Few desserts hit that sweet spot of nostalgic and grown-up quite like my chocolate peanut butter rice krispie treats. These no-bake bars combine creamy peanut butter, honey for natural sweetness, and crispy rice cereal for that light, airy crunch I can’t resist. Topped with rich melted chocolate and a sprinkle of flaky sea salt, these peanut butter rice krispies are perfect for satisfying any chocolate-peanut butter craving.
Peanut Butter Rice Krispie Bars
My chocolate Rice Krispie treats are me and my kids’ favorite weekend snack. The only thing that would make them better? Peanut butter!
These chocolate-coated peanut butter rice krispie treats are my healthier take on classic Rice Krispies treats. Instead of marshmallows, I bind them together with creamy peanut butter, honey, and coconut oil for a naturally sweet, rich, and slightly salty flavor. They’re similar to scotcheroos too, but without butterscotch and no corn syrup. A silky-smooth topping of melted chocolate and a sprinkle of flaky sea salt on top elevates each bite, balancing the sweetness beautifully.
Best of all, these peanut butter cereal treats require no baking at all. Just melt, mix, and chill. They’re perfect for busy days, back-to-school snacks, bake sales, or anytime I want a no-fuss treat that feels extra special.
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Use Fresh Cereal for the Crispiest Treats
For the best texture in these rice krispie treats with peanut butter, always start with fresh, crispy cereal. Stale cereal can make your bars soggy or crumbly. I always recommend checking the date on the box and giving the cereal a quick taste before mixing. It’s a simple step that can save your treats from disaster!
Chocolate Peanut Butter Rice Krispies Treats Recipe
Equipment
- Kitchen Scale (optional)
- 10-inch Square Baking Pan
Ingredients
- 1½ cups creamy peanut butter *
- ⅔ cup honey **
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- 4½ cups Rice Krispies cereal
- 1 cup semisweet chocolate chips
- Sea salt optional, for garnish
Instructions
- Line a 10×10-inch pan with parchment paper. Set aside.
- Mix the peanut butter and the honey in a small saucepan and turn the heat on low. Heat until it is melted and combined, but do not let it boil or burn.1½ cups creamy peanut butter, ⅔ cup honey
- Remove from heat and add the coconut oil while the mix is still warm. Mix until melted.2 tablespoons coconut oil
- Add in the vanilla and combine.1 teaspoon pure vanilla extract
- Pour the mix onto the rice krispies and mix until combined. Do not overmix it so the rice cereal does not break.4½ cups Rice Krispies cereal
- Pour into the prepared pan, and use a spatula to flatten the top, so it is even.
- Make the chocolate topping by adding chocolate to a microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until chocolate is completely melted.1 cup semisweet chocolate chips
- Pour the melted chocolate over the rice and use a spatula to spread it evenly.
- You may garnish with sea salt if you like and place the pan into the refrigerator.Sea salt
- After 15 minutes, take the pan out of the refrigerator and cut the rice crispy treats into squares.
- Place the pan back in, and leave them in for an additional 20 minutes or until the chocolate has hardened.
Notes
- If you don’t have a 10×10 baking pan, an 8×8 or 9×9 will also work; your treats will just be thicker.
- If your treats won’t stick together, add a bit more peanut butter until they begin to stick!
- To prevent these treats from hardening, store them at room temperature. The coconut oil and peanut butter will harden up in the refrigerator but will be much softer at room temperature.
- If your treats turned out soggy, your cereal might have gone stale, or you might have used too much oil!
- If you want super clean cuts, chill the pan thoroughly and use a sharp knife warmed in hot water (then dried) to slice smoothly through the firm chocolate topping.
How to Make Peanut Butter Rice Krispie Treats with Chocolate Step-by-Step
Prep: Gather the short list of ingredients for these peanut butter Rice Krispie bars. Line a 10×10-inch square baking pan with parchment paper and set it aside.
Melt the Peanut Butter: Mix 1½ cups of creamy peanut butter and ⅔ cup of honey in a small saucepan and turn the heat on low. Heat until it is melted and combined, but do not let it boil or burn.
Add the Oil and Vanilla: Remove the mixture from the heat and add 2 tablespoons of coconut oil while it’s still warm. Mix until melted, then add in 1 teaspoon of vanilla extract and combine.
Stir in the Cereal: Pour the warm mixture over 4½ cups of Rice Krispies cereal in a large bowl, and mix until combined. Do not overmix, or the cereal might break apart.
Spread the Treats: Pour the peanut butter and cereal mixture into the prepared pan, and use a spatula to flatten the top into an even layer.
Top with Chocolate: Make the chocolate topping by adding 1 cup of semisweet chocolate chips to a microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until chocolate is completely melted. Pour the melted chocolate over the peanut butter treats and use a spatula to spread it evenly.
Chill and Serve: Garnish with sea salt, if desired, and place the pan in the refrigerator to chill. After 15 minutes, take the pan out of the refrigerator and cut the peanut butter rice krispie treats into squares using a sharp knife. Place the pan back into the fridge, and leave the bars to harden for an additional 20 minutes before serving.
How to Store
Store leftover chocolate peanut butter Rice Krispies treats in the original pan tightly wrapped with plastic wrap for up to 3 days. Slice off servings as you eat them to keep the treats softer for longer. Refrigerate for a firmer treat.
How to Freeze
Freeze the treats sliced, in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag with layers separated by wax paper to store for up to 6 weeks. Let thaw at room temperature for about 1 hour before serving.
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