Chocolate Peanut Butter Rice Krispie Bars: Gooey, Crunchy Treats

Chocolate Peanut Butter Rice Krispie Treats combine rich chocolate and creamy peanut butter with a satisfyingly chewy texture. They’re a kid-friendly snack that adults enjoy too, and they can be cut into small squares to serve a crowd.

This version uses corn syrup instead of marshmallows, making it a good option for people who avoid gelatin-based products.

How to Make Chocolate Peanut Butter Rice Krispie Treats

1. Prepare ingredients. Measure everything before you start — the recipe moves quickly and you’ll want ingredients ready so the mixture can be spread before it begins to set.
2. Make the binding syrup. In a medium saucepan, heat light corn syrup with granulated sugar and packed light brown sugar over medium-low until it comes to a boil. Remove from heat and stir in the creamy peanut butter and a pinch of salt until smooth.
3. Mix with cereal. Working quickly, fold in the Rice Krispies until evenly coated, then transfer the mixture to a prepared baking pan and press it evenly.
4. Prepare the topping. In a small saucepan over low heat, melt semi-sweet chocolate chips, butterscotch chips, and 2 tablespoons peanut butter, stirring continuously until smooth. Pour the chocolate mixture over the cereal layer and sprinkle with chopped mini peanut butter cups. Chill briefly to set the topping, then slice into squares.

Equipment Needed

Use a 9×13-inch baking dish or a slightly smaller pan for thicker bars. Line the pan with aluminum foil and lightly spray with cooking spray for easy removal.

Storage

Store the treats in the refrigerator for 5 to 7 days.

Ingredients

• 1 cup light corn syrup
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup creamy peanut butter
• Pinch of salt
• 5 cups Rice Krispies cereal
• 2 cups semi-sweet chocolate chips
• 1 cup butterscotch chips
• 2 tablespoons peanut butter (for the topping)
• 2 cups chopped mini peanut butter cups

Instructions

1. Line a 9×13-inch or 7×11-inch pan with aluminum foil and lightly spray with cooking spray.
2. Place the corn syrup, granulated sugar, and brown sugar in a large saucepan. Heat over medium-low, stirring, until the mixture reaches a boil. Remove from heat and stir in the peanut butter and a pinch of salt until smooth.
3. Quickly fold in the Rice Krispies until evenly coated. Transfer the mixture to the prepared pan and press it out evenly.
4. Make the chocolate topping: combine the semi-sweet chocolate chips, butterscotch chips, and 2 tablespoons peanut butter in a small saucepan. Heat over low, stirring constantly, until smooth. Pour the melted topping over the Rice Krispies layer.
5. Sprinkle the chopped mini peanut butter cups over the top. Allow the topping to set before slicing into squares; refrigerate briefly to speed setting if desired.

Nutrition

Calories: 485 kcal per serving (approximate). Nutrition information is automatically calculated and should be used as an approximation.

More Chocolate and Peanut Butter Treats

• Chocolate Peanut Butter Grahams
• Chocolate Peanut Butter Cup Cheesecake
• No-Bake Chocolate Peanut Butter Bars
• Chocolate Sheet Cake with Peanut Butter Frosting
• Peanut Butter Cup Cake