Stack of 3 peanut butter cup Rice Krispies treats on a white plate.

They say there is a first time for everything. And these bars represent the very first time I have ever seen a recipe and made it in the same day. Sure, I have seen recipes before that I think are fabulous and I bookmark them, and maybe whip them up a few days later. But not these babies. These were same-day beauties. I saw the post in the morning, went to the store and had them ready in time for dessert. Truth be told though, few things stop my heart the way peanut butter and chocolate do. Then throw in Rice Krispies treats and you’ve completely disarmed any semblance of self-control I may have otherwise possessed. I didn’t eat a ton of Rice Krispies treats growing up, but they have somehow transfixed me as an adult. I’m such a sucker for them, and I love making all sorts of variations. This one in particular will be making many appearances in the future!

Side view of 2 peanut butter cup Rice Krispies treats on a white plate.

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As with all Rice Krispies treat recipes, the beauty is in the simplicity and quickness with which they can be made. No oven required, and not even a stove if you choose to melt the butter and marshmallows in the microwave. It’s perfect for summertime desserts, and a great snack that kids can help make. If your house or apartment runs warm you’ll want to store these in the refrigerator so that the peanut butter topping doesn’t get too melty. No matter where you store them, though, you’ll be licking your fingers when you’re done!

Close up image of a peanut butter Rice Krispies treat on a white plate.

One year ago: Tin Roof Ice Cream
Two years ago: American Sandwich Bread

Stack of 3 peanut butter cup Rice Krispies treats on a white plate.

Peanut Butter Cup Rice Krispies Treats

Yield: 24 squares (or cut into smaller bars for a yield of 48)
Prep Time: 20 minutes
Total Time: 20 minutes
Rice Krispies and peanut butter cups make for the perfect snack!
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Ingredients

  • 6 cups (168 g) Rice Krispies
  • 10.5 ounces (297.67 g) miniature marshmallows
  • ¼ cup (56.75 g) unsalted butter, (2 ounces )
  • 2 cups (516 g) creamy peanut butter
  • 12 ounces (340.2 g) peanut butter cups (about 40), quartered
  • 1 cup (180 g) milk chocolate chips, or 6 ounces milk chocolate, finely chopped

Instructions 

  • 1. Butter a 9×13-inch pan and set aside.
  • 2. Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper to press evenly into pan.
  • 3. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.
  • 4. Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.
Calories: 320kcal, Carbohydrates: 33g, Protein: 7g, Fat: 18g, Saturated Fat: 6g, Cholesterol: 7mg, Sodium: 201mg, Potassium: 196mg, Fiber: 2g, Sugar: 21g, Vitamin A: 550IU, Vitamin C: 4.5mg, Calcium: 30mg, Iron: 2.8mg

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Author: Michelle Lettrich
Course: Snack
Cuisine: American