Chocolate Peanut Butter Rice Krispie Treats

Name: Chocolate Peanut Butter Rice Krispie Treats
Total time: 15 min
Yield: 24 serving
Ingredients: 5 cups Rice Krispies; 80 g salted butter; 280 g white mini marshmallows; 130 g peanut butter; 1 teaspoon vanilla essence; 300 g milk chocolate

User Reviews

5.0

3 reviews

Excellent

Additional Time
1 hr 30 mins
Total Time
15 mins
Servings
24
Calories
188 kcal
Course
Dessert
Cuisine
American

Chocolate Peanut Butter Rice Krispie Treats

Zara Shaw

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My Chocolate Peanut Butter Rice Krispie Treats combine these two great tastes into one deliciously chewy and crispy no bake dessert.

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Ingredients

Servings

5 cups Rice Krispies 210g
80 g salted butter
280 g white mini marshmallows
130 g peanut butter Plus 1 tablespoon extra for topping
1 teaspoon vanilla essence
300 g milk chocolate

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Instructions

Grease and line a 23 x 34cm/9 x 13 inch baking pan with butter (or cooking spray) and baking/parchment paper and set aside.
In a large saucepan or pot, melt butter over medium heat.
Once butter is melted, add marshmallows and stir to coat in butter.
Continue to stir over medium-low heat until marshmallows are melted (I like to use a silicone spatula for this), then mix in peanut butter and vanilla.
Remove from heat, fold in Rice Krispies and mix well to incorporate fully.
Tip mixture into prepared pan, pressing down (with a silicone spatula or clean hands) to compact slightly and create an even layer.
To make the chocolate topping, place chocolate in a small bowl and melt in the microwave in 30-second bursts (mixing with a metal spoon between each burst).
Once chocolate is melted, mix in extra peanut butter then pour chocolate evenly over base.
Place in the fridge to set.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
In Australia and New Zealand, Rice Krispies are called Rice Bubbles.
You can replace salted butter with unsalted butter and a pinch of salt.
Once the marshmallows are melted, don't keep cooking them or the mixture will start to toughen up and go hard.
As soon as you start stirring the Rice Krispies into the marshmallow mixture it will start to get stickier and harder to mix. This step needs to be done quickly and without delay to make it easier to get it into the pan to make the base.
Greasing and lining the pan with parchment/baking paper (plus leaving some overhang on each side for removal) is important because this will help you get the treats out of the pan once they are set.
If your baking pan or tin doesn't have exactly the same dimensions as mine that's fine. Because we aren't baking them they will still turn out tasting the same, just with thinner or thicker layers.