Peanut Butter Rice Krispie Treats
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5.0
3 reviews
Excellent
Peanut Butter Rice Krispie Treats
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Try a new twist on a classic favorite with Peanut Butter Rice Krispie Treats featuring a rich, nutty brown butter base. These irresistible treats combine the crispy, airy texture of rice cereal with the creamy flavor of peanut butter, all elevated by the deep, toasty notes of browned butter. Perfect for a quick dessert, an afternoon snack, or even a fun addition to your holiday treat platter, these no-bake treats are as easy to make as they are delicious. They will surely become a family favorite!
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Ingredients
- 170 g (1½ sticks) unsalted butter
- 130 g smooth peanut butter ( I recommend Jif Creamy Peanut Butter; do not use freshly ground)
- Two 283-g bags mini marshmallows , divided
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 250 g Rice Krispies or crispy rice cereal
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Instructions
- Lightly grease a large bowl and a 9 x 13-inch pan with softened butter. Set aside 1 cup of marshmallows.
- In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the unsalted butter over medium heat until it starts to foam, about 3 minutes. Reduce heat to low and continue to cook, stirring constantly with a heat-resistant silicone spatula, until the bubbling stops and tiny brown specks (milk solids) begin to turn golden, about 2 to 3 minutes.
- As soon as the butter smells nutty and turns a deep golden brown, turn off the heat. ⚠️ Keep a close eye on it here. You want those tiny brown specks to go from golden to deep golden brown, but not black. Stir in the peanut butter.
- Off the heat, add the remaining marshmallows, vanilla, and salt to the melted butter. Stir to combine. Turn the heat back on low and stir until all the marshmallows are melted and the mixture is smooth. Transfer the mixture to the prepared bowl. (If your pot is large enough, you can mix the rice cereal and marshmallows directly in it, as long as there's plenty of room to fold everything together.)
- Add the rice cereal and fold to combine until the cereal is evenly coated with the marshmallow mixture. Quickly fold in the sprinkles and reserved marshmallows, gently stirring just enough to distribute them throughout the cereal mixture. Avoid overmixing to maintain pockets of gooey marshmallows.
- Transfer the mixture to the prepared pan and press it into an even layer using a buttered spatula or butter paper. Let cool until firm, 15 to 20 minutes, then cut into 3 rows of 5 squares to make 15 treats total.
- For the freshest taste and perfect texture, serve these bars on the same day they're made.
Equipments used:
Notes
- How to Store
- How to Store
- Peanut Butter Rice Krispie Treats are best enjoyed fresh. Store them in an airtight container or wrapped in plastic at room temperature for up to 5 days, though they may soften after a couple of days.
- Peanut Butter Rice Krispie Treats are best enjoyed fresh. Store them in an airtight container or wrapped in plastic at room temperature for up to 5 days, though they may soften after a couple of days.
- Make Ahead & Freeze
- Make Ahead & Freeze
- While I don't recommend freezing, Rice Krispie Treats taste best when enjoyed fresh. To freeze, layer the treats separated by parchment paper in an airtight container. They can be frozen for up to 6 weeks. Before serving, allow them to stand at room temperature for 15 minutes.
- While I don't recommend freezing, Rice Krispie Treats taste best when enjoyed fresh. To freeze, layer the treats separated by parchment paper in an airtight container. They can be frozen for up to 6 weeks. Before serving, allow them to stand at room temperature for 15 minutes.
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Overall Rating
5.0
3 reviews
Excellent
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