Reese’s Peanut Butter Cups have held a permanent spot at the very top of my candy ranking for as long as I can remember. That rich chocolate coating paired with salty, melt-in-your-mouth peanut butter is hands down one of the greatest flavor combinations ever created.
Naturally, as part of my ongoing “Can It Krispie?” series over on Instagram where I test whether our favorite desserts and cravings can survive the marshmallow cereal treatment, bringing this iconic candy duo into the lineup was an absolute must. We’re infusing the warm marshmallow base with powdered peanut butter for concentrated nutty goodness without making the cereal greasy, then layering on a luscious melted chocolate peanut butter topping, chopped Reese’s cups, and flaky sea salt. It delivers that signature gooey, stretchy pull with maximum chocolate peanut butter flavor in every single bite.
Why You Will Love These Reese’s Cereal Bars
- Double Peanut Butter Infusion: Peanut butter powder melted right into the marshmallow fluff keeps the cereal light and chewy, while real peanut butter melts into the chocolate topping for silky decadence.
- Loaded Candy Topping: Studded with chopped Reese’s peanut butter cups and finished with crunchy flaky sea salt for the ultimate sweet-and-salty balance.
- Completely No-Bake: Quick, effortless prep made on the stovetop and in the microwave without turning on the oven.
- Feeds a Crowd: Slices cleanly into 16 tidy dessert squares that hold up beautifully at room temperature.
How to Make Chocolate Peanut Butter Rice Krispie Treats
Start by prepping your 8×8 pan with a sheet of parchment paper, leaving a little overhang on the sides so your finished slab lifts out effortlessly later. Add your crispy rice cereal into a large mixing bowl (plus an extra handful of unmelted mini marshmallows if you want those bakery-style gooey pockets).
Set a large saucepan or pot over medium-low heat and melt your butter until it is completely liquid. Dump in the 10 ounces of mini marshmallows and stir continuously over low heat until they break down into a smooth, fluffy cloud. Pull the pot completely off the burner, then stir in the peanut butter powder and vanilla bean paste until fully dissolved and incorporated into a silky, peanut-buttery base.
Pour the warm marshmallow mixture directly over the crispy rice cereal. Using a lightly greased spatula, work quickly to fold and toss everything together until every last piece of cereal is coated in gooey marshmallow webbing. Turn the mixture out into your lined 8×8 pan and gently press it into an even layer using light, steady pressure.
For the topping, add your chocolate chips and creamy peanut butter to a small microwave-safe bowl. Heat in 30-second bursts, stirring between each interval, until the chocolate is glossy and completely melted. Pour the melted chocolate peanut butter mixture evenly over the cereal layer and smooth it toward the edges. Immediately scatter the chopped Reese’s cups across the warm chocolate and finish with a generous sprinkle of flaky sea salt. Let the treats sit at room temperature until the chocolate shell sets completely before lifting the block out and slicing into 16 squares.
Tips and Best Practices
- Use peanut butter powder in the base: Using PB powder inside the melted marshmallow base delivers intense roasted peanut flavor without adding excess oil that could make your krispie treats soggy or heavy.
- Press lightly into the pan: Avoid crushing the cereal mixture down too firmly into the 8×8 pan. Over-compressing squeezes out the air pockets and leaves you with hard, dense squares instead of light, chewy bars.
- Keep heat low and slow: Melt your marshmallows over medium-low heat. Blasting them with high heat scorches the sugar, making the final treats stiff and brittle once cooled.
- Let the chocolate set at room temperature: Letting the treats firm up on the counter keeps the marshmallow layer soft and stretchy while allowing the chocolate peanut butter layer to set into a clean-slicing finish.
People Also Ask (FAQs)
Can I use regular creamy peanut butter instead of PB powder in the base?
PB powder blends seamlessly into the warm marshmallow mixture without adding heavy oils. If substituting creamy peanut butter, use 2 to 3 tablespoons, but note that the base may turn out slightly softer and denser.
Can I make these treats gluten-free?
Standard Reese’s peanut butter cups in standard sizes are generally gluten-free, but always verify the packaging on your candy and make sure to use a certified gluten-free crispy rice cereal.
How should I store these leftovers?
Store sliced bars in an airtight container at room temperature for up to 4 to 5 days. Avoid the refrigerator, as the cold air will dry out the cereal and turn the marshmallows rock-hard.
More Rice Krispie Recipes to Try
- Snickers Rice Krispie Treats: A layered candy bar mashup featuring a peanut butter marshmallow base topped with peanut caramel, chocolate, and flaky sea salt.
- Banana Pudding Rice Krispie Treats: A southern bakery-inspired cereal treat loaded with banana cream pudding mix, crushed Nilla wafers, and dried banana chips.
- Piña Colada Rice Krispie Treats: A tropical no-bake treat combining chewy dried pineapple and crispy cereal in a rich coconut-infused marshmallow base.
- Espresso Rice Krispie Treats: A morning java buzz in a delicious no-bake treat.
- Birthday Cake Rice Krispie Treats: Big birthday cake flavor in a little, crispy package.
Chocolate Peanut Butter Rice Krispie Treats
Equipment
- 8×8 Pan
- Saucepan
- Mixing Bowl
Ingredients
- 5 cups crispy rice cereal
- 4 tbsp unsalted butter
- 10 oz mini marshmallows plus extra for mixing in, if desired
- 3 tbsp peanut butter powder
- 1 tsp vanilla bean paste
- 3/4 cup chocolate chips
- 3 tbsp creamy peanut butter
- 4 Reese’s cups roughly chopped
- 1 tsp flaky sea salt
Instructions
- Line a 8×8 pan with parchment paper, leaving an overhang on the sides, and set it aside.
- Add the crispy rice cereal and an optional extra handful of mini marshmallows into a large mixing bowl.
- Melt the butter in a large saucepan over medium-low heat until completely liquid. Add the 10 ounces of mini marshmallows to the saucepan and stir continuously over low heat until fully melted, smooth, and fluffy.
- Remove the saucepan from the heat, add the peanut butter powder and vanilla bean paste, and stir thoroughly until completely smooth and combined. Pour the warm peanut butter marshmallow mixture directly over the crispy rice cereal in your bowl.
- Working quickly before the marshmallow sets, use a greased spatula to fold everything together until all cereal pieces are evenly coated.
- Transfer the mixture into your prepared 9×9 pan and press down lightly and evenly with a spatula without packing the bars too firmly.
- In a small microwave-safe bowl, combine the chocolate chips and 3 tablespoons of peanut butter. Microwave the mixture in 30-second increments, stirring well between each burst, until completely melted and glossy.
- Pour the melted chocolate peanut butter topping evenly over the cereal layer in the pan and gently spread it to the corners. Immediately scatter the chopped Reese’s cups across the warm chocolate layer.
- Sprinkle the flaky sea salt evenly across the top to finish.
- Allow the treats to cool and set completely at room temperature for at least 1 to 2 hours before using the parchment overhang to lift them out, slicing into 16 squares, and serving.
