Peanut Butter Rice Krispies
I can’t come up with a more nostalgic dessert than rice krispies… there is just something about the sweet, gooey treat that brings me back to being a kid. These peanut butter rice krispies are an elevated twist on a classic, because who doesn’t love a white chocolate, peanut butter twist to a perfectly marshmallowy dessert?
This dessert is the epitome of sweet and salty. Gooey marshmallows and salty peanut butter creates the perfect flavor combination. I once heard that sweet and salty food is the hardest for our brain to resist because it can’t quiet make sense of the flavors, the combination of sweet and salty leaves it wanting more to figure out the flavor profile of the food, is it sweet, or is it salty? In other words, this is the dessert that you will always want more of.
The Ingredients
The ingredients in these rice krispies aren’t far off from the classic recipe, and I think that is what is so great about this dessert. You really only need a handful of ingredients to make this dessert; 5 ingredients to be exact!
For this recipe we use salted butter, smooth, unsweetened peanut butter, and mini marshmallows to create the perfectly sweet and salty combination. Of course, we use Kellog’s Rice Krispies, because you cannot make a rice krispie dessert without them. Finally, we just need some white chocolate melting wafers to make the cholate peanut butter layer that goes on top. I drizzled the treats in the photo with a melted dark chocolate drizzle, but this was mostly for aesthetic versus taste and therefor completely optional.
The Steps
With only five ingredients, the steps for this recipe is pretty minimal, but let’s get in to it anyways.
In a large pot on the stove you will add your butter and medium heat until it is melted. Once, melted add i your mini marshmallows and your smooth peanut butter and combine well, stirring often until the marshmallows melt. Once melted and combined it is time to add your rice krispies! Stir in the rice krispies until it is all evenly coated and then transfer to an 8×8 baking dish. Ensure you spray the baking dish with cooking spray before adding in the rice krispies or they may stick!
While your rice krispies are cooling, you will melt your white chocolate wafers with your peanut butter to create the creamy top layer for these. I typically melt this in the microwave, but a pot on the stove works too. Once melted, pour over your rice krispies and smooth to even it out. Let these sit for a few hours in the fridge to set before cutting up into squares and enjoying.
I did melt some dark chocolate and drizzle it over top of the rice krispies before cutting them. This was entirely for aesthetic purposes and does not change the flavor much, an optional but fun addition!
Allergy Notes
If you or anyone in your household is allergic to peanuts, this recipe would work well with any type of nut or seed butter! Almond, pistachio or sunflower butter would all be super tasty. If you try this out, make sure to let me know!
Peanut Butter Rice Krispies
Equipment
- 1 electric mixer
- 1 8×8 baking dish
Ingredients
For the rice krispies
- 3/4 cup salted butter room temperature
- 1/4 cup peanut butter smooth, unsweetened
- 4.5 cups mini marshmallows
- 5 cups rice krispies
For the top coat
- 1/4 cup peanut butter smooth, unsweetened
- 2 cups white chocolate melting wafers
Instructions
- Start of by grabbing an 8×8 baking dish and spraying it with cooking spray. Set this aside.
- Grab a large pot and place it on the stove on medium heat. Add your butter and allow it to melt.
- Once the butter has melted, add in the peanut butter and mini marshmallows and stir these frequently to melt. Don't let it burn! Slow and steady.
- Once the butter, peanut butter and marshmallows have melted and combined, it is time to add in you rice krispies. Add these in gradually and stir to evenly distribute.
- Once evenly distributed and all of the marshmallow mixture has coated the rice krispies, transfer to your baking dish and spread out evenly.
- Time to make your top coat! Melt the peanut butter and white chocolate wafers in a bowl using the microwave or the stove, stir together well and then pour over the rice krispies, smoothing it out with the back of s poon to even it out.
- Place these in the fridge for a few hours to set before cutting in to squares and enjoying.
If you love these cookies as much as I do, let me know! Write a review, tag me on Instagram, or send me an email with a photo of your creation. I can’t wait to see what you come up with!