Introduction
Close your eyes and imagine a warm tray pulled from the fridge: the glossy ribbon of chocolate gives a soft crack under your fork, the peanut butter offers a nutty, molten hug, and the puffed rice crunch snaps cleanly between your teeth. The aroma is nostalgic—campfire s’mores crossed with a childhood bakery—sweet marshmallow, toasted cereal, and the rich whisper of melted chocolate. These Dilly Bars — Chocolate Peanut Butter Rice Krispie Treats are comfort in square form: chewy, crunchy, and indulgently sticky in all the right places.
This recipe is perfect for potlucks, school lunchbox treats, or an anytime pick-me-up when you want something sweeter than a granola bar but faster than a cake. They’re also a crowd-pleasing addition to holiday cookie trays, afternoon coffee breaks, or a relaxed weekend dessert. If you’re curious about similar chocolate-peanut butter combinations and more variations, see this take on chocolate peanut butter treats for inspiration: chocolate peanut butter treats.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 5–7 minutes (microwave melting steps)
- Total Time: ~1 hour 20 minutes (includes chilling)
- Servings: 12 bars (9×13 pan)
- Difficulty Level: Easy — great for beginner bakers and busy cooks
Nutrition Highlights
Nutrition per serving (approximate; recipe yields 12 servings)
- Calories: 590 kcal
- Total Fat: 33 g
- Saturated Fat: 12 g
- Carbohydrates: 62 g
- Sugars: 38 g
- Fiber: 3 g
- Protein: 12 g
- Sodium: ~220 mg
These values are estimates calculated from ingredient-level data sourced from USDA FoodData Central and cross-checked with general nutrition guidance from the Mayo Clinic. Exact numbers will vary slightly with brands (especially peanut butter and chocolate chips) and portion size. If you need precise nutrition facts for medical or dietary reasons, weigh your portions and consult a registered dietitian or nutrition calculator that uses USDA databases.
Why You’ll Love It
This recipe combines three irresistible elements: the nostalgic chew of marshmallow rice treats, the satisfying crunch of extra-crunchy peanut butter, and a glossy chocolate-peanut butter topping that makes every bite feel a bit celebratory. It’s quick to assemble (microwave-friendly steps make it weeknight-compatible) and versatile—perfect for sharing, gifting in stacks wrapped with parchment, or slicing into smaller bites for a party platter. Beyond flavor, the peanut butter adds a protein lift compared with plain rice treats, which helps them feel a little more substantial as a snack.
How to Make Dilly Bars — Chocolate Peanut Butter Rice Krispie Treats
Ingredients
- 1/2 cup unsalted butter (¼ cup for greasing the pan + ¼ cup for melting)
- 2 cups semisweet chocolate chips
- 1½ cups extra crunchy peanut butter
- 16 ounces (1 lb) marshmallows, large or small (about 4 cups by volume)
- 4–5 cups Rice Krispie cereal (start with 4 cups and add more if needed)
- ½ teaspoon sea salt
Optional ingredients and substitutions
- Use natural peanut butter (stir well) for a less-sweet, more peanut-forward flavor. Note: natural PB may affect texture and firmness.
- Substitute almond or cashew butter for a different nut profile (texture will vary).
- For dairy-free/vegan: use vegan butter, dairy-free chocolate chips, and vegan marshmallows (brands vary).
- For extra chew: stir in 1/2 cup chopped roasted peanuts.
- To reduce sugar: use dark chocolate chips (60–72% cacao) and slightly less marshmallow (may affect setting).
Method (step-by-step)
- Grease a 9×13-inch pan with ¼ cup of butter and set aside.
- In a large microwave-safe bowl, melt the remaining ¼ cup butter in the microwave for about 1 minute.
- Add 2 cups semisweet chocolate chips to the melted butter. Heat in the microwave for 20 seconds at power level 7–8, then stir for 10 seconds. Repeat 20-second bursts and stirring until the chocolate is fully melted and glossy (about 1.5–2 minutes total).
- Stir in 1½ cups extra crunchy peanut butter until the mixture is smooth and combined. Set aside.
- Add 16 ounces marshmallows on top of the chocolate–peanut butter mixture in the bowl. Heat marshmallows in the microwave for 20 seconds at power level 7–8 and then stir vigorously until melted and incorporated. (If marshmallows are slow to melt, microwave in 10-second bursts and stir in between.)
- Add in 4 cups of Rice Krispie cereal and mix until combined; add the optional 5th cup only if mixture feels too loose and needs more body to set. Mix gently until all cereal is coated.
- Transfer the mixture to the prepared pan and smooth it out evenly using a buttered spatula or the back of a spoon. Press gently—don’t overcompress, or bars will be too dense.
- Refrigerate for at least 1 hour before slicing into 12 bars. Let sit at room temperature for 5 minutes before serving to soften slightly.
- Store covered in the refrigerator for up to one week.
Practical tips
- Use a silicone spatula to scrape bowls clean—these treats are sticky.
- Work quickly once marshmallows are melted; as the mixture cools it becomes harder to incorporate cereal.
- Don’t over-press into the pan; light, even pressure keeps the interior pleasantly airy.
Serve It Up
- Slice into 12 large bars for dessert or 16–20 smaller squares for party bites.
- Serve plain to let the chocolate-peanut butter shine, or add a light dusting of flaky sea salt for contrast.
- Pair with a cold glass of milk, strong coffee, or an espresso martini for adults.
- For a nostalgic twist, warm briefly (10–15 seconds in the microwave) and top with a scoop of vanilla ice cream.
- For gifting, wrap stacks of two or three in parchment and tie with twine.
Keeping it Fresh
- Room temperature: If kept in an airtight container at room temp, these can stay decent for up to 2 days, but expect the chocolate topping to soften and the texture to shift.
- Refrigerator: Store covered in the fridge for up to 7 days. Chilled bars hold their shape well and are easier to slice neatly.
- Freezer: Wrap individual bars in plastic wrap and store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before serving.
Chef’s Advice
- Use quality chocolate chips—semisweet with a higher cocoa butter content melts to a smoother, shinier finish.
- Extra-crunchy peanut butter gives texture contrast; if you prefer smoothness, use creamy PB but consider adding 1/2 cup chopped peanuts for crunch.
- Control sweetness by adjusting the type of chocolate (darker = less sugar) and by using slightly fewer marshmallows if you want a firmer bite.
- When reheating a chilled bar for a warm serving, go in short bursts in the microwave (5–8 seconds) to avoid melting the chocolate top entirely.
Fun Flavor Ideas
- Salted Caramel Swirl: Warm ½ cup caramel sauce and drizzle over the top before chilling; sprinkle flaky sea salt.
- S’mores Edition: Swap half the Rice Krispies for crushed graham crackers and top with mini marshmallows toasted with a kitchen torch.
- Nut-Free Chocolate Sunflower: Use sunflower seed butter instead of peanut butter and top with pumpkin seeds for chew and crunch (great for peanut-free schools).
- PB & Jelly Bars: After pressing into the pan, swirl ½ cup warmed raspberry jam over the top and lightly marble with a knife before chilling.
- Dark Chocolate & Espresso: Use dark chocolate chips and stir 1 teaspoon instant espresso into the melted chocolate for a coffee-kissed bar.
Recipe Q&A
Q: Can I make these without a microwave?
A: Yes — melt butter, chocolate chips, and peanut butter gently in a double boiler, and warm marshmallows in a pot over low heat with a splash of water, stirring until melted. Proceed as directed.
Q: My bars are too soft — how can I fix that?
A: Make sure you used enough cereal (use the 5th cup if needed) and chill thoroughly for at least an hour. You can also press them less firmly to keep structure without compressing air out.
Q: How can I cut prettier slices?
A: Chill fully, then run a sharp knife under hot water, dry it, and slice in one smooth motion. Wipe the blade between cuts.
Q: Are there ways to reduce calories or sugar?
A: Use dark chocolate (70% cacao), reduce marshmallows slightly, or swap some peanut butter for powdered peanut butter (reconstituted) to lower fat; note texture will change.
Q: Can I make these ahead for a party?
A: Yes — make and freeze individual bars, then thaw in the fridge the day before. Arrange on a platter at room temperature 30 minutes before serving.
Conclusion
These Dilly Bars — Chocolate Peanut Butter Rice Krispie Treats balance nostalgia and indulgence in a fast, reliable recipe that’s as at home at a backyard barbecue as it is in a cozy kitchen on a rainy day. Try the basic version first, then have fun experimenting with the variations above; share your photos and tips so others can learn from your tweaks. For another excellent version and inspiration, check out this classic take on the same idea: Dilly Bars – Chocolate Peanut Butter Rice Krispie Treats, and for a slightly different chocolate–peanut butter bar approach see this recipe’s sibling: Chocolate Peanut Butter Rice Krispies Treats – Julie’s Eats & Treats ®.
Print
Dilly Bars — Chocolate Peanut Butter Rice Krispie Treats
- Total Time: 80
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Indulgent chocolate peanut butter rice krispie treats, combining chewy, crunchy, and sticky textures in a delightful dessert.
Ingredients
- 1/2 cup unsalted butter (¼ cup for greasing the pan + ¼ cup for melting)
- 2 cups semisweet chocolate chips
- 1½ cups extra crunchy peanut butter
- 16 ounces (1 lb) marshmallows, large or small (about 4 cups by volume)
- 4–5 cups Rice Krispie cereal
- ½ teaspoon sea salt
Instructions
- Grease a 9×13-inch pan with ¼ cup of butter and set aside.
- In a large microwave-safe bowl, melt the remaining ¼ cup butter in the microwave for about 1 minute.
- Add 2 cups semisweet chocolate chips to the melted butter. Heat in the microwave for 20 seconds, stirring after each burst until fully melted (about 1.5–2 minutes total).
- Stir in 1½ cups extra crunchy peanut butter until smooth and combined.
- Add 16 ounces marshmallows to the chocolate-peanut butter mixture. Heat marshmallows in the microwave for 20 seconds and stir vigorously until melted.
- Add 4 cups of Rice Krispie cereal and mix until combined; add the optional 5th cup if needed.
- Transfer the mixture to the prepared pan, smoothing it out evenly with a spatula. Press gently.
- Refrigerate for at least 1 hour before slicing into 12 bars. Let sit at room temperature for 5 minutes before serving.
Notes
Store in an airtight container. Can be stored at room temperature for 2 days, in the refrigerator for up to a week, or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 7
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 590
- Sugar: 38g
- Sodium: 220mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
