If you enjoy peanut butter and Rice Krispies together, these Peanut Butter Rice Krispie Treats are an especially delicious twist on the classic. Simpler and quicker to prepare than many layered bars, this version comes together fast and sets without a long wait, so you can enjoy them almost immediately. The combination of peanut butter, marshmallows, a touch of salt, and vanilla yields deeply comforting, nostalgic flavors—perfect for snack time, parties, or an easy dessert.
These treats are loaded with marshmallows and peanut butter and balanced with a little salt and vanilla to lift the flavors. They’re chewy, slightly gooey, and easy to customize if you want to add mix-ins like chocolate chips or peanuts. Keep them on your must-make list—you’ll likely find any excuse to make them again.
More Rice Krispie Treat Ideas
More Rice Krispie Treat Ideas- The Best Rice Krispie Treats
- Samoa-style Rice Krispie Treats
- Caramel Rice Crispies
- Snickers-inspired Rice Krispie Treats
- S’mores Rice Krispie Treats
- Chewy Caramel Rice Crispy Treats with Chocolate Chips
Step-by-step Photos for making Peanut Butter Rice Krispie Treats
Tips for success
Tips for success- Thoroughly grease or spray your 9×13 baking dish so the bars release easily.
- Measure the Rice Krispies into a bowl beforehand to speed up mixing.
- Line the measuring cup with plastic wrap or use a lightly greased cup when measuring peanut butter to remove it cleanly.
- Melt marshmallows over medium-low heat to keep the texture soft and chewy—high heat can make them tough.
- Use buttered hands, a butter wrapper, or a plastic bag over your hand to press the mixture evenly into the pan without sticking.
Chef’s Tools
Chef’s Tools- Rice Krispies cereal
- Marshmallows (mini and full-size)
- 9×13 baking dish
- Cooking spray or butter
- Creamy peanut butter
- Measuring cups
For the Peanut Butter Lovers
- 8 cups Rice Krispies cereal
- 2–3 cups mini marshmallows
- 1 (16 oz) bag full-size marshmallows
- 1/3 cup salted butter
- 3/4 cup creamy peanut butter
- 1/4 tsp salt
- 1 tsp vanilla
- Measure 8 cups Rice Krispies into a bowl and set aside. Measure 2–3 cups mini marshmallows and set aside.
- Grease or spray a 9×13 baking dish and set aside.
- In a large (5- or 6-quart) pot, melt the 1/3 cup butter over medium-low heat. Add the 16 ounces of full-size marshmallows.
- Stir and melt over medium-low heat until marshmallows are half-melted, keeping heat gentle so the mixture stays soft and chewy.
- Add the peanut butter and salt, continuing to stir until the marshmallows are fully melted and the peanut butter is incorporated.
- Remove the pan from heat, stir in the vanilla, then quickly add the Rice Krispies. Stir briskly to coat all the cereal. Fold in the mini marshmallows until distributed.
- Transfer the mixture to the prepared 9×13 dish and press it firmly and evenly into the pan using buttered hands, a butter wrapper, or a plastic bag over your hand.
- Allow to cool completely for neat slices, or cut and enjoy while slightly warm if you prefer.
- Serve and enjoy.
If you like Peanut Butter Corn Flake Treats, try these
