Description
A chocolatey, nutty twist on a classic Rice Krispie treat combining marshmallows, peanut butter, and a glossy chocolate topping for a nostalgic and indulgent dessert.
Ingredients
Scale
- 6 cups Rice Krispies cereal
- 10 oz mini marshmallows (or 40 regular marshmallows)
- 4 tbsp unsalted butter
- 1/2 cup creamy peanut butter
- 1 cup semisweet chocolate chips
- 1 tbsp neutral oil (optional)
Instructions
- Prepare pan: Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- Melt butter & marshmallows: In a saucepan over low-medium heat, melt butter, then add marshmallows and stir until smooth (3–5 minutes).
- Add peanut butter: Stir peanut butter into the melted marshmallow mixture.
- Mix in cereal: Gently fold in the Rice Krispies until coated.
- Press into pan: Transfer to the prepared pan and press evenly.
- Prepare chocolate topping: Melt chocolate chips in a bowl using 20–30 second bursts in the microwave, stirring in between.
- Top and set: Pour the melted chocolate over the treats and spread evenly. Chill until chocolate firms.
- Cut: Lift from the pan and cut into 12 squares.
Notes
For extra peanut flavor, add more peanut butter to the marshmallow mixture. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4.5g
- Cholesterol: 10mg