stir. I also suspected the piping bag, but hey — who doesn’t love clumpy peanut butter? (see lazy, above)

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