5 from 3 votes
Chocolate Peanut Butter Rice Krispie Treats
These Chocolate Peanut Butter Rice Krispie Treats will bring back all of your childhood memories. They've got a crispy and chewy peanut butter rice krispie bar base topped with a smooth chocolate peanut butter ganache and rainbow sprinkles. They're simple to make and perfect as a treat to bring a picnic or a potluck.
Prep Time
20 mins
Cook Time
10 mins
Cooling time
30 mins
Total Time
1 hr
Servings:
24
bars
Calories:
232 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
Peanut Butter Rice Krispie Bars
- 6 cups Rice Krispies cereal quantity 160 grams
- ½ cup peanut butter Jif preferred, smooth, quantity 132 grams
- 3 tablespoons butter plus more greasing the pan, unsalted, quantity 43 grams or 1.5 ounces
- 10 ounces marshmallows homemade or store-bought, quantity 283 grams
Ganache and Sprinkle Topping
- 9 ounces semisweet chocolate melted, quantity 255 grams
- ½ cup heavy cream quantity 120 milliliters
- ¼ cup peanut butter smooth, quantity 66 grams
- 1 cup Sprinkles
Instructions
Peanut Butter Rice Krispie Bars
- Butter a 9 inch by 13 inch Pyrex or other baking pan.
- Measure out the rice cereal into a large, heat-proof bowl.
- In a medium to large sized pot, melt the peanut butter and butter together over low heat.
- Add the marshmallows and stir until melted.
- Quickly stir the cereal into the peanut butter and marshmallow mixture.
- Transfer the mixture into the buttered pan, and use the spatula or your hands to spread the mixture evenly into the pan, pushing down on it gently.
Cup of Yum
Chocolate Peanut Butter Ganache and Sprinkle Topping
- Melt the chocolate in a double boiler or in a small metal bowl over a pot of slightly simmering water.
- In a small pot, heat the cream and peanut butter over low heat until the peanut butter has dissolved into the cream and the mixture is just starting to simmer.
- Add the cream and peanut butter to the chocolate and whisk until smooth and uniform. Pour the chocolate peanut buttter ganache over the peanut butter rice krispie bars and spread it evenly with a spatula.
- While the chocolate peanut butter ganache is warm, sprinkle your sprinkles and gently press them into the warm ganache.
- Let it cool for at least 30 minutes before cutting.
- Store at room temperature in the pan wrapped in plastic wrap or in an airtight container for one week.
Notes
- It is important to work quickly to combine the peanut butter-marshmallow mixture to the cereal before it cools.
- You can make the chocolate peanut butter ganache immediately or wait, but add the sprinkles while the ganache is still warm so they don't fall off.
- When these chocolate peanut butter rice krispie treats are cool, the ganache will be firm enough for you to stack the rice krispie bars gently on top of each other, separated with a layer of wax paper.
Nutrition Information
Calories
232kcal
(12%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
10mg
(3%)
Sodium
95mg
(4%)
Potassium
120mg
(3%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
588IU
(12%)
Vitamin C
4mg
(4%)
Calcium
15mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 24 bars
Amount Per Serving
Calories 232
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 95mg | 4% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 15mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.