Description
Indulgent chocolate peanut butter rice krispie treats, combining chewy, crunchy, and sticky textures in a delightful dessert.
Ingredients
Scale
- 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