Do you remember the amazing Chubby Hubby Truffles from a month or so ago? The truffles that I fashioned after my favorite ice cream of all time – Ben & Jerry’s Chubby Hubby? For those of you who may not have heard of it, Chubby Hubby consists of vanilla ice cream chock full of peanut butter-filled, chocolate-covered pretzels. It got me through college, and I still can’t get enough of that flavor combination to this day. Given how much I loved the truffles, and how much you all said you loved the truffles, I started brainstorming about other things that I could put a chubby hubby spin on and came up with these peanut butter-pretzel Rice Krispies treats topped with chocolate. Talk about addicting!

Regular Rice Krispies treats get some peanut butter added to the melted marshmallows, and then in place of some of the Rice Krispies, you add pieces of crushed up pretzels, and I threw in some peanut butter chips for even more peanut butter flavor. Then, of course, they are topped with chocolate. If you want to up the chocolate factor, you could always throw some chocolate chips in with the peanut butter chips (or swap them). I think these have an awesome balance of all three flavors, and can’t stop eating them. Although that’s not necessarily surprising since I am a huge fan for Rice Krispies treats and am always a sucker for any fun variation on the classic recipe.

Do you have a favorite version of Rice Krispies treats? I always love finding new varieties!

One year ago: Banana Cupcakes with Vanilla Pastry Cream

A stack of chubby hubby Rice Krispie treats topped with a layer of chocolate.

Chubby Hubby Rice Krispies Treats

Easy and quick rice krispie treats
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  • 3 tablespoons unsalted butter
  • 10.5 ounces (297.67 g) miniature marshmallows
  • ½ cup (129 g) creamy peanut butter
  • 4 cups (112 g) Rice Krispies cereal
  • 2 cups (160 g) crushed pretzel pieces
  • ½ cup (85 g) peanut butter chips
  • 2 cups (360 g) semisweet chocolate chips


  • Grease a 9x13-inch baking dish; set aside.
  • Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from heat.
  • Off the heat, add the peanut butter and stir until completely melted and smooth. Add the Rice Krispies cereal, pretzel pieces and peanut butter chips, stirring gently until all dry ingredients are coated. Turn the mixture into the prepared baking dish and press it into the pan, creating an even top.
  • Microwave the chocolate chips on 50% power in 30-second intervals, stirring after each, until completely melted and smooth. Pour the chocolate over the treats and spread in an even layer with an offset spatula. Let cool at room temperature until set, about 1 hour. (You can also refrigerate the treats for about 30 minutes to speed up the process.) Store leftovers at room temperature in an airtight container.
Calories: 232kcal, Carbohydrates: 30g, Protein: 4g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 5mg, Sodium: 152mg, Potassium: 134mg, Fiber: 1g, Sugar: 15g, Vitamin A: 360IU, Vitamin C: 3mg, Calcium: 13mg, Iron: 2.9mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!