Chocolate Peanut Butter Rice Krispie Treats
Next time you need an easy, last-minute, crowd-pleasing dessert recipe, you’ve gotta give my Chocolate Peanut Butter Rice Krispie Treats a try. Simply made with just 7 pantry staples and about 10 minutes of effort, they’re the salty-sweet, gluten-free, crunchy-chewy flavor bomb you’ve been looking for. Adapted from Allrecipes.
Equipment
- Dutch Oven or large pot
- 9x13 Baking Dish
- Measuring Cups & Spoons
- Non-Stick Spray optional, but nice for measuring corn syrup
- Serrated Knife
Ingredients
- 1 C Brown Sugar lightly packed
- 1 C Corn Syrup or tapioca syrup
- 2 tablespoon Butter
- 1 teaspoon Kosher Salt
- 1 C Creamy Peanut Butter the processed kind
- 6 C Rice Krispies use store brand to save $; can also use Cocoa Krispies for more intense chocolate flavor
- 4 oz Mini Chocolate Chips
- Mini chocolate chips & flaky salt optional, for garnish
Instructions
- In a large pot, add 1 C Brown Sugar, 1 C Corn Syrup, 2 tablespoon Butter, and 1 teaspoon Kosher Salt. Set over medium-low heat.
- Cook the mixture until the butter has melted and the brown sugar has dissolved. Do not bring to a boil, and do not overcook. Turn off the heat.
- Add 1 C Creamy Peanut Butter, stirring until well combined. Taste and adjust salt if needed. (I like mine saltier than most!)
- Add 6 C Rice Krispies, using a silicone spatula to mix. When the mixture is nearly combined, add 4 oz Mini Chocolate Chips and stir to disperse.
- Press the mixture into a 9x13 pan, garnish as desired, and allow to set up at room temperature, about 2 hours. Cut into squares and serve!
Notes
- Spray your measuring cup with non-stick spray before measuring corn syrup — it'll help it slide out nice and easy!
- Don't cook the corn syrup and sugar mixture too long or over strong heat. If you do, you'll risk caramelizing the mixture, resulting in hard, borderline teeth-shattering bars.
- Wait to add the chocolate chips. I like having some of the chocolate chips stay in chip form. If you add them to the mix too early, they’ll all melt into the peanut butter mixture. The resulting chocolate and peanut butter rice krispies will still be delicious; they’ll just be more homogenous and chunk-free.
- Be gentle when you press the cereal mixture into the prepared pan. If you press too hard, you can smoosh all the cereal, which takes away some of the crunchiness.
- Store in an airtight container or zip-top bag at room temperature for up to 5 days.
- Dairy-Free/Vegan - Simply swap in plant-based butter and vegan chocolate chips to make these chocolate PB Rice Krispie treats safe for your vegan and lactose-intolerant friends.
- Corn-Free - You’ll need to get crispy rice cereal that is made without corn (like Nature’s Path), since Kellogg’s Rice Krispies are made with corn. From there, opt for peanut butter made without corn syrup, and swap in tapioca syrup.
- Nut-Free - If you can’t do peanuts, or if you just want to try something a little different, swap in tahini (or chocolate tahini?!?) for the peanut butter. It’s a grown-up twist that I LOVE! Sunflower seed butter, granola butter, or cookie butter can also be used.
- Extra Chocolatey - Use chocolate-flavored rice cereal to double down on the chocolate flavor.
Nutrition
Calories: 302kcalCarbohydrates: 46gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 4mgSodium: 299mgPotassium: 163mgFiber: 1gSugar: 35gVitamin A: 746IUVitamin C: 7mgCalcium: 28mgIron: 4mg
Tried this recipe?Let us know how it was!