This chocolate peanut butter rice krispie treats recipe creates the easiest no-bake dessert that’s perfect for summer or any time of year! Some days only the flavors of rich chocolate and smooth peanut butter can soothe your troubled soul which makes these the perfect cure for whatever ails you.
When I was a teenager I loved making up recipes. I didn’t know what I was doing, of course. Maybe that’s why I liked it. The process and the outcomes were always a mystery!
I loved working with chocolate and peanut butter. Who doesn’t! This recipe is one of the darlings that I experimented with basing it off of another recipe I had seen. The idea of making rice krispie treats with peanut butter, instead of marshmallows was amazing to me!
I didn’t like the combination of chocolate and marshmallows at the time (talk about finicky!), so I knew this peanut butter rice krispie bars recipe was going to be a real gem!
Also, once I saw a bumper sticker that read: I do whatever my rice krispies tell me. I’m still laughing about that!
Who can deny the perfect pairing of chocolate and peanut butter? That with a little bit of snap and crackling rice crispies makes for a perfect mid-day treat! That’s just one reason why this recipe for peanut butter rice krispie treats with chocolate topping is so perfect!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Creamy peanut butter
- Agave nectar (or syrup of choice)
- Vanilla extract
- Rice Crispy (or Rice Krispies) cereal
- Dairy-free chocolate chips
- Vegan butter or coconut oil
- Plant-based milk
How to Make Peanut Butter Rice Crispy Treats
If you’re curious about how to make peanut butter rice krispie treats, I’m here to show you how. In fact, let’s have some fun too! Let’s begin.
- Make the peanut butter sauce by heating peanut butter and syrup in the microwave. Then stir together with vanilla.
- Pour the peanut butter sauce over the rice crispy cereal and stir until the cereal is coated.
- Spread the peanut butter cereal into the prepared pan.
- Make the chocolate layer by heating chocolate chips and vegan butter in a microwave-safe bowl. Add the milk, one tablespoon at a time, stirring in between until you get the desired spreadable consistency.
- Spread the chocolate fudge topping over the peanut butter layer.
- Cover and refrigerate for at least 30 minutes to an hour.
Here are more detailed step-by-step instructions:
Step One: Prepare the Pan
Begin by preparing an 8″ square cake pan by using vegan butter or coconut oil to grease both the bottom and sides.
Step Two: Prepare the Peanut Butter Sauce
Make the sweet peanut butter sauce by combining creamy peanut butter and agave nectar in a microwave-safe bowl. Heat in 30-second increments, followed by stirring, until the peanut butter is “melted” (or runny) and able to be stirred in with the agave nectar. Add vanilla and stir to combine.
A note on syrup: I used agave nectar, but you can substitute your favorite syrup like maple syrup, corn syrup, or even a date syrup (although it will be a bit darker).
Step Three: Make the Bars
Pour in the rice crispy cereal into a large bowl. Add the peanut butter sauce while it’s still warm (so it will be runny) and stir until the rice crispies are evenly coated.
Pour the coated rice crispy mixture into the prepared pan and spread it around all the edges of the pan. Use your fingers or the back of a spoon or spatula to press the peanut butter rice crispy mixture into the bottom of the pan.
Step Four: Make the Chocolate Fudge Topping
Next. combine the chocolate chips and vegan butter (or coconut oil) in a microwave safe bowl. I cut the butter into cubes to ensure even melting. Heat for about 30 seconds. Then remove the bowl and stir to ensure the chocolate chips are coated.
Return the bowl to the microwave and heat for another 30 seconds. Use oven mitts to remove the bowl and cover it with a plate or lid. Allow it to sit for about a minute to help the chocolate chips melt. Then stir.
Add the milk, one tablespoon at a time, stirring in between until you get the desired spreadable consistency.
I love using vegan evaporated milk because it’s rich and creamy, but any old plant-based milk will do!
Spread the chocolate fudge topping over the peanut butter layer.
Step Five: Refrigerate and Serve
Cover the pan and place it in the fridge where you can stand nearby for an hour, waiting for it to set. Trust me, it’s worth the wait.
Simply cut them into individual slices and transfer them to a airtight container. They can be kept at room temperature for up to 3 days or in the fridge for up to 10 days. If you have to stack them on top of one another, place a sheet of waxed paper between the layers.
Here are even more tips for storing rice krispie treats.
More Peanut Butter Desserts
Here’s even more vegan chocolate peanut butter recipes. Well here ya go:
These chocolate peanut butter rice krispy treats are so good, you’ll want to make a double batch!
Chocolate Peanut Butter Rice Krispie Treats
Peanut Butter Rice Crispy Bars
- ¾ cup creamy peanut butter
- ⅓ cup agave nectar (or syrup of choice)
- ½ teaspoon vanilla extract
- 3 cups Rice Crispy (or Rice Krispies) cereal
Peanut Butter Rice Crispy Bars
- Prepare a 9" square cake pan by using vegan butter or coconut oil to grease the bottom and sides. Alternatively, line pan with parchment paper. Set aside.
- Combine peanut butter and syrup in a microwave-safe bowl. Heat in 10-second increments until the peanut butter softens/melts. Add vanilla and stir until combined.
- Pour the rice crispy cereal into a large bowl and then pour peanut butter sauce over the top. Stir until the rice crispies are evenly coated.
- Pour the coated rice crispy mixture into the prepared pan and spread it around. You can use your fingers or the greased back of a spoon to press this into the bottom of the pan.
Chocolate Fudge Topping
- Next, combine the chocolate chips and vegan butter (or coconut oil) in a microwave-safe bowl. Stir to ensure the chocolate chips are coated and then heat for about a minute. Stir and heat for another 30 seconds until the chocolate chips are melted. Add the milk, one tablespoon at a time, stirring in between until you get the desired spreadable consistency. Spread the chocolate fudge topping over the peanut butter layer.
- Cover and place the pan in the fridge to allow it to set for at least 30 minutes (but an hour is more optimal).
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.