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Peanut Butter Rice Krispie Treats Recipe

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★★★★★

4.4 from 96 reviews

These Peanut Butter Rice Krispie Treats combine the nostalgic crunch of classic Rice Krispies with the rich, nutty flavor of brown butter and creamy peanut butter. Enhanced with a hint of vanilla and salt, plus pockets of mini marshmallows throughout, these treats are a deliciously chewy, gooey snack perfect for any occasion.

Ingredients

Scale

Main Ingredients

  • 1/2 cup unsalted butter
  • 8 cups mini marshmallows, divided
  • 3/4 cup creamy peanut butter (or cookie butter)
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 6 cups Rice Krispie Cereal

Instructions

  1. Prepare the Pan: Lightly grease a 9×9-inch pan with baking spray or line it with parchment paper to ensure easy removal of the treats later. Set aside.
  2. Brown the Butter: In a large light-bottomed Dutch oven over medium heat, melt the butter. Stir constantly with a heat-resistant spatula or wooden spoon to prevent the milk solids from sticking as the butter foams and then browns. Once the butter achieves a chestnut brown color and releases a nutty aroma, proceed immediately to the next step.
  3. Melt Marshmallows: Add 6 cups of the mini marshmallows to the browned butter and stir continuously until completely melted, then remove the pot from heat and turn off the burner.
  4. Add Flavorings: Stir in the vanilla extract and salt to the melted marshmallow mixture, followed by the creamy peanut butter. Mix well to combine all flavors evenly.
  5. Incorporate Cereal: Add the 6 cups of Rice Krispie Cereal to the mixture and fold in with a wooden spoon or rubber spatula. The mixture will be very sticky; continue stirring until everything is well coated.
  6. Add Remaining Marshmallows: Gently fold in the remaining 2 cups of mini marshmallows just until evenly distributed, leaving tiny pockets of marshmallow visible for texture.
  7. Transfer and Press: Pour the mixture into the prepared pan and gently press it down evenly using the back of the butter wrapper or a greased spatula. Avoid compacting the mixture too tightly to maintain a light, chewy texture.
  8. Garnish: Optionally sprinkle flaky sea salt on top or drizzle melted dark chocolate for an extra layer of flavor and presentation.
  9. Cool: Let the treats cool at room temperature for 30 to 60 minutes. Cover them if leaving out for longer than an hour to prevent drying.
  10. Cut and Serve: Lift the solidified treats out of the pan, place on a cutting board, cut into bars, and enjoy your delicious peanut butter-infused Rice Krispie treats!

Notes

  • Using a light-bottomed pan helps evenly brown the butter without burning.
  • For a variation, substitute creamy peanut butter with cookie butter for a different flavor profile.
  • Press the mixture lightly into the pan rather than compacting hard to keep the treats airy and chewy.
  • Storing in an airtight container will keep the treats fresh for up to 3 days.
  • For gluten-free version, use certified gluten-free Rice Krispies cereal.

Keywords: Peanut Butter Rice Krispie Treats, Brown Butter Rice Krispies, Peanut Butter Marshmallow Bars, Easy No Bake Dessert, Classic Rice Krispies Recipe

Find it online: https://www.sanacooks.com/peanut-butter-rice-krispie-treats-recipe/