No-Bake Chocolate Peanut Butter Rice Krispie Treats (Small Batch!)
These small batch chocolate peanut butter Rice Krispie treats are for all the chocolate PB fans out there! With creamy peanut butter, fluffy marshmallows, and mini peanut butter cups, they're gooey, chewy, and chocolatey. Even better, this recipe is super easy, no-bake, and you'll end up with just 6 servings!
Equipment
- Medium skillet
- 1 loaf pan
- Parchment paper
Ingredients
- 30 grams unsalted butter (2 Tablespoons)
- 65 grams creamy natural peanut butter (¼ cup)
- 180 grams mini marshmallows more for mixing in (3 ½ cups)
- Pinch of Kosher salt
- 1 teaspoon pure vanilla extract
- 75 grams puffed rice cereal like Rice Krispies (3 cups)
- 85 grams mini peanut butter cups roughly chopped (½ cup)
Instructions
- Grease a loaf pan with butter or baking spray. Line the pan with parchment paper and set aside for later.
- Then, melt the butter and peanut butter in a large skillet over medium-low heat. Stir often, just until the mixture is completely smooth.
- Add the mini marshmallows to the peanut butter mixture. Stir the marshmallows constantly, just until they're melted and well-combined with the peanut butter. Mix in the salt and vanilla extract.
- Remove the pan from the heat and add the puffed rice cereal. Stir until everything is well-combined. Then, add the mini peanut butter cups and a handful of mini marshmallows, and fold just a few more times until they're well distributed. Don't mix it too much, or the peanut butter cups will completely melt.
- Using a greased rubber spatula, gently press the mixture evenly into the prepared loaf pan. Then, let the bars set at room temperature or in the fridge for 20-30 minutes. Use the parchment paper to remove the treats from the pan. Slice into 6 bars and enjoy!
Notes
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, make sure to measure the ingredients carefully for the best results.
I tested this recipe with both natural and sugar-added peanut butter, but the sugar-added was a little too sweet. I recommend natural, no-stir, creamy peanut butter.
Don't cook the marshmallows over high heat. You just want to cook them until they're melted. If they overcook, your cereal treats will end up hard instead of chewy.
Avoid packing the Rice Krispie mixture into the pan, or the bars will come out dense. For light and chewy bars, you want to gently press the mixture together. It won't be perfectly even, but that's fine!
My loaf pan is 3.5''x7.5'' but a 4.5''x8.5'' or 5''x9'' pan will work too. The bars will just be thinner.
Feel free to swap mini peanut butter cups for chocolate chips. You'll need 85 grams, which is a scant ½ cup.
Nutrition
Serving: 1barCalories: 318kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 5gCholesterol: 12mgSodium: 194mgPotassium: 129mgFiber: 1gSugar: 26gIron: 4mg
Tried this recipe?Let us know how it was!