Chocolate Peanut Butter Rice Krispie Treats
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 ganache is so perfect!
Why This Recipe is a Winner
- Adding creamy peanut butter with Rice Krispies makes them flavorful and means you don’t need marshmallows
- Pressing the treats into the pan creates the perfect dense texture
- Creating a chocolate ganache topping makes these treats beautiful and delicious
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:
- Peanut butter — I recommend creamy peanut butter or you can use crunchy.
- Agave nectar — You can substitute maple syrup.
- Vanilla extract
- Rice Crispy Cereal — You can use either a brand name or store-brand version of rice crispies cereal.
- Chocolate chips — Find the best dairy-free chocolate chips.
- Vegan butter — Use either vegan butter or coconut oil.
- Plant-based milk — Use your favorite plant-based milk such as almond or soy milk.
Ingredient Spotlight
What are Rice Krispies?
This little cereal treat has been around since 1927 and was invented by Malitta Jensen and Mildred Day. It’s basically a rice paste that is dried and then baked. When milk is added to them, they “snap, crackle, and pop” as they rehydrate. They are also added to other treats, such as peanut butter balls, to add crispy crunch bites. You can use the brand or store-brand cereal for this recipe. Just be sure to get Rice Krispies rather than puffed rice.
How to Make Peanut Butter Rice Crispy Treats
If you’re curious about how to make some old-fashioned 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 it in the microwave and stirring.
- Pour the peanut butter sauce over the cereal and stir until coated.
- Spread the peanut butter cereal into the prepared pan.
- Heat chocolate chips and vegan butter in a microwave-safe bowl and then stir in milk.
- 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.
Marly’s Tips
You can make chocolate peanut butter rice krispie balls by using a cookie scoop to portion the batter and then rolling them into balls. Either dip them in melted chocolate or serve them as is. They’re delicious either way!
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.
Storage Tips
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!
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Chocolate Peanut Butter Rice Krispie Treats
Ingredients
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
Chocolate Fudge Topping
- 2 cups dairy-free chocolate chips
- 2 tablespoons vegan butter or coconut oil
- 2 – 3 tablespoons plant-based milk
Instructions
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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Notes
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.
could i use brown rice syrup instead of corn syrup??
I think you definitely could use brown rice syrup. I’m considering using agave nectar in my next batch. Oh, trust me, there will be a next batch!
Let me know how the brown rice syrup goes!
Just a heads up, on the latest episode of Dr. Oz there were warnings about arsenic being in brown rice syrup.
Oh WOW these look incredible! I used to love rice krispie treats, and I was ecstatic when they came out with peanut butter ones (do they still make those??). But this, this is even better!
I agree it’s even better! I used to love rice crispy treats too. It’s surprising to think they’re not even vegetarian, let alone vegan! People look at me like I’m from another planet when I say that. Well, they look at me like that a lot, but that’s beside the point. So glad you like the recipe!
omg! that looks SO good.
nom nom nom.
Hi Jovana. So glad you like this peanut butter rice krispie treats recipe! Nom Nom for sure!
That works perfectly! 🙂 Thank you so much. I’m going to try it out and let you know tomorrow or Wednesday.
I want to make these bars so badly.
Peanut butter + chocolate + rice crispies seems to be a match made in heaven.
The chickpea idea seems like a PERFECT idea. Can’t wait! Thank you SO SO MUCH 🙂 Often when I read vegan blogs I don’t get a response on substitutes – which can be frustrating because I live in SA where vegans are not really catered for.
Can’t wait to hear how it works for you. I think I’m going to try it myself!
“I do whatever my rice crispies tell me.” HAHA! I love that!
Okay, I made them last night.
It made a decent pan size and I gave half of it away (simply because I can’t afford to eat that many – lol!).
The Peanut butter with chickpeas…. WORKED LIKE A CHARM. OMG. It was SO, SO good! I was literally licking it off the spoon while working with it… lol!
These things are absolutely delish….
YUM! What a wonderful combination– chocolate, peanut butter and rice crispies? I love it. And it’s vegan. You are a genius, my friend.
This sounds incredible. Does it have to be kept refrigerated?
We ate them so quickly that we didn’t need to worry about refrigeration. If you think it will take you longer than a few days to get through them, you might want to refrigerate them. But I’d probably let them sit to get to room temperature before eating them – otherwise they might be difficult to chew!
I am so going to try this with Nutella!
What could I use instead of the coconut oil or spread?
Any dairy-free margarine should work just fine. You could probably even use vegetable oil. In fact, if you didn’t want to do that, you could just add little more soy (or other dairy-free) milk. Your chocolate will set on the creamy side but it should still taste just as good!
These look fantastic! And I love the chickpea-rather-than-cream cheese idea. Thanks!
I agree. Now I’m going to have to make them again, but this time with the chickpea variation. Yumm!
Oh my lord. I know I’m a little late to the party on this one, but I need this in my life, like, now. They remind me of something my grandma used to make (but far from vegan). My step-daughter was walking behind me while I was looking at this, and she stopped in her tracks when she saw the pictures. Then she asked when we’re having them, lol. Can’t wait to try them! Thank you!
Hi Kristy – I can’t wait for you to try them and then let me know how it goes! I love things that remind me of meals with my family. That reminds me, I think there might be a big family meal coming this weekend! Yeah!
In the first part of the directions, in step 4, it says to coat the crisps in the chocolate peanut butter coating. Is there a missing ingredient to the first section of mixing? I don’t see that there’s chocolate in that part of the recipe. I made it as stated so we’ll see how it turns out tomorrow!:)
Hi Della! Thanks for pointing that out. I realized based on your comment that I forgot to include the cocoa in the first part of the recipe. It’s optional and would taste fine either way. I just happened to like the idea of a chocolate peanut buttery spread. I hope you enjoyed the bars!
Made these the other night and oh my dear lord. Did a double batch, here were my swaps:
-used brown rice syrup instead of corn syrup
-didn’t use the cream cheese layer
-only did a single batch of the chocolate, but did dark chocolate and salted it
Everyone who has been freaking out at how amazing they are. If I had put in the cream cheese layer, our heads might have exploded! Thank you for the recipe!
Hi there, these look absolutely amazing and I love your photos. I am trying to avoid peanut butter, do you think almond butter or cashew butter would work well in these? I know cashew butter works perfectly as a substitute in PB cookies, even better than Almond butter so that might be better. Looking forward to trying these, thanks for the recipe!
Hi Dana. I’ve never tried anything but peanut butter with these, but I can imagine cashew butter and it sounds fantastic. What about hazelnut butter? I mean, how can you go wrong with hazelnut and chocolate? OK. Well, anything with chocolate really works here so let me know if you try it and how it goes!