Description
Delicious Peanut Butter Rice Krispie Treats that are easy to make and perfect for a sweet snack!
Ingredients
Scale
- 6 Tablespoons (85 g) unsalted butter
- ½ cup (135 g) peanut butter
- 20 ounces mini marshmallows (divided)
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 7 cups (196 g) rice krispies
- 1 cup (170 g) peanut butter chips
Instructions
- Prepare pan. Lightly spray a 9×13 pan or line with parchment paper (or tinfoil) for easy removal. Then spray with cooking spray. You can use a smaller pan if you want thicker treats.
- Combine butter and peanut butter. In a large, heavy-bottomed pot, over low heat, melt butter and peanut butter together until completely melted and smooth.
- Melt marshmallows. Set aside 2 cups of the marshmallows. When butter is melted, add the remaining marshmallows. Stir with a rubber spatula or a wooden spoon until melted.
- Add vanilla and salt. Remove from heat. Stir in vanilla extract and salt.
- Add remaining ingredients. Immediately stir in the remaining 2 cups mini marshmallows, rice krispies, and peanut butter chips. This can cool and set quickly so be sure to stir in immediately and then spread into your pan.
- Press in pan. Spread in pan (I like to use a piece of saran wrap lightly sprayed with cooking spray, a piece of wax paper, the butter wrapper, or you can spray your hand with cooking spray) and press into the pan. Be sure to not press down too hard or it can make them very hard and compact. Let sit for 1 hour to harden. Lift out of the pan and cut into squares and enjoy.
Notes
- You can store these treats in an airtight container at room temperature for up to a week.
- For a variation, try adding chocolate chips or M&Ms.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg